Low-Sodium Beef Broth

Save to My Recipes

Even low-sodium varieties of canned beef broth have large amounts of sodium, about 400 mg per cup. This rich broth has hardly any sodium, but it does have lots of flavor.

Difficulty: Easy

Hands-on: 20 minutesTotal: 18 hours 20 minutes

Serves: 10

Ingredients

  • 3 lbs. soup bones
  • 1 lb. beef shank
  • 4 large carrots, peeled and cut into 1” chunks
  • 2 medium onions, peeled and chopped
  • 2 Tbsp. olive oil
  • 2 bay leaves
  • 5 cloves garlic, peeled and crushed
  • 5 peppercorns
  • 8 cups water

Directions

  • Preheat oven to 400°F.
  • In large roasting pan, place soup bones, beef shank, carrots, and onions. Drizzle with olive oil and toss to coat. Roast for 2 hours or until bones and vegetables are brown.
  • Place roasted bones and vegetables along with bay leaves, garlic, and peppercorns in a 5- to 6-quart slow cooker. Pour 1 cup water into roasting pan and scrape up brown bits; add to slow cooker. Then pour remaining water into slow cooker. Cover and cook on low for 8 hours.
  • Strain broth into large bowl; discard solids. Cover broth and refrigerate overnight. In the morning, remove fat solidified on surface and discard. Pour broth into freezer containers, seal, label, and freeze up to 3 months. To use, defrost in refrigerator overnight.

Recipe Information

Serves: 10

Ingredients

  • 3 lbs. soup bones
  • 1 lb. beef shank
  • 4 large carrots, peeled and cut into 1” chunks
  • 2 medium onions, peeled and chopped
  • 2 Tbsp. olive oil
  • 2 bay leaves
  • 5 cloves garlic, peeled and crushed
  • 5 peppercorns
  • 8 cups water

Directions

  • Preheat oven to 400°F.
  • In large roasting pan, place soup bones, beef shank, carrots, and onions. Drizzle with olive oil and toss to coat. Roast for 2 hours or until bones and vegetables are brown.
  • Place roasted bones and vegetables along with bay leaves, garlic, and peppercorns in a 5- to 6-quart slow cooker. Pour 1 cup water into roasting pan and scrape up brown bits; add to slow cooker. Then pour remaining water into slow cooker. Cover and cook on low for 8 hours.
  • Strain broth into large bowl; discard solids. Cover broth and refrigerate overnight. In the morning, remove fat solidified on surface and discard. Pour broth into freezer containers, seal, label, and freeze up to 3 months. To use, defrost in refrigerator overnight.

Nutrition Information

Nutrition Information
Amount per serving
Calories20
Total Fat0.5g
Saturated Fat0g
Cholesterol5mg
Sodium20mg
Total Carbohydrate0g
Dietary Fiber0g
Sugars0g
Protein3g