The majority of the cooking liquid is absorbed by the grains, rather than evaporated into the air. For beef stock, use red wine, using the same ratio. Add salt to taste if needed. For such a recipe, add a tablespoon of soy sauce or miso paste in every cup of vegetable stock.

Beef broth works well, but is more watered down, as is bouillon. Add salt to taste if needed. The recipe you are following will not have used chicken stock/broth to either make it vegetarian or for simplicity. Soy sauce and miso paste have an intense flavor that adds to the richness of vegetable stock. But, it really is not going to matter that much.

Once you go water, you might never go back. Personally any time I make soup or broth at home I will use chicken stock as a base even if its just an oxo cube. When you have time, make a big batch of homemade stock and broth—nothing beats the flavors, aromas, and stick-to-your-ribness of homemade broth or stock. Light veal stock is especially versatile, and its flavor is mild enough to make it a usable substitute for chicken stock.


Try using it instead of stock for your next stew or braise and save yourself time, effort, and money. At work ill use vegetable stock to keep those non-meat-eaters happy. So, if the recipe calls for a cup of stock, start with 1.5 cups of broth and reduce it to 1 cup (you can adjust the amounts to taste). I collect cookbooks and find that many chefs will use chicken stock in many recipes that call for other meats.

Few home cooks make their own, but it is available commercially and it's handy to have one or two quarts in your pantry in time of need. 8) Pour all ingredients into a large roasting pan, cover tightly with foil and cook for 3 hours.

In general, only beef bouillon, either in granule or cube form, beef broth or beef base will work as a substitute. Very rarely. Beef broth has a strong flavor that can add a distinct taste to highly flavored dishes, while chicken has a milder, less intense flavor. 7) Add chicken stock, strained marinade, beef and garlic to the pan and continue cooking for 2 minutes.

Light veal stock is especially versatile, and its flavor is mild enough to make it a usable substitute for chicken stock. It tastes similar to broth, and you can use is just as simply as you would have used the broth. For beef stock, use red wine, using the same ratio. One cup of chicken broth provides 38 calories, while one cup of stock contains 86 calories (3).Stock contains slightly more carbs, fat and protein than broth, though it's also significantly higher in vitamins and minerals (4). To replace chicken stock use about 1/2 cup of light beer or white wine mixed with 1/2 cup of water in most recipes. If beef is not a problem, then you could always try swapping beef broth with beef stock. Stock will infuse the grains from the inside-out. Few home cooks make their own, but it is available commercially and it's handy to have one or two quarts in your pantry in time of need.

I haven't made a beef stew in awhile and have been looking online for some ideas. Beef stock has a distinctive flavor that will enhance highly flavored stews or braised meats, while chicken has a milder, less intense flavor. I'm even more convinced you should make the trip to market and buy the beef stock. I tend to use Chicken stock for most recipes that use a small amount of stock. Once you go water, you might never go back. The easiest way to substitute broth for stock is to reduce the broth which will concentrate the flavour. Use stock to cook your grains. Has anyone ever tried this? Once you go water, you might never go back. (I like to take a few and then make up my own) Even if your dish calls for beef broth, you might be surprised to learn that you’ll get a much better flavor if you use store-bought chicken broth instead.
The rice will have a marvelous flavor, and many cooks say it is more tender than rice cooked with plain water.

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