Classic Beef Stock

This stock is so good, and has a nicer, more complex flavor than the stuff you buy in the cartons at the store.  Seriously, it's cheaper, has less sodium, and tastes better. Why wouldn't you make your own stock?

Beef Stock

Yield: 1 gallon
Prep time: 5 min.
Cook time: 9 1/2 hours
Total time: 9 hours 35 min.

1 gallons water
5 lbs beef bones (ask your local butcher if they will cut them lengthwise)
2 1/2 lbs carrots
1 whole bunches of celery
2 large onions
1/2 bunch thyme
8 oz. full-bodied red wine (like Cabernet Sauvignon)
1 (6 oz) can tomato paste
2 Tbsp salt
1 Tbsp whole peppercorns
1 Tbsp garlic, minced
1 whole bay leaf

• Preheat the oven to 400 degrees.
• Roast the beef bones in a roasting pan evenly for about 1 hour.
• Spread the tomato paste over the bones with a spatula.
• Return the pan to the oven for an additional 30 minutes.
• Remove as much of the bones and tomato from the pan as possible and place the pan over two burners on the stove.
• Over medium-high heat pour in the red wine and deglaze the pan, scraping all of the fond (stuck on bits) off the bottom and stirring to incorporate all of the pieces.
• Wash the onions, carrots, and celery, and cut the onions in half lengthwise.  
• Take the bones (which should be cool enough to hold) and scrape out the marrow inside with a spoon, putting the marrow and empty bones into the bottom of a large stockpot that can hold just over one gallon.
• Add the vegetables to the stockpot as well as the spices and herbs.
• Cover with the water and bring to a boil.
• Once the liquid comes to a boil, turn down the heat to low and simmer for 8-12 hours stirring every hour or so.
• Strain the liquid after the cooking is complete, and package as you need (I like to put mine into 2 cup portions in sandwich sized plastic freezer bags, and then freeze them flat until I am ready to use some).