There are a number of recipes that I know of that will do it -- but they 
all take quite a bit of work.  Here's one, from the food network 
website, an Emeril Legasse recipe.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_6023,00.html

7 pounds beef bones, sawed into 2-inch pieces
1 (6-ounce) can tomato paste
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
2 cups claret wine
20 peppercorns
5 garlic cloves, peeled
5 bay leaves
1 teaspoon dried leaf thyme
1 1/2 gallons water

Preheat the oven to 400 degrees F. Place the bones on a roasting pan and 
roast for 1 hour. Remove from the oven and brush with the tomato paste. 
Lay the vegetables over the bones. Return to the oven and roast for 30 
minutes. Place the pan on the stove and deglaze with the wine, scraping 
the bottom of the pan for browned particles. Put this mixture in a large 
stock pot. Add the peppercorns, garlic, and herbs. Season with salt. 
Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. 
Remove from the heat and skim off any fat that has risen to the surface. 
Strain the liquid and discard the bones.

The others I've seen are variant on the same theme.  Some do, some don't 
include the red wine (and if you happen to be sensitive to sulfites, 
which many people are, you probably want to avoid this part).  You can 
probably deglaze with just some hot water - but you want to make sure 
that you get all the bits off the pan -- some of the best flavour is 
there. 

And, my experience is, that after you cool the stock, you can get a lot 
more of the fat off after it congeals, if you're trying to avoid the fat.

Good luck.   As you can see, it's pretty much of an all-day affair.

Eric


Subscriptions wrote:

>Thanks!
>
>Kind of similar topic.... does anyone know how to make their own beef broth 
>from scratch?  I'm finding that the packaged broths make me ill for some 
>reason.  Then, how do you make a "double strength" broth?
>
>Jenifer
>
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