French · Dinner
Beef and Vegetable Broth
French-style beef and root vegetable broth built on beef chuck simmered until tender, then enriched with white beans and a poached egg for extra protein. Carrots, leeks and celery add sweetness, while thyme and bay keep the broth classically clear and savoury. Served hot in a deep bowl.
$6
20 minsPrep
95 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
588Calories
58.3gProtein
25.4gFat
30.1gCarbs
4.9gSugar
8.6gFiber
1580mgSodium
333mgChol
8.9gSat Fat
1350mgPotassium
150mgCalcium
6.8mgIron
4.9mcgVitamin B12
14mgVitamin C
Goes well with
Herbal Tea (Chamomile or Thyme)
local
French Red Wine (Burgundy or Bordeaux)
international
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut the beef chuck into 1-inch chunks, slice the carrot, celery and leek, mince the garlic, and chop the parsley; keep vegetables separate from the meat.
2
Sear
Heat the olive oil in a heavy pot over medium-high heat and brown the beef chunks on all sides for 5 minutes, working in batches until deep brown crust forms.
3
Sweat
Add the sliced carrot, celery, leek and minced garlic to the pot and cook over medium heat for 4 minutes, stirring, until the leek turns translucent.
4
Simmer
Pour in the beef stock and water, add the bay leaf and thyme sprigs, bring to a boil, then reduce to low heat and simmer covered for 75 minutes until beef shreds easily.
5
Skim
During the first 20 minutes of simmering, skim grey foam from the broth surface with a spoon to keep the broth clear.
6
Finish
Stir in the drained cannellini beans and simmer uncovered for 8 minutes. Crack the egg into a small bowl, slide into simmering water in a separate pot, and poach for 3 minutes until the white is set and yolk jiggles. Remove bay leaf and thyme stems, season with salt and pepper, and stir in half the parsley.
7
Plate
Ladle the broth, beef and vegetables into a deep bowl, top with the poached egg, and scatter the remaining parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef chuck
- 4 cups960ml beef stock
- 1 cup240ml water
- 22 small carrot
- 22 celery stalk
- 11 leek
- 4 cloves4 cloves garlic
- 1 cup90g, about a third of a 15 oz can cannellini beans
- 22 large eggs
- 22 bay leaf
- 4 sprigs4 sprigs fresh thyme
- 2 tbsp2 tbsp fresh parsley
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp olive oil
