Meat, Meal soups and plant based
Beef and vegetable broth with little pasta
Beef and vegetable broth with little pasta is a simmered dish for 4 people, ready in 90 minutes, easy to make, for about €3.00 per serving. The key is starting the meat in cold water and keeping the simmer gentle so the broth stays clear and flavorful. Cooking the little pasta directly in the broth gives it a final boost of meaty flavor.
Tonight, a beef broth simmering away quietly, with its vegetables, chunks of meat and little pasta to make everyone happy.
- Total time
- 1 h 30
- Difficulty
- Easy
- Cost per person
- €3.00
- Calories per person
- 560 kcalcalculated by Kiloach, your weight coach
- Season
- Fall, Winter
- The kids
- They generally like it
This beef broth simmers gently for an hour, turning the shank tender while the vegetables soak up its flavor. The broth stays clear as long as you keep it at a bare simmer instead of a rolling boil, and the tiny star shaped pasta brings a comforting feel that reminds a lot of people of childhood. Grated gruyere melts into the hot broth at the end and thickens it just slightly.
This is a good dish for a quiet Sunday or a weeknight when you have a little time but don't need to hover over the pot. Kids love it for the little pasta and melted cheese, adults love it for how warming the broth feels in fall and winter. Mon Chou brings this one back as soon as the weather turns cold.
The ingredients
Butcher
- Beef shank 600 g
Fruits and vegetables
- Carrots 3
- Leeks 2
- Turnip 1
- Celery stalks 2
- Onion studded with cloves 1
- Parsley 1 bunch
Pantry
- Small star shaped pastaoften in the pantry 120 g
- Coarse saltoften in the pantry 1 tbsp
- Pepperoften in the pantry 1 pinch
Dairy
- Grated gruyere 60 g
Allergens Gluten, Lactose, Celery
The step by step recipe
-
Put the beef shank in a stockpot, cover with 2 liters of cold water along with the coarse salt and the clove studded onion, and bring slowly to a simmer. 15 min
Heat it gently, bringing it up too fast toughens the meat.
-
Skim the broth, add the carrots, leeks, turnip and celery in large chunks, and let it simmer gently with the lid on. 1 h
Leaving the lid slightly ajar lets steam escape and keeps the broth clear.
-
Take out the meat and vegetables, cut the meat into chunks and dice the vegetables.
Skim the fat off the top with a ladle, the broth will taste lighter.
-
Return the meat and vegetables to the strained broth, and cook the little pasta directly in it. 6 min
Cooking the pasta right in the broth gives it real meaty flavor.
-
Serve the broth piping hot with grated gruyere and parsley.
The cheese melts into the broth and enriches it, an old grandmother's trick.
Our tips to get it right
- Pick a shank with some bone in it, the marrow releases collagen that makes the broth richer on the palate.
- Cut the vegetables into evenly sized pieces so they all finish cooking at the same time without turning mushy.
- For an even clearer broth, strain it through a fine cloth before adding the meat and vegetables back in.
The variations
- Swap the beef shank for short ribs, the meat will be a touch fattier but just as tender.
- For a vegetarian version, skip the meat and use a homemade vegetable broth, the little pasta and gruyere still make it feel hearty.
- For a faster version with hungry kids, use store bought broth and just reheat already cooked vegetables and pasta in it.
What to serve it with
- Toasted country bread
- A simple green salad
- A bit of mustard on the side
Storage
The broth keeps for 3 days in the fridge in a sealed container, ideally with the pasta stored separately so it doesn't get too soft. It freezes well without the pasta, for up to 2 months. Reheat gently on the stove and stir in fresh cooked pasta at the end if you froze it without any.
Questions about this dish
Can you make the broth ahead of time?
Yes, you can cook the meat and vegetables a day ahead and keep them in their broth in the fridge. Just reheat and stir in the little pasta at the last minute.
What can replace the beef shank?
Short ribs or chuck both work well since they're cuts made for slow simmering and turn tender. Avoid already tender cuts like tenderloin, they won't give the broth enough flavor.
Can this broth be frozen?
Yes, freeze the broth with the meat and vegetables, but leave out the pasta since it would turn mushy. Add freshly cooked pasta to the broth once it's thawed.
Why skim the broth while it cooks?
The foam that rises to the top contains impurities from the meat that would cloud the broth. Skimming it off regularly with a slotted spoon keeps the broth clear and more appealing.
How long does it take to make a beef and vegetable broth with little pasta?
Count 1 h 30 in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in a beef and vegetable broth with little pasta?
About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a beef and vegetable broth with little pasta cost?
About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, lactose, celery. Always check the labels of the products you buy.
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