Beef broth

Use it as the base for soups, stews and gravy, or add a ladleful to risotto as it cooks. It also gives French onion soup its savoury depth.

Brown onions, carrots and celery in a little oil before adding the broth. Simmer gently for 15–20 minutes with herbs such as thyme or a bay leaf, then strain them out if you want a clear broth.

Put it in a covered container and refrigerate it within two hours; use it within 3–4 days. Freeze portions for up to 2–3 months, and thaw them in the fridge before reheating until steaming hot.

Usually, yes: use the same amount in soups, stews or gravy. Broth is often seasoned and lighter, while stock is often less seasoned and more gelatinous; taste before adding salt.

Use vegetable broth or mushroom stock in the same amount for a meat-free alternative. For a closer savoury flavour, add a little soy sauce or miso, then taste before seasoning with salt.

The terms are often used interchangeably, but broth is commonly made with meat and may be seasoned, while stock is usually made with bones and has more body from gelatin. Recipes may mean different things by either name, so check whether the liquid is already salty.

Yes. Warm it gently in a saucepan rather than boiling it hard; add black pepper, chopped parsley or a squeeze of lemon if you want a simple savoury drink.