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1
Preheat the oven to 450.
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2
Arrange the beef bones, onions, and carrots in a large roasting pan.
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3
Drizzle with oil and season with salt and pepper.
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4
Pop the pan into the oven and roast for 90 minutes, turning the pieces every 15 minutes til the meat is deeply browned.
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5
Scoop the meat and veggies out of the roasting pan and put them in a large soup pot.
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6
Skim off the fat in the roasting pan.
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7
Set the pan over medium heat on top of the stove and add 2 cups of water.
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8
Heat, stirring constantly and scraping up all the brown juices clinging to the sides and bottom of the pan.
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9
Pour the liquid into the soup pot.
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10
Add the celery, garlic, bay leaves, parsley, and tomato paste to the pot.
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11
Cover the ingredients with 4 quarts of water and set the pot over high heat.
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12
Bring it quickly to a boil.
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13
As soon as it starts to bubble, knock the heat down to low and simmer the stock.
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14
As the ingredients in the pot heat, a scum will rise to the surface.
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15
Skim it off every 5 minutes or so til it stops appearing.
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16
Simmer gently, uncovered, for 4 hours to pull every bit of flavor out of the meat.
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17
Line a large colander with several layers of dampened cheesecloth.
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18
Set the colander over another large pot and strain the stock.
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19
Season to taste with salt.
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20
Pour into quart containers and chill, uncovered, in the fridge.
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21
Once chilled, lift off and discard the fat that has come to the surface.
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22
Cover the stock and use it in a couple of days, or label and freeze for use later.
