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Quick Beef broth

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  Vegetable oil 1 Teaspoon
  Dry red wine 1⁄3 Cup (5.33 tbs)
  Onion 1⁄4 , chopped
  Bay leaf 1
  Thinly sliced carrot 1⁄4 Cup (4 tbs)
  Dried basil 1⁄8 Teaspoon
  Chopped celery 1 Tablespoon
  Canned beef broth/2 cans, 10.5 ounce each, concentrated beef broth and 1-1/2 cups water 29 Ounce (2 Cans, 14 1/2 Ounce Each, Regular Strength)
  Salt To Taste
  Pepper To Taste

In a medium saucepan, heat oil.
Add onion, carrot and celery; saute until onion is tender.
Add beef broth, water, if required, and wine, if desired.
Stir in bay leaf and basil.
Bring broth to a boil; reduce heat.
Cover and simmer 20 minutes.
Line a sieve with cheesecloth.
Strain broth through sieve into a glass container.
Discard vegetables and herbs.
Season to taste with salt and pepper.
Use broth immediately or refrigerate, tightly covered, up to 3 days.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 260 Calories from Fat 63

% Daily Value*

Total Fat 7 g10.9%

Saturated Fat 1.6 g8.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3123.3 mg130.1%

Total Carbohydrates 18 g6.1%

Dietary Fiber 2.4 g9.7%

Sugars 4.4 g

Protein 11 g21.1%

Vitamin A 130.1% Vitamin C 10.1%

Calcium 10.4% Iron 13.9%

*Based on a 2000 Calorie diet


Quick Beef Broth Recipe