Recipe by Semi
"This simple way of making a beef reduction takes two days, but requires very little work. We buy a hind quarter of beef every 2 months. I use this recipe to make use of the leftover bones from the leg section. I don't add any vegetables or spices with this because I want to be able to control the flavor of sauce I want later. This simply creates a good starting point for a sauce."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
beef soup bones, cut into pieces
water to cover
This is a purist's dream beef stock. Beautiful!
I love this, looks like its a pain to make - but so much more healthy. Look at the sodium content on canned or boxed stocks, this has much more flavour and you get a whole lot which is easy to freeze for later use. Loved it!
Thank you for the clearinstructions. I have always wanted to be able to make this, and I agree that the pure beef flavor makes the most useful and versatile stock. Since today's slow cookers are set at a higher temperature than the ones originally made, it is nw perfectly possible to make this stock in one of them from start to finish. I buy beef bones from an Asian market (in case you can't find them in hyour supermarket).
* Percent Daily Values are based on a 2,000 calorie diet.
Slow and Easy Beef Stock
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 0
** Calories from Fat: 0
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Make this five-star stew in your slow cooker!
See how to make a super-simple soup with veggies and ground beef.
This may be the simplest potato soup ever.