What can I substitute for beef stock?
Running low on beef stock? Here are the best verified substitutes, including how to adjust your measurements.
About beef stock
Beef stock is a savoury liquid made by simmering beef bones, vegetables, and aromatics for an extended period to extract collagen, gelatin, and deep umami flavour. It forms the backbone of countless sauces, soups, braises, and gravies, providing body and richness that plain water cannot replicate. Its high gelatin content, derived from collagen-rich bones, gives finished dishes a silky, full-bodied mouthfeel.
Best substitute
beef broth
Beef broth is made from simmering meat rather than bones, so it has a similar flavour but less body and gelatin. It works as a direct swap in most recipes, though sauces and braises may be slightly thinner in texture.
Use 1 cup for every 1 cup of beef stock
soupssaucesbraisesgraviesNot suitable for: gelatin-set dishes
Alternative
chicken stock
Chicken stock provides a similarly rich, gelatinous base with good body, though the flavour is lighter and less robust than beef stock. It works well in dishes where beef flavour is not the dominant note, such as soups or pan sauces.
Use 1 cup for every 1 cup of beef stock
soupspan saucesrisottobraisesNot suitable for: strongly beef-flavoured dishes
Alternative
vegetable stock
Vegetable stock is a meat-free alternative that contributes savoury depth from vegetables and herbs, though it lacks the richness, body, and distinct beefiness of bone-based stock. Adding a splash of soy sauce or Worcestershire sauce can help deepen the colour and umami character.
What is beef stock called in other countries?
| Country | Name |
|---|---|
| Australia | beef stock |
| Canada | beef stock or beef broth |
| New Zealand | beef stock |
| United Kingdom | beef stock |
| United States | beef broth or beef stock |
Common names for beef stock
beef bone brothbeef brothfond de boeufbeef cooking stock