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Ingredients
US|METRIC
12 SERVINGS
- 1 Tbsp. canola oil
- 1 1/2 lb. beef chuck roast (or beef shank)
- 6 lb. beef (neck bones, bouillon or soup bones)
- kosher salt
- freshly ground black pepper
- 1 onion (quartered)
- 2 carrots (cut into 4-5 sections)
- 1 celery (cut into 4-5 sections)
- 1 parsnip (cut into 4-5 sections, optional)
- 1 head garlic (sliced in half)
- 2 bay leaves
- 1 bunch thyme leaves
- 1 bunch parsley
- 1 Tbsp. base (beef bouillon)
- 8 whole peppercorns
- 1/2 Tbsp. kosher salt (plus more after cooking to taste)
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NutritionView More
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660Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories660Calories from Fat410 |
| % DAILY VALUE |
| Total Fat45g69% |
| Saturated Fat18g90% |
| Trans Fat2.5g |
| Cholesterol190mg63% |
| Sodium570mg24% |
| Potassium960mg27% |
| Protein54g |
| Calories from Fat410 |
| % DAILY VALUE |
| Total Carbohydrate4g1% |
| Dietary Fiber1g4% |
| Sugars2g |
| Vitamin A45% |
| Vitamin C15% |
| Calcium6% |
| Iron35% |
* 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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