Italian Brodo _ A classic Italian Broth made from beef & poultry with a rich but delicate flavor. Brodo is Italian for ‘broth’ & it’s a thinner, less concentrated stock than the traditional chicken or beef stocks. Brodo can be used in a variety of Italian recipes that call for chicken stock including peasant soups! Adapted from Tuscan Cookbook: Recipes and Reminiscences from the Italian Cooking School! #Broth
Here’s the problem with homemade stock: It’s so good that it doesn’t last long What’s needed is something you can produce more or less on the spot Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help
Old-Time Beef Stew...the recipe I have been making for 30 years. Never fails to be great! I don't do the lemon juice or sugar and add clove instead of all spice. I also don't add flour at the end as the potatoes tend to thicken the gravy. Just plain goodness!