Place soup pot on the stove. Place beef bones, celery stalks, carrots, onion, peppercorn, cloves and bay leaves into the pot, and fill with water and bring to a boil.

When it reaches the boil, simmer on low with a semi-covered lid for about 4 hours. (the longer the better)

During the cooking process, skim off any impurities off the top while simmering.

Strain the soup into a colander over a large bowl to remove the big bones and vegetables. Pick the meat off the bones and set aside for the soup.

Using a cheesecloth (muslin), strain the soup again to remove the small impurities to make a clear broth.

Your stock is now ready to use for your soup.