Start by preheating the oven to 400 degrees F and placing the beef bones in a roasting pan. Once preheated, cook the bones uncovered for one hour. Then add the onions, celery and carrots to the roasting pan and cook for an additional 30 minutes.

Transfer the bones and vegetables to a stock pot. Skim the fat out of the roasting pan and then add 2 cups of water to the pan. Using a spoon, scrape off the brown bits stuck to the bottom (they add a lot of flavor to the stock).

Put the liquids into the stock pot and then add the herbs and remaining water (4 cups). Slowly bring to a boil.

Reduce heat to a simmer and continue cooking uncovered for 5 hours. If any foam rises to the top, skim it off.

Strain the stock using a colander and/or cheesecloth and let cool. Refrigerate overnight and then skim off the layer of fat that rises to the surface.

Use within 3 days or divide up into individual portions and freeze. This recipe yields approximately 2.5 quarts.