Homemade Beef Stock

Add the bones to a large stock pot and cover them with cold water.
Bring the water to a boil over medium high heat and then reduce to medium low. Let the bones simmer for 1 hour, skimming any scum off the surface with a sieve or slotted spoon.
While the bones are simmering, chop the onions, carrots and celery into large pieces and crush the garlic cloves.
Place the crushed garlic cloves in a large piece of cheesecloth along with the parsley, thyme, bay leaf and peppercorns. Tie the cloth up in a bundle and secure using cooking twine.
After the 1 hour simmer time, add the herb bundle along with the cut up vegetables to the pot.
Let the stock simmer, partially covered, for an additional 5 hours, skimming the top and adding more water as needed.
Strain finished stock through a colander or fine mesh sieve to remove the vegetables, herb bundle, bones and any impurities.
Cool the stock completely in the refrigerator and use immediately or store for later use. See storage instructions below.