If you’re new to making homemade broths, you might not know there’s a difference between meat stock and bone broth. While both are packed with flavor and nutrients, meat stock is a little easier and quicker to make, with a milder taste that’s ideal for beginners.
Our family makes larger batches using about 10 pounds of bones, but you can easily adjust the recipe to suit your needs. This guide walks you through how to make a delicious meat stock using either an Instant Pot or a traditional stock pot, along with tips for maximizing nutrition and storing your stock.
Ingredients
For this recipe, you’ll need the following. Adjust quantities as needed to fit your pot size and family size.
You’ll need:
- 10 lbs of beef bones (a mix of marrow bones, joints, and meaty bones if available)
- Enough filtered water to cover the bones
- Optional: a splash of apple cider vinegar (to help extract minerals)
- Optional aromatics: a few carrots, celery stalks, onions, and herbs like thyme or bay leaves
Instructions
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Roast the Bones:
Preheat your oven to 350°F. Place the bones on a baking sheet and roast for 30-45 minutes until browned. This adds a deep, roasted flavor to your stock. Transfer the bones to your pot, being sure to scrape any browned bits or drippings into the pot—these tidbits are full of flavor.
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Prepare the Pot:
Cover the bones with filtered water, adding a splash of apple cider vinegar if desired. The vinegar helps break down the collagen in the bones, enriching your stock with minerals and nutrients. -
Bring to a Boil and Skim:
Heat the pot until the water comes to a gentle boil, then skim off any foam that rises to the top. This helps create a cleaner, clearer stock.
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Cook the Stock:
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For Instant Pot: Use the "Soup" or "Manual" setting, cooking on high pressure for 2 hours for a quick meat stock. If you have more time, cook it up to 4 hours for a richer, more nutrient-dense broth. Let the pot release pressure naturally.
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For Stock Pot: Once the water is boiling, reduce the heat to a low simmer. Cover the pot and cook for 3 to 12 hours, depending on your preference. A longer simmer brings out more flavor and nutrition.
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Strain and Store:
When the stock is finished, strain it through a fine mesh sieve, removing the bones and any solids. If you prefer a very clear broth, strain again through cheesecloth. Allow the stock to cool, then pour it into jars or containers.
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Leave the Fat Cap:
A natural fat layer, or "fat cap," will rise to the top as your stock cools. Leaving this cap on helps preserve the stock, keeping it fresh longer in the fridge. When you're ready to use it, simply scoop off what you need, or stir it in for extra flavor and health benefits. The fat is rich in fat-soluble vitamins and healthy fats that are beneficial for gut health, immunity, and energy. -
Freeze for Long-Term Storage:
For easy, portioned storage, pour your cooled stock into ice cube trays or silicone molds, then freeze. Once frozen, transfer the cubes to a freezer bag, so you can easily grab a cube or two as needed. This is a great way to have stock on hand to heat up a cup quickly or add flavor to dishes.
Tips for the Best Beef Stock
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Quality Bones Matter: Whenever possible, use grass-fed beef bones for a stock that’s richer in nutrients like collagen, gelatin, and minerals. Ask your local farmer or butcher for a mix of marrow bones, knuckles, and shank bones for a nutrient-dense stock.
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Add Vegetables and Herbs: To deepen the flavor, toss in carrots, celery, onions, and herbs like parsley, thyme, or bay leaves. These add subtle notes without overpowering the stock, and they make it even more versatile for use in soups and stews.
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Gel-Like Texture Means Nutrition: As the stock cools, you may notice it develops a gelatinous texture—this is a good sign! The gelatin indicates a high collagen content, which supports joint, skin, and gut health.
Why Meat Stock?
Meat stock offers a simpler, quicker way to enjoy the health benefits of homemade broths. According to the Weston A. Price Foundation, meat stock is particularly beneficial for those new to traditional foods or with sensitive digestion. It’s perfect for adding richness and nutrition to your cooking while being gentle on the stomach.
Homemade beef stock is a versatile, nourishing ingredient you can use in countless recipes. And once you try making it yourself, you may never go back to store-bought!
Enjoy the flavors and health benefits of your homemade beef stock!