If you’re looking for healthy recipes that will nourish your family’s bodies and souls, look no further than the three we’ve listed below. Centred around grass-fed and grass-finished beef paired with fresh ingredients, each beef bone broth recipe packs plenty of nutritional value into your meal without compromising on taste or comfort.
What’s So Wonderful About Beef Bone Broth?
Beef broth is created by making use of the bones and other parts of the animal that you wouldn’t normally eat. Not only does this help reduce wastage, but it also means you get the full nutritional benefit from the meat.
Full of the vitamins and minerals that our bodies need to function at their best, beef bone broth assists in building and strengthening your own bones while also supporting your muscle and joint health.
The accessibility of these healthy helpers is amplified when they transition into a liquid state, as you’ll receive a higher concentration. If you’re using a bone broth made from grass-fed beef, you’ll get even more benefits as nutritional values are naturally higher in this kind of meat.
Homemade Beef and Barley Soup
Our first highlighted recipe today is a delicious barley and beef broth soup. Quick and easy to make in a single pot, this soup is the perfect comfort food to help you warm up at the end of the day.
Made with a beef bone broth base and packed full of delicious and nutritious vegetables paired with beef chuck roast to really amp up the protein and make it more filling, this soup provides plenty of vitamins and minerals. It even features some fantastic superfoods such as mushrooms and garlic.
Beef and Barley Soup
Simple yet healthy soup made with barley, beef, and veggies. Easy to make, hearty, and filling.
- 2 packs Provenir slow cook diced beef
- 2 tbsp Corn flour
- 2 tbsp Olive oil
- 1 large Onion
- 2 Celery stalk
- 2 large Carrots
- 220 g Mushrooms
- 340 g Potatoes
- 4 jars Provenir Beef Broth
- 1/4 cup Tomato paste
- 4 cloves Garlic (squashed whole)
- 2 tbsp Worcestershire sauce
- 1/2 cup Pearl barley (uncooked)
- 1 Bay leaf (fresh)
- Salt and pepper
- Coat the beef pieces with cornstarch and season with salt and pepper.
- Heat the oil in a large dutch oven over medium-high heat.
- Add the beef pieces and cook, in 2 batches, until golden on both sides. Set aside.
- To the sauce pot sauté the onion, celery and carrots for 5 minutes, stirring occasionally.
- Add in the remaining ingredients together with the beef chunks.
- Bring the soup to a boil, then reduce heat to a low, and cook partially covered, for 30-40 minutes.
- When done, beef and veggies should be tender.
- Garnish with freshly chopped herbs, if desired, and serve.
Carne en su Jugo
Translating loosely to “meat in its juice,” Carne en su Jugo is a popular Mexican dish. This beef broth recipe is similar to the one above in that it is technically a soup. However, it presents more like a stew.
This delicious meal offers two types of meat protein as you’ll be adding some crispy bacon. The beans and onion serve to make this dish more filling while also providing their own health benefits.
Carne en su Jugo
Carne en su jugo translates to ‘Meat in its juices’, it consists of a simple beef soup with bacon and a broth made with blended tomatillos.
- 340 g Bacon
- 4 shoots Spring onions
- ½ bunch Coriander
- 1 can Tomatillos
- 1 Jalapeno
- 1 kg Top Round Roast (or Eye Round Beef, sliced into small cubes.)
- 1 tablespoon Beef Broth
- 4-6 cups Water
- 1 can Whole beans
- Slice Beef into small dices, it helps if the beef is really cold and use a sharp knife. Set beef aside once all diced.
- Slice bacon into small slices. Heat a large pot or dutch oven, medium heat. Cook bacon until crispy. Remove from pot and drain on a paper towel lined plate. Reserve just 1 tablespoon of the bacon grease and remove the rest of the grease from the pot. Add cooked bacon back to pot and reserve some bacon to garnish soup (optional). Add whole green onion stalks and saute with bacon for about a minute.
- Add diced beef into pot with bacon and green onions. Season with beef bouillon and salt. While beef is cooking, place washed tomatillos, (serrano or jalapeno for spice) a teaspoon of salt, and ¼ cup of water into a blender. You can also add the cilantro in the blender or place it whole in the soup. If you do not have a high powered blender, then boil tomatillos for 3 minutes to soften them.
- Once beef is no longer pink, add coriander (whole), and pour the canned tomatillos and liquid form can. Add water to cover beef and bring to a boil. Once boiling reduce heat and simmer for 20 minutes or longer if the beef is still tough.
- Sliced Radishes, Diced White Onion, Salsa Verde, or Sliced Avocado.
Place the beef in the freezer for a few minutes to help it to firm up and slice easier.
What is the difference between beef bone broth and beef stock?
Essentially, bone broth is a slow-cooked beef bone soup without the solids. Unlike beef stock or regular beef broth, Provenir’s Best Broth is made from grass fed beef bones and connective tissues rather than meat. Consequently, it is much higher in collagen and other important nutrients that are found in the bones and marrow.
Last but not least, it wouldn’t be right to create a collection of beef bone broth recipes that didn’t include a stroganoff — so here we are. Designed to be prepped and cooked in under an hour, this beef stroganoff features all the delightful ingredients you’d expect to find, such as broth, mushrooms, onions, and, of course, grass-fed beef. It also adds its own little twist with a hint of brandy and a bit of lemon.
This stroganoff can be served alone or with whatever you please, but we love dishing it up over mashed potato or rice to create the perfect comfort food.
- Preparation: 20 min
- Cooking: 30 min
- Ready in: 50 min
- 2 packs Provenir Gras-fed Rump fillet
- 25 g Butter
- 1 Onion (thinly sliced)
- 275 g Button mushrooms (thinly sliced)
- 1 tbsp Dijon mustard
- 1 jar Provenir Beef Bone Broth
- 1 tbsp Olive oil
- 2.5 tbsp Soured cream (or crème fraiche)
- 1 tbsp Brandy, whisky or calvados
- 1 tbsp Flat-leaf parsley (finely chopped to serve)
- Flaked sea salt
- Salt and pepper
- First prepare the beef fillet. Cut it into slices ½–1 cm thick, then slice these into strips about 1cm wide. Season the meat with salt and pepper and set it aside for a few minutes.
- Heat the butter in a large frying pan. Add the onion and sauté for 2 minutes, then add the mushrooms and continue to cook until both are soft. Stir the mustard into the pan, coating the onion and mushrooms thoroughly – we find it easier to add the mustard at this stage than to mix it into the stock. Pour the stock into the pan, then leave it to simmer until the liquid has reduced by about half. Stir in the crème fraiche and set the pan aside for a few minutes.
- In another large frying pan, heat the vegetable oil. When it’s smoking hot, add the strips of beef. Fry, stirring continuously, until the meat is browned on all sides. This should take about a minute at the most. If you want to flambé the beef, put the brandy in a ladle and carefully heat it over a flame. When the alcohol starts to burn off (you will see the fumes), tip it very gently towards the flame and it will ignite. Immediately pour this over the beef and give it a quick stir. Stand well back when doing this and be very careful.
- Reheat the onion and mushroom sauce, then add the beef. Check the seasoning and add more salt and pepper to taste. If you find the sauce too rich, add a squeeze of lemon. Sprinkle with parsley before serving.
Want to Boost the Nutritional Value of Your Other Favourite Grass-fed Beef Meals?
Beef broth can be added to almost any recipe where liquid is called for. Not only does this help intensify the flavour, but it also provides a whole host of additional health benefits as noted above.
We like to add beef bone broth to our roasts in place of some of the water or oil that a cut would traditionally be placed in, as this gives both the meat and the gravy a boost, especially if you create your own gravy from the cooking juices.
Ready to Get Cooking?
If you’ve selected a recipe and want to add it to the menu this week, be sure to get the best grass-fed beef online. Provenir also stocks two types of beef bone broth and a variety of specialty products, so you’ll be able to do the majority of your ingredients shopping with us. We suggest sourcing any other ingredients from your local market or green grocer to ensure quality and freshness, because everything tastes better when you know it’s been raised or grown well. Plus, using local ingredients means a smaller carbon footprint.
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