Make your own stock to transform your stews and soups and dinner dishes. It's really incredibly simple, cost effective and a great way to use up vegetables and vegie scraps.
1.Combine ingredients in 4.5-litre (18-cup) slow cooker; cook, covered, on low, 8 hours. Stand 10 minutes; strain through muslin-lined sieve into large heatproof bowl. Discard solids.
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.