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Beef Or Veal Stock

3 lbs beef or veal soup bones
1-2 carrots, cut in chunks
1/4 cup chopped parsley
2 tsp. salt
1-2 onions, cut in eighths
2 stalks celery, cut in chunks
2 whole peppercorns


Place all ingredients in slow cooker. Add enough water to cover. Cover and cook on low setting 12 to 24 hors. (If using high setting cook 4 to 6 hours. If cooked on high setting the stock will be lighter in color and less concentrated. ) Strain and refrigerate. Keeps well in refrigerator 4 to 5 days, or may be frozen. Makes 8 cups strained stock (about 3 1/2 quarts).

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