Beef Stock

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6 hours Prep: 5 minutes Cook: 6 hours

15 calories per serving view nutrition facts

Ingredients

3	each	beef soup bones
1	each	onion	chopped
2	each	celery stalk	chopped
2	tablespoons	parsley flakes	dried
2	each	peppercorns
2	teaspoons	salt

Directions

Place all ingredients in Crock-Pot.

Add enough water to cover.

Cover and cook on Low for 12 to 24 hours or on High for 4 to 6 hours.

If cooked on High, the stock will be lighter in color and less concentrated.

Strain and refrigerate.

Keeps well 4 to 5 days, or may be frozen.

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