Making beef stock at home is easier than you think. All it takes is a little time (and thyme!) before you have a rich and flavorful base for soups, stews, and more.

Preparation

Preheat oven to 400°F with rack set in middle position.

Lightly coat all the beef bones with 1½ tablespoons oil and arrange in an even layer on a rimmed baking sheet or in a roasting pan. Roast, turning bones twice, until they just turn golden brown, about 30 minutes.

While the bones are roasting, lightly toss onion, carrot, and celery in 1½ tablespoons oil. Once the bones are roasted, scatter oiled vegetables over the bones and continue roasting until bones and vegetables are browned but not burned, about 30 minutes. 

Transfer beef bones and vegetables to a stock pot. Pour off and discard any accumulated fat from the roasting pan. Pour 1 cup boiling water into roasting pan and scrape up any browned bits, then pour the pan juices into the stock pot. Add thyme, parsley, garlic, tomato paste, and 1 gallon of cold water.

Bring to a boil, then simmer over medium-low heat for 5 hours. 

Strain stock through a fine-mesh strainer, discarding the solids. Refrigerate until well-chilled, then remove the solid cap of fat that rises to the top. If not using immediately, portion stock into storage containers or zip-top bags, then freeze or refrigerate until ready to use.