GAPS Beef Bone Broth Recipe

This recipe was taken from the GAPS Diet and book, Gut and Psychology Syndrome. This is a temporary diet which is designed to heal your gut by eating only the most easily digestible and nutritious foods and slowing introducing more foods as you progress. In this book it talks about how wonderfully healing this broth is for your gut:

“Meat and fish stocks provide the building blocks for the rapidly growing cells of the gut lining and has a soothing effect on any areas of inflammation in the gut. his is why it aids digestion and is a wonderful remedie for the digestive tract. Chicken stock is particularly gentle on the stomach.” –Gut and Psychology Syndrome

“Apparently, even more so than meat broth, bone broth is chock full of minerals and super healing for the gut.” –GAPS Guide (Simple Steps to Heal Bowels, Body and Brain)

This broth recipe is one of the main and starter recipes on the GAPS Diet. It is also the first of the GAPS recipes that I have made so far, which later went on to become vegetable soup!

What you will Need:

  • Large pot
  • Sieve
  • Wide mouthed canning funnel
  • Canning jars
  • Ladle
  • Soup skimmer
  • Filtered Water


  • 4 pounds of grass-fed organic beef bones
  • 4 ounces of raw unfiltered Apple Cider Vinegar
  • 2 teaspoons of Celtic Sea Salt
  • 1 teaspoon dried whole peppercorns, crushed
  • Filtered water

Step-By-Step Directions:

1. I started out with purchasing 4 pounds of grass-fed organic beef bones, which the butcher then cut into pieces for me in order to expose the marrow. I then put them into a large 14 quart pot. (Any large pot will do)

2. Fill pot with filtered water, leaving a few inches at the top. (Using less water will make for a stronger broth if you prefer.) Then add the apple cider vinegar and celtic sea salt. The vinegar helps to pull the nutrients and marrow from the bones.

3. Allow pot 
draw minerals
 bones. Then bring to a boil and skim the foam off of the top and discard.

4. Let it simmer for at least 12 hours and as long as 72 hours. (Next time I am going to simmer for 48 hours because beef bones are big. The longer they cook the more the will “give out” to the stock adding more nutrients.) You may check on it and continue to skim foam off of the top if you like.

This is how it will look after 12 hours. The marrow and some fat will be floating around as it has pulled away from the bone. This is what you want!

5. Let it cool and then gather the bones and toss.

6. Gather the marrow and fat and blend in your blender to make Beef Bone Pâté. Then put it in a jar for later. You may store the Pâté in the freezer or refrigerator and add a tablespoon to each bowl of soup you eat.

7. Ladle the broth through a sieve on top of a wide mouthed canning funnel directly into jars and store in your refrigerator and freezer until you need them.

For a more robust flavor, roast the bones first. Simply place the bones on a large baking pan or casserole dish and bake at 400 degrees F/ 200 degrees C for an hour until browned. You can also add vegetables if desired such as onions, carrots, celery, parsley, thyme, rosemary, nettle or any other medicinal herb.

I hope you enjoy!


*Since posting this recipe, I have made it several more times and it looks a little different each time. Click here for an update on this recipe.

4 thoughts on “GAPS Beef Bone Broth Recipe

  1. Thank you so much for this step by step guide to making bone broth. I am going to be starting GAPS and I have been searching for something with pictures and I finally found it.

    THANK YOU! :)

    • No, I would assume you would lose flavor. Also, it is nice for the water to boil down as it becomes more condensed and easier to store. I have never found the need to add more water when cooking because it doesn’t condense too much for being such a large portion in that short amount of time. Hope that helps.

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