Haha - wow, this thread is old. I've since learned that I shouldn't frustrate myself trying to make beef stock. There must be a little veal in commercial beef stock; it's just more savory.

I also like throwing in the rinds from Parm and pecorino cheeses when I make soups now. You can freeze them for as long as you need to and throw them right in. It gives the soup a buttery flavor....