Email to Phyllis_ aka_ Filus      

Beef Stock (Slow-cooker)

Source of Recipe

Heartland Cooking - Crockery Favorites
Beef Stock
WW Points
Makes 3 quarts non-reduced stock

2-1/2 lbs. beef and veal bones (marrow, knuckle, and shin)
1 large yellow onion, peeled and cut in half
1 large carrot, peeled and quartered
1 large celery rib with leaves, quartered
1 leek, white part only, rinsed well and quartered
2 large garlic cloves, peeled
3 sprigs fresh flat-leafed parsley
2 sprig fresh thyme
3 black peppercorns or to taste
3 quarts water

Preheat oven to 400�. Put bones in a single layer in a large roasting pan. Scatter vegetables, herbs and peppercorns among the bones. Roast, uncovered for about 1 hour.

Transfer bones and vegetables to a 5-quart or larger slow cooker. Add water and cook on LOW for 10 to 12 hours or on HIGH for 5- to 6 hours.

Strain stock through a fine sieve or a colander lined with cheese cloth. Discard solids. If desired cook stock in an uncovered saucepan on the top of the stove over high heat until reduced by half. Transfer stock to covered container and refrigerate for several hours. Skim off any fat that rises to the top. Refrigerate, covered tightly for up to 3 days or freeze for up to 3 months.

NOTE: Ask your butcher to crack the bones for your beef stock.

1-cup stock equals: 24 calories�1 gm protein�trace fat (trace saturated)�5 gm carbohydrate�32 mg sodium�0 cholesterol�1 gm fiber WWWP: 0