SLOW COOKER BEEF STOCK

Makes: about 10 cups (2.5 L)

2 1/2 lb (1.25 kg) beef soup bones

1 tsp (5 mL) tomato paste 4 stalks celery, sliced (1 inch/2.5 cm)

2 large carrots, sliced (1 inch/2.5 cm)

2 medium onions, quartered 1/2 cup (125 mL) water 1/4 cup (60 mL) dry red wine 12 cups (3 L) water 8 peppercorns

1 bay leaf

1 sprig fresh thyme

1. Preheat oven to 350 F (175 C). Place soup bones in a shallow roasting pan.

2. Roast for 1 hour. Remove pan from oven and stir tomato paste into drippings in pan. Add celery, carrots and onions. Continue roasting for 45 minutes.

3. Transfer soup bones and vegetables to a 6 quart (6 L) slow cooker; set aside. Set roasting pan over low heat. Add 1/2 cup (125 mL) water and wine to pan. Bring to a boil, scraping to loosen browned bits. Pour into slow cooker. Add 12 cups (3 L) water, peppercorns, bay leaf and thyme to slow cooker. Cover and cook on high heat setting for 1 hour.

4. Reduce to low heat setting and continue cooking, covered, for 9 to 10 hours. Remove and discard beef bones. Strain stock through a large strainer into a large bowl; discard solids.

5. Pour stock into shallow containers. Refrigerate stock for 4 hours or until fat solidifies on surface; remove and discard fat. Stock may be refrigerated for up to 3 days or frozen for up to 2 months.