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Homemade beef stock is richer and more flavorful than store-bought, adding lip-smacking depth to your soups, sauces, and braises. Freeze it by the quart and put it to work all winter long.

• 5 pounds veal or beef marrow bones
• 4 peeled carrots
• 4 celery stalks
• 2 halved peeled onions
• 1 halved head of garlic
• 1/2 bunch flat-leaf parsley stems
• 4 thyme sprigs
• 2 bay leaves
• 1/4 teaspoons black peppercorns

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