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1
Spread the bones and the beef in a flameproof roasting pan and roast them in pre-heated 400F.
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2
oven for 25 minutes.
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3
Add the onions and the carrots, roast the mixture, stirring once or twice, for 30 minutes more, or until it is browned well, and transfer it with a slotted spoon to a stockpot or kettle.
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4
Pour off any fat from the pan, add 2 cups water, and deglaze the pan over high heat, scraping up the brown bits.
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5
Add the liquid to the pot with 14 cups cold water and bring the liquid to a boil, skimming the froth.
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6
Add 1/2 cup cold water and bring the mixture to a simmer, skimming the froth.
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7
Add the celery, the garlic, the parsley, the salt, the thyme, and the bay leaf and simmer the mixture for 4 hours.
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8
If a more concentrated flavor is desired, boil the stock until it is reduced to the desired concentration.
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9
Strain the stock through a fine sieve into a bowl and let it cool to warm.
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10
Chill the stock and remove the fat.
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11
The stock keeps, covered and chilled, for 1 week if it is brought to a boil every 2 days and then allowed to cool to warm, uncovered, before being chilled again, and keeps, frozen, for 3 months.
