What’s the difference between broth and stock? Broth is meat simmered with water and vegetables, while stock is meaty bones that are browned and simmered, which produces a richer, more flavorful broth. This recipe produces stock that can be diluted before using. It cooks easily in a slow cooker and gives you a good quantity of stock.
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| Beef Stock at Home |
- 1½ pounds (680 g) meaty beef bones
- 1 cup (160 g) sliced onion
- 1 cup (130 g) sliced carrot
- 1 cup (100 g) sliced celery
- 1½ cups (355 ml) water
- ½ teaspoon black pepper
- 1 teaspoon thyme
Yield: 8 servings
- Preheat the oven to 350°F (180°C, or gas mark 4).
- In a roasting pan, place the bones and vegetables in a single layer. Roast for about 1 hour, or until browned.
- Transfer the mixture to a slow cooker. Cover with water.
- Add the pepper and thyme. Cook on low 8 to 9 hours.
- Remove the beef and bones from the pot and let cool until easy to handle. Remove the meat from the bones and save for another use.
- Strain the vegetables from the stock and discard.
- Chill the stock in the fridge and remove the fat from the top.
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