Put some of the rich stock into the freezer to have on hand when you crave some French Onion Soup

• 3-4 pounds of meaty beef bones
• 2 each of carrots, onions, celery, and parsnip chopped
• 6 quarts of water
• a few sprigs of dill, parsley and thyme
• 1 tbls black peppercorns
• 2 large garlic cloves, smashed
• 1/2 cup chopped plum tomatoes
• 2 tablespoons salt

Place the beef bones , garlic and half the vegetables in a pan and roast at 425 degrees until browned. Remove the beef and vegetables and place in a large stockpot. Deglaze the roasting pan with 2 cups of water and add to pot. Add water, herbs, the remaining vegetables ,tomatoes and 1 tablespoon of salt. Bring to a simmer , skim any scum on the surface. Simmer soup for 6-7 hours. Strain .