Directions

1. Preheat the oven to 205°C (400°F). Place the beef bones, onions, and carrots in a roasting pan and roast until the bones turn a rich brown, for 30 to 45 minutes.
2. Transfer the mixture to a large stockpot or Dutch oven. Add the celery, parsley, bay leaves, thyme, peppercorns, and salt. Add enough water to cover the bone mixture.
3. Add a little water to the roasting pan and stir to scrape up the browned bits. Pour the liquid and bits into the stockpot.
4. Place the stockpot over moderately high heat, and slowly bring the mixture to a boil, using a slotted spoon to skim off and discard any fat or scum that rises to the surface. Reduce the heat, partly cover the stockpot, and simmer gently for 3 to 4 hours.
5. Line a fine sieve with cheesecloth and set it over a large bowl. Slowly pour the stock through the sieve; discard the solids. Let the stock cool to room temperature. Pour the stock into serving-size, airtight containers; cover, label, and date.
6. Store the stock in the refrigerator for a week or the freeze for up to 6 months. If fat congeals on top of the stock while refrigerated or frozen, remove and discard before using the stock.