4 or 5 lbs. meaty beef bones (or inexpensive roast cut into pieces)
12 c. water
3 carrots, cut into 1 or 2 inch pieces
2 ribs celery, cut into 2 or 3 inch pieces
1 onion, quartered
1 bay leaf

Place bones in shallow roasting pan and bake at 450 degrees for 45 minutes. Combine beef, carrots, celery and bay leaf in a large pot. Cover with the water. Simmer for 2 or 3 hours or until stock is a rich brown. Cool. Strain. Remove meat from bones and return to stock. Refrigerate. When cold remove excess fat. Use within 2 days or may be frozen for future use. Use for soups or stews.