Beef Broth: Easy Slow-Cooker Method
Serves: 6Hands-on: 15 minutesTotal: 12 hours 15 minutesDifficulty: Easy
- 1 lb. lean round steak
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 stalks celery with leaves, chopped
- 1 bay leaf
- 4 sprigs parsley
- 6 black peppercorns
- ¼ cup dry white wine
- 4½ cups water
- Cut beef into several pieces; add to slow cooker with all other Ingredients. Use high setting until mixture reaches a boil, then reduce heat to low. Allow to simmer, covered, overnight, or up to 16 hours.
- Remove beef and drain on paper towels to absorb any fat. Strain broth, discarding meat and vegetables. (You don’t want to eat vegetables cooked directly with the beef because they will have absorbed too much of the residue fat.) Put broth in a covered container and refrigerate for several hours or overnight; this allows time for fat to congeal on top of broth. Remove hardened fat and discard. Broth will keep in refrigerator for a few days. Freeze any you won’t use within that time.
- To serve, add defatted broth to a sauce pan and heat. Serve plain or use in any recipe that calls for beef broth.