Beef Stock

Preparation info

  • Difficulty


  • Makes about

    2 quarts

Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About


  • 4 pounds (1.8 kg) beef bones
  • ½ large onion, peeled and cut in half
  • 3 carrots, chopped
  • Stems from 1 large bunch fresh parsley
  • Heel of 1 head celery, or 3 ribs, chopped
  • 1 teaspoon whole black peppercorns
  • 3 bay leaves


Preheat the oven to 450°F (230°C). Put the bones and onion on a rimmed baking sheet and roast until nicely browned and sizzling, about 30 minutes.

Using tongs, transfer to a large (6- to 8-quart/6- to 8-L) slow cooker, discarding the rendered fat on the baking sheet. Add the carrots, parsley, celery, peppercorns, and bay leaves and pour in 2 quarts (2 L) water. Cover and cook on high for 8 hours.

Remove and discard the bones. Set a fine-mesh sieve over a large bowl or pot and pour in the stock, pressing on the vegetables to extract as much of the stock as possible; discard the solids in the sieve. Let the stock cool to almost room temperature (you can set the bowl in a larger pan of ice water to speed the cooling), then refrigerate overnight. Skim off the solidified fat. Keep the stock in the refrigerator for up to 5 days or freeze for up to 6 months.