|Meaty beef bones||4 Pound|
|Onion||1 Medium, finely chopped|
|Carrot||1 , pared and sliced|
|Celery stalk||1 , sliced|
Beef bouillon cubes or granules Bring beef bones and water to a boil over high heat; skim foam.
Reduce heat and add onions, carrots, celery, bay leaf, and salt.
Simmer, covered, 2 to 3 hours.
If more flavor is needed, simmer longer or add beef bouillon cubes or granules to stock.
Remove beef bones.
Strain liquid; skim excess fat from top of stock.
Pour hot strained stock into hot jars, leaving 1-inch head space.
Process pints 20 minutes, quarts 25 minutes at 10 pounds pressure.