Know what’s on your plate
Beef broth or stock
Calories & nutrition facts
dehydrated
Nutrition facts
Per 100 g% DV- Calories 232 kcal —
- Protein 10 g 20%
- Carbohydrate 18 g 7%
- Fat 13 g 17%
- Saturated fat 7 g 35%
- Fibre 0 g 0%
- Sugars 2 g —
- Sodium 13200 mg 574%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Thiamin (B1) 1.4 mg 115%
- Riboflavin (B2) 0.23 mg 18%
- Niacin (B3) 2.1 mg 13%
- Pantothenic acid (B5) 0.48 mg 10%
- Vitamin B6 0.29 mg 17%
- Folate (B9) 76.3 µg 19%
- Vitamin B12 0.34 µg 14%
Minerals
- Calcium 32.7 mg 3%
- Iron 0.35 mg 2%
- Magnesium 21.9 mg 5%
- Phosphorus 127 mg 10%
- Potassium 344 mg 7%
- Zinc 0.32 mg 3%
- Copper 0.12 mg 13%
- Manganese 0.1 mg 4%
- Selenium 4.6 µg 8%
Similar foods
- Beef brothdry248 kcal / 100 g
- Beef broth soupcubed, dry170 kcal / 100 g
- Vegetable broth or stockdehydrated287 kcal / 100 g
- Meat and vegetable broth or stockdefatted, dehydrated197 kcal / 100 g
- Poultry broth or stockdehydrated193 kcal / 100 g
- Veal stockfor sauce and cooking, dehydrated343 kcal / 100 g
- Chicken brothdry259 kcal / 100 g
- Stock powder197 kcal / 100 g
- Meat bouillon19 kcal / 100 g
- Stockdry powder or cube215 kcal / 100 g
Questions about Beef broth or stock
What is the difference between beef broth and beef stock?
Broth is usually made by simmering meat, sometimes with bones, and is often seasoned to drink or serve as a soup. Stock is commonly made with bones and is left unseasoned, so it can add body to sauces and other dishes.
How do you make beef stock at home?
Cover roasted beef bones with cold water, add onion, carrot and celery, then bring it just to a simmer. Skim the surface and simmer gently for about 4–6 hours; strain it and chill promptly.
Can you use beef stock straight from the carton?
Yes. Add it directly to soups, stews, gravy or risotto; if it is concentrated, dilute it as directed before using. Taste before adding salt, since some prepared stocks are already salty.
What dishes use beef broth or stock?
Use it for French onion soup, beef stew, gravy and the cooking liquid for braised beef. A splash can also deglaze a roasting tin: scrape up the browned bits as the liquid simmers.
How long does beef stock keep in the fridge or freezer?
Cool it quickly in shallow containers, then refrigerate for up to 3–4 days. Freeze in small portions for about 2–3 months, leaving room for expansion; thaw in the fridge or reheat from frozen.
What can you use instead of beef stock?
For a similar savoury base, use vegetable stock, or poultry stock if its flavour suits the dish. Water can work in a strongly flavoured stew or sauce, but add aromatics and season gradually.
How do you choose beef stock for a recipe?
For a sauce you plan to reduce, choose an unsalted or lower-salt stock so it does not become overly salty as it cooks down. For a quick soup, ready-seasoned broth can be convenient.
Source: ANSES–Ciqual (France) 11001 · per 100 g · carbohydrate per EU label, fibre excluded
