Italian · Dinner
Beef and Vegetable Broth
Beef broth built from lean sirloin strips and root vegetables, simmered gently until the meat is tender and the broth tastes rounded with tomato and herbs. Skimming fat during cooking keeps calories low while beef, carrot, celery, and leek stay clearly defined. Served hot with fresh parsley.
$4
15 minsPrep
45 minsCook
60 minsTotal
EasyLevel
Nutrition per serving
382Calories
43.1gProtein
17.6gFat
15.2gCarbs
6.8gSugar
3.6gFiber
511mgSodium
106mgChol
6.7gSat Fat
832mgPotassium
98mgCalcium
5.2mgIron
3.4mcgVitamin B12
18mgVitamin C
Goes well with
Light Italian red wine (Valpolicella or Barbera)
local
San Pellegrino or sparkling water with lemon
international
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Trim visible fat from beef sirloin, slice thinly against the grain, and dice carrot, celery, leek, and garlic into small pieces.
2
Heat
Warm olive oil in a soup pot over medium heat and sauté carrot, celery, leek, and garlic for 4 minutes until softened and glossy.
3
Heat
Add sliced beef and sear over medium-high heat for 2 minutes per side until browned. Pour in beef stock, water, canned tomatoes, bay leaf, and thyme. Simmer over medium-low heat for 35 minutes until beef is tender.
4
Plate
Remove bay leaf, season with salt and black pepper, stir through half the parsley, ladle into a deep bowl, and scatter remaining parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz427g beef sirloin
- 22 small carrot
- 22 celery stalk
- 11 small leek
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 4 cloves4 cloves garlic
- 3 cups720ml beef stock, low-sodium
- 1 cup240ml water
- 1 tsp1 tsp olive oil
- 22 bay leaf
- a pinch of dried thyme
- salt and black pepper, to taste
- 2 tbsp2 tbsp fresh parsley
