What is the difference between stock and broth?

Stock is generally made from bones, and broth is generally made from flesh . In both cases, they are often supported with aromatic vegetables, but in the case of stock, left unseasoned for maximum flexibility in recipes, whereas broth will usually contain at least salt and pepper.

What not to do when making stock?

Share MISTAKE #1: TOO HOT IN HERE. A rich, full-bodied broth comes from the conversion of connective tissue (mainly collagen) into gelatin through the application of heat in the presence of moisture. ... MISTAKE #2: ALL INGREDIENTS ARE NOT CREATED EQUAL. When it comes to cooking time at least. ... MISTAKE #3: FORGETTING TO FINISH.

Which is better beef broth or beef stock?

As a result, stock is usually a healthier product , delivering a richer mouth feel and deeper flavor than broth. Stock is a versatile culinary tool that can deliver taste to any number of dishes. Darker in color and more concentrated in flavor than broth, it's ideal for use in soups, rice, sauces and more.

Can I substitute stock for broth?

In most cases, stock and broth are interchangeable . If you're in the soup aisle and can't remember whether the recipe called for stock or broth, either will do for making soup, gravy, or a flavorful pot of rice or grains. Keep in mind that stock is unseasoned, and broth is seasoned.

Do you use chicken broth or stock?

A good broth is the secret to the very best soup, such as chicken soup and beef and barley , while a rich stock is the foundation for superior braises, stews and sauces, including French classics like demi-glace and sauce Espagnole, as well as the very best turkey gravy.

Is stock better for you than broth?

Because broth is lower in calories, it may be the preferred option for those who are trying to limit their calorie intake. Nevertheless, stock contains more nutrients, as well as collagen, marrow, amino acids and minerals. These may protect the digestive tract, improve sleep and support joint health.

Is bouillon the same as broth?

The terms bouillon and broth are often used interchangeably . Both refer to the translucent, flavorful liquid that is made by simmering beef, chicken, vegetables, and other ingredients. Colloquially, bouillon is often meant to describe the resulting broth from cubed and powdered forms of bouillon.

Quick Beef Stock Recipe | Chef Jean-Pierre (2024)

by Chef Jean-Pierre

Quick Beef Stock Recipe | Chef Jean-Pierre (1)

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Quick Beef Stock

Chef Jean-Pierre

Hello There Friends, what an episode I have for you today! I am going to transform a Boxed Beef Stock into a "Homemade" Delicious Beef Stock without the hours of cooking. It is truly something that you have to do if you don't want to spend the hours of roasting bones and cooking down a stock. Let me know down in the comments how you did and how amazing this is!

4.31 from 162 votes

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Recipe Video

Recipe Ingredients

1 ½ oz. Extra Virgin Olive Oil
3 ½ @ 32oz Unsalted Beef Flavor Store bought Stock, enough to cover ALL your vegetables Total ounces 112 ounces
2 pounds approx. Onions – large dice
2 pounds approx. Carrots – large dice (not peeled)
2 pounds approx. Celery – large dice (use the entire stalk)
1 or 2 Leeks cut into 1” piece depending on the size use white AND green leaves
Approx. 10 to 15 sprigs Fresh thyme not chopped
15/20 @ Black Peppercorns
1 28 ounces can Tomato Puree
1 @ 6 oz. cans Tomato Paste

Recipe Instructions

Makes(approx.)4 Quarts (the Chef uses a 12 Quart Pot)

Heat Oil in a large frying when hot add onions and cook until golden brown (this could take 10/15 minutes).
In a large Stock Pot, All the chopped vegetables and the caramelized onions, Peppercorns, Tomato puree and paste, add the store bought stock and mix in until blended.
Bring to boil, and then reduce heat to a VERY VERY LOW simmer.Stir occasionally.Cook for 4 ½ to 3 Hours.
Strain through a strainer and portion into freezable containers.
The stock will stay fresh in the fridge for 4/5 days MAX and 17 years in the freezer.

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Chef Jean-Pierre

Master Chef at

Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.

Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."

Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."

With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.

Latest posts by Chef Jean-Pierre (see all)

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Catherineon October 4, 2023 at 6:52 pm
I just found you a couple days ago..love to cook..when I got married and had children..you are the male Julia Child..what a personality! You make cooking accessible…more advanced cooking than most home cooks do..but you make it look so easy even when its not..you don’t have a star chef snobbery…man I have made many stocks..usually leftover roast chicken of turkey carcuss…the holy trinity…onion, celery and carrot…making this to go with your pot roast recipe…you are my new favorite…love your style1
Reply
Jose Hernandezon October 3, 2023 at 3:04 pm

My kitchen smells amazing…
Reply
Hugoon June 24, 2023 at 1:28 am
This look like an easy way to upgrade. I know he says to freeze it. I was wondering if it can handle being canned and not loose the flavor or consistency?
Reply
Lea Conneron June 3, 2023 at 4:55 pm

I watched Chef Jean Pierre’s video on quick beef stock, but was still a bit skeptical. Then I made it. Oh my G-d is it good!
See Also
Slow-Cooker Beef Stew Recipe
Your tip of soaking the leeks while dicing the onions was spot on. I’ve always had great luck with leeks, but the ones I bought for this recipe had a lot of sand.
Thank you for sharing your expertise with the rest of us!
Reply
Marilynon February 16, 2023 at 1:12 am

Thank you Chef!
I just finished my stock. I’ve strained and set in a new pot.
Problem is, it seems more runny than yours. I think I added too much water !
Can I rectify this by adding more tomato paste? If yes, can I add after I strained it all….? Then reboil for a bit ? Or not…..
Love your channel ! And you are really funny and cute !
Reply
- Chef Jean-Pierreon February 18, 2023 at 6:00 pm
  Add a little more paste and cook it a bit longer. But do not worry about the thickness too much. You can always fix that when you use it in sauces or soups!
  Reply
  - Dieter Knittelon June 3, 2023 at 2:33 pm
    Chef….why is it called beef stock without beef ?? Is it because you purchased the store brand vs home made beef bones ?
    Reply
Rob Riceon January 29, 2023 at 11:59 am

My house smells great right now. I was able to ship this all up right before church and allow it to simmer. I love mise en place but today, I prepared the onions and while they were caramelizing, I had plenty of time to prep everything else because this was very simple.
Reply
DJon January 6, 2023 at 9:29 am
This looks great and easy. Is there a brand of store bought beef stock you recommend?
Reply
- Marianneon March 17, 2023 at 2:16 pm
  
  Personally, I think Swansons unsalted beef stock is excellent.
  Reply
- Dianneon May 12, 2023 at 6:19 am
  There is an excellent real beef stock available in the Portland OR area. So, if you live in that part of the country – Stock Options is the brand name. I only get to Portland about once a year and I stock up on that stock.
  Reply
Cindy McKayon January 5, 2023 at 12:15 am

Second pot of beef stock on now. How can I ever go back to cooking without it now? 😆
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- Chef Jean-Pierreon January 5, 2023 at 12:08 pm
  It is sooo delicious! Thank you Cindy!
  Reply
PJon December 4, 2022 at 8:58 am

Before trying any of your other recipes I made this, and the chicken stocks. What a difference they make! Today I will be making your beef stock from scratch. Thank you for sharing your skills and recipes chef!
Reply
- Cindy McKayon January 4, 2023 at 10:14 pm
  Yes, I did the same except with the easy beef stock. Wow what a difference it makes to my cooking. Especially sauces. So glad I found this Chef!
  Thank you Chef Jean Pierre 😊
  Reply
  - Chef Jean-Pierreon January 5, 2023 at 12:10 pm
    Thank you Cindy!
    Reply
- Debra A VanBuskirkon January 10, 2023 at 10:43 pm
  
  I’m doing this now, but I’m doing 2 beef and 2 chicken (no salt) combined. Forgot to caramelize the onion (oops) put it in the crock pot on low for probably 12 hrs or so. Hopefully it’ll be alright. I’m making french onion soup tomorrow and I saw you used beef and chicken so I thought, what the heck, I’ll put them together first. We’ll see!
  Reply