Beef Soup From Scratch - cooking recipe

Ingredients

stock
2 large soup bones with meat
1 cup madeira wine or 1 cup other cooking wine
2 carrots, roughly chopped
1 onion, sliced
2 garlic cloves, smashed
3 bay leaves
1 teaspoon salt
water, to cover
soup
1 cup celery, chopped
1 cup carrot, chopped
1 cup yellow onion, peeled and chopped
4 medium yellow potatoes, diced
4 garlic cloves, crushed
1 piece lemon peel, 1-inch x1/2-inch
2 teaspoons basil
1 1/2 teaspoons oregano
2 tomatoes, chopped
3 tablespoons tomato paste
salt and pepper

Preparation

Place the soup bones into a pyrex or jelly roll pan with a lip to catch the juices. Roast at 450 degrees for 45 minutes to an hour.
Remove bones and place in large stockpot. Add Madeira or other wine to pan to deglaze. Pour over bones. Add carrots, onion, garlic, bay leaves and salt.
Cover everything with water.
Bring to a rolling boil. Lower to simmer. Simmer for 3 hours.
Strain stock into bowl. Discard solids (I always eat the carrots or give them to my toddler) and return stock to stockpot.
Heat to low simmer. Add celery, carrot, onion, potatoes, garlic, lemon peel.
Simmer for 1 hour.
Add the herbs and chopped tomato and paste, and continue cooking for 1 more hour. Correct for salt and pepper before serving.