Rich Beef Broth With Carrot Recipes

RICH MEAT BROTH

Provided by Barbara Kafka

Categories soups and stews, appetizer

Time P2DT45m

Yield Three and one-half cups

Number Of Ingredients 5

Rich Meat Broth image

Steps:

Combine the carrot, celery and leek in a food processor and coarsely chop. Scrape the mixture into a five-quart casserole with a tightly fitting lid. Add the remaining ingredients and four cups of cold water. Cover and cook at 100 percent power in a 650- to 700-watt oven for 30 minutes.
Remove from the oven and uncover. Strain the broth through a fine sieve. If you wish to skim off the fat, refrigerate the broth so that the fat rises to the surface, then skim with a large spoon. Store, covered, in the refrigerator for up to two days, or freeze.

Nutrition Facts : @context http, Calories 28, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 1 gram, Fiber 0 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 32 milligrams, Sugar 0 grams, TransFat 0 grams

Ingredients

1 carrot, peeled and cut into 1-inch pieces, about 3 ounces
1 rib celery, cut into 1-inch pieces, about 2 ounces
1 leek, cleaned and cut into 1-inch pieces, about 4 ounces
2 pounds veal bones, cut into 2-inch pieces
1/2 pound lean beef stew meat, in 2-inch pieces

BEEFY CARROTS

My friend told me the carrots I like at the steak houses are boiled then baked. I always liked my Mom's beef carrots and potatoes so I decided to boil them in beef broth instead of water. The result was carrots even my Dad will eat. He hates cooked carrots but has triple helpings of these one.

Provided by Shannon Price

Categories Vegetables

Time 50m

Number Of Ingredients 5

Beefy Carrots image

Steps:

1. Put Carrots in Pot Pour beef broth over carrots add water so there is a quarter to half inch over carrots. boil 20 to 30 minutes until carrots are very soft and most of broth has evaporated.
2. Pour into baking dish Cut up 1 stick butter and layer on top of carrots. salt and pepper to taste. Bake at 350 for 30 minutes. serve

Ingredients

1 bag of baby carrots
1 small can beef broth
3 beef bullion cubes
1 stick butter
salt and pepper to taste

BEEF BONE BROTH

The longer you cook this nourishing broth, the more savory and concentrated it will become. Roasting the bones and vegetables beforehand will add even more flavor and richness. Season with salt and sip this restorative broth on its own, use it as a cooking liquid for grains or legumes, or deploy it as a base for sauces and soups like hearty, healthy Detox Pho.

Provided by Rhoda Boone

Categories Soup/Stew Beef Garlic Onion Celery Carrot

Yield Makes about 8 cups of broth, depending on cooking time

Number Of Ingredients 11

Beef Bone Broth image

Steps:

Preheat oven to 450°F. Place beef bones, carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.
Fill a large (at least 6-quart) stockpot with 12 cups of water (preferably filtered) . Add celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables.
Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. (Do not leave on stovetop unattended, simply cool and continue simmering the next day.) The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.
Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.

Ingredients

4 pounds beef bones, preferably a mix of marrow bones and bones with a little meat on them, such as oxtail, short ribs, or knuckle bones (cut in half by a butcher)
2 medium unpeeled carrots, cut into 2-inch pieces
1 medium leek, end trimmed, cut into 2-inch pieces
1 medium onion, quartered
1 garlic head, halved crosswise
2 celery stalks, cut into 2-inch pieces
2 bay leaves
2 tablespoons black peppercorns
1 tablespoon cider vinegar
Special equipment:
6-quart (or larger) stockpot or a large slow cooker

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BEEF STEW WITH CARROTS & POTATOES - ONCE UPON A CHEF

Web Feb 2, 2011 It is the ultimate cold weather comfort food. Chunks of well-marbled beef are seared in a hot pan, then gently braised with garlic and …
From onceuponachef.com
Category Recipes
Calories 539 per serving
Total Time 3 hrs 30 mins

Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.

Rich Beef Broth With Carrot Recipes

RICH MEAT BROTH

BEEFY CARROTS

My friend told me the carrots I like at the steak houses are boiled then baked. I always liked my Mom's beef carrots and potatoes so I decided to boil them in beef broth instead of water. The result was carrots even my Dad will eat. He hates cooked carrots but has triple helpings of these one.

BEEF BONE BROTH

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