[markem]

Beef stock is fairly easy to make, as long as you follow simple rules such as those in the Joy of Cooking. I almost always use beef short ribs and get some marrow bones from the butcher. What else you put in is based on your choices and what you intend to do with the stock, but I am fond of adding a mirepoix and lots of fresh cracked pepper.

The one thing that I never put in a stock is salt. Salt is for the table, in my house.

edit: here is a good article on making stock with mirepoix.