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Beef And Broth
This is really just a variation on the original chicken and broth recipe. As with the chicken recipe, this produces broth that can be diluted before using. It cooks easily in the crockpot and gives you a good sized quantity of broth, plus beef that can be used for soup, barbecued beef sandwiches or other uses. If you don't need all the broth, package it up in 2 cup freezer containers that can be thawed and used in place of a can of beef broth. The nutritional estimate includes both the meat and broth, so it's hard to compare it to canned broth. but the broth alone would obviously be much lower than the 150 mgs that a serving of the Health Valley No Salt Added Beef Broth contains.
1 1/2 lb Beef Chuck
Slice veggies and place in bottom of crockpot. Cut up beef and place on top. Pour water over. Add spices. Cook on low 8-9 hours. Remove meat from pot and let cool until easy to handle. Remove from bones and cut up as needed. Remove veggies from broth and throw away. Cool broth in refrigerator and remove fat from top. Broth may mixed with equal amount of water and used in any recipe calling for beef broth. Both chicken and broth may be frozen until needed.
Yield: 8 Servings
Sodium Category: LowSodium