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

From: Pierre Dance

On Mar 18, 2004

I agree with Miraklegirl,I too had never made beef stock before, lots of chicken stock but no beef. This makes a fine stock and again like her I didn't waste the vegetables. The barley soup was outstanding. A neat trick when making stock is to add a cup of white vinegar to it. It leaches calcium from the bones which is better for you than the stuff the vitamin indusrty makes. The vinegar cooks away, leaving no taste. Thanx for posting this great recipe.

From: Miraklegirl

On Mar 16, 2004

In all my cooking, I have never made beef stock for some reason. I found this method really, really easy. I did leave it for about 24 hours (driving my husband crazy with the delicious smell)and I think every last suggestion of flavour was removed from those bones. After I strained it, I mashed the vegetables into a thick sort of paste and used that and the stock to make a beef and barley soup. I think the vegetables retained alot of flavour and I didn't want to lose that... the soup turned out really well and I will definately make stock using this method again. I might add a bit more seasoning next time. Thanks Kittencal.

From: woodland hues

On Aug 30, 2004

I'm SOOOO happy I found this recipe! This is THE best way to make beef stock: easy, no-watch, and voila, there it is! I added a celery stalk, chopped, and a garlic clove minced to my batch, and left it for 22 hours. Thank you, thank you, thank you! (ps. I did waste my veggies..I wanted a clearer type stock..)

From: CountryLady

On Nov 26, 2004

This is the first time I've made my own stock & I'd have started years ago if I knew it was this easy! My crockpot is small so I used 3 bones, scaled the other ingredients in half. I started about noon on low & left it overnight - its quite unusual waking up to the smell of coffee & beef (LOL)! I'm not partial to mushy veggies so I strained the mixture & ended up with 6 cups. Thanx again Kitten!

From: Pam-I-Am

On Sep 20, 2005

I had purchased some chuck steaks on sale and cut them up to save for stew meat. I had put the bones and scraps in the freezer to throw out later, closer to trash day - and then saw this recipe. I got them out (before they froze) and loaded up the crock pot at about 3 p.m. By 7:00 a.m. the next morning, the house smelled wonderful! Turned out fantastic - and it was soooo easy! I used 2 cups today in a beef stroganoff for dinner. Thanks Kit. Pam

From: Chef #196322

On Jan 23, 2006

very very easy to make I use a larger number of bones and brown them in a 400 oven first for about 10 min a side so little work for so much flavor

From: saylaveev

On Jul 9, 2007

Wow, I always tend to like Kittencal's recipes, so I was shocked when I didn't like this. I did as stated and found the flavor to be really bland. So I played with it a bit, even trying to reduce it for a stronger flavor. It never worked. I have to say that for the amount I got out of it, I can purchase a really great organic beef stock for about $3.00. This just wasn't worth it.

From: Marg (CaymanDesigns)

On Oct 27, 2005

This is indeed wonderful!! I used the tomato paste variation mentioned in the decription since the soups I plan on making with the stock will have tomatoes in them. I was thrilled that making stock could be this easy and the results could be so rich and flavorful. I'll never make stock again without my crockpot. Thanks so much Kittencal!

From: V'nut-Beyond Redemption

On Jun 11, 2005

Used 3 bones (1.5kg) and as much water to cover the bones and veggies in my 5 quart crockpot. Cooked for 24 hours. Got 3 cups of stock. My kitchen smelled so wonderful! And thanks to this method, I don't have to keep an eye on the fire.

From: Zobeed

On Feb 6, 2006

Just excellent! I cooked this in crockpot, on low, for about 15 hours. The house smelled wonderful and the stock was a lovely color.