Beef stock

Beef bones from your roast - Rib, or marrowbones ( from your butcher )

1-2 large onions quartered

Bouquet garni

Celery stalk chopped

Some rosemary sprigs

Salt pepper

If you've bought bones rather than using bones from your Sunday roast, season well add a little oil and roast with chopped onions and around 150ml water for 30-40 mins or so. When roasted remove and now add your roasted bones to a casserole with the bouquet garni celery onions herbs and seasoning m. Add enough water to cover. Bring to the boil then turn right down to a simmer add the lid and leave for 4 hours or more then strain the stock and use in soups, pies casseroles and sauces .