Looks like you're all set. Making stock is a something new to me but it really makes a difference in taste. And it's nice to have a pot bubbling away all day on the stove top.
I recently read this about beef stock. Surprising.
What's Wrong With It: Federal regulations for canned or boxed beef broth require a paltry 135-to-1 ratio of moisture to protein, and almost all options on the shelf hover around that point. The result is that most boxed or canned beef broth contains almost no beef at all, instead relying on yeast extracts to provide it with a savory aroma and flavor.
What to Get Instead: In most recipes we've tested, boxed chicken broth will provide far better flavor than boxed beef broth, even for traditionally beef broth–based dishes like beef stew or onion soup. This is because, despite the fact that there is no minimum protein requirement set by the USDA, most boxed or canned chicken broth contains around 60 parts liquid to 1 part protein, twice as much as in beef broth. If you really want a deeper beef flavor without having to make your own stock, I'd recommend Better Than Bouillon Beef Base, which lasts forever in the fridge and contains a fair amount of actual beef, along with plenty of other flavor enhancers, to give it a rich, hearty flavor. The only downside is that it also contains lots of sodium, which makes it impossible to reduce like a traditional beef stock.