Homemade Beef Stock

2 Tbsp. olive oil
4 to 5 lbs. beef soup bones
2 large onions, halved
4 whole carrots
1/2 tsp. salt
6 cups cold water
4 stalks celery
6 cloves garlic
2 Tbsp. tomato paste
2 to 3 bay leaves

1. Preheat oven to 400 degrees and drizzle the olive oil in a large ovenproof pot or Dutch oven.
2. Place the beef bones, 1 onion and 2 carrots in the pot and toss to coat with the olive oil.
3. Sprinkle them with the salt and place the pot into the oven.
4. Roast the bones and vegetables for 40 to 50 minutes. Halfway through, turn everything to prevent the vegetables from scorching.
5. Remove the pot from the oven and place it on the stovetop.
6. Pour in the water as you scrape up any of the brown bits that have stuck to the bottom of the pot.
7. On medium-high heat, add the celery, garlic and remaining onions and carrots to the pot.
8. Stir in the tomato paste and add the bay leaves.
9.Allow the stock to come up almost to a boil.
10. Reduce the heat to medium-low and keep everything barely at a simmer.‚
11. Allow the stock to simmer for at least 3 to 4 hours. The longer it cooks, the more intense the flavor will become.
12. As the stock simmers, a layer of fat will begin to float to the surface. Use a large spoon to skim the fat off the top periodically. Remember not to stir the stock as it simmers, because stirring can result in a cloudy stock.
13. After several hours, turn off the heat and allow it to cool.
14. Once the stock has cooled, remove the bones and larger pieces of vegetables.
15. Strain the stock using a fine mesh strainer and ladle it into containers.
16. Put the stock in the refrigerator to cool completely.
17. Once the stock is completely cooled, you can easily remove the layer of fat that had risen to the top and hardened.
18. Freeze the stock for up to 3 months in the freezer.