Beef Broth

• 6 pounds beef bones or 2-3 lb. beef shank or 9 cups water
• 3 stalks celery with leaves, diced
• 2 carrots diced
• 1 onion diced
• 1 tomato quartered
• 2 bay leaves
• 2 cloves garlic
• 1/4 teaspoon thyme
• 1/4 teaspoon marjoram
• 8 peppercorns
• 2 teaspoons salt

1. Put meat, bones and water in stock pot. Simmer uncovered for 3 hours (do not boil). Strain. Remove any meat or marrow from bones. Add marrow to stock; reserve meat for soup. Chill stock overnight; skim and discard fat which floats to the top. Bring stock to boiling; add remaining ingredients and simmer uncovered for 2 hours. Strain.
2. Reserve vegetables for soup or later use. Use broth within 2 weeks or freeze for later use. Note: For hearty soup, do not strain broth. Add 2-3 cups cooked pasta.

beef, stalks celery, carrots, onion, tomato, bay leaves, garlic, thyme, marjoram, peppercorns, salt

Taken from www.yummly.com/recipe/Beef-Broth-1648954 (may not work)