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8
Beef Stock
2 pounds beef and/or veal bones
1 pound beef chuck or other stew
beef, cut into 1-inch cubes
1 large carrot, peeled,
cut into 3-inch lengths
1 celery rib, cut into 3-inch
lengths
1 large onion, peeled and
quartered
2 tablespoons olive or vegetable
oil
6 fresh chives
6 parsley sprigs
6 thyme sprigs
3 garlic cloves
12 peppercorns
Preheat oven to 425°F. Arrange bones, beef cubes, and vegetables in a shallow
roasting pan. Drizzle with oil and toss to coat. Roast for 25 minutes, then turn and
roast for an additional 25 minutes. Tie chives, parsley and thyme into a bundle
using butcher’s twine.
Transfer browned bones, meat, and vegetables to the ceramic pot of the Cuisinart®
Slow Cooker. Add bundle of herbs, garlic cloves and peppercorns. Cover with
6 cups cold water. Cover and press the on/off button to turn the unit on. Set
time to 8 hours and press Low; slow cooker will automatically switch to Warm
when cooking time has elapsed. Strain, reserving stock; discard solids. Cover and
refrigerate. Fat will solidify and come to the top. Remove and discard fat. Keep
stock refrigerated until ready to use, up to 5 days, or freeze.
Hint: Freeze in 1-cup amounts to have ready to thaw and use.
Nutritional information per serving (1 cup):
Calories 17 (1% from fat) • carb. 18g • pro. 38g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 20mg • calc. 14mg • fiber 0g
Makes 6 cups
SoupS/StockS
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