Beef Broth

LiquidAromatic-baseBeefNot vegetarianSavoryUmamiMeatyRoastedSaltyAromatic

Nutrition (per 100 g)

Calories: 7
Protein (g): 1
Fat (g): 0.2
Carbs (g): 0.4
Fiber (g): —
Sodium (mg): 300

Values vary widely with concentration and sodium content. Homemade batches often contain more gelatin and fat.

Storage

Room temp: up to 0 days
Refrigerated: up to 4 days
Frozen: up to 180 days

A clear, brown, savory liquid. Made by simmering beef bones and meat with aromatics, it tastes meaty and umami-rich with a light body and reduces cleanly for sauces; cooks use it to build soups, stews, braises, risotto, and to deglaze pans; sold in boxes, cans, or concentrates. Not vegetarian.\n\nBroth-making is ancient; beef broths took shape in European cookery, notably French, and spread globally through restaurant and packaged production. Modern versions range from slow-simmered bones to pressure-extracted concentrates.