Emeril's Beef Stock

• 7 lb Beef bones, sawed into 2" pieces
• 1 can Tomato Paste, 6 oz
• 2 cup Onion, chopped
• 1 cup Celery, chopped
• 1 cup Carrots, chopped
• 2 cup Wine
• 20 Peppercorns
• 5 clove Garlic, peeled
• 5 Bay leaves
• 1 tsp Thyme, dried
• 1 1/2 gallon Water

1. Heat oven to 400F.
2. Place bones in roasting pan and roast for 1 hour.
3. Remove from oven and smear bones with tomato paste.
4. Lay vegetables over bones/paste.
5. Return to oven and roast for 30 minutes.
6. Place pan on stove and deglaze with wine, scraping the bottom of pan for browned particles.
7. Put everything in a stock pot along with all remaining ingredients (peppercorns, garlic,herbs,and water).
8. Bring to boil and then simmer for 4 hours.
9. Skim off fat, remove bones, and strain liquid.
10. Optionally, use one big Dutch oven instead of a roasting pan and stock pot.

beef bones, tomato paste, onion, celery, carrots, wine, clove garlic, bay leaves, thyme, water

Taken from cookpad.com/us/recipes/366798-emerils-beef-stock (may not work)