Preheat oven to 400°F/200°C/Gas 6.

Place stock bones, stew meat or beef scraps, carrots and onions in a large, shallow roasting pan, and drizzle some olive oil on top.

Bake for 45 minutes, turning the bones and meat pieces halfway through the cooking, until browned. Transfer the meat and vegetables to a large stock pot.

Deglaze the roasting pan on low heat by pouring a little water in the pan and scraping up all of the browned bits stuck to the bottom of the pan. Pour the browned bits and water into the stock pot.

Add the remaining ingredients into the pot, and fill with water so it is about 1 inch (2.5 cm) above the bones.

Turn the heat to high and bring to a boil, then reduce the heat to low. Partially cover the pot and let simmer untouched for 3–4 hours, occasionally skimming the scum that rises to the top.

I let the stock simmer for the afternoon, but it should be left for at least 3 hours. Remove from the heat and take out the vegetables, meat and bones. You can reclaim the stew meat for a soup, and if you are a fan of marrow, now is the time to dig in. Let the mixture cool, then strain the stock into tall containers which take up less room in your refrigerator. Refrigerate and you will see that the fat has risen to the top and created a white layer. You can easily pick it off and discard.

Once cooled, the fat will rise to the top which you can now easily remove.

You can now use the stock which will keep in your refrigerator for a few days. Freeze the rest in plastic containers for future use. I also freeze some in ice cube trays, transferring into a plastic bag. One or two cubes are great for the times when you only need a little stock to add to a dish.