* 3.7 kg (8 lb) Beef bones (shin, leg or ribs)
* 6 Litres (10.5 Pints) cold water
* 1 tablespoon Sunflower oil
* 2 Carrots, washed and sliced
* 2 Leeks, well washed and chopped
* 2 Onions, halved, skin on
* 2 sprigs of Thyme
* 2 Bay leaves
* 3 sprigs of Parsley, with stalks
* 20 Black peppercorns
* Good pinch of Salt

===Method===
* '''Dark Beef Stock'''
* Place the bones in a large roasting tray and roast for 40 minutes
* '''Light Beef Stock'''
* Omit the step above, then...
* Place the bones in your biggest pan and cover with 6 Litres (10.5 Pints) of cold water and bring to the Boil
* Reduce the heat, cover, leaving the lid slightly ajar and Simmer for 1.5 hours, skimming any scum from the surface
* In a Wok or Frying pan, Sautee the Onions until soft, about 4 minutes
* Add the Onions and the rest of the ingredients to the Beef and Simmer, lid ajar, for a further 2 hours - again, skimming any scum from the surface
* Allow to cool slightly and strain without disturbing the ingredients or forcing them through the sieve(or you will cloud the Stock
* Allow to cool and refrigerate or freeze
The trick to making crystal-clear stock: Ice filtered consommé
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