Getting The Fat Out(Use This To Make Soups, Gravies Or Seasoning For Veggies)
Rich homemade beef broth infused with vegetables, perfect for soups, gravies, or seasoning vegetables—ideal for hearty, flavorful dishes and meal prep.
Ingredients
Instructions
- Place the beef and bones in a large pot with water, celery, carrots, onions, bay leaves, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for several hours to extract flavors and fat.
- If not using immediately, allow the broth to cool and refrigerate.
- Chill the broth for 1 hour, then skim off the fat from the surface before using or freezing.
Tips & Substitutions
To enhance the flavor, consider adding garlic or fresh herbs like thyme or parsley. If you're short on time, you can use store-bought beef stock instead of making your own. For a lighter broth, substitute some of the beef with vegetables or use lean cuts. This recipe is versatile, allowing you to adapt it for dishes like Dean'S Elephant Soup or Creole-Style Soup.
Serving Suggestions
This flavorful broth is perfect as a base for soups or gravies. Use it in recipes like Portugese Kale Soup or Polish Potato And Sausage Soup for a hearty meal. Serve with crusty bread or a fresh salad for a complete dinner. You can also use it to season vegetables or as a cooking liquid for grains.
Storage & Reheating
Allow the broth to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. When reheating, do so gently over low heat to preserve flavor and texture. Skim off any additional fat that may have solidified during storage.
Nutrition & Diet Analysis (per serving)
Each serving of Getting The Fat Out(Use This To Make Soups, Gravies Or Seasoning For Veggies) contains roughly 602 calories, with 13g protein, 73g carbohydrates, and 33g fat. It is an excellent source of vitamin A (202% of the Daily Value), iron (87% of the Daily Value), and dietary fiber (73% of the Daily Value). Note that it is relatively high in sodium, at 768mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken instead of beef for this recipe?
Yes, you can definitely substitute chicken for beef. The cooking time may be shorter, around 3-4 hours, depending on the size of the chicken pieces. Chicken bones will yield a lighter broth but still provide great flavor for soups and gravies.
How can I make this broth vegetarian?
To create a vegetarian version, skip the beef and bones, and use a variety of vegetables such as mushrooms, leeks, and carrots. Add vegetable stock for depth and simmer with herbs like thyme and bay leaves to achieve a rich, flavorful broth.
Is it necessary to skim the fat off the broth?
While it’s not strictly necessary, skimming the fat helps create a cleaner, healthier broth. It reduces the grease and enhances the overall taste, making it more appealing for use in soups and sauces. If you prefer a richer broth, you can leave some fat for flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).