Here is what I do.You can stop after making the stock or go further and make the Brown Sauce and Demi. I often only do stock.

Demi Glace and Brown Sauce made from stock

For Stock

5 Or 6 Pounds Of Beef Bones, Veal Bones ,Maybe More
2 Celery Stalks Chopped
1 Onion Chopped
2 Carrots Chopped

For Brown Sauce

3 carrots chopped
4 celery ribs chopped
1 Large Onion Or 2 Small chopped
1 cups Butter
1 Cup Flour
3 TBSP tomato paste
12 Cups hot beef stock
Thyme, Bay Leaf, Parsley

For Demi Glace
2 Tbl Maderia
additional beef stock equal to The Brown Sauce
�

For the Beef Broth
Drizzel the bones and veggie with olive oil and sprinkle with salt and
pepper. Roast the veggies and beef bones in the oven at 400 degres for
30 minutes, turn and cook 30 minutes more or until lovely and carmelized.
�Place in a large stock pot and cover with 18 cups of cold water. Simmer
for 4-6 hours. Strain, place in fridge. In the morning skim off fat.

For the Brown Sauce ( Sauce Espagnole)

Saute mirepoix ( chopped onons, carots and celery) in butter until the
onions are light golden brown. Add tomato paste and continue cooking
gently. Make a brown roux over low heat in a heavy pan with 1 cup of
butter and 1 cup of flour. When the roux is a hazelnut color, add two
thirds of� Hot beef broth. (Reserve one third for demi glace), and whisk
together. Add the vegetables, as well as a bay leaf, a little thyme and
some parsley stems. Simmer the mixture for 2 to 3 hours, skimming off
the scum that rises to the

surface. Strain it through a fine strainer, and press the mirepoix
gently to extract their juices.� Chill over night. Skim off fat.~
Then, for the demi-glace, add an equal amount of beef or veal stock,
bring it to a boil, and simmer until the sauce is reduced by half, again
skimming the surface as necessary. Off the heat, add 2 tablespoons
Madeira. Freeze in ice cube trays.

Note re liquid amounts.

Use 2/3 of stock for Brown Sauce and reserve 1/3 for the Demi.

For the Demi use equal amounts of brown sauce and stock.