Gather beef bones, beef scraps, onion, carrots, celery, garlic, bay leaves, peppercorns, salt, and water
Preheat oven to 425°F
Roast the beef bones and scraps on a baking sheet until browned
Transfer the bones and scraps to a large stockpot
Add chopped onion, carrots, celery, garlic, bay leaves, and peppercorns
Cover with cold water
Bring to a gentle boil
Reduce to a low simmer
Skim off any foam or impurities that rise to the surface
Simmer for 4 to 12 hours
Add water as needed to keep ingredients covered
Strain the broth through a fine mesh strainer
Discard the solids
Season with salt to taste
Cool the broth
Refrigerate or freeze for storage