Well, I've made a broth without veggies, but not just bones and water. I've used this recipe from Balanced Bites, which calls for a little bit of vinegar (not for taste ... to pull minerals out of the bones) and a whole head of garlic, presumably for taste.

This is fine as is if you just want to consume it as a nutrient source, but if you're so inclined, you can use it as a base for cooking, e.g., soup stock or the liquid to cook a starch like rice.

I do mine additive-free, except the tbsp of vinegar. It's great when there's goopy floating fat and gristle and stuff in it, but once you gobble all that good stuff up, and you're left with just broth, it's boring. But that's when you make egg drop soup with it, and finish it off. Yum!

I make mine veg free with a splash of vinegar. When I cook with the finished broth I flavor it with veg, herbs, S&P. I switched to this method because I started to make my cats food with bone broth. Onion and garlic are toxic to cats and many other veggies are questionable at best.

I make a big batch when I have collected enough bones. I store mine in the deep freezer in 8 cup quantities.

I've made veggie-free broths. Still have a bit of salt, herbs, and spices though (I do however skip vinegar). In fact, I've got some mixed beef & pork "jello" in my fridge right now, destined to become a pumpkin soup.

When you make it veggie free for cooking purposes, do you just put it in Tupperware and store it in the fridge to pull out for cooking later? How long is it good for like that? How do you use it? As a base for a crock pot meal?

My standard approach is to fill the whole slow-cooker with meaty bones, marrow bones and beef feet. The first day that's all there is. Once the broth is aromatic and full of good things it can certainly be consumed but I usually add a bunch of vegetables and muscle meat the second day.

The resulting bone broth stew nearly fills the slow-cooker (removal of bones makes room for vegetables) and the stew lasts me about a week. I usually exhaust the vegetables within 2 days but I just add more as needed until the meat/gelatin are getting low and then I start a new batch.

I think the veg free stuff keeps longer, but I tend to cook it down and freeze it. Cookbooks call for refrigerated stock (not veg-free)to be brought to a boil every 3-4 days