Slow Cooker Beef Stock

Clockwise from top left:  canned stock in 12 oz. jars, starting to fill slow cooker,
Roasted vegetables and bones, ready for roasting
 My brother-in-law, Don, gave us some really meaty soup bones from their last processed homestead-raised beef.  To make it easier for me, I roasted the bones and vegetables like I usually do, then placed them in the slow-cooker to cook unattended instead of a stock pot on the stove.
I canned my stock the next day; if you want more detailed directions for canning, check here.    
I removed the meat from the bones after 5 hours, so we could still use it for soup making.  8 hours makes it just too done. 
I also save the beef fat and use it for cooking, just like Grandma did.  It’s wonderful for making beef gravy, instead of using other fats; as it has all that good beef flavor.  You can freeze it in portions the right size for the gravy recipe you usually make.               

Slow Cooker Beef Stock
  2        Tablespoons  Tomato Paste
  5        Pounds  Meaty Beef Marrow Bones
  2        Stalks  Celery -- 2" pieces
  1        Large  Carrot -- 2" pieces
  1        Large  Onion -- peeled, 8 wedges
  2        Each  Bay Leaves
  1        Tablespoon  Peppercorns
  6        Cups  Water
  1. Preheat oven to 500°.
  2. Brush tomato paste evenly over bones, place in a large roasting pan.  Add celery, carrot and onion; bake for 30 minutes at 500°.
  3. Place bones and vegetables in a 6 quart slow cooker; add seasoning and water.
  4. Cook on low for 8 hours.  Optional: remove meat from bones after 5 hours and save for another use.  Return bones to cooker and continue cooking for the total 8 hours.
  5. Strain stock; discard solids.  Cover and chill overnight. (I don't strain mine through a cheese cloth, I don't mind having some of the tiny bits of meat and vegetables in my stock.  My strainer is fairly fine, however.)
  6. Remove solid fat from the surface; place in a covered jar and save to use for cooking and gravy making.
  7. Freeze stock or can it.
  8. To can; reheat stock.  Pour into hot jars, leaving 1" headspace, adjust lids and process in a pressure canner for 20 minutes at 10 pounds pressure.

Yield:  "9 Half Pints"

5 comments:

  1. That looks Wonderful and like idea that Everything is being used in one way or another.
    I remember growing up, my mother had done the same. We used to butcher our own beef as well and back then nothing was wasted.
    Oh, your line "I canned my stock the next day; if you want more detailed directions for canning, check here."; link doesn't work

    ReplyDelete
    Replies
    1. Thank you for fixing the link :}
      Have a great day

      Delete
    2. Thanks for letting us know it didn't work...we are just cooks, not computer experts!
      This is a good recipe for a flavorful stock, and yes, it just seems a shame to throw away the well-seasoned fat without using it for wonderful gravy.

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  2. Help i'm pressure cooking canning s we speak and looking for the pressure temp(10) I think and 90 minutes for turkey????

    ReplyDelete
    Replies
    1. Connie, The Ball Book calls for pints at 10 lbs pressure , one hour and 15 minutes; quarts for one hour and 30 minutes. This is boned
      poultry. If leaving the bone in the time is less. One hour 5 minutes for pints and one hour 15 minutes for quarts. Hope this helps.

      Delete

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