4 pounds beef bones, preferably marrow and knuckle bones

2 onions, peeled and halved

4 carrots, peeled and cut into large pieces

2 bay leaves

2 teaspoons fresh thyme

4 cloves garlic, peeled

4 celery ribs, coarsely chopped

1 cup fresh parsley

Preheat the oven to 400 degrees Fahrenheit. Place the bones, onion, and carrots in a roasting pan.

Add about 1/2 inch of water to the bottom of the pan so the drippings don’t burn and stick to the pan. Roast for 15 minutes or until very well browned.

When everything is nicely roasted, add everything from the roasting pan (scraping the bottom) into a large stockpot. Add the rest of the ingredients, and add enough cold water to completely cover everything.

Cover, and bring ingredients to a boil. Reduce the heat to low, and simmer, covered, for at least 3 hours. Strain the stock.

When the stock is completely cold, pour it into 1-quart Mason jars, and refrigerate it for later use. It should last about a week in the refrigerator. You can also freeze it in bulk or in individual portions in freezer-safe containers.

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