Cuisinart Original


2½     pounds beef and/or veal bones


1        pound beef chuck or other stew beef, in 1-inch cubes

2        large carrots, peeled, cut into

3-inch lengths


2        celery stalks, cut into 3-inch lengths

2        large onions, peeled and




2        tablespoons olive or vegetable oil


6        chives


6        sprigs parsley


6        sprigs thyme


3        garlic cloves


12        peppercorns

Nutritional information

Nutritional information per serving (1 cup):

Calories 17 (1% from fat) • carb. 18g • pro. 38g • fat 2g • sat. fat 0g

• chol. 0mg • sod. 20mg • calc. 14mg • fiber 0g


Preheat oven to 425° F. Arrange bones, beef cubes, and vegetables in a shallow roasting pan. Drizzle with oil and toss to coat. Roast for 25 minutes, then turn and roast for an additional 25 minutes. Tie chives, parsley and thyme into a bundle us- ing butcher’s twine.


Transfer browned bones, meat, and vegetables to the ceramic pot of the Cuisin- art® Slow Cooker. Add bundle of herbs, garlic cloves and peppercorns. Cover with 8 cups cold water. Cover and press the on/off button to turn the unit on.

Set time to 2 hours and press High. Once time elapses, reset time to 5 hours and press Simmer; slow cooker will automatically switch to Warm when cooking time has elapsed. Strain, reserving stock; discard solids. Cover and refrigerate. Fat will solidify and come to the top. Remove and discard fat. Keep stock refrigerated until ready to use, up to 5 days, or freeze.

Hint: Freeze in 1-cup amounts to have ready to thaw and use.

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