Slow Cooker Roasted Beef Stock
The trick to creating a wonderful beef stock is slow-roasting the meat, bones and aromatics before cooking them slowly in water.
Serves: 16Hands-on: 15 minutesTotal: 10 hours 40 minutesDifficulty: Easy
- 3 lbs. meaty beef bones filled with marrow
- 2 lbs. stew meat, cubed
- 3 large onions, peeled and quartered
- ½ lb. carrots, peeled and chopped
- 3 stalks celery, chopped
- 2 Tbsp. olive oil
- 1½ tsp. kosher salt
- 1½ tsp. freshly ground black pepper
- ¼ cup dry red wine
- 3 gallons water
- 1 bunch fresh parsley stems
- 4 stems fresh thyme
- 2 dried bay leaves
- 15 peppercorns
- Preheat oven to 450°F.
- Place the bones, stew meat, onions, carrots, and celery in a large rimmed sheet pan. Toss with olive oil, salt, and pepper. Roast for 25 minutes, then flip meat and vegetables and cook for an additional 20 minutes. Transfer meat and vegetables to a large stock pot.
- Pour wine into sheet pan while still hot, and gently deglaze the pan. Pour the wine and drippings over meat and vegetables in the stock pot. Add the water, parsley, thyme, bay leaves, and peppercorns. Bring to a boil over medium-high heat; reduce to a simmer and cook, skimming foam off the top, for about 3 hours.
- Strain stock and discard solids. Refrigerate at least 2 hours. Skim fat that solidifies at the surface before using or freezing. Freeze for up to 3 months.