beef stock
A savory liquid made by simmering beef bones -- and often meat, vegetables, and aromatics -- for hours, then strained; used as a base for soups, stews, and sauces. Homemade versions vary widely in body depending on how much gelatin they extracted, from thin and clear to thick enough to set like jelly when chilled. Store-bought stock is typically thinner and more heavily salted than a well-reduced homemade batch.
Buying guidance
Choose low-sodium or unsalted stock when possible, since salt is far easier to add than to remove once a liquid reduces and concentrates. Cartons and cans are convenient but usually thin-bodied; frozen homemade stock or a gelatin-rich boxed brand gives noticeably more richness to a sauce or braise. Stock becomes markedly saltier as it reduces, so taste again before adding more salt near the end.
Substitutions
- Low-sodium chicken stock -- lighter flavor and less beefy depth, but works fine in most stews.
- Vegetable stock -- suitable when meat flavor isn't essential; noticeably lighter body.
- Water plus a spoonful of beef bouillon or paste -- convenient in a pinch, but usually saltier and less complex than real stock, so add cautiously.
Tips & common mistakes
Chilled stock develops a solid layer of fat on top that lifts off in one piece, which is the easiest way to defat it -- skimming fat from hot stock is slower and less complete. If a recipe depends on stock setting to a jelly-like consistency when cold, as a sign of dissolved gelatin, boxed or canned stock generally won't do that on its own, since it's usually made without enough bone content to gel.
Storage
A layer of fat left on top of refrigerated stock actually helps preserve it by sealing out air, so it's worth skimming off only right before using rather than before storing. For freezing, portioning it into small amounts, such as an ice cube tray then bagged once solid, means only what's needed can be thawed for a quick pan sauce instead of defrosting an entire container.