Crockpot Beef Stock

This crockpot beef stock is the laziest, least-fussy way to make better-than-store-bought broth at home. Beef soup bones, onion, celery, and peppercorns go into the slow cooker with enough water to cover, and 12 to 24 hours later you’ve got a deep, gelatin-rich stock with zero stovetop attention required.

Low and slow is the move here. The 12-to-24-hour low setting extracts way more collagen and marrow flavor than the high setting’s 4 to 6 hours. The result is darker, richer, and you can tell the difference once it’s chilled and the surface sets into that telltale jiggly layer of gelatin.

Keeping the lid on the whole time is part of the magic. The slow cooker traps every drop of moisture and aromatic vapor, concentrating flavor instead of letting it evaporate the way an open pot on the stove does.

Pro Tips

• Roast the beef bones at 425°F (220°C) for 30 to 45 minutes before they go in the crockpot for a much darker, richer-tasting stock with caramelized notes.
• Don’t add salt until the very end, slow cookers concentrate liquids significantly and pre-salting can make the finished stock too salty.
• Skim any foam off the surface in the first hour, this is what keeps stock clear instead of cloudy.
• Strain through a fine sieve lined with cheesecloth, then chill overnight and lift the solid fat off the top before using.

Variations

• Add a halved head of garlic and a few sprigs of thyme for a more aromatic French-style stock.
• Throw in a couple of carrots and a bay leaf for a fuller mirepoix base.
• Splash in a half cup of red wine or a tablespoon of tomato paste for a richer, demi-glace-leaning broth.