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Syrian Beef or Lamb Meat Stock

The mother of all meat stock recipes! Easy to make and store, so you can always save time when making Syrian stews and other tabkhat. Also delicious to sip on when you're on a keto diet, and the equivalent of Arabic bone broth!
Servings 1 Dish
Prep Time 1 hour
Cook Time 2 hours


  • Pressure Cooker (optional)
  • Stockpot
  • Tongs
  • Paper Towels


Meat Rub

  • 1 tsp all spice ground
  • 1 tsp sea salt
  • 0.5 tsp black pepper freshly ground
  • 0.25 tsp nutmeg ground

Stock Spices

  • 1 cinnamon stick small
  • 2 whole cardamon pods green ones
  • 1 bay leaf
  • 0.5 small onion preferably white

Stock Fry

  • 50 ml vegetable oil
  • 500 g beef or lamb meat stew meat, around 4 cm cubes


Mise en place

  • Prepare the spice rub ingredients in one small bowl, the stock spices ingredients in another bowl, and get the meat ready in another bowl. You can pour the oil directly into the stockpot or pressure cooker, since we'll be searing the meat there directly later on.

Prep & Sear the Meat

  • If you need to cut your meat, a tip is to NOT cut it very small, as it will take a long time to sear.
  • Pat your meat pieces dry with paper towels, and then coat it with the meat rub.
  • Sear the meat from all sides in the hot oil, around 4 minutes on each side.

Make the Stock

  • Add all the stock spices into the instant pot, and fill with room temperature water. You should fill it around 7 cms on top of the meat pieces to ensure they are well covered.
  • Seal the instant pot and pressure cook for around 35-40 minutes. You can experiment with your model and preference for meat texture every time you repeat the recipe.
  • Allow for natural release.

Fasses the Meat

  • Lamb shanks are tricky, so you might need to 'fasses' them for those picky eaters in your family.
  • Take the meat apart, and reserve for any of the Middle Eastern dishes on this site. Strain the stock and either freeze it or use it right away if a dish calls for it.


You can use the meat and stock to cook a number of Middle Eastern dishes (stews) on this site. If you can't use it right away, you can freeze the stock in a tupperware or in cubes for later use. Usually they freeze the meat inside the stock to quickly prepare a dish in the future.
Author: Taste of Sham
Course: Main Course
Cuisine: Arab, Lebanese, Mediterranean, Middle Eastern
Keyword: lebanese stock