I've been wanting to make beef stock for a while now. It can be expensive, and is almost always salt laden. And, I don't know about you, but it always seems to taste just a little metallic.
In either case, its not that hard or expensive to make.
tickles my sense of frugality, because it uses something at is normally
tossed out. The best two pieces to use are femur bones (LOTS of
marrow, which is what adds that really beefy-meaty taste) or shanks,
which also have good marrow, but also have some meat attached. My
butcher sells them already cut up, and not as cheap as I had
hoped...perhaps yo will have better luck in that respect!