Recipe: Beef Broth or Stock



  • Place the vegetables and bay leaves in the bottom of a slow cooker and place bones on top.
  • Drizzle apple cider vinegar on bones and add water to cover everything.
  • Cook on low for 24-48 hours.
  • Ensure broth stays at a very low simmer so lift the lid of the slow cooker once in a while to reduce heat if necessary and add more water if its reducing too much.
  • When ready, strain broth and discard solids.
  • Allow to cool and pour in to jars, ice-cube trays or your preferred container.  Store some in fridge for drinking within 4 days and freeze the rest.
  • You can just use stock bones if you prefer but I like to mix the two for a really good gelatinous broth.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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