Roasting the bones gives the stock a rich flavor and color. You can, howewer, skip this step and combine the bones with the remaining ingredients to make a good stock. Defat and freeze the stock for future use. Afther tasting this, you may never want to buy another can of stock!

4 pounds beef or veal bones
3 quarts water
1 medium onion, coarsely chopped
3 large carrots, chopped
6 sprigs fresh parsley
1 teaspoon whole peppercorns or to taste
4 cloves garlic, halved
1 bay leaf
2 whole cloves
1 teaspoon thyme
1/2 teaspoon celery seeds

Preheat oven to 400 degrees F.
Place bones in a roasting pan and bake 30 minutes, turning once. Discard accumulated fat.
Transfer bones and remaining ingredients to a large stockpot. Bring mixture to a boil over medium-high heat. Reduce heat and simmer, partially covered, at least 4 hours. Frequently skim the froth off the top.
Using a colander or a large sieve lined with a layer of cheesecloth, strain stock.
To defat stock, refrigerate until the fat hardens on the surface, then remove and discard. The stock may gel during refrigeration,this is natural.

To defat commercially prepared canned beef stock, store cans in the refrigerator to allow fat to harden. Remove and discard fat before using the stock.