|Beef soup bones||3 Pound|
|Onions||2 , chopped|
|Carrots||2 , pared and chopped|
|Celery stalks||2 , chopped|
|Dried parsley flakes||2 Tablespoon|
Place all ingredients in crock pot.
Add enough water to cover.
Cover and cook on low setting for 12 to 24 hours (on high setting for 4 to 6 hours).
If cooked on high setting, the stock will be lighter in color and less concentrated.
Strain and refrigerate.
Keeps well 4 to 5 days, or may be frozen.