I'm looking for some tips on making beef stock/broth. Today I made some and was very disappointed. I used around 2lbs of bones, and 1lb of meat, browned the bones, and simmered for around 5 hours with herbs, vegetables and a spoon of tomato paste. What I ended up with was only 1.5 liters of a really weak flavored broth. Am I expecting too much yield and I need to reduce it? Why is it that I can get something more flavorful and more yield with a used chicken carcass?