Beef stock is super easy. Brown the bones in the oven 400 F or so for an hour. Then put the bones, and all the bits from the bottom of the pan into a big pot with a carrot or two, a few stalks of celery, and a whole onion. Simmer forever. Seriously. 8 hours is good. Skim off the floaty stuff periodically. Strain it into a big pot (you want to keep the liquid folks!), discard everything in the strainer. Cool, and package into zip lock baggies, label, and freeze. TADA!

I brush the bones and meat with tomato paste before roasting. It gives a good flavor/color to the stock.

Don't worry about getting all the fat the first time around-- once the stock cools, the fat will all harden and float to the top. It's much easier to get it then!

Definitely strain, though. I didn't do a good enough job of this last time, and I had what amounted to little sandy like bits in my stock. G.r.o.s.s.

Should I brush the bones with some oil first?? Or just stick them into the oven as they are? Also, do you use any bay leaves in your stock like you would with chicken stock?? Thanks for the tips!!

I've also heard that the fat that hardens on the top help preserve your stock in the fridge.

You can brush the bones with oil, but it isn't necessary. don't worry about the fat, like someone else said, just take it off before you freeze your stock. You can add bay leaves if you want to, it is your stock after all. I don't usually add much in the way of seasoning though. No salt or pepper, no spices. I season the dish made with the stock, much easier to keep control that way. The simpler the stock, the more versatile.

I don't agree that you can't use boiling beef for for "boiling". You can use it for pot-au-feu, absolutely deliciious French dish that I love to make. You just need to make sure that you cook the meat for a very long time, so that it gets tender and flavourful. Plus I always use the extra broth as stock for other things (great to use as the basis for a French onion soup). There are a number of pot-au-feu recipes on the internet. Just make sure to add the vegetables at the end of the cooking time, otherwise you will end up with vegetable mush.

I'm with zoeroth. Boiling beef IS for boiling, or at least very wet cooking. Look for recipes for Cholent or Boeuf Bouilli (only two of many boiled beef recipes). Stew involves more of a braising technique.

Absolutely in agreement with zoeroth and Charlotte. If you put the beef in boiling water the meat will have more flavor, if you put it in cold water, the stock will have more flavor. I always press boiled beef with a few heavy cans after it's cooked - it improves the texture. Cold boiled beef with horseradish makes a delicious sandwich. I love the broth, boiled down to make it more flavorful for tortellini in brodo or just with noodles.

Alphaville: I used to work at a very nice Italian restaurant and they also made all their beef stock by slathering the bones with tomato paste and then roasting them. Then add carrots, celery, onions, and barely simmer for a long time. :)

Perhaps someone already mentioned this, but where do the bones come from? Would you first roast/grill/etc the meat away from the bones? And use them after they've been part-way cooked?
Do bones always come in cuts of stew/boiling meats?
I ask since I've heard you get more flavor in a stock when you use the raw bones...
Thanks! I'm also super excited to make my own chicken stock for my first time in one of these upcoming weekends!

Rather than putting your beef stock into ziplocks pour it into ice cube trays for easy measuring later. 8 cubes = 1 cup, but your results may vary.

mollyditty, you can get bones from a butcher or meat locker. Most of the meat has already been removed to make hamburger and boneless roasts. They are usually very inexpensive and may even be free. You will probably have to ask for them since they are often considered a waste product and not put out for display.