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Beef stock in a crock pot?

Will it work? I need a hearty beef stock for a dinner I am hosting tomorrow night but I do not want to have to deal with it tomorrow. Can I put it in the crock pot over night? I usually simmer my beef stock for 8 hours. The bones and veggies are happily roasting in my oven now!

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  1. Sure it will work. Slow cookers are just about perfect for stocks because they don't boil. They simmer just below boiling. Roast your bones and or meat.

    Some slow cookers take a long time to get up to 200 degrees so preheat the water and then put it in. Some slow cookers do cook above 212 degrees on high so use the low setting (Not warm).

    Use your lid so the water doesn't evaporate. If you want to concentrate it, you can put it in a pot and simmer it off at the end, but you shouldn't have to.

    1. Don't know about beef, but chicken stock in the slow cooker is awesome. It's the only way I can actually fit stockmaking into my schedule.

      I will say this, though: the first time I tried it, I did it overnight, and my husband was sort of put off by waking up to a house that smelled like chicken soup. Now I do it during the day.

      2 Replies
      1. re: darklyglimmer

        Off put? I love waking up to the smell of stock...my only problem is that I have a hard time falling asleep when the house smells that delicous. :)

        1. re: joonjoon

          Yeah, I thought it was weird, too! But on the up side, when I do it during the day I'm conscious to enjoy the aromas drifting up from the kitchen . . .

      2. I make all my stocks in my crockpot. Doesn't add too much heat to the house, doesn't boil, and comes out clear and lovely after straining.

        1. I've used my slow cooker for years. Recently I put it all in a DO and into a 200 oven 12 hours. Loved it also.

          1. You've probably already made your decision since it's late, but for future reference here's my take. I always simmer beef stock in the oven. I have a six quart slow cooker. That's not big enough for beef stock in my opinion. The way I see it, it takes just as much effore to make beef stock in a 6 quart stockpot as it does to make it in a 12 quart stockpot. I roast the bones and vegetables and then bring it to a boil on the stove, skim and then put it into a 300 degree oven overnight. The kitchen (and the rest of the house) smells incredible in the morning.

            After straining, I put frozen bottles of water (label removed) in the stock, put the kettle on a cooling rack and put a small fan in front to blow the steam away. The stock cools quite fast this way. Sometimes I also put the kettle in the sink with ice water. After cooling the stock, I pour it into empty .5 liter water bottles and freeze it. I always of a variety of homemade stocks on hand in the freezer.

            4 Replies
            1. re: John E.

              Using frozen water bottles to cool your stock is ingenious!

                1. re: darklyglimmer

                  If you think a frozen water bottle is good, try a beer wort chiller (coiled copper tube + garden hose/faucet thread fittings). Or a 10F morning.

                2. re: John E.

                  That's a wonderful idea using the bottles for stock.!

                3. It's gonna be delicious.