Details

Refrigerate after opening

do not purchase if tamper evidence ring is broken. Unscrewing cap breaks foil seal.

easy open cap - no pull tab! Twist to break inner seal and tamper-evident ring.

packaging made in germany

a package from creatview

directions for use - store at room temperature until needed. Promptly refrigerate any unused portion. Open and pour contents into saucepan and heat slowly until hot, stirring occasionally. Do not add water. Do not microwave carton. Ready to use in any of your recipes that call for stock, broth or bouillon.

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hy-vee reduced sodium beef broth, the quick, convenient and delicious way to add a burst of flavor to every meal. To enhance the flavor of your favorite pasta, potato, rice or vegetable recipe, use hy-vee reduced sodium beef broth instead of water. Before reheating leftovers, add a splash of hy-vee reduced sodium beef broth. When roasting meat, baste it with hy-vee reduced sodium beef broth and you'll have moist, tender meat every time. Gravy, sauce, soup or stew too thick? Add hy-vee reduced sodium beef broth to achieve the perfect consistency while boosting the flavor. For all your homemade soups, hy-vee reduced sodium beef broth is a great starter for your favorite recipes.

easy beef and noodles - serves 6 (about 1 cup each), all you need - 1 package (15 oz) beef tips & gravy, 1 container (32 oz) hy-vee reduced sodium beef broth, 1 bag (16 oz) hy-vee frozen egg noodles, all you do - 1. In large saucepan, combine beef tips and broth. Bring to boil. 2. Stir in noodles and return to boil. Stir to separate noodles. 3. Simmer, uncovered, 20 to 25 minutes or until noodles are tender, stirring frequently. Nutrition facts per serving: 320 calories, 8g fat, 2.5g saturated fat, 0g trans fat, 115mg cholesterol, 610mg sodium, 43g total carbohydrate, 1g dietary fiber, 1g total sugars, 0g added sugars, 19g protein. Nutrients: 0% vitamin d, 0% calcium, 15% iron, 0% potassium.

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hearty beef and vegetable soup - serves 10 (about 1-1/2 cups each). All you need - 2 containers (32 oz each) hy-vee reduced sodium beef broth, 2 pounds boneless arm roast, trimmed of excess fat, 1 large onion, chopped, 1/2 cup hulled barley*, rinsed, 2 tsp hy-vee worcestershire sauce, 1 tsp hy-vee dried thyme, 1 tsp hy-vee dried oregano, 1 bay leaf, 1 can (14.5 oz) hy-vee diced tomatoes, drained, 1 cups coarsely chopped celery, 2 cups coarsely chopped carrots, 8 oz baby bella mushrooms, sliced, 1/2 cup water, 1/2 cup wild rice, rinsed, hy-vee salt and hy-vee black pepper, to taste, all you do - 1. In large stock pot or dutch oven, bring broth to boil. Add roast, onion, barley, worcestershire sauce, thyme, oregano and bay leaf. Return to boiling; Reduce heat, cover and simmer 1-1/2 hours. 2. Remove meat from pot; Cut into bite-size chunks and return to pot. Add tomatoes, celery, carrots, mushrooms, water and wild rice. Return to boiling. Reduce heat, cover and simmer 45 minutes or until vegetables are tender. Remove bay leaf. Season to taste with salt and pepper. *if using pearled barley, which only takes 45 minutes to cook, wait to add with tomatoes. Tip - to freeze for later, cool soup. Divide between two 1-gallon freezer bags. Seal, label and freeze up to 3 months, thaw in refrigerator 48 hours. Reheat in stock pot or dutch oven until heated through. Nutrition facts per serving: 220 calories, 4.5g fat, 1.5g saturated fat, og trans fat, 60mg cholesterol, 470mg sodium, 20g total carbohydrate, 4g dietary fiber, 4g total sugars, og added sugars, 25g protein. Nutrients: 0% vitamin d, 4% calcium, 15% iron, 15% potassium.

Ingredients

Beef Stock, Contains Less Than 2% Of Salt, Natural Flavors, Yeast Extract, Onion Juice Concentrate, Carrot Juice Concentrate, Celery Juice Concentrate.