What is it?

Beef broth is the flavorful liquid made by simmering beef, vegetables, and aromatics. It’s used as a base for soups and is added to stews and braises and also sauces. Homemade beef broth is usually preferred, but the store-bought variety is more convenient for most people.

Though broth and stock are often used interchangeably, stock makes greater use of bones. Broth may be made with meat still on the bone, but its distinguishing flavor comes from the meat itself. Compared with stock, it has a lighter body and a more distinctly meaty flavor.

Don’t have it?

You can usually substitute beef stock; beef bouillon (reconstituted); chicken broth; vegetable broth.

How to choose:

Look for beef broth in cans and in aseptic cartons. You can also find some brands frozen. Your best bet for selecting store-bought beef broth is to sample a few varieties. Look for an authentic beef flavor, subtle vegetal notes, and a rounded consistency. Lower-salt versions are preferable, as they let you control the overall amount of salt in the finished dish.

How to prep:

Most store-bought beef broth can be used right from the package. Frozen beef broth may be concentrated and will need to be mixed with water. Be careful when reducing beef broth; its beefy flavor will become more concentrated, and so will its salty flavor; consider cutting back on the amount of salt if using store-bought beef broth.

How to store:

Unopened broth will keep for a year at least in a cool, dry place. Once opened, broth will last up to a 5 days in the refrigerator; to keep track, it’s a good idea to mark opened packages with the date. Frozen beef broth will keep for months.

Recipes

• 
  Recipe

  Seared Skirt Steak with Lemon-Parmesan Cream and Balsamic Glaze

  I like adding the balsamic glaze to this steak just before serving so that its dramatic dark streaks add a beautiful visual contrast.

• 
  Recipe

  Seared Skirt Steak with Smoky Saffron and Tomato Purée

  Strong Spanish flavors power this sauce. The pimenton offers up smokiness, the vinegar a pleasant tang, and the saffron infuses the tomato with its deep earthiness.

• 
  Recipe

  Seared Skirt Steak with Grainy Mustard, Apple, and Tarragon Pan Sauce

  Apples are a traditional partner for pork, but here, their sweetness offsets the intensity of the mustard and complements the robust flavor of the steak.

• 
  Recipe

  Onion Soup Grilled Cheese Sandwiches

  Rich with melty Gruyère and a tangle of onions cooked down in butter, beef broth, a nip of thyme, and a splash of sherry, these sandwiches deliver everything you love…

• 
  Recipe

  Quick Beef Stew with Red Wine and Rosemary

  Long-cooked stews coax flavor from tough cuts of meat but require time. This weeknight-friendly dish features rib-eye, which adds deep flavor after only a short time in the stew pot.…

• 
  Recipe

  Seared Filet Mignon with Red-Wine Mushroom Sauce

  The sauce for this dish is simple and flavorful, and the sear-roasting technique means you’ll have a restaurant-quality meal in the comfort of your own home. Serve with a medley…

• 
  Recipe

  Slow-Cooker Lamb Shawarma

  虽然是用真正的沙瓦玛剃肉的厨师ed slowly on a spit, meat cooked in a slow cooker produces a similarly tender texture, and its full, fragrant flavor will…

• 
  Recipe

  Skillet Shepherd's Pie

  This kind of dish is perfect for a still-cold spring night. It’s hearty and filling, but the peas and mint hint at the warm weather to come.

• 
  Recipe

  Slow-Cooker Southern-Style Short Ribs with Pimiento Grits

  Tender, meaty beef short ribs are classic cold-weather comfort fare, but these—made in a slow cooker while you tend to the rest of your life—harken back to summer, thanks to…

• 
  Recipe

  Creamy Rutabaga and Tomato Soup with Chive Oil and Smoked Almonds

  Rutabaga gives this elegant soup nice body and a peppery undertone that works well with the smoked-almond garnish.