Filter
Top Products
Brown Beef Stock
2½ pounds beef and/or veal bones
1 pound beef chuck or other stew
beef, in 1-inch cubes
2 large carrots, peeled, cut into
3-inch lengths
2 celery stalks, cut into 3-inch
lengths
2 large onions, peeled and
quartered
2 tablespoons olive or vegetable oil
6 chives
6 sprigs parsley
6 sprigs thyme
3 garlic cloves
12 peppercorns
Makes 8 cups
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 us
-
ing butcher’s twine.
Transfer browned bones, meat, and vegetables to the ceramic pot of the Cuisin
-
art
®
Slow Cooker. Add bundle of herbs, garlic cloves and peppercorns. Cover
with 8 cups cold water. Cover and press the on/off button to turn the unit on.
Set time to 2 hours and press High. Once time elapses, reset time to 5 hours and
press Simmer; 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
6
23
■
23
SoupS & StockS