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Crock Pot Beef Broth Freezer-friendly Recipe

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This recipe for Crock Pot Beef Broth Freezer-friendly is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
7-10 beef bones
1 (6 oz) can tomato paste
3 carrots into 3 or 4 pieces each
1 onion, quartered
5-8 celery stalks cut into 3 or 4 pieces each
8 cloves garlic
2 tablespoons dried parsley flakes
8-10 black peppercorns
1 tablespoon Italian seasoning
1 teaspoon salt
1 tablespoon apple cider vinegar
cold water

Directions:
Directions:
Brush the bones with tomato paste and place on a greased baking sheet. Bake at 350º until browned, about 20-30 minutes on each side.
Place with remaining ingredients into crockpot and cover with water.
Cool on low for 12-24 hours. You may cook on high for 6 hours, but your stock will not be as concentrated or dark.
Cool slightly, strain and refrigerate. Spoon off the fat that rose up.
Refrigerate for 4 days or freeze in 2 cup containers for future use.

Personal Notes:
Personal Notes:
Save and freeze your bones from cuts of meat used over a period of time. Or ask your butcher for meaty bones.
Adjust the vegetables and seasonings according to what you have on hand or your taste preferences.

 

 

 

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