Preheat oven to 400°.
Put beef bones in a large roasting pan. Roast bones until brown, about 1 hour,
Add carrots, onions, celery, and tomato paste. Mix well and continue roasting until vegetables are well browned, about 40 minutes.
Place roasting pan on top of stove and transfer bones and vegetables to a large stockpot.
Heat roasting pan over medium-high heat, add 2 cups wine or water, then scrape up browned bits from bottom of pan. Simmer for about 1 minute, then add deglazing liquid to stockpot.
Add tomatoes, garlic, bay leaves, peppercorns, parsley, and 4 quarts water. Simmer over medium-low heat, skimming occasionally, for 3 hours.
Remove from heat then strain stock and discard solids. Season to taste with salt.
If not using immediately, refrigerate or freeze.