Slow Cooked Beef Stock


  • 2.6 lbs beef soup bones
  • 1/2 carrot
  • 1 onion
  • 1 celery stick
  • 3 dry savory sprigs
  • 2 tbsp apple cider vinegar
  • 3 thyme sprigs
  • Wash the bones to get rid of any small bone pieces. Place bones into the Inner Pot.
  • Add carrot, onion, celery, vinegar and herbs into the pot.
  • Add just enough cold water to cover the bones. Close the lid and set to VENT.
  • Select SLOW COOK-High and set the time to 10 hours. Press START. If using the glass lid, lid can be used partially open after stock starts boiling during cooking. Be sure that stock continues to simmer.
  • When the program ends, strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.
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