10 Hour Beef Bone Broth With Garden Greens & Herbs

Beef stock is a nutrient-rich base providing collagen and amino acids. It is made by simmering beef bones, which releases beneficial compounds. This process enhances the nutritional profile of the broth.

Beef chuck is a source of high-quality protein and essential nutrients. It provides a rich amino acid profile beneficial for muscle maintenance. The inclusion of beef chuck enhances the protein content of the broth.

Red onions are rich in antioxidants and have anti-inflammatory properties. They contain quercetin, which may help reduce inflammation. Their inclusion adds flavor and nutritional benefits to the broth.

Carrots are a good source of beta-carotene, fiber, and antioxidants. They support eye health and provide a natural sweetness to the broth. Their inclusion enhances the nutritional profile of the product.

Leeks are a source of vitamins A, C, and K, and provide dietary fiber. They contribute to heart health and have a mild, sweet flavor. Their inclusion adds nutritional value and flavor complexity.

Cabbage is rich in vitamins C and K and contains antioxidants. It supports immune function and has anti-inflammatory properties. Its inclusion adds nutritional benefits and texture to the broth.

Mushrooms are a source of B vitamins and minerals like selenium. They have immune-boosting properties and add umami flavor. Their inclusion enhances the nutritional profile and taste of the broth.

Kale is a nutrient-dense leafy green rich in vitamins A, C, and K. It provides antioxidants and supports overall health. Its inclusion boosts the nutritional content of the broth.

Garlic puree provides allicin, which has antimicrobial and heart health benefits. It adds flavor and potential health benefits to the broth. Its inclusion enhances both taste and nutritional value.

Ginger puree is known for its anti-inflammatory and digestive benefits. It adds a spicy flavor and potential health benefits to the broth. Its inclusion enhances both taste and nutritional value.

Sea salt is a natural source of sodium and trace minerals. It is less processed than table salt and provides essential electrolytes. Its inclusion enhances flavor and provides necessary minerals.

Parsley is rich in vitamins A, C, and K and provides antioxidants. It supports immune function and adds fresh flavor. Its inclusion enhances both nutritional value and taste.

Thyme is an herb with antimicrobial properties and antioxidants. It adds flavor and potential health benefits to the broth. Its inclusion enhances both taste and nutritional value.

Black pepper contains piperine, which enhances nutrient absorption. It adds spice and potential health benefits to the broth. Its inclusion enhances both taste and nutritional value.

Chevril is an herb used for flavoring with minimal nutritional impact. It adds a subtle flavor to the broth. Its inclusion is primarily for taste enhancement.

Sunflower oil is a seed oil high in omega-6 fatty acids, which can promote inflammation. It is often highly processed, which may reduce its nutritional value. Its inclusion is concerning due to potential health risks associated with excessive omega-6 intake.