SLOW COOKER BEEF STOCK

Ingredients

• 2 1/2 lb (1.25 kg) beef marrow bones
• 1 tsp tomato paste
• 4 stalks celery, sliced (1 inch)
• 2 large carrots, sliced (1 inch)
• 2 medium onions, quartered
• 1/2 cup water
• 1/4 cup dry red wine
• 12 cups water
• 8 black peppercorns
• 1 bay leaf
• 1 sprig fresh thyme

Directions

1. Preheat oven to 350°F.
2. Place bones in a shallow roasting pan. Roast for 1 hour. Remove pan from oven and stir tomato paste into drippings in pan. Add celery, carrots and onions. Continue roasting for 45 minutes.
3. Transfer bones and vegetables to a 6 quart slow cooker; set aside.
4. Set roasting pan over low heat. Add 1/2 cup water and wine to pan. Bring to a boil, scraping to loosen browned bits. Pour into slow cooker. Add 12 cups water, peppercorns, bay leaf and thyme to slow cooker. Cover and cook on high heat setting for 1 hour.
5. Reduce to low heat setting and continue cooking, covered, for 9 – 10 hours. Remove and discard bones. Strain stock through a large strainer into a large bowl; discard solids. Pour stock into shallow containers so it will cool quickly. Refrigerate stock until fat solidifies on surface, about 4 hours; remove and discard fat. Stock may be refrigerated for up to 3 days or frozen for up to 2 months.