How to Make Homemade Beef Stock

1. *Use a variety of beef bones, such as neck bones, shanks, ribs, etc, along with some beef. Trim larger pieces of beef  from bones and cut into 1-inch pieces.  
2. Heat the oven to 400 F.
3. Put the bones and beef pieces in a large roasting pan with the onions, carrots, and celery. Toss with the olive oil.
4. Roast for 45 minutes, turning a few times so the beef browns evenly.
5. Remove the beef and vegetables to a stockpot and set aside.

1. Pour off any excess grease and place the roasting pan over medium heat. Add the 1 tablespoon of tomato paste and cook, stirring, for 2 minutes. Add 2 cups of water and bring to a simmer. 
2. Add the tomato paste mixture to the stockpot, along with the remaining 3 quarts of water. If the water doesn't quite cover the bones, add a little more water.
3. Add the bay leaf, parsley sprigs, peppercorns, and thyme.
4. Put the stockpot over medium high heat and bring to a boil. Skim off any foamy scum from the top and then reduce heat to the lowest setting and simmer for 3 to 4 hours. The stock should be flavorful and reduced slightly. If you want a richer, more concentrated flavor, cook longer to reduce more. 
5. Strain through cheesecloth lined strainer into a large bowl. Cover and refrigerate until chilled.
6. Remove the solid fat from the surface and ladle into 1, 2 or 4-cup freezer containers or jars* leaving about an inch of headspace. Refrigerate and use within 4 days or freeze for up to 3 months.
7. Makes about 2 quarts of beef stock.

*The stock will expand as it freezes, so if using glass jars it's especially important to leave plenty of headspace. Use a wide mouth jar and leave about 1 inch for headspace. To be safe, leave the tops resting on the jars until the stock is frozen, then screw them on, but not too tight.