Elise Bauer

meaty beef stock bones (with lots of marrow), including some knuckle bones if possible, cut to expose the center marrow, and include at least a couple veal bones if you can, for their gelatin

stew meat (chuck or flank steak) and/or beef scraps, cut into 2-inch chunks

Olive oil

medium onions, peeled and quartered

large carrots, cut into 1-2 inch segments

celery tops, or 1 large celery rib, cut into 1 inch segments

garlic, unpeeled

parsley, stems and leaves

bay leaves

peppercorns