Homemade beef stock

Beef stock is not something I would made everyday. It is a super long process... and I don't use beef stock regularly (more chicken stock, which I make regularly). But we learnt it in school, so I decided to have a go at home.

It is best to use veal bones, but my local butcher did not get veal bones this weekend so I made do with beef bones.
 
First, brown the beef bones on the stove.

Place all the bones on a roasting pan and stick that in the oven at 230 deg C to roast for about 20 minutes.

While the bones are roasting, work on the mirepoix. Brown the vegetable mix on the stove.

Place the entire pan in the oven for about 5 minutes, replace on the stove and add mushrooms and tomato paste. Mix well.

Return to oven for about 5 minutes.

Place the bones in a huge pot, and cover with cold water.

Add the mirepoix to the pot, and add a bouquet garni. Degrease and deglaze the pan, and then add the liquid to the pot.

Skim the top of scummy bits as you bring the stock to a boil, then leave to simmer for 8 hours. Strain and viola, you have homemade beef stock.