3 pounds beef soup bones
1 onion, sliced medium
1 lb of carrots
1 bunch of celery
2 tsp thyme
1 Tablespoon peppercorns
1. Heat oil in stockpot. Brown soup bones with any meat still attached to bones, cooking about 5-8 minutes. Place bones on a plate. Add onion to stockpot, adding additional oil if stockpot is dry. Cook until onions are browned and caramelized, about 10 minutes.
2. Peel 1 lb of carrots like normal, but keep the peels (munch on the carrots as you cook). Place the peels in the stockpot with the onions and cook another 2 minutes, stirring frequently. Cut the top 6 inches off of the bunch of celery so that there are both leaves and stems, wash and place in pot. (Munch on the remaining celery as you cook.)
3. Place soup bones and any accumulated juices back into pot. Pour water into pot until it covers soup bones about 1 to 2 inches. Stir in thyme and peppercorns. Heat to a low simmer and continue to gently simmer (do not boil) for about 5 hours. Salt to taste. Skim off fat if needed. Strain broth through colander and/or cheese cloth. Use or freeze.