Place beef bones in slow cooker. Add clean veggie scraps and 1 tbsp of pure apple cider vinegar. Season with sea salt, pepper, basil, thyme and oregano. Add 2 bay leaves. Cover with filtered water. Slow cook over night for 12 hours. When slightly cooled, remove and discard bones, vegetable scraps and bay leaves. Store broth in a large glass container for a few hours. A layer of fat will accumulate on the top of the broth. After a few more hours, skim the hardened fat off the top of the broth and put remaining broth in glass canning jars, which can be stored in the fridge for a few days, or frozen for later use. Broth will be thick and gelatinous.
To make a stew or soup, place broth in Dutch Oven. Prepare vegetables of your choice, examples include onions, garlic, diced carrots/parsnips/turnips, diced potato, green peas and beans, then add to broth. Add some whole grains such as barley, wild rice, or quinoa. You can also add some beans or legumes such as chick peas or black beans. Season with herbs of your choosing, such as thyme, celery seed, sea salt & pepper. Simmer for 30 minutes, or until vegetables are tender. Enjoy now or freeze in glass containers.
Bone broths are a great source of easily digested minerals. They also supply your body some of the essential and conditionally essential amino acids, including glutamine. Glutamine is good for intestinal health by helping support intestinal tract lining.