Heat oven to 375 F.
Place beef bones in a foil lined roasting pan and roast for 30-45 minutes or until browned as desired.
To a 16 quart stock pot, add roasted beef bones and all other desired ingredients.
Fill pot with cold water until about 2 inches below rim.
Bring to a boil over med/high heat and then turn to low.
Simmer on low heat for 6 hours or overnight.
Remove from heat and place pot in an ice bath until cool enough to strain and pour into smaller containers for storage.
Refrigerate or freeze, skimming off fat layer before use.