Bone broth soup with beef and vegetables
A nutritious, flavorful and gluten free recipe for a cozy dinner! Serve this soup hot and watch everyone take comfort after each sip!
Servings: 4 -6
Ingredients
- 1 ½ - 2 pounds (750-1000 grams) boneless beef cut in big chunks (shank or another cut suitable for soup)
- 1 pound (500 grams) beef bones without skin, tissue and fat
- 3 tablespoons olive oil
- 8 cups water
- 1 ½ pounds (750 grams) baby potatoes or potatoes cut in big pieces
- 2 carrots, sliced
- 1 large leek, cut in big pieces
- 1 onion, quartered
- 5-10 pepper corns
- 5 all spice corns
- A bunch of parsley
- 1 cup frozen peas
- Salt to taste
Instructions
- Preheat your oven to 350°F (175°C)
- Bake the bones for 30-45 minutes or until brown.
- In a large pot heat the olive oil on medium/high heat and brown the beef.Add the onion, leek, allspice and pepper corns and stir for one minute.Add the water, parsley and the bones and simmer gently for one and a half hour or until meat is very tender (when soup starts to boil, you’ll need to skim the foam from the surface with a slotted spoon. After all the foam is gone, close the lid and let it boil).
- Discard the bones and remove the meat from the pot.Pass the soup through a very fine sieve or cheese cloth to catch onion, leek and any other residue. This is a good time to skim any excess fat from the surface with a spoon.
- Return to heat, add some salt, the potatoes, carrots and beef and boil in low heat until vegetables are tender.Add the frozen peas and let it cook for another 5 minutes.
- Serve with wedges of lemons.Eat!
Notes
Ask your butcher to provide you some bones. If you can't find any, choose a bone-in cut of meat, skip the baking part and just roast it in your pot.
