Fond De Bœuf (Burgundian Beef Stock)

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6 lbs. beef bones (shin, oxtail, and neck)

2 tbsp. vegetable oil

Salt and freshly ground black pepper

2 tbsp. tomato paste

2 carrots, cleaned and coarsely chopped

4 stalks celery, coarsely chopped

2 medium yellow onions, halved

2 cloves

8 cloves garlic, peeled and lightly crushed

1 cup red wine

2 leeks, trimmed and coarsely chopped

1 Bouquet Garni

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