French · Dinner
Beef and Vegetable Broth
A clear French-style beef broth built from lean sirloin and slow-simmered root vegetables, finished with fresh thyme, bay and parsley. Leaner cuts and no cream or butter keep saturated fat and cholesterol low while the broth stays rich from long-simmered carrot, leek, celery and onion.
$4
15 minsPrep
55 minsCook
70 minsTotal
EasyLevel
Nutrition per serving
340Calories
42gProtein
13.8gFat
15.2gCarbs
6.1gSugar
3.9gFiber
420mgSodium
62mgChol
4.3gSat Fat
1100mgPotassium
110mgCalcium
4.1mgIron
2.8mcgVitamin B12
15mgVitamin C
Goes well with
Dry Sherry or Fino
local
French Herbal Tisane (Infusion of Thyme and Bay)
international
low-cholesterol
gluten-free
protein-rich
low-carb
low-calorie
low-chol
Instructions
1
Trim all visible fat from beef sirloin and cut into thin strips. Peel and slice carrot, leek, celery and onion.
2
Heat olive oil in a soup pot over medium-high heat and sear beef strips for 2 minutes until browned outside but not cooked through.
3
Add carrot, leek, celery, onion and garlic to the pot and sweat over medium heat for 5 minutes until onion turns translucent.
4
Pour in beef stock and water, add bay leaf and thyme sprigs, bring to a boil, then reduce to low heat and simmer uncovered for 45 minutes until beef is fork-tender.
5
Skim foam and fat from surface every 10 minutes during simmer. Remove bay leaf and thyme stems, season with salt and black pepper, stir in parsley.
6
Ladle broth and vegetables into a deep bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g beef sirloin, trimmed of visible fat
- 480ml480ml low-sodium beef stock
- 240ml240ml water
- 22 small carrot
- 11 leek, white and light green part
- 22 celery stalk
- 11 onion
- 4 cloves4 cloves garlic
- 22 small bay leaf
- 4 sprigs4 sprigs fresh thyme
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp fresh parsley
- salt, to taste
- black pepper, to taste
