Step 1

Roast the bones (beef bones only)- Heat oven to 425°F. Arrange beef bones on a baking sheet. Roast for 30 minutes, turning bones over halfway through.

Step 2

Prepare vegetables- Chop carrots, celery and onions. Slice garlic in half.

Step 3

Crockpot- Place all ingredients in a 6 quart slow cooker. Fill with water to the top of the slow cooker. Cook on low for 24 hours.

Step 4

Stove Top- place all ingredients in a large stock pot. Fill with water to the top of the pot. Simmer for 24 hours, keeping an eye on water levels.

Step 5

Instant Pot- place all ingredients in an 8 quart Instant Pot. Fill water to the 'max fill line'. Cook on high pressure for 2 hours, then allow a full natural pressure release. This takes approximately 4 hours total.

Step 6

Strain off solids- Cool slightly, then remove large solids from the pots using tongs. Carefully strain other solids off by pouring over a sieve.

Step 7

Portion- Portion out into your favorite portion size. I prefer 1 pint jars (1.5 cup portions to allow for expansion while freezing). Cool to room temperature and refrigerate or freeze (you may want to remove the fat from the beef bone broth before freezing).

Step 8

Remove fat- optional- I pefer to remove the fat from the top of the beef bone broth. Allow to cool in the fridge overnight, then spoon off the fat. You may wish to keep the fat but it comes to personal preference.