Roasted Beef Stock

Makes about 10 cups

4 pounds beef bones
1 large onion, cut into eighths
1 large leek, washed well with root
    end trimmed, cut into 2-inch pieces
4 medium carrots, peeled and cut into
    2-inch pieces
2 medium celery stalks, cut into 2-inch
   pieces
1 large handful fresh Italian parsley
1 teaspoon black peppercorns
1 bay leaf
1 garlic clove, crushed
12 cups cold water

Nutritional information per serving (½ cup):
Calories 42 (15% from fat) • carb. 3g • pro. 3g • fat 2g • sat. fat 1g • chol. 7mg • sod. 28mg
• calc. 20mg • fiber 0g

1. Preheat the Cuisinart® Multicooker to Roast
at 425°F. Put bones into the cooking pot,
cover and roast for about 30 minutes,
turning once during cooking until well
browned. Remove the beef bones and
carefully remove the pot and pour out any
residual grease.
2. Return pot to unit. Add bones and remaining
ingredients to the pot. Switch to Slow Cook
on Simmer for 14 to 20 hours.*
3. Once unit switches to Keep Warm,
strain stock, discarding beef bones and
vegetables. Use immediately or cool to
place in storage containers for refrigerator
or freezer.**
*While we recommend a long cooking time
to better develop the flavors, it is not entirely
necessary. If time is short, you can reduce
the cooking time by a few hours, or cook on
High for 5 to 6 hours.
**Stock will keep in refrigerator for up to one
week, or two months in a freezer.