1 bag of beef bones (from the butcher). I'm not sure of the weight, just what will fit into your stockpot. Try and get some knuckle bones and some with marrow which will add gelatin.
2 onions, not peeled, cut into quarters
2 large carrots, cut into chunks
Celery tops if you can get them or 2 sticks of celery cut into chunks
2 cloves garlic, not peeled
handful of parsley (use leaves and stems)
2 bay leaves
10 or so peppercorns
Preheat the oven to 190. Place bones, onions and carrots in a large roasting tray and drizzle with olive oil.
Roast in the oven for about 45 minutes until nicely browned.
Pour the whole lot into the stock pot, getting all the brown bits off the bottom of the pan. Add the celery, garlic, parsley, bay leaves and peppercorns. Fill the pot up with water and bring to a gentle simmer, reduce to low and do not let it boil madly, use a simmer pad if you have one, and cook for 3-6 hours.
Skim the stock every now and then but do not stir the stock while it's cooking.
Cook for as long as you can then take out the bones and strain the stock into a large bowl, cool and refrigerate. Remove any fat that has set on the top (don't be too fussy, the fat has flavour too) and put into containers to refrigerate or freeze. It keeps for 3-4 days in the fridge.
This is what happens if you go off and do something else and it boils a bit too hard:
See how it is a bit cloudy....try not to do this, although the flavour is just as good. Five hundred times better than those crappy dried stock cubes you get from the supermarket.
This was the Albertine rose ten days ago. I so love the look of a pretty climber on a bluestone wall. Sadly the rain last weekend completely trashed the flowers and I have had to cut them all back.