I bought some beef bones yesterday. I put them in pot with a handful of barley, some new potatoes, sliced carrots, a knorr beef stock pot, loads of herbs and topped up with water.
Low heat for about 4 hours.
This morning I stripped the meat from the bones and scraped the fat off the top.
Tastes nice. Might thicken it up and serve in some Yorkshire puds.
Any other ideas?

My butcher sporadically puts huge bags of bones out and gives them away. I roast them and then put them in the pressure cooker with celery, onion and carrot to make the best beef stock. Any melted marrow from the bones I store for cooking roasties or yorkshires.

What does melted marrow look like? I scraped the layer off the top when it was cold assuming it was fat.

I used to do this kind of thing.
Can't be bothered now though and tend to use bouillon or M&S concentrated stock paste.

That's exactly it - fat, but extremely tasty fat!

If you put plenty of seasoning in (salt, pepper, celery salt, herbs) you shouldn't need the Knorr stock cube. You are making your own stock with the beef bones. Also if you roast them first, you don't get as much fat on top.