Start with a pile of meat. Throw it into a pot with some other stuff. Let it simmer for a hella-long time. That’s pretty much it.
Okay, there’s more to making beef stock than that. Making stock of any kind (veggie, chicken, turkey) requires a lot of patience. It is an activity best performed early enough in the day to allow for sufficient simmering, which is where I erred most grievously. I waited until evening to get started, and so found myself finishing up somewhere around 11 p.m. If I’m gonna be playing with meat at 11:00 at night, that’s not the kind I’d prefer it to be.