ilted and.
add the broth and beans and tomatoes, if
Saute onion in olive oil until tender.
Add broth, bullion, canned tomatoes, and tomato paste to slow cooker. Blend well.
Add herbs and salt and pepper to taste.
Add all vegetables. If there is not enough liquid to cover add more broth, or water and bullion if you are out of broth.
Cook on low for 4-6 hours or until carrots are fork tender.
If using pasta add to slow cooker last 15-20 minutes before serving.
Serve hot with Parmesan cheese on top.
2 to 5 minutes. Add beef cubes; cook and stir until
Brown soup meat and bone.
Add onion, salt and pepper and water.
Cover and simmer over low heat until meat is tender, 2 1/2 to 3 hours.
Strain off the beef broth.
Add remaining vegetables to the broth and simmer slowly until vegetables are tender, about 1 hour.
Cut cooked meat from bones into small pieces and add to soup.
Serve with crusty bread.
Serves 16.
ith cooking spray.
Place beef bones, carrots, celery, onion, and
Place beef bone in a soup kettle; cover
ottom of the pan. Add beef broth (or stock) and bay leaves
ltered water.
Heat the broth slowly and once the
Bring beef bone, roast and 6 quarts water to boil.
Lower heat and simmer until meat is cooked, approximately 2 hours.
Remove scum.
Meat and soup bone can be removed from broth at this time. Drop potatoes into broth and immediately start making the dough.
To make the broth, combine cilantro roots and stalks,
1. Place the beef bones in the slow cooker, and place the remaining ingredients on top.
2. Add enough water to the slow cooker to cover everything.
3. Cover, set the slow cooker to high, and cook for 24-72 hours.
4. Strain the liquid, place in the refrigerator to cool, remove the solidified fat from the top, and use as desired.
bay leaves, slab bacon, and bone; bring to a boil, cover
he Saute function.
Add bone broth (or stock) and the butternut
he heat and add the beef to the pan, using a
minutes. Stir in ground beef and sausage; cook until browned
Preheat oven to 375\u00b0F.
In a bowl, combine the beef and broth.
Add the mashed black beans and cottage cheese and mix well.
Place mixture into a casserole and bake for 45 minutes.
Allow mixture to cool.
In 3-1/2 to 4-quart slow cooker, mix beef, onions, broth, vinegar and bay leaves.
Cover; cook on Low heat setting 7 to 9 hours.
About 15 minutes before serving, cook noodles as directed on package. Remove bay leaves from beef mixture. Stir in crushed cookies and brown sugar.
Cover; cook on Low heat setting 15 minutes longer or until mixture is bubbly and thickened. Serve beef mixture over noodles, sprinkle with parsley.
Preheat oven to 400 degrees F (200 degrees C). Spray a roasting pan with cooking spray.
Spread tomato paste onto beef bones and place in the prepared roasting pan.
Bake in the preheated oven until bones begin to brown, about 30 minutes.
Transfer bones to a slow cooker and pour in enough water to cover bones. Add onions, carrots, garlic, and bay leaves to broth mixture.
Cook on Low for at least 24 hours.
Strain broth through a fine-mesh strainer into a container and refrigerate.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; spread beef bones out on prepared baking sheet.
Roast bones in the preheated oven until browned, 25 to 30 minutes.
Place carrots, celery, onion, garlic, peppercorns, and bay leaves in a slow cooker. Place roasted bones over vegetables; pour in enough cold water to cover bones. Add apple cider vinegar and kosher salt.
Cook on Low for 8 hours. Pour broth through a fine-mesh strainer into a bowl and discard any strained solids.
eat, stirring. Mix the corned beef with the potatoes and carrot