Italian · Dinner
Beef and Vegetable Broth (Dairy-Free)
A light Italian-style broth built on simmered beef chuck and a soffritto of carrot, celery and onion, finished with beef stock and fresh parsley. Diced tomato and garlic deepen the base, while the beef turns tender through slow, gentle poaching in seasoned liquid.
$4
15 minsPrep
75 minsCook
90 minsTotal
EasyLevel
Nutrition per serving
338Calories
39.8gProtein
14.4gFat
11.2gCarbs
5.2gSugar
2.3gFiber
898mgSodium
127mgChol
5.4gSat Fat
1178mgPotassium
74mgCalcium
4.6mgIron
3.1mcgVitamin B12
12mgVitamin C
gluten-free
low-carb
protein-rich
low-calorie
dairy-free
Instructions
1
Prep
Cut the beef chuck into small cubes and dice the carrot, celery, onion, tomato, and garlic.
2
Heat the olive oil in a small pot over medium-high heat. Brown the beef cubes on all sides for 4 minutes until a deep crust forms.
3
Add the carrot, celery, onion, and garlic to the pot over medium heat and cook for 5 minutes, stirring occasionally, until softened.
4
Pour in the beef stock and tomato, add the bay leaf, bring to a boil, then reduce to low heat and simmer for 60 minutes until the beef is fork-tender. Skim any foam from the surface. Remove the bay leaf, stir in the parsley, and season with salt and black pepper to taste. Ladle into a deep bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g beef chuck
- 2 cup480ml beef stock
- 1/2 cup60g carrot
- 1/2 cup60g celery
- 1/2 cup60g onion
- 2 clove2 clove garlic
- 1/2 cup90g tomato
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
- 22 bay leaf
