For the beef stock, fry the bones and meat in hot oil in the pot until hot, add the chopped soup vegetables, the chopped onion (with peel) and the garlic and fry as well. Add the tomato paste and sauté until a coating forms on the bottom of the pot.
Deglaze with 2 liters of water, add the red wine and bring to a boil. Add spices, herbs and salt and cook in a preheated oven at 170°C for 2 hours. Stir frequently.
Skim off the foam from time to time.
Strain the stock through a sieve and degrease again.