The Easiest Meat Stock Recipe (That I Use Every. Single. Day.)

If the idea of making homemade stock sounds intimidating, let me simplify it for you:
All you need is meat, bones, and water. That’s it.
No fancy herbs. No acupuncturist-grade mushrooms. No nine-hour commitment.

This is not bone broth.
This is meat stock — quicker to make, gentler on the gut, and my personal go-to for sipping, cooking, and healing.
I have a warm cup every morning on an empty stomach and I use it in place of water for cooking literally everything — rice, quinoa, soups, stews, sauces. It’s like nutritional insurance in a mug.

Let’s break it down.

🥣 What’s the Difference Between Meat Stock and Bone Broth?

While they seem similar, they’re actually very different in structure and how they interact with your gut:

🦴 The Simplest Meat Stock Recipe (Base Version)

Ingredients:

• 1–1.5 kg (2–3 lbs) of meaty bones (e.g. beef shank, oxtail, short ribs, marrow bones with meat attached - ask the butcher for joint bones, it just get beef shank that bone works great)

• Filtered water to cover (about 3–4 liters / quarts)

Instructions:

1. Place your bones/meat in a large pot or slow cooker.

2. Cover completely with water. Leave a bit of space at the top.

3. Bring to a gentle boil, then immediately reduce to a low simmer.

4. Skim off any scum or foam that rises in the first hour (this is normal).

5. Cover and simmer gently for 4–5 hours.

6. Strain through a fine mesh sieve. Store the stock in glass jars or containers.

That’s it. You’re done.
No chopping. No overthinking. No pressure.

🧂 Optional Add-Ins (Only If You Want)

While the base recipe is more than enough — and honestly more versatile — you can jazz it up if you feel like it:

• Salt + peppercorns – optional seasoning

• A splash of apple cider vinegar – some use this to help pull minerals from the bones (I personally don’t bother)

• Onion, garlic, or leek greens – if tolerated

• Bay leaf or rosemary – mild herbal support

• Celery, carrot, or fennel stalks – added sweetness and depth

Important: If you're going to be using this as a neutral cooking base (especially for grains or in place of water), I recommend sticking with the basic version. It’s far more adaptable and won’t clash with other flavors.

🔥 How I Use It

• A warm cup on an empty stomach every morning to calm, soothe, and hydrate my gut before the day starts

• In warm weather I like to eat it like jelly 😋 

• Cooking grains like white rice, buckwheat, or quinoa (so much flavor + nutrient boost)

• Base for veggie soups or stews — just add cooked vegetables and season

• Deglazing pans or thinning sauces instead of water or store-bought stock

• In place of water in savory recipes — honestly, just try it

🥄 Bonus: How to Skim + Save Your Beef Tallow (Fat Gold)

If you’re using beef bones with a good fat content, you’ll end up with a layer of beautiful beef tallow on top once the stock chills. This stuff is liquid gold — rich in fat-soluble vitamins and gut-loving saturated fats.

Here’s how to save it:

1. Let your meat stock cool in the fridge overnight.

2. Once fully chilled, a hard white layer will form on top — this is the beef tallow.

3. Gently lift it off with a spoon or knife and transfer to a small jar or container.

4. Store in the fridge for up to a month or freeze for longer.

Use it to:

• Cook eggs or veggies

• Roast potatoes

• Sear meat

• Add to soups or stews for extra richness

• Rub into dry skin in a pinch (yes, really)

💡 Pro Tips:

• The fattier the bones, the more nourishing and gelatinous your stock will be. Think marrow, shank, and oxtail.

• Don’t let it boil too hard — that breaks down the proteins and makes it cloudy or greasy. Low and slow wins.

• Freeze in silicone trays or jars with space at the top for easy reheating.

✨ TL;DR:

You don’t need to be a kitchen goddess to nourish your gut.
Meat stock is one of the most powerful, low-effort healing tools out there — and it requires zero culinary skills.

Pro lazy-girl tip:
Make a big batch once a month, drink what you need fresh, and freeze the rest.
I love using small silicone pouches or ice cube trays to freeze individual portions. That way, you can just pop one out, warm it up, and you’re good to go — no daily simmering required.

So next time your digestion needs a reset or your energy’s in the gutter, sip a warm mug of this.
Simple. Soothing. Effective.

Chewing slowly, living wildly,
Ksenia 🥣💪🔥