5 lbs beef bones, sawed into 2 inch pieces
1 lb carrots, unpeeled and roughly chopped
1 head celery, roughly chopped
3 yellow onions, unpeeled and roughly chopped
Roast the bones in an uncovered pan at 400 degrees for two hours. The bones should be a toasty brown and not black. If they are getting too dark, turn the heat down a little. Place the roasted bones in a large stock pot, and add 5 quarts of water. Add the vegetables. Bring to a boil, then reduce heat and simmer, uncovered, 12 hours. Add more water as necessary to keep the water volume at 5 quarts. Strain the beef stock and pour into 5 one-quart jars. Refrigerate overnight. The fat will solidify on top of the stock and seal the jars. Freeze (leave 1-1/2 inches of head room in each jar) or can in a pressure canner.