Rich Meat Broth

Ingredients

• 1 carrot, peeled and cut into 1-inch pieces, about 3 ounces
• 1 rib celery, cut into 1-inch pieces, about 2 ounces
• 1 leek, cleaned and cut into 1-inch pieces, about 4 ounces
• 2 pounds veal bones, cut into 2-inch pieces
• ½ pound lean beef stew meat, in 2-inch pieces

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    28 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 3 grams protein; 8 milligrams cholesterol; 32 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Three and one-half cups

Preparation

1. Combine the carrot, celery and leek in a food processor and coarsely chop. Scrape the mixture into a five-quart casserole with a tightly fitting lid. Add the remaining ingredients and four cups of cold water. Cover and cook at 100 percent power in a 650- to 700-watt oven for 30 minutes.
2. Remove from the oven and uncover. Strain the broth through a fine sieve. If you wish to skim off the fat, refrigerate the broth so that the fat rises to the surface, then skim with a large spoon. Store, covered, in the refrigerator for up to two days, or freeze.