How to Make Delicious Beef Stock with Bovril

Bovril is a uniquely British beef extract paste that has been a staple in UK kitchens for over 100 years. With its intense beefy flavor, Bovril makes an incredible base for homemade beef stock This thick, dark brown paste packs a hearty umami punch that infuses rich, meaty taste into soups, stews, gravies and more

If you’ve never cooked with Bovril before, don’t be intimidated. It’s easy to incorporate into your cooking. Follow this simple guide to learn how to make delicious beef stock with Bovril.

For those unfamiliar Bovril is a concentrated beef extract that comes in a jar or tube. It has a thick, paste-like texture similar to Marmite or Vegemite. Bovril was invented in England in the 1870s as an easy way to add beef flavoring without using large quantities of meat.

The name Bovril combines the Latin word “bos” meaning ox or cow with the term “vril” referring to a beefy meat extract. So essentially, it just means “beef juice.”

While often used as a spread for toast or stirred into hot water for a warming beef tea drink, Bovril’s intensely savory flavor makes it perfect for enhancing soups, gravies, casseroles and of course – beef stock.

How to Make Basic Beef Stock with Bovril

Making beef stock using Bovril is simple. Here is a basic recipe to get you started:

Ingredients:

• 3 teaspoons Bovril
• 1 quart water
• 1 onion, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped
• 5 black peppercorns
• 2 bay leaves
• Sprigs of thyme and parsley

Instructions:

1. Add all vegetables, herbs and spices to a large pot. Pour in the water and bring to a boil over high heat.

2. Once boiling, reduce heat to low and simmer for 30 minutes to allow flavors to develop.

3. Remove pot from heat and stir in the Bovril until fully dissolved.

4. Allow stock to cool slightly before straining through a fine mesh sieve into a container.

5. Discard solids. Cool stock completely before refrigerating for up to 5 days or freezing for several months.

The vegetables, herbs and spices complement and enhance the deep Bovril flavor. You’ll end up with a lovely beef stock that can be used as the base for soups, stews and more. The Bovril gives it far more beefy punch than just using water.

Tips for Making the Best Beef Stock with Bovril

Follow these tips for maximum flavor in your Bovril beef stock:

• Sauté the vegetables first – Browning the onions, carrots and celery intensifies their flavor. Sauté them in a little oil for 5-10 minutes before adding liquid.

• Add meat for extra richness – Browning beef or veal bones adds body. Or use beef trimmings like marrow bones, knuckles or oxtails.

• Simmer longer – Letting the stock simmer for 1-2 hours extracts the most flavor from ingredients.

• Use more Bovril – For an extra beefy kick, stir in up to 2 additional teaspoons of Bovril.

• Season carefully – Add salt only after straining so it doesn’t make stock salty. Start with just 1⁄4 teaspoon.

• Strain well – Remove all vegetables and solids so stock is clear. Cheesecloth works best.

Handy Substitutions for Making Beef Stock

Don’t have certain ingredients for making beef stock with Bovril? Here are some easy substitutions:

• No Bovril? Use 2-3 OXO beef bouillon cubes dissolved in the water instead.

• No onions? Substitute 1 leek, chopped or a shallot instead.

• No carrots? Swap in more celery or parsley stems.

• No celery? Replace with chopped fennel bulb or just double the carrots.

• No bay leaves? Use a strip of lemon zest or dash of soy sauce for umami.

• No black pepper? Try allspice berries, juniper berries or whole cloves.

Tips for Cooking with Bovril Beef Stock

Bovril beef stock adds intense savory flavor to all kinds of dishes. Here are useful tips for cooking with it:

• Deglaze pans with it to make tasty pan sauces and gravies.

• Use it as the braising liquid for pot roasts, short ribs or oxtails.

• Thicken it with a roux for rich beef gravy.

• Swap it in for water or store-bought stock in any soup recipe.

• Drizzle it over steaks during the last few minutes of grilling.

• Stir a spoonful into beef stew or chili for extra meaty flavor.

• Reduce it by half to make an ultra-rich glaze for meatloaf or brisket.

• Use it to sauté mushrooms, onions or pearl onions.

• Make red wine braised beef by replacing 1/2 the wine with beef stock.

Popular Recipes Using Bovril Beef Stock

Bovril beef stock shines in all kinds of comforting recipes. Here are some top dishes to make with it:

• French Onion Soup – Caramelized onions simmered in beefy broth topped with toasted bread and melted cheese.

• Beef Barley Soup – Hearty chunks of beef, mushrooms and barley simmered in Bovril stock.

• Pot Roast – Chuck roast or brisket braised low and slow in aromatics and Bovril stock.

• Beef Stew – Browning the meat first then slowly simmering it in stock creates incredible flavor.

• Beef Bourguignon – Tender beef and mushrooms stewed in red wine and Bovril stock.

• Corned Beef and Cabbage – Bovril adds extra meatiness to the corned beef cooking liquid.

• Shepherd’s Pie – Ground lamb and vegetables baked under creamy mashed potatoes made with Bovril stock.

Storing and Freezing Bovril Beef Stock

Like any homemade stock, proper storage is key to preserve your Bovril beef stock:

• Let cool completely before refrigerating or freezing.

• Store in airtight containers leaving 1 inch of headspace.

• Refrigerate for up to 5 days.

• Freeze for 3-6 months.

• When freezing, use ice cube trays for small portions.

• Freeze in muffin tins then pop out stock “hockey pucks.”

• Divide into ziplock freezer bags laid flat for easy defrosting.

• Avoid extreme temperature changes which can cause separation.

Converting Bovril Paste into Beef Stock

If you only have Bovril paste on hand, here is an easy way to dilute it into homemade beef stock:

Ingredients:

• 1 jar (3.5 oz) Bovril
• 3 cups water
• 1 onion, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped
• 5 peppercorns
• 2 bay leaves
• Herb sprigs of choice

Instructions:

1. Add all vegetables, herbs and spices to pot with water. Simmer 30 minutes.

2. Turn off heat and stir in entire jar of Bovril until dissolved.

3. Let sit 10 minutes then strain through a fine mesh sieve.

4. Cool, then refrigerate up to 1 week or freeze for later use.

Troubleshooting Common Bovril Stock Problems

If your homemade Bovril beef stock doesn’t turn out quite right, here are some common issues and how to fix them:

Problem: Stock tastes weak and watery.
Solution: Simmer it longer to concentrate flavor or stir in more Bovril.

Problem: Stock is greasy with a fat layer on top.
Solution: Chill completely in fridge and remove fat before using.

Problem: Stock smells “off” or spoiled.
Solution: Toss it out! Don’t risk getting sick from bad stock.

Problem: Stock is cloudy instead of clear.
Solution: Strain through cheesecloth. Or don’t worry about it if using stock in recipes.

Enjoy the Rich, Beefy Flavor of Bovril

Bovril is a uniquely British product that may seem foreign to American home cooks. But its intense umami flavor makes it an invaluable addition to soups, stews and stocks. With just a few teaspoons stirre