Difficulty: Easy - for beginners
2 lbs beef bones
2 onions, cut into fourths
2 lg carrots, coarsely chopped
bouquet garni (bay leaf, parsley, thyme tied in a cheesecloth bundle)
Preheat oven to 425.
Place the beef bones in a roasting pan and cook for about 45 minutes or until well-browned.
Place all ingredients in a large stock pot. Cover with 8 c water and bring to a slow boil.
Reduce heat and simmer for about 3 hours, then set aside and allow to cool.
Strain the stock into a large bowl and allow it to cool completely. Skim the fat off of the top.
Stock may be further reduced, stored in refrigerator for 2 days, or frozen for up to 6 months.