Ingredients:
- 1/2 tsp dried italian seasoning
- 2 parsnips, peeled and cut into 3/8-inch slices
- 4 lbs meaty beef bones
- 3 whole cloves
Directions:
- Preheat oven to 450°F
- Rinse bones in cold water. Place bones in large roasting pan; roast in oven 30 minutes, turning once.
- Arrange onions, carrots and celery over bones. Roast 30 minutes more.*.
- Transfer bones and vegetables to stockpot or 5-quart Dutch oven. Skim and discard fat from roasting pan.
- To deglaze roasting pan, add 2 cups water to pan. Cook over medium-high heat, scraping up brown bits and stirring constantly 2 to 3 minutes or until mixture has reduced by about half. Transfer mixture to stockpot.
- Add remaining 3 quarts water, parsley, bay leaves, thyme, peppercorns and cloves to stockpot. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 3 to 4 hours, skimming foam off top occasionally.
- Remove stock from heat; cool slightly. Remove large bones. Strain stock through large sieve or colander lined with several layers of damp cheesecloth set over large bowl; discard bones and vegetables.
- Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in storage containers for several months.
- *For added zip, spread 3 ounces tomato paste over bones at this point. Roast an additional 15 minutes. Proceed as directed in step 3.
- Beef Stock.
- AFTER BEEF STOCK IS MADE continue with the stew by tossing beef in flour to coat. Heat oil in large saucepan over medium-high heat. Add beef and remaining flour; brown, stirring frequently.
- Stir in Beef Stock, wine, salt, Italian seasoning and pepper. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 1 hour.
- Add carrots. Cook 15 minutes. Add parsnips. Simmer 8 minutes or until vegetables and meat are tender.
- Stir in peas. Cook and stir over medium heat until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 523.27 Kcal (2191 kJ) | ||
| Calories from fat | 254.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.28g | 44% | |
|---|---|---|---|
| Cholesterol | 105.44mg | 35% | |
| Sodium | 1012.63mg | 42% | |
| Potassium | 781.4mg | 17% | |
| Total Carbs | 25.02g | 8% | |
| Sugars | 8.1g | 32% | |
| Dietary Fiber | 5.33g | 21% | |
| Protein | 35.28g | 71% | |
| Vitamin C | 20mg | 33% | |
| Vitamin A | 1.1mg | 37% | |
| Iron | 34mg | 189% | |
| Calcium | 152.7mg | 15% | |
| Amount Per 100 g | |||
| Calories | 50.25 Kcal (210 kJ) | ||
| Calories from fat | 24.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.72g | 44% | |
|---|---|---|---|
| Cholesterol | 10.13mg | 35% | |
| Sodium | 97.25mg | 42% | |
| Potassium | 75.05mg | 17% | |
| Total Carbs | 2.4g | 8% | |
| Sugars | 0.78g | 32% | |
| Dietary Fiber | 0.51g | 21% | |
| Protein | 3.39g | 71% | |
| Vitamin C | 1.9mg | 33% | |
| Vitamin A | 0.1mg | 37% | |
| Iron | 3.3mg | 189% | |
| Calcium | 14.7mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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