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1
Preheat the oven to 450F.
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2
Tie the parsley, thyme, rosemary, bay leaves, and peppercorns in a piece of cheesecloth to make a bouquet garni.
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3
Set aside.
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4
Arrange the beef stew meat, veal bones, onion, carrots, and celery in an even layer in a heavy roasting pan.
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5
Roast, turning every 20 minutes, until the vegetables and the bones are deep brown, about 1 1/2 hours.
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6
Transfer the meat, bones, and vegetables to a large stockpot, and set aside.
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7
Pour off the fat from the roasting pan, and discard.
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8
Place the pan over high heat on the stove.
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9
Add the red wine, and stir, using a wooden spoon to loosen any browned bits from the bottom of the pan; boil until the wine is reduced by half, about 5 minutes.
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10
Pour the mixture into the stockpot.
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11
Add 6 quarts cold water to the stockpot, or more if needed to cover bones.
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12
Do not use less water.
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13
Cover and bring to a boil, then reduce to a very gentle simmer so that bubbles occasionally rise to the surface.
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14
Add the reserved bouquet garni.
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15
Skim the foam from the surface.
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16
Continue to simmer the stock over the lowest possible heat for 3 hours.
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17
A skin will form on the surface of the liquid; skim off with a slotted spoon.
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18
Repeat as needed.
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19
Add water if at any time the surface level drops below the bones.
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20
Prepare an ice-water bath.
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21
Strain the stock through a fine sieve, or a cheesecloth-lined strainer, into a large bowl.
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22
Discard the solids.
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23
Transfer the bowl to the ice-water bath, and let the stock cool to room temperature.
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24
Transfer the stock to airtight containers.
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25
The stock may be labeled at this point and refrigerated for 3 days or frozen for up to 4 months.
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26
If using the stock for a recipe, refrigerate for at least 8 hours or overnight so the fat collects on the top and can be removed.
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27
If storing, leave the fat layer intact; it seals the stock.
