2 large onions, peeled
2 whole cloves
2 lbs. lean beef chuck or plate, cut in 1-inch pieces
1 soup bone, cracked
5 carrots, pared and cut in large chunks
2 white turnips, pared and cut in large chunks
3 stalks celery with leaves, sliced
4 leeks, washed and sliced
3 springs parsley
1 1/2 T. salt
1/4 t. thyme
3 quarts cold water
Slice 1 onion; put cloves into the other onion. Place all ingredients in crockpot. Cover and cook on HIGH for 1 hour. Turn control to LOW and cook 10 to 12 hours. Remove soup bone and strain stock. Cool; skim fat. Store in covered container in refrigerator.
Makes 2 qts.