Brown Beef Stock - Cuisinart CSC-400 Cookbook

2½ pounds beef and/or veal bones
1 pound beef chuck or other stew
beef, cut into 1-inch cubes
2 large carrots, peeled, cut into
3-inch lengths
2 ribs celery, cut into 3-inch lengths
2 large onions, peeled and quartered
Preheat oven to 425°F . 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 string.
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 cold water. Turn Slow Cooker on High and cook for 5 to  hours. 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 amounts to have ready to thaw and use.
Calories 17 (1% from fat) • carb. 18g • pro. 38g • fat 2g • sat. fat 0g

Brown Beef Stock

Makes 8 cups
Nutritional information per 1-cup serving:
• chol. 0mg • sod. 20mg • calc. 14mg • fiber 0g
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2 tablespoons olive or vegetable oil
 chives
 sprigs parsley
 sprigs thyme
3 cloves garlic
12 peppercorns
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