I save vegetable scraps of choice in the freezer until ready to use. I save pretty much all veg scraps except asparagus, brassicas, cilantro, ginger, and beets / chard / spinach, but at minimum I’d recommend saving onion, garlic, and herb scraps for flavor (and the next most important are peppers, carrots, and celery).

Put them in your biggest pot with beef bones and cover with water. Cover and bring to a simmer (I bring to a boil, but this makes the broth cloudy). Keep covered and reduce heat to low; keep it on day and night for at least one night (I’ve done up to five).

The day you want to put up the broth, you can leave it uncovered for a while and increase the heat to reduce it if you want. Turn the heat off and leave uncovered 2 hours before you want to put it up. When the pot is cool enough to lift comfortably, I recommend using a funnel with a strainer insert to strain the broth into glass bottles.

Once you’ve poured off enough broth to see the bones, etc. you can crush any dissolvable bones (I’ve only been able to do this to chicken bones, but beef might be doable with a longer time or higher heat) and squeeze liquid out of any remaining scraps to get all the broth.

This is what I do to make stuff like this:

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