Because home made beef stock is better.
Beef Stock
Slow cooker beef stock.
Ingredients
- 2 lbs Beef Bones
- 1 lg Sweet onion Rough chop
- 1 Carrot Rough Chop
- 2 stalks celery Rough Chop
- 2 tsp Rubbed Sage
- 2 tsp kosher salt
- 1/2 Tsp Black Pepper
Instructions
Prepare Bones
- Roast beef bones for 2 hours in 400 degree oven
Simmer Stock
- Combine bones with remaining ingredients in a large (5-6qt) slow cooker. Start on high for 1-2 hours, then low for 8-10 hours. Allow some cooling time, but do not let stock go to room temperature.
Strain & Store
- Put a colander into a very large bowl (best done in a sink) and pour in stock. Lift out colander, and discard contents. Strain what’s left in the bowl with a fine mesh strainer into smaller, freezable containers.
Notes
You can add other veggie scraps too. I wouldn’t recommend using it right away. After freezing, or refrigerating, a layer of fat will form on top that can be removed and discarded to make it a bit healthier. Then again…
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