Brown Beef Stock .
Preheat the oven to 450°F (230°C). Put the bones into a roasting pan and roast for 30 minutes or until well browned. Add the onions, carrots, and celery, and return to the oven until the vegetables are also browned. Transfer the bones and vegetables to the stock pot using a metal spoon. Add the bouquet garni, peppercorns, cloves, garlic, and tomato paste. Degrease the roasting pan and deglaze with some water, bring to a boil and pour over the bones and vegetables in the stock pot. Add the rest of the water and bring slowly to a boil. Skim the fat off the stock and simmer gently for 5 to 6 hours. Strain, let cool, and skim any remaining fat off before using.