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Photo of Beef stock by WW

Beef stock

1
Points® value
Total Time
5 hr 45 min
Prep
15 min
Cook
5 hr 30 min
Serves
10
Difficulty
Moderate
Homemade stock always tastes better than store bought and by making a big slow-cooked batch, you are sure to have enough for all those winter those warm winter soups, sauces and one-pot wonders.

Ingredients

Beef stock

2000 ml, (2kg beef soup bones)

Brown onion

2 medium, chopped

Carrot(s)

2 large, chopped

Celery

4 stick(s), chopped

Fresh flat-leaf parsley

3 tbs, (4 stems)

Fresh thyme

2 tbs, (2 large sprigs)

Fresh bay leaf

2 whole, or dried

Peppercorn

1 tsp, black

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Spread beef bones on a large baking tray and bake for 30 minutes or until browned.
  2. Transfer bones to a 4.5 litre (18-cup) slow cooker. Add onion, carrot, celery, parsley, thyme, bay leaves, peppercorns and 3 litres (12 cups) water. Cook, covered, on low for 10 hours (or high for 5 hours). Using tongs, remove and discard bones. Strain stock through a fine sieve into a large bowl. Cool. cover and place in fridge overnight.
  3. Using a large metal spoon, skim any solidified fat from the surface of stock before using.

Notes

TIP: Suitable to freeze for up to 3 months.

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