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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. beef bones
- 2 Tbsp. olive oil
- 2 yellow onions (large, peeled and quartered)
- 1 cup carrots (roughly chopped, or baby carrots left whole)
- 3 inches celery ribs (cut into 4 segments)
- 1 cup dry red wine
- 1 lb. beef stew meat (* or scraps left over from other meals using beef cuts)
- 1 base (celery, the bulb at the end)
- 4 cloves garlic (smashed and pealed)
- 1 inch turnip (diced into 1cubes)
- 1/2 bunch parsley
- 2 bay leaves
- 1 Tbsp. sea salt (course)
- 1 Tbsp. black pepper (coarsely ground)
- 1 thyme sprig (fresh)
- 1 rosemary sprig (fresh)
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium1800mg75% |
| Potassium310mg9% |
| Protein1g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A110% |
| Vitamin C30% |
| Calcium6% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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