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Beef Stock

6 to 8 servings
  • 1 1/2 tablespoons vegetable oil
  • 2 pounds beef soup meat
  • 8 cups water
  • 1 cup sliced onion
  • 1 cup celery, cut into 1-inch pieces 
  • 1 cup carrot, cut into 1-inch pieces
  • 1/2 tablespoon parsley flakes
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper

Preheat Presto® 6- or 8-quart Multi-Cooker at 375°. Add oil and brown meat. Add water, onion, celery, carrot, parsley, bay leaf, salt, and pepper; bring to a boil. Turn heat control down until indicator light turns off. Cover and simmer 2 to 3 hours. Strain stock.

Note: This recipe can be doubled for use in the Presto® 10-quart Multi-Cooker.

Soup Variations from Beef Stock
Vegetable Soup: Add 2 cups cooked, diced vegetables of your choice. Salt and pepper to taste and heat through.
Beef Tomato Soup: Add 2 cups tomato juice, 3/4 cup rice, 1/2 cup chopped onion, and 1 teaspoon salt. Cover and simmer 30 minutes or until rice is done.

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