Specifications

6

■
SoupS & StockS
Brown Beef Stock
2½ pounds (1.13 kg) beef and/or veal
bones
1 pound (454 g) beef chuck or other
stew beef, in 1-inch (2.5 cm) cubes
2 large carrots, peeled, cut into 3-inch
(7.5 cm) lengths
2 ribs celery, cut into 3-inch (7.5 cm)
lengths
2 large onions, peeled and quartered
2 tablespoons (30 ml) olive or
vegetable oil
6 chives
6 sprigs parsley
6 sprigs thyme
3 garlic cloves
12 peppercorns
Makes 8 cups (2 L)
Preheat oven to 425° F (218°C). Arrange bones, beef cubes, and vegetables in a
shallow roasting pan. Drizzle with oil and toss to coat. Roast for 25 minutes, then
turn and roast for an additional 25 minutes. Tie chives, parsley and thyme into a
bundle using butcher’s twine.
Transfer browned bones, meat, and vegetables to the ceramic pot of the Cuisinart
®
Slow Cooker. Add bundle of herbs, garlic cloves and peppercorns. Cover with 8 cups
(2 L) cold water. Cover and press the On/Off button to turn the unit on. Set time to
2 hours and press High. Once time elapses, reset time to 5 hours and press Simmer;
Slow Cooker will automatically switch to Warm when cooking time has elapsed.
Strain, reserving stock; discard solids. Cover and refrigerate. Fat will solidify and
come to the top. Remove and discard fat. Keep stock refrigerated until ready to use,
up to 5 days, or freeze.
Hint: Freeze in 1-cup (250 ml) amounts to have ready to thaw and use.
Nutritional information per serving [ 1 cup (250 ml)]:
Calories 17 (1% from fat) • carb. 18g • pro. 38g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 20mg • calc. 14mg • fiber 0g
