Since you will want most meat stock to be dark and rich, roast your meat, bones and vegetables for about 45 minutes in a 200°C oven, before adding them to your stock pot and adding water. You can make meat stock without this step, however, it will simply have a lighter colour and not as rich a flavour.
3,5 kg lean meat and bones (if your pile is more meat than bones, use 2,5 kg, if more bones than meat, increase the amount) - this can include beef, veal, lamb, pork, ham (will have a distinct smoky flavour), or venison
2 large chopped onions
4 large chopped carrots
4 stalks celery
2 large chopped tomatoes
1 head of garlic, peeled and chopped
4 bay leaves
15 ml whole black peppercorns
125 ml chopped fresh parsley
± 6 litres water
15 ml oregano
15 ml basil
15 ml thyme
Add your ingredients to your stock pot and simmer, stirring occasionally for about 4 hours
Add more water if necessary to keep the ingredients covered
Strain out the solid ingredients and refrigerate stock for a few hours
The fat layer can easily be skimmed off the chilled stock, making it ready for use or the freezer.
If you freeze the stock in ice cube trays, you can pop them into plastic bags and use as much or as little as you want at any time.