INGREDIENTS – Serves 4-6

● 1-pound beef stewing meat, trimmed and cut into inch cubes
● 3 teaspoons olive oil
● 2 garlic cloves, diced
● 1 medium onion, peeled and chopped
● 3 celery ribs, chopped
● 5 medium carrots, peeled and cut into 1/4-inch rounds
● 1 tablespoons apple cider vinegar
● 4- 1.25 oz. Brite Start Beef Broth Concentrate
● 6 ½ cups filtered water
● 2 – 14oz cans of diced tomatoes (salt free)
● 2 bay leaves
● 1 cup frozen corn
● 1 cup frozen peas
● 2 large baking potatoes, peeled and cut into 3/4-inch cubes
● 2 teaspoons Sea salt

PREPARATION

1. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.

2. Remove the beef from the pot and add the vinegar. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the garlic, onion, celery and carrot. Sauté for 5-7 minutes until vegetables are soft. Add the beef, beef concentrate, filtered water, tomatoes, bay leaves, corn and potatoes. Bring to a boil, then reduce to a slow simmer.

3. Simmer uncovered until the beef is almost tender, about 1 hour. Add the peas and simmer for 30 minutes until beef is tender, about 30 minutes more. Season with salt and pepper.

INGREDIENTS – Serves 4-6

● 2 tablespoons olive oil
● 1-pound boneless, skinless chicken breasts, cut into 3/4″ pieces
● 2 cloves garlic, minced
● 1 onion, chopped
● 4 ½ cups Filtered water
● 4 – 1.25 oz. Birthright Chicken Broth Concentrate
● 3/4-pound green beans, cut into 2″ lengths (about 1 1/2 cups)
● 1 ½ cups fresh or frozen and thawed corn kernels
● 1 red bell pepper, chopped
● 1 rib celery, chopped
● 1 small zucchini, quartered lengthwise and sliced
● 4 sprigs thyme
● 1/4 teaspoon Sea salt
● 1/2 teaspoon freshly ground pepper
● 1/4 cup loosely packed celery leaves
● 2 tablespoons chopped fresh parsley


PREPARATION

1. Heat the oil in a large saucepan over medium-high heat. Add the chicken and cook, stirring occasionally, for 10 minutes, or until lightly browned. Add the garlic and onion. Cook, stirring often, for 8 minutes, or until the onion is translucent.

2. Add the broth concentrate, filtered water, beans, corn, bell pepper, celery, zucchini, thyme, salt, and pepper. Bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes, or until the beans are tender. Remove and discard the thyme. Stir in the celery leaves and parsley.

INGREDIENTS – Serves 4-6

● 4 – 1.25 oz. Brite Start Chicken Broth Concentrate
● 4.5 cups Filtered water
● 8 large slices peeled fresh galangal, or 4 slices peeled fresh ginger
● 1 large lemongrass stalk, cut into 2-inch pieces, crushed
● 16 fresh kaffir lime leaves, torn in half, or grated zest of 1 large lime
● 1 can (each 14 oz.) coconut milk
● 2 Tbs. lime juice
● 2 Tbs. Thai fish sauce
● 2 Tbs. light brown sugar
● 2 Tbs. red curry paste
● 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
● 1/2 lb. fresh white mushrooms, brushed clean and thinly sliced
● 5 small fresh red or green chilies, sliced crosswise paper-thin
● Fresh cilantro leaves for garnish

PREPARATION

1. Heat the oil in a large saucepan over medium-high heat. Add the chicken and cook, stirring occasionally, for 10 minutes, or until lightly browned. Add the garlic and onion. Cook, stirring often, for 8 minutes, or until the onion is translucent.

2. Add the broth concentrate, filtered water, beans, corn, bell pepper, celery, zucchini, thyme, salt, and pepper. Bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes, or until the beans are tender. Remove and discard the thyme. Stir in the celery leaves and parsley.

INGREDIENTS – Serves 4-6

● 3 pounds boneless beef chuck roast
● 2 teaspoons kosher salt, divided
● 1 teaspoon freshly ground black pepper, plus more for serving
● 2 tablespoons olive oil
● 2 large onions, thinly sliced (about 2 cups)
● 1 cup red wine, such as Malbec or Côtes-du-Rhône
● 2 cups filtered water
● 2 – 1.25 oz. Brite Start Beef Bone Broth Concentrate
● 3 large cloves garlic, smashed
● 3 whole fresh thyme sprigs
● 2 bay leaves
● 1 whole fresh rosemary sprig
● 1 tablespoon tomato paste
● 4 teaspoons Worcestershire sauce
● 6 medium carrots, peeled and cut into 1 1/2-inch pieces
● 4 medium Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
● 2 tablespoon filtered water
● 1 tablespoons cornstarch

PREPARATION

1. Heat the oven: Arrange a rack in the middle of the oven and heat to 325°F.

2. Season the roast with 1 1/2 teaspoons of the salt and the pepper.

3. Sear the roast: Heat the oil in a 7-quart Dutch oven over medium-high heat until shimmering. Add the roast and brown on all sides, including the ends, until you have a deep golden sear, about 5 minutes per side. Transfer the roast to a large plate and set aside.

4. Sauté the onion: Reduce the heat to medium and add the onions and remaining 1/2 teaspoon salt. Sauté until softened and beginning to brown around the edges, about 4 minutes.

5. Deglaze: Add the red wine and scrape up the beautiful browned bits on the bottom of the pan.

6. Add flavorings and roast to the pot: Add the beef bone broth concentrate, filtered water, garlic, whole thyme sprigs, bay leaves, whole rosemary sprig, tomato paste, and Worcestershire sauce. Return the meat and any juices to the pot.

7. Cover and braise: Bring to a simmer, then cover and place in the oven. Braise for 1 hour and 45 minutes. The meat should appear tender, but will not be falling apart yet.

8. Add the root vegetables: Uncover and nestle the carrots and potatoes into the braising liquid around the roast. Cover again, return to the oven, and braise until the roast pulls apart easily and the vegetables are tender but not mushy, for 1 1/2 to 2 hours more.

9. Remove the pot from the oven and set over low heat. Transfer the roast to a large bowl and shred into large pieces with 2 forks; set aside. Remove and discard the herb stems and bay leaves.

10. Mix the cornstarch and water; Stir mixture into the pot and cook for 3 minutes and thicken the gravy.

11. Add the meat back to pot: Return the shredded pieces of meat to the pot and gently stir to coat in the gravy.

12. Serve the pot roast: Top with a few grinds of black pepper and chopped thyme and rosemary.