Mushroom and Beef Broth

  • Serves: 4 people
  • Prep Time: 2 hours



  1. In a pot heat 1/8 cup of oil and seal your beef on each side is browned as you turn add 2 rosemary stalks and the chili, take out the beef from the pan.
  2. Add the onions and cook down until translucent add chopped garlic and the stock cubes, return the meat and fry further for 5 minutes.
  3. Cover beef with 5 cups of water, and allow to reduce and simmer for 1 hour and 30 minutes, remove the meat again, cut into cubes and remove the bones.
  4. Add mushrooms and tomato cubes and allow to bubble for 5 minutes, return meat and serve hot.
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