Beef Broth

• 4 pounds beef bones, preferably a mixture of meaty bones and knuckles
• 1 carrot, peeled and cut into large pieces
• 1 onion, peeled and cut into large pieces
• 1 celery stalk, cut into large pieces
• A few black peppercorns
• 3 thyme sprigs
• 2 tomatoes, quartered (optional)
• A few parsley stems

1. Place on a heavy-duty baking sheet or in a roasting pan: 4 pounds beef bones, preferably a mixture of meaty bones and knuckles.
2. Roast in a 400F oven until brown, about 25 minutes.
3. Turn the bones over, then add to the roasting pan: 1 carrot, peeled and cut into large pieces, 1 onion, peeled and cut into large pieces, 1 celery stalk, cut into large pieces.
4. Roast for another 25 minutes.
5. Put the bones and vegetables into a large pot with: A few black peppercorns, 3 thyme sprigs, 2 tomatoes, quartered (optional), A few parsley stems.
6. Cover with 1 gallon water.
7. Bring to a boil and turn down to a simmer.
8. Skim off all the foam.
9. Simmer for 6 hours.
10. Check the level of the liquid and add more water if it drops below the level of the bones.
11. Strain and skim the fat.
12. Allow to cool before covering.
13. Store in the refrigerator for up to 1 week or freeze for up to 2 months.

beef bones, carrot, onion, celery stalk, thyme, tomatoes, parsley stems

Taken from www.epicurious.com/recipes/food/views/beef-broth-387145 (may not work)