Preheat oven to 180°C. Place beef bones, onion, carrot and celery into a deep roasting dish. Roast, turning occasionally, for 1 hour and 30 minutes or until browned.
Meanwhile, with kitchen string tie together parsley, thyme and bay leaves.
Transfer bone mixture into a large stockpot over medium-high heat. Fill the pot with water and add the peppercorns and herbs. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 3 hours, skimming the top every 30 minutes.
Remove from the heat and pass the stock through a fine sieve/strainer. Discard solids. Allow to cool, then refrigerate.
Divide the stock into 500mL portion and store for up to 4 days in the fridge or store it in the freezer for up to 2-3 months. Allow room for expansion, only fill containers of stock ¾ full.
Pour the stock into ice cubes and freeze for later use.
Wash and save roots, stalks, leaves, ends and peelings from vegetables such as onions, carrots, celery, garlic, swede and put into freezer bags and either store in the fridge or freezer to make stock.