Beef Stock

• 6 pounds beef bones
• 3 carrots, coarsely chopped
• 3 onions, preferably Vidalia, coarsely chopped
• 3 stalks celery, coarsely chopped
• 1 head garlic, halved
• 1 (6-ounce) can tomato paste
• 5 quarts water
• 2 bay leaves, preferably fresh
• 10 whole black peppercorns

1. Preheat the oven to 400F.
2. Place the beef bones in a roasting pan.
3. Roast, turning them occasionally, until they start to brown, about 15 minutes.
4. Add the carrots, onions, celery, garlic, and tomato paste.
5. Continue roasting until the vegetables are brown, an additional 20 to 30 minutes.
6. Transfer the contents of the roasting pan to a large stock pot and add the water.
7. Add the bay leaves and peppercorns.
8. Bring the mixture to a boil over high heat.
9. Decrease the heat to low and simmer for a minimum of 4 hours and up to 8 hours, skimming the foam off the top as it rises.
10. Strain through a colander, reserving the stock and discarding the beef bones and vegetables.
11. Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
12. Before using, skim off and discard any fat that has risen to the surface.

beef bones, carrots, onions, stalks celery, garlic, tomato paste, water, bay leaves, black peppercorns

Taken from www.epicurious.com/recipes/food/views/beef-stock-380433 (may not work)