Beef Meat Stock Recipe

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Learn how to make beef stock. This easy, tasty homemade beef stock recipe is perfect for the GAPS diet and beyond.

Nutritional benefits of homemade beef stock

Homemade meat stock is a staple on the GAPS diet, but Dr. Natasha says that really anyone can benefit from the collagen and minerals. She says that incorporating meat stock helps seal the gut, reduce inflammation, and support overall health (source). Making a rich, tasty beef stock is as easy as tossing some bones in a pot and simmering them with vegetables and spices. This easy beef meat stock recipe is rich, flavorful, and packed with nutrients. 

If you’re looking for more homemade GAPS diet recipes, check out my fish meat stock recipe or try this version of a beef meat stock recipe for a warm and hearty GAPS diet beef soup. 

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Ingredients you need for homemade beef stock 

Rich, gelatinous beef stock can be wonderful for gut wellness. Dr. Natasha says meat stock heals and seals the gut lining. When making beef stock, you can go for a meaty version or a “low-meat” stock, depending on how much meat you want left over. Meaty stock is made with bones with a lot of meat attached, so you get a rich broth plus tender, flavorful meat to eat. “Low-meat” meat stock uses bones with less meat, giving you plenty of nutrient-dense broth without having too much extra cooked meat. 

This meat stock recipe is a staple in my house. I use aromatics like onions, carrots, and celery to flavor my stock. I recommend adding enough salt to enhance the flavor even more. You should enjoy drinking the stock. It’s meat to taste good! Bay leaves and herbs can also be added depending on the type of stock you’re making, and if you tolerate them well. I think bay leaves are a great addition to beef or lamb stock.

The best bones for beef stock

Look for meaty bones with joints or connective tissue to make meat stock. This will give you a collagen and gelatin-rich stock that’s like Jell-O when it’s cold. Also, to make meat stock, the bones must be raw. (Bone broth is not what we’re making here!)

I recommend picking up Chef Monica Corrado’s book, The Complete Cooking Techniques for the GAPS Diet. It is an excellent resource for traditional cooking techniques, even for those not on the GAPS diet.

Monica suggests using the following kinds of bones to make meat stock:

• Shanks
• Meaty ribs
• Neck bones
• Oxtail
• Roasts with bones
• Knuckle bones with meat on the bone

One of my favorite cuts is actually oxtail. I have an oxtail soup recipe that turns out really flavorful. 

Beef stock gels when cooled (and that’s a good thing!)

A thick, jelly-like consistency is a sign your stock is rich in gelatin and collagen. This happens because the bones release collagen during the slow simmering process, which naturally thickens the liquid. If your stock doesn’t gel, don’t worry—it’s still full of nutrients! But next time, try using more bones with connective tissue or reducing the water for a more concentrated result. 

Step-by-step guide to preparing your beef meat stock recipe

Ingredients: 

• 6 raw meaty beef bones with connective tissue 
• 2 onions
• 3 carrots
• 2 large celery ribs
• Pepper and mineral salt to taste
• Filtered water
• 6 fresh garlic cloves

Instructions:

1. Fill up the stock pot with bones. 

2. Roughly chop onions, carrots, and celery. Add to stock pot. 

3. Season to taste with salt and pepper (or peppercorns, and strain them out later). 

4. Pour in enough filtered water to fully cover the ingredients. Place the pot over high heat and bring it to a gentle boil—not a rolling boil.

5. Use a skimmer or spoon to remove the scum as the stock starts boiling. 

6. Once boiling, reduce heat to low and simmer gently for 4-6 hours. Cover partially to prevent excessive evaporation.

7. Turn off the heat after cooking and stir the freshly pressed garlic in the pot (if tolerated).

8. Strain the stock using a fine mesh strainer to remove solids.

How to use beef meat stock

Using beef stock in soups and stews is great for anyone, whether you’re on the GAPS diet or just looking for a nourishing addition to your diet. If you make low-meat stock, it’s also great for sipping. It provides all the benefits of gelatin, collagen, and minerals in a warm, nourishing drink. I enjoy drinking it on its own to get in all those excellent beef stock benefits. 

Can I freeze this beef meat stock recipe?

Yes! I like to freeze in portions (ice cube trays, silicone molds, or freezer-safe containers) for up to 6 months.

How do I store homemade beef stock?

Let the stock cool, strain out solids, and store in airtight containers. Refrigerate for up to 7-5 days. 

What is the difference between bone broth and meat stock?

The difference between bone broth and meat stock comes down to cooking time and bone selection. Stock is cooked for a short amount of time and uses raw, meaty bones with connective tissue. Bone broth cooks much longer and uses raw or previously cooked bones without meat on them.

Additional tips for the best traditional beef stock recipe

• Using the right water-to-bone ratio prevents dilution. Chef Monica’s rule of thumb is 1 quart of water per pound of bones. 
• Skimming scum keeps the stock clear and removes impurities.
• You want to use high-quality mineral salt. Baja Gold or Celtic Sea Salt are my favorites. 
• Use whole peppercorns and strain them out instead of ground pepper if you’re in GAPS intro and not using ground pepper yet.
• Bay leaves or fresh or dried herbs can be added for extra flavor. 
• After cooking, check the bones for marrow and be sure to enjoy it—it’s packed with nutrients!

Beef meat stock recipe video

Other GAPS diet recipes to check out next

The Best Low-Carb Beef Ribs

Meat Stock Recipe for the GAPS diet

Nourishing Traditions Chicken Bone Broth

Have you ever tried making your own beef stock?

I’d love to hear about your experience! Do you have a favorite method, secret ingredient, or tip for making the perfect meat stock recipe? Leave me a comment below, and let’s talk all about homemade stock!

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Beef knuckles 

Onions

Carrots

Celery

Pepper

Mineral salt

Garlic cloves

Monica’s book

Strainer

Large stock pot

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GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride.

The information in this blog post is my personal experience and opinion. It is for general information purposes only, may not apply to you as an individual, and is not a substitute for your own physician’s medical care or advice. Always seek advice from your physician or another qualified health provider with any questions you may have regarding nutrition, medical conditions, and advice. Never disregard medical advice or delay seeking medical care because of something you have read on this blog.