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Crockpot Beef Stock

 

Crockpot Beef Stock recipe
13

Yield

8

cups

Prep

5

min

Cook

6

hrs

Ready

6

hrs

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 51g (1.8 oz)
Amount per Serving
Calories 150% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1198mg 50%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 1g
Vitamin A 3% Vitamin C 5%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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