Simple and Quick Homemade Beef Broth

Updated: Apr 12


Ingredients

  • 2 tablespoons olive oil

  • 2 medium onions, quartered

  • 3 medium carrots, cut into chunks

  • 3 celery ribs, cut into chunks

  • 1 pound grass-fed ground beef

  • 1/2 cup warm water (110° to 115°)

  • 3 bay leaves

  • 3 garlic cloves

  • 3 to 4 sprigs fresh parsley

  • 1 teaspoon dried thyme

  • 1 teaspoon dried mint

  • 1 teaspoon dried oregano

  • Coldwater

Directions

  1. In a soup pot, preheat the olive oil. Add in the onions, carrots, and celery and cook until onions are transparent. In the meantime, season the chop meat: I used cumin, sea salt, and onion powder.

  2. Add in the chop meat and cook until the meat is medium done.

  3. Add warm water to roasting pot; stir to loosen bits.

  4. Add bay leaves, garlic, parsley, thyme, mint, and oregano. Then add in enough cold water to cover. Slowly bring to a boil, about 30 minutes.

  5. Reduce heat; simmer, uncovered, for about 2 to 3 hours. If necessary, add water during the first hour to keep ingredients covered.

  6. If desired, remove meat and discard veggies; if you are using this for the Nightshade-free Chili, I recommend keeping the meat and veggies in.

  7. Use immediately or refrigerate 8 hours to overnight. Broth can be covered and refrigerated up to 3 days or frozen 4-6 months.

#CornFree #intestinalcandidiasis #glutenfree #soyfree #nutfree #dairyfree #nightshadefree #beefbroth

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© 2018 by Amanda MacGregor. No animals were harmed in the making of this site since 2013.