Roasting the bones before simmering helps intensify their flavor. Here's how:

Preheat oven to 400°F.

Place bones and beef scraps in a roasting pan and roast for 45 mins to 1 hour.

Turn bones halfway through roasting. Bones should brown nicely.

Optionally add veggies the last 15 minutes to roast them as well.

When done deglaze pan with a bit of wine or broth to get up browned bits.

Roasting extracts extra flavor from the bones that will go into your broth, making it richer.

Now it's time to extract all that beefy flavor from the bones into a concentrated, flavorful broth:

Transfer bones and roasted veggies from the roasting pan into a large pot.

Add any leftover wine/broth from the pan as well.

Fill pot with water to cover bones by a few inches.

Bring to a boil then reduce to a gentle simmer.

As it simmers carefully skim off any scum that rises to the top.

Add herbs and spices - thyme, parsley, peppercorns. Bay leaf optional.

Simmer broth for 6-24 hours. Longer equals more flavor extraction.

The long simmering time extracts gelatin, minerals, and flavor compounds from the marrow-rich bones to make a tasty, nourishing broth.

Once your beef broth has simmered to the desired richness of flavor, it's time to strain out the solids and concentrate it down:

Set a fine mesh strainer over a large bowl.

Carefully pour broth through the strainer to remove all solids.

Transfer strained broth back to a clean pot.

Bring to a boil and let it bubble vigorously.

As water evaporates, reduce broth to 1/4 original volume.

Add salt to taste once reduced.

Reducing concentrates the broth down to just rich, concentrated beef essence.

The final step is to turn your concentrated beef broth into shelf-stable powder:

Line dehydrator trays with parchment paper or fruit leather trays.

Spread reduced broth onto trays in a thin layer.

Dehydrate at 135 - 155°F for 8-15 hours until completely dry.

Break up any clumps and grind into a fine powder in a blender or spice grinder.

Store the finished beef bouillon powder in an airtight container out of sunlight for 1 year.

Now you have homemade beef bouillon powder to add rich, meaty flavor to recipes any time you want!