Beef bones 6 lb
Water 9 cups
Celery with leaves (chopped) 3 stalks
Carrots (diced) 2
Onion (diced) 1
Tomato (quartered) 1
Bay leaves 2
Garlic 2 cloves
Thyme 1/4 tsp
Marjoram 1/4 tsp
Black peppercorns 8
Salt 2 tsp
Place bones and water in a pan.
Simmer uncovered 3 hours over low heat.
Strain stock through strainer.
Remove any meat from bones, cut into small pieces and return to stockpot.
Skim off fat that congeals on stock surface.
Bring stock to gentle boil.
Add celery, carrots, onion, tomato, bay leaves, garlic cloves, thyme, marjoram, black peppercorns and salt to pan.
Simmer uncovered 2 hours.
Strain through strainer lined with muslin cloth.
Use broth immediately or freeze and use later.