Beef Stock

Place all bones in a large roasting pan and roast at 450 degrees for 30 minutes. Stir well, then add carrots, celery and onions and roast for 45-60 minutes longer, until bones are very deep brown, stirring mixture occasionally.

Place roasted ingredients into a 8-quart stockpot. Spoon off fat from liquid in the roasting pan, then add 2 cups water to the drippings in roasting pan and heat and scrape to loosen any browned drippings. Add to pot along with remaining 8 cups water. Bring to a boil. Reduce heat and simmer partially covered for 1/2 hour. Skim off any residue that rises to the surface. Add remaining ingredients and simmer partially covered for 5 hours.

Remove bones. Strain broth and add more salt, if needed. Cool uncovered in refrigerator. Skim fat from broth before using. This stock will keep for 3 days in the refrigerator, or will freeze up to 6 months. You can freeze it in ice cube trays, then pop out of the trays and store in a ziplock freezer bag.