Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, October 11, 2016


3 beef soup bones
1 or 2 onions, chopped
1 to 2 carrots, peeled and chopped
2 stalks celery, chopped
2 tbsp dried parsley flakes
2 tsp salt
2 peppercorns

Place all ingredients in a crock pot and add enough water to cover completely. Place lid on cooker and cook on low 12 to 14 hours. Strain and refrigerate up to 4 days. May also be frozen.

Yield: Approximately 8 cups stock.

Note: You may cook on high 4 to 6 hours but the stock will be lighter in color and less concentrated.

Note: Stock photo

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.