Beef Broth - cooking recipe

Ingredients

7 lb. beef bones or 3 1/2 lb. beef shanks
10 c. water
4 stalks celery, diced (may also include leaves)
1 large onion, chopped
3 carrots, diced
2 medium tomatoes, chopped
2 bay leaves
2 to 3 cloves garlic
1/4 tsp. thyme
1/4 tsp. marjoram
7 to 8 peppercorns
1 tsp. salt (optional)

Preparation

Put beef bones or shank and water in a large stock pot. Simmer, uncovered, for 3 hours. Do not boil.
Strain.
Remove any meat from bones and save to use later in a soup.
Chill stock overnight.