Beef Broth

Ingredients

•  4-5 pounds beef bones and few veal bones

•  1 pound of stew meat (chuck or flank steak) cut into 2-inch chunks

• Olive oil

•  1-2 medium onions, peeled and quartered

•  1-2 large carrots, cut into 1-2 inch segments

•  1 celery rib, cut into 1 inch segments

•  2-3 cloves of garlic, unpeeled

•  Handful of parsley, stems and leaves

• 1-2 bay leaves

• 10 peppercorns

Instructions - Allergies: SF, GF, DF, EF, NF

Heat oven to 375°F. Rub olive oil over the stew meat pieces, carrots, and onions. Place stew meat or beef scraps, stock bones, carrots and onions in a large roasting pan. Roast in oven for about 45 minutes, turning everything half-way through the cooking.

Place everything from the oven in the slow cooker and cook on low for 6 hours. After cooking, remove the bones and vegetables from the pot. Strain the broth. Let cool to room temperature and then put in the refrigerator.

The fat will solidify once the broth has chilled. Discard the fat (or reuse it) and pour the broth into a jar and freeze it.