Start by gathering your ingredients and washing your vegetables.

If you're using beef bones, consider browning them in the pot first.

Add the chopped vegetables and meat bones to the pot.

Pour in the water until everything is submerged.

Heat the pot over medium-high heat until it reaches a boil.

Once boiling, reduce the heat to low and cover the pot.

Let it simmer for about 4 hours.

Occasionally skim off any foam or impurities that rise to the surface.

After simmering, remove the pot from heat and strain the stock through a fine mesh strainer or cheesecloth.

Allow the stock to cool before transferring it to storage containers.