Back to the basics: Fall Stock


A delicious, well-made dish is much like an onion: filled with many flavorful layers. Incredible cuisines from around the world, along with GAPS, have stock or broth as the foundational layer of their most delicious soups, stews, sauces and more. Since we are drinking and cooking with stock every day I like to swap up my flavors so it is not the same thing all the time. But this stock is so delicious that my boys keep asking for it! If you find a stock that your kids actually are asking to drink you know you have found a good thing!


The flavors in this stock are simple so you can use it to create a wide variety of dishes without the flavor of the stock clashing with the flavors of your dish.


Fall Stock - GAPS & Paleo

  • Servings: 9 Quarts
  • Difficulty: easy
  • Print


  • Various beef bones with meat and marrow (Our favorite combination is soups bones and short ribs)
  • 2 Bay Leaves
  • 3 Peppercorns
  • 1-2 Garlic Cloves
  • 1/2 large Yellow Onion
  • 1-3 TB Salt
  • Water


    Place bones in your stockpot. Pack them in as tightly as you can. Sprinkle in the salt. Add just enough water to cover the bones/meat. Now let this all just sit for 30 minutes. After the 30 minutes add in the onion, garlic, bay leaves, and peppercorns. Then, put the heat on high and get the water simmering. Once it is bubbling, scoop off the “scum”. Lower the heat to low and allow to simmer for 3 hours. Turn off heat and allow to cool. Strain the stock and enjoy or use as your base for your favorite fall recipes.


4 thoughts on “Back to the basics: Fall Stock

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