*  Exported from  MasterCook  *
 
                                 Beef Stock
 
 Recipe By     : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    beef soup bones
    1                    onion (up to 2) -- chopped
    2      stalks        celery -- chopped
    2      tablespoons   dried parsley flakes
    2                    peppercorns
    2      teaspoons     salt
 
 Place all ingredients in Crock-Pot.  Add enough water to cover.  Cover and cook
  on Low for 12 to 24 hours or on High for 4 to 6 hours.  If cooked on High, the
  stock will be lighter in color and less concentrated.  Strain and refrigerate.
   Keeps well 4 to 5 days, or may be frozen.
 
 Makes 8 cups strained stock
 
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