This is the one I make all the time. A bag of good beef bones, a slow cooker & you’ve got proper homemade stock for weeks.
Hands-on: 15 mins · Slow cooker: 3–6 hours · Makes about 1–1.5 litres
You’ll need
1kg Edenmoor grass-fed beef bones
2 British shallots, halved
1 carrot and 1 celery stick, roughly chopped
2 garlic cloves, lightly crushed
1 tbsp apple cider vinegar
2 sprigs of thyme or dried, 1 bay leaf, a few peppercorns
Cold water, enough to cover the bones
What to do
Optional but worth it: roast the bones at 220°C (200°C fan) for 30–40 mins until browned, adding the shallots and carrot for the last 15. It gives a deeper flavour and a lovely colour.
Tip everything into your slow cooker and cover with cold water.
Cook on HIGH for 3–6 hours. The longer you leave it, the richer it gets, as the slow cooking draws out the natural collagen and gelatin from the bones.
Strain through a sieve and throw away the bones and veg.
Cool it quickly in shallow containers, then refrigerate.
How I use it:
I always freeze some. Pour it into ice cube trays & freeze. Then you’ve always got homemade stock ready for soups, stews and gravies, or warm a mugful on its own on a cold day.
Storing:
Fridge for 2–3 days, or freezer for up to 3 months. Once defrosted, don’t refreeze, and use within 2–3 days.
The beauty of a good beef stock is that it takes very little intervention. Just a handful of simple ingredients, good-quality bones and time. It is a traditional way to make the most of the whole animal, creating something deeply useful from a part that might otherwise go to waste.
