.5 cups beef broth
Beef broth provides collagen, gelatin, and amino acids that support joint and gut health, along with minerals such as calcium, magnesium, and iron derived from bones and meat. It is typically low in calories and fat, though homemade versions vary based on the ratio of meat to bones used.
About
Beef broth is a savory liquid prepared by simmering beef bones, connective tissues, and/or meat trimmings in water with aromatics such as onions, carrots, and celery for an extended period, typically 4 to 24 hours depending on the desired depth of flavor. The resulting liquid is strained and contains dissolved collagen, proteins, minerals, and gelatin that contribute to its characteristic rich mouthfeel and beef flavor. Commercial beef broth is often clarified and concentrated, available as ready-to-use liquid, cubes, powder, or paste. Homemade broth differs from stock in that it emphasizes flavor development through the meat itself rather than bones alone, resulting in a more immediately palatable and less gelatinous product.
Culinary Uses
Beef broth serves as a foundational ingredient in countless savory dishes across global cuisines. It is essential for deglazing pans, creating pan sauces, and building the base of gravies, soups, and stews. Beef broth is used to cook grains such as rice and barley, adding depth to risottos and grain bowls. In French cuisine, it forms the foundation for espagnole and demi-glace sauces. It is also employed as a braising liquid for meats and vegetables, in beef-based consommés, and as a cooking medium for legumes. The ingredient adds umami-rich body to dishes without requiring extended cooking times when using quality commercial varieties.