Preheat oven 400 degrees.
Place beef bones on a baking sheet lined with foil. Roast bones for 45 minutes to 1 hour until bones are a dark brown color.
Meanwhile rough chop the onion (skin on), carrots, and celery.
Remove beef bones from the oven and place in a large stock pot along with the vegetables, bay leaf and bouquet garni.
Cover with water till three quarters.
If neccessary more water can be added later.
Bring the liquid to a simmer.
DO NOT let the stock boil this will reduce the amount of protient and fat released from the bones.
Occasionally skim and degrease the stock by running a spoon over the surface.
Let stock simmer for 6-8 hours adding water if there is too much evaporation.
Cool and strain the stock into a clean container.
The stock can be used immediately or stored in the freezer for later use.