Beef Stock

Yields:	8 cups
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Place all ingredients in Crock-Pot.

Add enough water to cover.

Cover and cook on Low for 12 to 24 hours or on High for 4 to 6 hours.

If cooked on High, the stock will be lighter in color and less concentrated.

Strain and refrigerate.

Keeps well 4 to 5 days, or may be frozen.

I think this is a very good recipe and when i made it it looked really good