Recipe - Beef Bone Broth

Ingrid and I bought a grass fed cow last year, butchered and wrapped.  It was a great decision.  We are currently scouting out a new source for buying whole cows, as the one we procured from has since moved to Virginia and I'll post on that in due time.  But in the meantime we have finally eaten enough meat out of the freezer for me to find the heavy box of beef bones.  So it is time for some grass-fed beef bone broth for use in stews, soups, and a myriad of other recipes.  A brief warning - this recipe does not come with exact proportions.

INGREDIENTS:

Beef Bones (Approx. 5 lbs)
Onions (2 large)
Carrots (8 large)
Celery (trimmings from one stalk)
Bay Leaves (2)
Water

INSTRUCTIONS:

(1) Place Bones in roasting pan.  Roast at 375 degrees F for 40 minutes.

(2) Remove roasting pan from oven and place on stove (over two burners) on medium/high heat.  Add remaining ingredients.  Cover bones with water.  Bring to a boil and then reduce heat to maintain at a simmer.

(3) Simmer for anywhere between 1 hour 45 minutes to 2 hours 15 minutes.  Remove from heat and strain out bones, veg, and fat.  I usually place my stocks in the fridge and remove the layer of fat after it has solidified.