Make your own hearty beef stock right in the slow cooker! Start by roasting beef soup bones in the oven, then let them spend the day simmering in the slow cooker. This stock can be used in stews, gravies, soups or any other recipe that calls for beef stock.

Yield: Makes 10 cups.



  • 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


  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.
Cannot do nutritional analysis.

Cannot do nutritional analysis.