Bone Broth (and What I Did With It)

I’ve been craving Phở lately, so much so that when asked “If you could only eat one food for 30 days, what would it be?” I chose Phở. I love the simplicity of the heady broth with clear rice noodles, a topping of meat and the array of fresh garnishes, like basil, cilantro, jalapeno, bean sprouts and lime. As I saw more recipes sprout up about “quick” Phở recipes, I looked into what actually sets it apart from other broths and soups. I knew it was in the broth. When I attended culinary school for a short season, one of the things we would do was roast meat bones in the oven during class, then put them in a large stockpot with water on the stove and simmer them overnight on low heat. The rich broth that resulted was what we used throughout our class in recipes the next day. I’ve also noticed a trend in “bone broth”, a soup preported to have great health benefits. You can do a simple search to read more about bone broth or check out this article on Bone Broth for Health Building from the Jade Institute. Fresh basil and bean sprouts are in short supply where I am right now, but I did have some vegetables on hand that  I needed to use. I decided to make a beefy vegetable bone broth stew. As you may know, I’m not big on recipes. I’ll share a general guideline of what I did, then you can recreate it however you’d like in your own kitchen. I believe that by really getting to know your food and working with it, you...