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Hearty Beef Broth Winter Bowl

Prep Time 30 minutes
Cook Time 3 hours
Servings 6

Equipment

  • Instant Pot or Slow Cooker
  • Stock Pot

Ingredients
  

Beef Broth

  • 1 bag Beef bones
  • 6 Carrots
  • 1 Leek
  • 1 bunch Parsley, thyme, rosemary
  • 3 tbsp Apple cider vinegar (lemon juice or white vinegar would work well too)

Remaining Ingredients

  • 500 grams Potatoes
  • 2 cups Brocoli or kale (or both)
  • ¾ cup Barley
  • 1 bunch chopped carrot tops of parsley (to garnish)

Instructions
 

Making the beef broth

  • Wash and clean the leak
  • Roughly chop the top half of the leek and add to the instant pot (or slow cooker)
  • Roughly chop three carrots and add them too
  • Now add the bunch of herbs
  • Place the beef bones on top and cover with water
  • Lastly add the apple cider vinegar
  • Pressure cook for two hours, or alternatively over night in the slow cooker
  • Once cool use a slotted spoon or sieve to take the solidified fat from the top and then strain the vegetables. Discard the vegetables.
  • Remove the meat from the bones and add back to the broth (discard the bones)

Making the soup

  • Either place the broth back into the clean instant pot or into a stock pot on the stovetop.
  • Chop the remainder of the leek into thin slices and add to the broth
  • Chop the potatoes into chunks, along with all the rest of the vegetables, and add to the broth
  • Add the barley
  • Pressure cook for 20 minutes , or alternatively cook on the stove top until the potatoes are soft, but whole (you don't want them mushy).
  • Garnish with the chopped carrot tops or parsley
  • Serve with chunky bread to mop up the goodness