French · Dinner
Beef and Vegetable Broth
A clear French-style beef broth simmered with beef chuck, carrot, celery, leek and onion, deepened with tomato paste and bay leaf–thyme sachet. Naturally gluten-free with rice noodles standing in for wheat pasta, finished with parsley for a light, savory bowl of long-simmered soup.
$4
15 minsPrep
90 minsCook
105 minsTotal
EasyLevel
Nutrition per serving
428Calories
37.4gProtein
17.1gFat
32.8gCarbs
7.2gSugar
3.9gFiber
1580mgSodium
130mgChol
6.5gSat Fat
1070mgPotassium
75mgCalcium
4.5mgIron
2.7mcgVitamin B12
13mgVitamin C
Goes well with
French Burgundy Wine (Pinot Noir)
local
French Herbal Infusion (Tisane)
international
gluten-free
low-calorie
protein-rich
gluten-free
Instructions
1
Prep
Cut the beef chuck into small cubes, then slice the carrot, celery, leek and onion into thin pieces.
2
Sear
Heat the olive oil in a medium pot over medium-high heat and brown the beef cubes on all sides, about 4 minutes, until a deep crust forms.
3
Simmer
Pour in the beef stock and water, add the bay leaf, thyme sprigs and minced garlic, and bring to a boil; reduce to low and simmer covered for 75 minutes until beef is fork-tender.
4
Finish
Add the rice noodles, cook 5 minutes until translucent, remove bay leaf and thyme stems, season with salt and pepper, stir in parsley, and ladle into a bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g beef chuck
- 3 cups720ml beef stock
- 1 cup240ml water
- 11 carrot
- 22 celery stalk
- 11 leek
- 11 onion
- 2 tbsp2 tbsp tomato paste
- 2 clove2 clove garlic
- 22 bay leaf
- 4 sprigs4 sprigs fresh thyme
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 oz56g dry rice noodles
- 2 tbsp2 tbsp parsley
