Preheat oven to 400 degrees. Place beef bones through celery ribs in a roasting pan. Toss to coat in olive oil. Roast for 1 hour, turning half way.
Meanwhile, place stew meat through rosemary in a very large stock pot. When vegetables and beef bones are done roasting, transfer to large stock pot. Pour dry red wine into roasting pan to de-glaze, loosening all the browned bits. Pour wine and browned bits into the stock pot. Add enough water to cover ingredients, plus two inches. This may seem like a lot, but I promise you, it will reduce greatly and leave you with only a couple of cups of beef stock.
Simmer on very low heat for 4-7 hours. The longer the better. More time for all of the flavors to marry. About 2 hours after cooking, pull out bones with tongs and using a potato nail or the end of a meat thermometer, scoop marrow out into the simmering liquid. That marrow is going to give you the robust flavor you are working so hard to create. The mixture might not be the deep brown color you are used to either. After the mixture sits and fats separate from the broth, it will be less cloudy and more brown.
Liquid should have reduced by half, if not more. Using a slotted spoon, scoop out all solid ingredients. Line a colander or large sieve with a triple layer of cheese cloth and place over a large bowl, Dutch oven or casserole dish. Strain liquid through the cheese cloth. Discard solids. Cover and place liquid into the refrigerator.
After liquid has chilled, all of the fat will rise to the top and solidify. Now it can easily be spooned off the top leaving only deep, rich and flavorful beef stock. Now use your beef stock for something fabulous!
If you've tried this recipe come back and let us know how it was!
*My grocer sells beef bones frozen in large hunks. Apparently not a lot of people in my area make their own stock. The problem is that frozen bones rarely have a lot of meat on them, so I compensate by adding extra stew meat. If your bones are super meaty you can omit the stew meat.