Slow-Cooker Beef Stock

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Slow-Cooker Beef Stock
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beef broth



1 ¾ pounds beef bones

1 carrot, chopped into medium-sized chunks

1 celery stalk, chopped  into medium-sized chunks

½ medium onion, chopped  into medium-sized chunks

3 garlic cloves, smashed

1 bay leaf


1 Tablespoon apple cider vinegar


Roast the bones at 400 ° F for about an hour until the bones are well-browned and fragrant. Once the bones are browned, drain off any fat.

Place the vegetables in the bottom of a 3 quart slow cooker

Place the beef bones on top.

Tuck in the bay leaf, add vinegar, and add enough water to cover everything.

Program the slow cooker to cook on low for 24 hours.

When done, pour the broth through a strainer, discard the solids, and store the liquid in a large container.  If using fattier bone pieces, place the broth in the fridge overnight and scrape off the top layer of solidified fat. Otherwise, divide broth into 1 cup servings and freeze in Ziplocs or place in ice cube trays and freeze. When frozen, remove from trays and place in a Ziploc freezer bag.

Makes 8 cups