6 lb. beef bones or 2-3 lb. beef shank or short ribs
9 c. water
3 stalks celery with leaves, diced
2 carrots, diced
1 onion, diced
1 tomato, quartered
2 bay leaves
2 cloves garlic
1/4 tsp. thyme
1/4 tsp. marjoram
8 peppercorns
2 tsp. salt

Put meat, bones and water in stock pot. Simmer uncovered for 3 hours (do not boil). Strain. Remove any meat or marrow from bones. Add marrow to stock; reserve meat for soup. Chill stock overnight; skim and discard fat which floats to the top. Bring stock to boiling; add remaining ingredients and simmer uncovered for 2 hours. Strain.

Reserve vegetables for soup or later use. Use broth within 2 weeks or freeze for later use. Note: For hearty soup, do not strain broth. Add 2-3 cups cooked pasta.