Q : How long should you cook beef stock in a slow cooker?

A : Allow approximately 8–10 hours in total . We start the slow cooker on HIGH for about an hour until the liquid begins gently bubbling around the edges, then reduce it to LOW and continue cooking for 6–8 hours.

Q : Do you have to roast beef bones before making stock?

A : Not always, but roasting the bones gives you a darker brown beef stock with much deeper roasted flavor. For this recipe, roast the bones at 220°C (425°F) for 30–40 minutes before transferring them to the slow cooker.

Q : Why did my beef stock turn to jelly in the fridge?

A : That can happen when gelatin extracted from the bones sets as the stock cools and is generally a sign of a good stock. Once reheated, it liquefies again. And if yours doesn't turn to jelly, that doesn't necessarily mean you've done anything wrong—the final consistency depends heavily on the types and proportions of bones used and the amount of water.

Q : Do you add salt to beef stock?

A : We don't add salt to this recipe. Stock is usually used as an ingredient in another dish, so keeping it unsalted gives you much more control over the seasoning of the finished recipe.

Slow Cooker Beef Stock Recipe

Description

This beef stock in a slow cooker recipe is made by roasting beef bones until deeply browned, then slowly cooking them with mirepoix, herbs, peppercorns, and cold water until the stock is rich and savory

Ingredients

Scale

2-2.5 kg (4 1/2-5 1/2 lb) beef bones, ask your butcher to cut bones into 5 cm / 2 inch pieces

1 tbsp olive oil

2 large carrots, cut into large chunks

2 celery stalks, cut into 3-4 chunks

1 large onion, quartered

6 garlic cloves, smashed

10 whole black peppercorns
3-4 sprigs each of rosemary, thyme, and parsley

2 bay leaves

3 tbsp apple cider vinegar

3-4 litres (12-16 cups) cold water

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Instructions

1. Roast the bones

Preheat the oven to 220°C (425°F).

Arrange the beef bones in a single layer on a large roasting tray. Drizzle lightly with olive oil and roast for 30–40 minutes, turning halfway through, until deeply browned.

Roasting is what gives this brown beef stock its rich color and deeper savory flavor.

Chef's Tip: Give the bones enough room to roast rather than crowding them. We're looking for good browning rather than steaming.

2. Drain the excess fat.

Carefully transfer the roasted bones to your slow cooker using tongs.

Spoon off and discard any excess fat from the roasting tray.

3. Add aromatics

Add the carrots, celery, onion, optional garlic, peppercorns, rosemary, thyme, parsley, bay leaves, and apple cider vinegar.

Pour in enough cold water to just cover the bones, approximately 3–4 litres (12–16 cups), depending on the size and shape of your slow cooker.

Chef's Tip: More water doesn't necessarily make more stock—it can simply dilute the flavor. Add only enough to cover the bones.

4. Slow cook

Cover and set the slow cooker to HIGH.

Once the liquid begins gently bubbling around the edges, after approximately 1 hour, reduce the slow cooker to LOW and cook for another 6–8 hours.

The tested recipe cooks gently rather than at a rolling boil to help keep the finished stock cleaner tasting and clearer.

Chef's Tip: Stock should cook gently. Vigorous boiling agitates the fat and impurities through the liquid and can give you a cloudier stock.

5. Strain the stock

Place a fine-mesh sieve over a large stockpot or heatproof container.

Carefully strain the stock and discard the bones, vegetables, and herbs.

For an even clearer stock, line your sieve with cheesecloth before straining.

Chef's Tip: Don't press or mash the vegetables through the sieve. Let the stock drain naturally for a cleaner finished stock.

6. Cool the stock quickly.

Place the pot of strained stock into a sink filled with cold water and ice.

Stir occasionally to help the liquid cool evenly, changing the cold water as needed.

Once cooled, transfer the stock to clean containers.

7. Store or freeze

Refrigerate the stock for up to 3 days or freeze for up to 3 months, following the storage instructions from our tested recipe.

We usually freeze ours in 1-cup portions so it's easy to grab exactly what we need for sauces, soups, stews, and braises.

Notes

Garlic: Garlic isn't traditionally added to classical stock because stock is generally kept neutral. We enjoy the extra flavor, but it can be omitted.

Water: Add only enough cold water to cover the bones. The exact quantity will depend on your slow cooker.

Storage: Refrigerate in an airtight container for up to 3 days.

Freezing: Freeze for up to 3 months. We like freezing stock in 1-cup portions.

Fat: Once chilled, the fat will rise and firm on the surface. Remove it before using the stock if desired.

Prep Time: 20 minutes
Roasting Time: 30–40 minutes
Cook Time: 7–9 hours
Category: Kitchen Basics
Method: Slow Cooker
Cuisine: French

Nutrition

Serving Size: 1 cup serving
Calories: 52
Sugar: 2.2 g
Sodium: 358.2 mg
Fat: 1.5 g
Carbohydrates: 6.5 g
Protein: 3.9 g
Cholesterol: 0 mg