Crockpot Beef Stock
Crockpot Beef Stock recipe
Yield
8 cupsPrep
5 minCook
6 hrsReady
6 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
beef soup bones
|
*
|
| 1 | each |
onions
chopped |
|
| 2 | each |
celery stalks
chopped |
|
| 2 | tablespoons |
parsley flakes
dried |
|
| 2 | each |
peppercorns
|
*
|
| 2 | teaspoons |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
beef soup bones
|
*
|
| 1 | each |
onions
chopped |
|
| 2 | each |
celery stalks
chopped |
|
| 3E+1 | ml |
parsley flakes
dried |
|
| 2 | each |
peppercorns
|
*
|
| 1E+1 | ml |
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.
