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
1 Onion
2 Carrots
1 cup Celery
1 1/2 cup Water
1/2 tsp Black Pepper
1 tsp Thyme

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

Per Serving: 231 Calories 15 g Protein 17 g Total Fat 7 g Saturated Fat 1
g Polyunsaturated Fat 7 g Monounsaturated Fat 5 g Carbohydrates 1.4 g
Fiber 82 mg Sodium 388 mg Potassium 60 mg Cholesterol Diabetic Exchanges 0
Starch 0 Fruit 0 Milk 0 Other Carbohydrates 0.5 Vegetable 2 Lean Meat 0
Very Lean Meat 5 Fat

Jenn B In SWMO
Mom 2 Samantha age 11 Developmental delays (mental & physical 1-4 years),
BiPolar, & Siezure Disorder, possible autism (undiagnosed)
& Tiny aka Jamie ADHD Age 10 Typically Good kid, Just likes to drive me
batty.
Aunt to 16 Girls and Boys

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