Choose soup bones with some meat on them. Ideal bones to select include shanks, necks, and shins.
Cut up your vegetables of choice into chunks. Quality vegetables to add to beef stock are carrots, celery, onions, and garlic.
Roast the soup bones in a roasting pan at 450 degrees (232 degrees Celsius) for 30 minutes.
Add the vegetables to the pan, and continue roasting for another 30 minutes.
Add the vegetables and soup bones into a large soup pot with just enough water to cover them.
Scrape the roasting pan, and add the scrapings to the beef stock. De-glaze the roasting pan. Place the pan on a burner, and add red wine or water to the pan. Use a wooden spoon to remove all the traces of roasted vegetables and soup bones. Add this to the beef stock.
Add seasonings to the beef stock as desired. Seasonings you may wish to add include whole peppercorns, bay leaves, parsley, thyme, marjoram, and oregano.
Bring the beef stock ingredients to a boil. Reduce the heat to simmer.
Simmer uncovered for 4 to 5 hours.
Use a slotted spoon to skim any foam that rises to the top.
Add water as needed to keep the beef stock ingredients covered.
Remove the beef stock from the heat, and let it cool.
Remove the bones from the stock with a slotted spoon.
Strain the beef stock. Use a colander lined with cheesecloth and place it over another container.
Discard the vegetables and seasonings.
Use the beef stock immediately. If you want to store the stock, you can either refrigerate it for up to 3 days, or freeze it for 4 to 6 months.
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