Kittencal's Rich Homemade Beef Stock (Crock-Pot or Stove Top)

READY IN: 24hrs 5mins




  • Place the bones on a greased baking sheet and brush liberally with tomato paste (use only tomato paste not tomato sauce).
  • Bake at 350 degrees F turning once during baking.
  • Bake for about 25 minutes on each side or until browned.
  • Place in the crock pot or large stock pot along with remaining ingredients, then add in enough water to cover.
  • Cover and cook on low for 12-24 hours OR on HIGH for 6 hours (if cooked on high setting the stock will be lighter in color and less concentrated) or if cooking on the stove top simmer on lowest heat for about 4-6 hours.
  • Remove from crock pot or stock pot; strain and refrigerate.
  • The stock will keep well for 4-5 days or may be frozen.
  • Note: veal bones may be replaced for beef bones.
  • **Note** you may certainly use more than the amount stated for beef bones, the more used then the richer the stock.