Italian · Lunch
Beef and Vegetable Broth
A rustic Italian broth built from braised beef chuck simmered slowly with carrot, celery, onion and tomato until the meat shreds easily. Finished with parsley and parmesan, it delivers a savory stock deepened by soffritto and bay leaf, ladled hot with tender beef and vegetables in every spoonful.
$5
15 minsPrep
95 minsCook
110 minsTotal
EasyLevel
Nutrition per serving
425Calories
36.4gProtein
24.8gFat
14.2gCarbs
6.3gSugar
2.9gFiber
850mgSodium
127mgChol
9.1gSat Fat
920mgPotassium
125mgCalcium
4.5mgIron
2.8mcgVitamin B12
10.2mgVitamin C
protein-rich
low-carb
low-calorie
herb-salt
all-time-classics
Instructions
1
Prep
Cut beef chuck into small cubes and dice carrot, celery, onion; mince garlic. Set aside.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Brown beef cubes on all sides for 6 minutes until deeply browned, then add carrot, celery, onion and cook 5 minutes until softened.
3
Simmer
Stir in garlic and tomatoes, then add beef stock, water and bay leaf. Bring to a boil, reduce to low heat, cover and simmer 80 minutes until beef is fork-tender.
4
Plate
Remove bay leaf, season with salt and pepper. Ladle into a bowl and scatter parsley and parmesan on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g beef chuck
- 480ml480ml beef stock
- 240ml240ml water
- 90g90g carrot
- 60g60g celery
- 70g70g onion
- 4 cloves4 cloves garlic
- 150g150g canned tomatoes
- 22 bay leaf
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp parsley
- 2 tbsp2 tbsp parmesan
- salt, to taste
- black pepper, to taste
