I roasted some local beef bones (bought from Oliver's Farm) in the oven with oil and salt for a couple of hours. Then I brought them to a boil in 12 cups of water, 1 tbsp salt and 2 tbsp apple cider vinegar. I simmered for at least 6 hours. Once the broth is done I let it cool a little and then put it in the fridge overnight. The next day I skimmed the top layer of fat off. You are left with some great tasting beef broth with no questionable ingredients :)
I browned up some bison and beef in oil. Added my broth, brought it to a boil, added carrots and green beans and let simmer for at least 40 minutes. Longer simmering is better for more tender beef but we were getting hungry :) I loved the bison in it and will likely just try bison next time in beef broth.