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We didn't like it very much, just not much flavor, I followed the directions to a T, just expected More Flavor from this. Okay, not bad, just expecting too much from this I think.

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Teresa M July 28, 2002

Great in French Onion Soup!

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Sandi (From CA) May 17, 2010

It smelled absolutely wonderful when it was roasting and even better when it was simmering. I used mutton bones as I couldn't get beef bones. Poured the good stuff from the roasting pan into the stockpot.

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V'nut-Beyond Redemption February 24, 2009

I adore this recipe, roasting is TOTALLY the wasy to go. I love the deep dark flavor that I get. I place 2 cups in zip freezer bags, squeeze out any air then freeze flat on a cookie sheet, when firm I stack them like files in my freezer for easy use,

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Dawnab January 31, 2009

MilleR! Thanks for this simple no-nonsense recipe for beef stock. It makes great use of the beef bones I get in abundance with our side of beef. I didn't change anything - simmered stovetop for 5 hours. I am using it to make a spicy homemade beef & veggie soup.

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KeyWee May 13, 2002

This recipe was awsome. I roasted the bones for about 1 hour in a huge metal stock pot. After 1 hour I brushed them with tomato paste till well covered. I simmered the stock for about 6 hours after adding fresh herbs and vegetables. Roasting the bones in the stock pot kept every bit of flavor in the stock. I got 4 large and 3 small mason jars. It made the best French Onion Soup my family has ever had.... I am making it again tomorrow :):)

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ddavad November 20, 2009

Roasting beef bones is the best way to make stock dark, rich, and flavorful. I like to roast large chunks of onions, leeks, carrots, and celery right in the same roasting pan along with the bones. As moisture comes out of the veggies, the flavors are more intense. Be sure to glaze the roasting pan when done with a little cold water. Dissolve all of those brown flavorful "crispies". Great recipe.

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wildredbill December 28, 2008

This was my first attempt at making beef stock from bones. It turned out great! I rubbed the bones with a little tomato paste before roasting which added another layer of flavor to the stock. Then I followed the instructions, using the crockpot method, letting it cook 22 hours until it was brown and aromatic. I couldn't believe how rich and flavorful it was with basically no work. I used 4 cups of the stock for Miller's Crock Pot French Onion Soup #19515 and it was fantastic. Try this recipe!

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Geema June 14, 2006

Miller, this produced a lovely, dark brown, fragrant stock. I used four large beef marrow bones (next time, though, will get butcher to cut each bone into smaller pieces), and added mushrooms and extra onions as I couldn't find leeks at my grocery store. I simmered the stock for about 5 - 7 hours and the depth of flavor was just excellent. I think that roasting the bones first is really the key to getting the flavor to truly develop. I ended up with about 9 cups of stock. Next time, I might add some wine to the stock, too. This will be the recipe I use to make stock from now on. Thanks, Miller...it's a winner in my book!

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Lizzie-Babette September 15, 2003
Homemade Beef Stock