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Dec 23, 2011 01:37 PM

Substitute for Beef Broth

I am making the slow roasted beef from ATK- I saw someone made a sauce to go with it that was equal parts, wine, beef broth, madeira, some shallots and rosemary... I really do not like what I find to be the "metalic flavor" of beef broth. Do chowhounders think that using water is ok and the wine and madeira will cover it...or do you have a recommendation for a really good beef broth?????

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  1. I've used Trader Joe's beef broth (it's in an aseptic package, not canned) to good effect in French onion soup. I would think a hearty vegetable broth could be used here -- it's got to be pretty robust go with the meat, so I think water is out.

    1. i like subbing a mushroom stock for beef stock sometimes, makes a more complex sauce. doesn't work w every recipe and i don't know yours, just throwing it out there.

      1 Reply
      1. re: soupkitten

        Mushroom is good. If you can't find stock, soak dried mushrooms in water, then reduce the soaking liquid to concentrate it. Let the grit settle before pouring it out, or strain through a coffee filter. I would not hesitate to use low-sodium chicken broth for your recipe. If you use Better Than Bouillon beef base, whether reduced sodium or regular, it will contribute a lot of salt so don't salt your recipe until you taste the end result.

      2. Beef "broth" is not the same as beef "stock", and what you want for your sauce is beef stock. In a pinch you may get away with using "better than bouillon" beef soup base; at will at least prove to be far superior to water. Wine and herbs will never "cover" the influence of water. The best you could expect using that approach is the flavor of watered down Madeira.

        1. I have found Knoor-swiss "carne de res" bullion powder to work quite well for the type of thing you are doing.

          1. I'm a vegetarian and I've found that I a nice substitute for beef broth is vegetable or mushroom broth with some red wine and a splash or two of soy sauce instead of table salt. I don't know why but it adds such a depth of flavor and doesn't make it taste asian at all. Don't know if that will work for this recipe because it already calls for wine but might be worth a try.

            2 Replies
            1. re: mleighn

              Although not vegetarian, Worcestershire sauce instead of soy has a similar function.

              1. re: melpy

                Most Worcestershire has anchovies in it.