Preheat oven to 400 degrees. Brush beef bones with canola oil, and arrange in a single layer on a rimmed baking sheet. Roast until bones are browned about 1 hour.
In a large stockpot, combine roasted beef bones, onions, carrots, and celery. Pour water on bones and vegetables. Make sure they are covered with water by at least 2 inches. Add the apple cider vinegar and bay leaf.
Bring to a boil, then reduce to a simmer. Cover and simmer for 8 hours, skimming foam off surface.
Strain through a cheese-cloth lined, fine mesh strainer. Discard the solids and store for up to 4 days in the refrigerator, or up to 2 months in the freezer.
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