Homemade beef stock has much more depth of flavour than stock cubes, and is healthier.
You can use bones from your joint of meat (chicken, lamb, etc) or you can ask your butcher for soup/stock bones, many will give you them for free.
Roast the bones first in an oven for about an hour on gas mark 6.
Then boil in a pan of water with celery sticks broken up for about an hour and a half,
I then strip off the meat and set aside for stew… (I did say I was a tight arse budget queen)
Back to the stock.
Put bones into a slow cooker with
Bay leaves (2 or 3)
Veg peel (I used carrot peel)
Teaspoon of peppercorns
Leave in slow cooker overnight, mine was in there a good 18 hours.
Strain, cool and freeze.