How many times have you read a recipe and needed a cup of stock? Well I have the FREE and EASY way to have a surplus of Beef Stock in your freezer. This stock is healthy and free from any additives or salt!

Whenever my husband and I have steak, I freeze the bones. Yes you read correctly, I freeze the used beef bones. I freeze the ones that have some meat left on them as well. Any and all beef bones are welcome. I also freeze all of my vegetable scraps (except Broccoli- DO NOT make stock out of Broccoli Stems, your house will smell horrid- believe me I know!) Onion ends, asparagus stems, pepper cores, sweet potato peels- any and all scraps go into a bag that I keep in the freezer. Once my bags are full, I make a crockpot of stock.

I place the frozen beef bones into a crockpot.

Next, I add my frozen vegetable scraps to the crockpot.

Cover entire contents of crockpot with water and add 3 TBSP of Apple Cider Vinegar (this helps draw the nutrients out of the beef bones).

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Set on low for a total of 24 hours.  Since my crockpot only allows me to go up to 12 hours, I set it twice for 12 hours.

Once the 24 hours are up, scoop out vegetables and bones from stock.

Next is the fine straining of the stock. This take a few times through different sized strainers. We want to get all of the sediments and pieces out of the stock.

I use a measuring cup to make remeasured bags of stock for my freezer. I always do the bags in 1 or 2 cup increments as that is what is normally called for in recipes. This way I don’t waste a whole container of stock for just 1 cup I need.

Lay the freezer bags flat- this way they don’t take up as much room in the freezer. Make sure all bags are sealed and place in freezer.

Healthy & Free Beef Stock