Makes 10 cups

Ingredients:

1kg Beef bones

2 Large celery stalks

3 Large carrots

2 medium brown onions

5 Large garlic cloves

1 cup fresh parsley, rosemary & tyhme

Method:

Add all ingredients to a 7 litre slow cooker & fill three quarters full with tap water.

Cook on low for 12-15 hours, depening on how rich you like your stock.

Remove all vegetables, herbs, meat & bones & discard.

Tranfer broth to a large bowl or jug, allow to cool slightly before tranferring to the fridge overnight.

Remove broth from fridge & spoon as much fat as you can off the top of the broth.

Transfer broth into 10 1 cup capasity containers & store in the fridge for up to 3 days, or in the freezer for up to 6 months.