This recipe takes store bought beef stock and ramps up the flavour
Source: Chef Jean Pierre - You Tube
Caramelize onions in frying pan using the butter.
Chop the rest of the veg while they are cooking. Put all the veg into a very large stock pot (10-12 quart)
Add the beef stock so the veg are covered.
Add the tomato purée and paste and mix well
Add the onions when they are done
Bring to a boil and then immediately turn down to a very low simmer.
Simmer 4-5 hours, stirring occasionally.
Strain the stock…..put in a fine mesh strainer and press out the liquid over a large bowl. Dump the pressed veg into a colander over another bowl to catch remainder.
Put in individual containers and freeze.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (50g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 33 | ||
Calories from Fat: 2 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 34.4mg | 1 % | |
Potassium 314.3mg | 8 % | |
Total Carbohydrate 7.7g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 6.2g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 33
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