Beef stock

Cover roasted beef bones with cold water, add onion, carrot, celery and a few peppercorns, then bring it just to a simmer. Skim the surface and simmer gently for 4–6 hours; strain and cool promptly.

Cool it quickly in shallow containers, then refrigerate for up to 3–4 days. Freeze in portions for up to about 3 months; leave room for expansion and thaw in the fridge or reheat straight from frozen.

Use it as the cooking liquid for stews, casseroles, gravy and sauces, or to simmer barley, lentils or root vegetables. It gives French onion soup and beef noodle soup a savoury base.

Usually, yes: both add a beefy savoury flavour to soups, stews and sauces. Stock is commonly made by simmering bones, while broth is often made with meat; taste before adding salt, especially if the stock is concentrated.

Use vegetable stock for a lighter flavour, or chicken stock for a mild savoury base. For a closer match, dissolve a beef stock cube in hot water, but use less added salt because cubes are often salty.

Not quite: beef stock is the liquid made by simmering bones or meat, while bouillon usually means a concentrated stock cube, powder or paste dissolved in water. Bouillon is more concentrated and often saltier.

Keep it at a gentle simmer rather than letting it boil, and skim off foam as it rises. For a very clear stock, strain it through a fine sieve lined with damp muslin without pressing the solids.

Yes. Dissolve a cube in the amount of hot water stated on its packaging, then taste before seasoning; cubes make a convenient, concentrated substitute in soups, gravies and stews.