Collagen‑Rich Beef Stock Pot (Beef Stew Recipe)
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✨ A deeply nourishing, collagen‑rich stew that’s part of my upcoming 4‑Week Real Food Dinner Plan ✨
This is one of those recipes that makes your whole house smell like comfort. My Beef Stock Pot is slow‑simmered, rich in minerals, and built on a traditional meat stock that forms the base of so many healing meals.
It’s also incredibly practical: prep the ingredients on Sunday, then on Tuesday you simply simmer, strain, and build the final stew. Zero thinking required, just grab your to-go box and cook.
pin it for later 📌
Why You’ll Love This Recipe
- Collagen‑rich from beef ribs + osso bucco
- GAPS‑friendly
- Budget‑friendly (substituting with meat bones)
- Perfect for batch cooking
- Deep flavour with minimal effort
- Family‑friendly and freezer‑friendly
Beef Stock Pot Ingredients
Protein
- 600 g beef ribs
- 600 g osso bucco
- Alternative substitution: any gelatinous meaty bones like shin, neck, marrow or soup.
Stock Base
- 2.5–3 L of water
- 2 onions, quartered
- 3 carrots, chopped
- 3 celery sticks, chopped
- 4 garlic cloves
- 2 bay leaves
- 1 tbsp apple cider vinegar
- Salt
Vegetables
- 3–4 potatoes or swede
- 2–3 zucchini
- 1–2 cups soft greens (spinach or silverbeet)
Garnish
- Fresh parsley
- Extra salt to taste
Sunday Prep (Optional but recommended)
- Cut ribs into pieces; lightly salt
- Rough‑chop onion, carrot, celery
- Chop zucchini + greens
- Build a grab‑box so Tuesday is effortless
Beef Stock Pot Method
Step 1: Make the meat stock
Add the meat to a large pot along with the onion, carrot, celery, garlic, bay leaf, and ACV. Cover with 2-3L of water. Slowly bring to a gentle simmer.
As the meat stock begins to cook, you may notice some grey scum rise to the top. Gently skim this off with a spoon and allow to cook for 2 hours uncovered, until the meat is tender.
Remove the meat, strain the stock, and return the stock to the pot.
Step 2: Build the Final Stew
You are going to add your vegetables in stages:
Add the chopped potatoes or swede and simmer for 20 minutes.
Then add the zucchini and simmer for another 20 minutes.
Finally, add your greens and simmer for 5 minutes or until the greens become a vibrant green.
Step 3: Shred Meat
Shred your meat with forks or chop with a knife and slowly add it back into your stew, stirring a few times to combine it all
Serving Suggestions
- Add some fresh parsley
- Sourdough on the side with a generous slap of butter
- Use a squeeze of lemon
- Or add some of my fermented carrots for crunch
How to Store Your Stock Pot
You can store this beef stock pot stew in the fridge for 3-4 days or in the freezer for up to 3 months. To make defrosting easier, I use these silicone freezer moulds. They are perfect for individual lunches on the go.
FAQ’s (Frequently Asked Questions)
Can I use cheaper cuts of meat instead of osso bucco and beef ribs?
Yes — this recipe is extremely flexible. Any of the below bone‑in, collagen‑rich, slow‑cooking cut will work beautifully:
- beef shin
- beef neck
- beef brisket (bone‑in if possible)
- beef soup bones
- marrow bones + a small amount of cheap stewing beef
- oxtail (not always cheap, but excellent)
The key is bones + connective tissue — that’s what creates the rich, gelatinous stock. If you only have boneless meat, add a couple of marrow bones or soup bones to the pot.
Can I make this in a slow cooker?
Yes, and in fact, I encourage this for the busy families who have limited time during the week for cooking, but still want those nourishing and wholesome meals. Cook the stock on LOW for 8–10 hours, then strain and build the stew on the stovetop for better texture.
Can I freeze the meat stock?
Yes — it freezes perfectly for up to 3 months.
Freeze in:
- 1–2 cup portions
- silicone muffin trays
- glass jars (leave headspace)
Can I add other vegetables?
Most definitely, this recipe is very forgiving. You can add the following:
- pumpkin
- sweet potato
- leeks
- cabbage
- kale
- turnip
Add the softer vegetables later so they don’t overcook.
Is this GAPS‑friendly?
Yes — this recipe is fully GAPS‑compliant when made with allowed vegetables.
It’s ideal for:
- healing the gut
- supporting digestion
- boosting mineral intake
- gentle, nourishing meals for kids and adults
How can I make this more budget‑friendly?
Use whatever bone‑in beef is on special. The cheapest way to make this is using 1kg of beef shin or gravy beef and 2-3 marrow or soup bones. This gives you the same collagen-rich stock at a fraction of the cost.
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Collagen‑Rich Beef Stock Pot (Osso Bucco & Beef Rib Stew Recipe)
This is one of those recipes that makes your whole house smell like comfort. My Beef Stock Pot is slow‑simmered, rich in minerals, and built on a traditional meat stock that forms the base of so many healing meals.
Ingredients
- 600 g beef ribs
- 600 g osso bucco (sub for: any gelatinous meaty bones like shin, neck, marrow or soup)
- 2.5–3 L of water
- 2 onions, quartered
- 3 carrots, chopped
- 3 celery sticks, chopped
- 4 garlic cloves
- 2 bay leaves
- 1 tbsp apple cider vinegar
- Salt
- 3–4 potatoes or swede
- 2–3 zucchini
- 1–2 cups soft greens (spinach or silverbeet)
- Fresh parsley
- Extra salt to taste
Instructions
- Make the meat stock: Add the meat to a large pot along with the onion, carrot, celery, garlic, bay leaf, and ACV. Cover with 2-3L of water. Slowly bring to a gentle simmer. As the meat stock begins to cook, you may notice some grey scum rise to the top. Gently skim this off with a spoon and allow to cook for 2 hours uncovered, until the meat is tender. Remove the meat, strain the stock, and return the stock to the pot.
- Build the Final Stew: add your vegetables in stages: chopped potatoes or swede for 20 minutes, then add the zucchini and simmer for another 20 minutes. Finally, add your greens and simmer for 5 minutes or until the greens become a vibrant green.
- Shred Meat: Shred your meat with forks or chop with a knife and slowly add it back into your stew, stirring a few times to combine it all
Notes
Serving Suggestions
- Add some fresh parsley
- Sourdough on the side with a generous slap of butter
- Use a squeeze of lemon
- Or add some of my fermented carrots for crunch
How to Store Your Stock Pot
You can store this beef stock pot stew in the fridge for 3-4 days or in the freezer for up to 3 months. To make defrosting easier, I use these silicone freezer moulds. They are perfect for individual lunches on the go.
Can I use cheaper cuts of meat instead of osso bucco and beef ribs?
Yes — this recipe is extremely flexible. Any bone‑in, collagen‑rich, slow‑cooking cut will work beautifully.
- beef shin
- beef neck
- beef brisket (bone‑in if possible)
- beef soup bones
- marrow bones + a small amount of cheap stewing beef
- oxtail (not always cheap, but excellent)
The key is bones + connective tissue — that’s what creates the rich, gelatinous stock. If you only have boneless meat, add a couple of marrow bones or soup bones to the pot.
Can I make this in a slow cooker?
Yes, and in fact, I encourage this for the busy families who have limited time during the week for cooking, but still want those nourishing and wholesome meals. Cook the stock on LOW for 8–10 hours, then strain and build the stew on the stovetop for better texture.
