Understanding the Key Differences Between Beef Broth and Stock

Going for store-bought? Here’s what to look for.

When it comes to store-bought broth and stock, you can take these rules with a grain of salt. And that’s because the federal government doesn’t distinguish between broth and stock—the terms are used interchangeably on product labels and ingredient panels, says Michael Noble, corporate chef for Ariake USA, a large-scale stock manufacturer (since acquired by Kerry Group). Both terms refer to the liquid produced after simmering bones or meat in water (except in the case of vegetable broth/stock, where vegetables take the place of meat); the only stipulation with beef broth is that it has a ratio of 135 parts moisture to 1 part protein. There is no standard for what’s marketed as “bone broth.”

So packaged stock and broth are essentially the same, whether canned or in cartons. In fact, much of the stock and broth sold by different brands originates from a handful of companies that specialize in making base stocks—or broth, if you prefer; how a specific brand adjusts a base stock before packaging explains the wide range of products. “They can have the same ingredients, but they can all taste different,” says Noble. “Small amounts of seasonings make a huge impact.” Sodium content varies widely between brands, which is why some store-bought broths are much saltier than others. Other common ingredients in packaged broth include maltodextrin, a starch that adds body; yeast extract, a flavor enhancer; caramel color, often used in beef broth to turn it brown; and sweeteners.

Generally, higher protein content means the broth was made with a higher ratio of meat. With beef broths in particular, you also might see hydrolyzed vegetable or soy protein among the ingredients. These are primarily used as flavor enhancers but can also drive up the protein content of store-bought broth, says Noble.

The difference between homemade broth, stock, and bone broth:

The primary distinction between broth and stock is how long the liquid is simmered, though a few other nuances set each one apart.

What is broth?: Made by simmering water with vegetables, aromatics, and sometimes animal meat and/or bones for a short period (usually 45 minutes to 2 hours), broth is a light, flavorful liquid that generally stays fluid when chilled. After cooking, it’s strained, seasoned, and usually enjoyed on its own as a soup or a soup base.

What is stock?: Stock is made by simmering water with vegetables, aromatics, and animal bones (sometimes roasted and sometimes with meat still attached) for a slightly longer time, usually 4 to 6 hours. It’s then strained, but not typically seasoned. The extended cook time helps extract the collagen from the connective tissues and bones, which gives stock its rich flavor and mouthfeel. When chilled, good stock should have the texture and jiggle of Jell-O. Stock is not served on its own; instead, it’s used to deglaze a pan or as a base for a rich sauce, gravy, or stew. You can also thin it with water and use it as you would broth.

What is bone broth?: This hybrid of broth and stock is made from roasted bones, sometimes with meat still attached. After cooking, the liquid is strained and seasoned, often meant to be sipped on its own. Bone broth cooks for an extended period—often more than 24 hours—to extract the collagen from the bones and other nutritious compounds and minerals (including glucosamine, amino acids, electrolytes, calcium, gelatin, and more). As such, bone broth is often marketed for its halo of supposed wellness and health benefits, which may be overstated.

Still befuddled by the differences? Consider an example. To make chicken broth, you’ll submerge a whole chicken in a stockpot full of water and aromatics, then simmer the liquid for just over an hour (to make chicken noodle soup, shred the chicken meat and add it back to the broth). The resulting liquid will be clear and sippable. To make homemade chicken stock, skip the whole chicken in favor of chicken bones (the carcass of a rotisserie chicken will work), optionally roasted for 20–45 minutes, until golden or deeply browned. Let the liquid simmer for another 3 hours, drawing the collagen out of the bones to make a richer stock that develops a Jell-O-like wobble as it cools. Simmer for even longer (24-plus hours) to make chicken bone broth, which has the deepest, richest flavor of the three.

Not all broth is made with bones. You can simmer veggies in a pot of water to make vegetable broth. Since they don’t release high quantities of collagen, as animal bones do, the resulting liquid can’t really be called stock, though some store-bought brands market it as such.

Bouillon cubes and powder look like dehydrated stock, but they’re not. The dominant ingredients in chicken or beef bouillon cubes are salt, sugar, and hydrolyzed protein (a compound containing amino acids, often plant-based, but which lend the broth a distinctly savory flavor), with “sufficient chicken and beef extractives to give definite flavor,” according to the FDA. These intensely seasoned cubes also come in flavors like lobster, clam, vegetable, and shrimp bouillon, each with flavor characteristics outlined by the USDA.

Beef or chicken base comes in a jar and is typically made from cooked, ground-up meat with added salt, seasonings, and concentrated stock. Look for a brand that lists meat as the first ingredient—we like the ones from Better Than Bouillon. Both bouillon and base products are extremely salty when reconstituted, so consider them a flavor booster rather than a broth builder.

Another option is chicken powder, seasoned less intensely than other bouillon products, to deliver a pure, complex chicken flavor. The lack of spice or aromatic flavors allows it to blend with a variety of chicken dishes seamlessly; “it works as well in chicken pot pie as it does posole or congee,” writes Epi staffer Wilder Davies.

What is the Difference Between Broth, Stock, and Bone Broth and How to Make Them

FAQ

Can I substitute beef broth for beef stock?

While there is a technical difference between stock and broth, the terms are used interchangeably all the time. You can use either, it won’t make a difference.

Which is better, beef broth or beef stock?

Stock, whether homemade or store-bought, is considered healthier because it’s inherently higher in protein and usually contains less sodium per serving than …Mar 21, 2022

Which is better for gravy, beef stock or beef broth?

You can also use beef stock instead of beef broth if you prefer making gravy from beef stock. Beef stock tends to have a thicker, milder flavor than beef broth, but you can use the two interchangeably in this recipe.

Why use broth instead of stock?

Broth is often used when a lighter flavor is preferred, such as in clear soups or when adding moisture to dishes. Stock is used in recipes that benefit from a more robust flavor and thicker consistency, like gravies, sauces, and hearty stews.

What is the difference between beef stock and beef broth?

Beef Broth: Made from beef meat, sometimes with bones, and typically includes a variety of vegetables, herbs, and spices for seasoning. Beef Stock: Simmered for a longer period, usually several hours, to extract gelatin from the bones, resulting in a thicker consistency.

What is the difference between broth and stock?

What Is Stock? The main difference between broth and stock lies in their ingredients. Stock is made from water, animal bones, vegetables, and aromatics. Those vegetables are usually onions, carrots or parsnips, and celery. Typical aromatics include bay leaf, black peppercorns, thyme, and parsley stems.

What is beef broth?

Beef broth is a savory liquid made by simmering beef meat, often with bones, alongside a medley of vegetables, herbs, and spices. Unlike stock, broth is typically seasoned, making it ready to consume on its own or as a flavorful base for soups and other dishes.

Why is beef stock thicker than beef broth?

Beef stock is thicker than beef broth primarily due to the presence of gelatin, which is released from the collagen in bones during the long simmering process. When making stock, bones are simmered for several hours, allowing the collagen to break down into gelatin, which thickens the liquid and gives it a rich, velvety texture.

What is beef stock made of?

Beef stock is a liquid made by simmering beef bones, meat, and vegetables in water. It’s a fundamental ingredient in many recipes, including soups, stews, and sauces. Beef stock is typically made with a combination of beef bones, such as marrow bones, knuckle bones, and short ribs, which are simmered in water for an extended period.

What is the difference between vegetarian broth & stock?

Both vegetarian broth and stock are made by simmering vegetables slowly in water. Vegetable stock often includes ingredients like roasted vegetables or tomato paste to achieve a deeper flavor. Because no bones are involved, vegetarian stock and broth have a similar thin texture to broth made with meat.