Sauces, pastes & condiments · Stocks & broths

Beef stock

Deep brown stock from roasted beef bones and vegetables, used for rich stews, gravies and French onion soup.

Also called: beef broth

Photo: Blue Lotus, via Wikimedia Commons (CC-BY-2.0)

What it is

Made by roasting beef bones (often with a little meat) and vegetables until browned, then simmering for hours with water and aromatics. It is darker, meatier and richer than chicken stock. Shop versions come as cartons, cubes and concentrates and are often much saltier.

How it’s used

Beef stews, casseroles and pies
French onion soup
Gravies and red wine sauces
Pho and other beef noodle soups
Braising short ribs and shanks

Characteristics

Taste: Rich, meaty and savoury.
Appearance: Clear to cloudy mid- to dark brown.
When cooked: Rich in gelatin; reduces to a sticky glaze (demi-glace) and sets firm when chilled.
Sold as: liquid, powder, paste, frozen
Cooking uses: Commonly cooked, Suitable for boiling
Common in: French, British, American, Vietnamese, Irish, German

Storage

Refrigerated. Refrigerate and use within a few days, or freeze in portions. Lift off the fat cap once chilled if you want it leaner.

Diet, allergens and safety

No major allergens in typical versions. May contain Celery — check the label.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Cool rapidly and refrigerate; bring to a full boil when reheating.
Cubes and powders may contain celery, gluten or milk.

Nutrition per 100 g

Energy: 13 kcal
Protein: 1.97 g
Carbohydrate: 1.2 g
Fat: 0.09 g
Fibre: 0 g
Sugars: 0.54 g

USDA FoodData Central: Soup, stock, beef, home-prepared.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Chicken stock — Lighter; add a dash of soy or Worcestershire for depth.
Vegetable stock — With mushrooms, soy and tomato paste for a meat-free dark stock.