Beef stock is an essential base for soups stews gravies and sauces. But it can take hours to simmer bones and vegetables to make homemade stock. Luckily, you can easily convert beef bouillon into rich, flavorful beef stock in under 30 minutes.
Beef bouillon contains concentrated beef flavor and makes a convenient shortcut for creating beef stock. With just a few extra ingredients and simple steps you’ll have tasty homemade beef stock ready to enhance your recipes.
Benefits of Making Your Own Beef Stock from Bouillon
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Quicker and easier than simmering bones – stock ready in under 30 minutes
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Customize flavor with extra vegetables and seasonings
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Control sodium level by using low-sodium bouillon
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Avoid artificial additives found in some commercial stocks
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Economical way to make stock from pantry ingredients
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Use for soups, stews, braises, gravies and more
Tips for Making Great Beef Stock with Bouillon
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Use good quality beef bouillon for maximum flavor. Granules dissolve better than cubes.
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Add vegetables like onions, carrots, celery for extra depth.
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Simmer broth at least 20 minutes for flavors to develop.
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Season gently with herbs, pepper, bay leaves, garlic etc.
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Strain out vegetables if desired for a clear broth.
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Cool and refrigerate within 2 hours for food safety.
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Freeze in portions to have homemade stock whenever needed.
Ingredients Needed
- Beef bouillon cubes or granules
- Water
- Onion, carrots, celery (optional)
- Fresh herbs like thyme, parsley, bay leaf (optional)
- Whole peppercorns (optional)
- Salt and pepper to taste (optional)
Step-by-Step Instructions
Follow these simple steps for making beef stock from bouillon:
1. Boil the Water
- In a large pot, bring water to a boil over high heat. Use at least 2 cups water per bouillon cube, or 1 cup water per teaspoon granules.
2. Add the Bouillon
- Once boiling, add beef bouillon, stirring to dissolve completely.
3. Add Vegetables (Optional)
- For extra flavor, add chopped veggies like onion, carrot, celery. Any veggies you have on hand work.
4. Simmer the Broth
- Reduce heat to low, cover and simmer broth for 20-30 minutes to develop flavor.
5. Season the Stock
- Add any extra seasonings like pepper, herbs, garlic, bay leaves, etc. Taste and adjust as desired.
6. Strain for Clear Broth (Optional)
- For clear beef stock, strain out vegetables through a fine mesh strainer.
Your homemade beef stock made from bouillon is now ready to use!
Storage Tips
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Let beef stock cool completely before storing.
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Refrigerate in airtight container up to 5 days.
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Freeze stock for longer storage, up to 3 months.
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Portion into freezer bags or cubes for easy use.
Uses for Beef Stock Made from Bouillon
This flavorful homemade beef stock can be used anywhere you need a broth boost!
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Beef stew or pot roast – builds deep savory flavor
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Gravy – excellent brothy base for beef gravy
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Risotto – adds richness and savory depth
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Soup – use as broth for beef soups and chowders
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Sauces – enhances flavor of pan sauces for steak, beef tips etc.
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Braised beef dishes like beef bourguignon or short ribs
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Reduced into glaze for meatloaf or pot roast
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Cooking grains like farro, barley or rice – infuses flavor
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Adding into lean ground beef for extra moisture and flavor
So grab those bouillon cubes or granules and a few simple ingredients to whip up your own batch of hearty beef stock. In under half an hour, you’ll have a flavor powerhouse to use in all kinds of beef recipes. Making your own allows you to avoid unwanted additives and control the intensity of the stock. So ditch the canned and boxed stocks in favor of this easy homemade version!
Common Questions About Making Beef Stock with Bouillon
Can I use beef bouillon cubes to make beef broth?
Yes, beef bouillon cubes can easily be dissolved in hot water to make beef broth or stock. Follow the same method of simmering the dissolved cubes with aromatics.
How much water do I use per beef bouillon cube?
Most recipes call for 2 cups of water per bouillon cube. You can adjust this amount to make a more concentrated or diluted beef stock.
Is beef bouillon the same as beef stock?
Beef bouillon and beef stock are slightly different. Bouillon is made by condensing beef stock down into a very concentrated, dried cube or powder. Reconstituted bouillon makes an instant beef stock.
Can I use beef broth instead of stock?
Yes, you can substitute prepared beef broth for stock in most recipes. Just be aware that broth may have a more diluted, thinner consistency than stock.
What’s the difference between beef broth, stock and bouillon?
Beef stock is made by simmering bones and vegetables. Beef broth is stock that has been strained for a clear liquid. Beef bouillon is dehydrated stock in cube/granule form.
Can I freeze beef stock made from bouillon?
Absolutely! Portion your finished beef stock into freezer bags, containers or cubes. Frozen properly, it will keep for 3 months.
What can I use if I don’t have bouillon?
You can substitute broth, consommé or diluted gravy mix in place of bouillon. For homemade stock, simmer beef bones with vegetables instead.
How long does beef stock made with bouillon keep in the fridge?
Properly stored in an airtight container, homemade beef stock made with bouillon will last 4-5 days refrigerated.
Can I pressure can beef stock made from bouillon?
No, only properly made stocks from scratch can be safely pressure canned. Beef stock made from bouillon should be refrigerated or frozen.
Tips for Making the Most of Your Beef Bouillon
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Look for low- or no-sodium beef bouillon to control salt content.
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Add a splash of red wine or balsamic vinegar for extra depth.
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For richer flavor, stir in a tablespoon of tomato paste.
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Drop a sprig of rosemary or thyme into the simmering stock.
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Cook the vegetables ahead of time for sweeter, caramelized flavor.
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For Asian-inspired stock, add ginger, garlic, sesame oil and soy.
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Use mushroom bouillon along with beef for earthy notes.
With just a few simple ingredients and about 30 minutes, you can transform beef bouillon into a rich homemade beef stock. This flavorful base is perfect for enhancing soups, stews, gravies and many other dishes calling for stock. Making your own allows control over the ingredients and sodium level. So grab that bouillon and start simmering your way to robustly flavored beef stock!
Make bouillon from bone broth
FAQ
How do you make stock from bouillon?
Is beef bouillon the same as beef broth?
Is beef bouillon a good substitute for beef broth?
How to make beef stock out of Bouillon cubes?
There are a few methods you can use to make beef stock out of bouillon cubes. One option is to dissolve the bouillon cubes in hot water, then pour the stock into a pot and heat it until boiling. You can also place the bouillon cubes in a pot with cold water, then heat the water until boiling and simmer the cubes for about 15 minutes.
How do you add Bouillon to beef stock?
This ratio will ensure that the flavor of the bouillon is not diluted, resulting in a rich and robust beef stock. Simply bring the water to a boil in a large pot, then add the bouillon cubes and stir until they are completely dissolved. Next, you can enhance the flavor of your beef stock by adding a variety of aromatic vegetables and herbs.
How do you make beef bouillon?
You will need beef bouillon cubes or granules, water, and any additional seasonings or vegetables you wish to include in your broth. It’s important to use a good quality bouillon for the best flavor, so choose a brand that you trust. Next, bring a pot of water to a boil. Use about 2 cups of water for each bouillon cube or 1 teaspoon of granules.
How do you make beef broth with bouillon cubes?
To create the equivalent of 1 cup of broth, combine 1 cube or 1 teaspoon of granules with 1 cup of boiling water and mix until the bouillon dissolves. Steps to Make Beef Broth with Bouillon Cubes Bouillon cubes are inexpensive, hassle-free ingredients that add rich flavor to soups and stews. In short, it brings out the “umami” in the dish.