Submitted by Paulene Christie


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Serving: 1.6
Prep Time 10 minutes
Cook Time 20 hours
Total Time 20 hours 10 minutes


  • 1.5kg of meaty beef bones
  • 2 onions cut in half
  • 2 carrots roughly chopped
  • 1/4 bunch of celery roughly chopped
  • 1 tsp whole black peppercorns
  • 1/2 head of garlic, peeled
  • 1 leek roughly chopped
  • 3 stalks of thyme
  • 3 stalks rosemary
  • 4 bay leaves
  • 2tbsp apple cider vinegar


  • ~Place all ingredients into 6Lslow cooker
  • ~Fill with approx. 3L of water or until waterlevel is approx. 1inch from top of inner slow cooker bowl
  • ~Cook on low for up to 20hrs for full depth of flavour concentrate
  • ~Use a slotted spoon to remove and discard all the solid pieces from the dish
  • ~Pour remaining liquid contents through a fine sieve to remove any remaining solid pieces of food or herbs etc.
  • If you dont have a sieve you can take a new clean pantyhose stocking, cut off one leg, securethe toeend with a knot and stretch it over a bowl to form a fine sieve
  • ~Pour into a large bowl and refrigerate overnight or long enough for any fat in the dish to solidify on top of the stock
  • -Use a slotted spoon again to carefully remove and discard this solidified fat from the dish
  • ~Fill storage containers/bags/pouches with stock and refrigerate and use within 3-4 days or freeze and use within 3 months.
  • ~This recipe produced 1.6L of completed stock
  • Submitted by Paulene

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