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3 lbs grass-fed Beef, bison or lamb shank
1 medium onion, chopped
4 carrots, chopped
2 -4 cloves of garlic, peeled and smashed
1 tsp black peppercorns
filtered water to cover ingredients by 2 inches


Place beef, onion, carrots, garlic and water in a 5 –6 quart Dutch oven. Bring to boil and skim any foam off the surface. Simmer on stove for 3-6 hours or place in oven at 300 F for 3 hours. You can also use a slow-cooker by cooking on high for 2 hours then on low for 8-10 hours (6 hours for lamb).

Remove meat shanks and slice up meat into small bite size pieces to add back into stock. Also scoop out any marrow from the bone to mash into soup.

The stock (along with veggies and meat) can be used in other soups or eaten/drank as is.


Is made from meaty bones (lots of meat with only a little bone) and cooked for a relatively short period of time; 3 hours max for poultry and 6 hours max for beef. This produces a very gelatinous stock that is essential for healing and sealing the gut. Meat stock is better for the early stages in a gut healing protocol especially if you also suffer from nervous symptom issues like seizures, headaches, brain fog, confusion, etc.


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