As a home cook who loves making soups, stews, braises and other tasty dishes I’m always looking for ways to add more flavor. Recently, I had the idea to mix together two different broths – beef and vegetable – to create a super savory blended broth. I wanted to know if combining these very different ingredients would work or if their flavors would clash.
After plenty of kitchen experiments, I’m thrilled to report that beef and vegetable broth mix together wonderfully! The result is a deeply flavored, versatile broth that takes dishes to the next level.
In this article, I’ll explain the benefits of blending beef and veggie broth, share blending tips, suggest recipe ideas, and answer common questions. Let’s get cooking with this dynamic broth combo!
An Overview of Beef and Vegetable Broth
First, a quick recap on what exactly beef and vegetable broths are:
-
Beef broth – Made by simmering beef bones and meat in water to extract rich, meaty flavor. The collagen in the bones gives body and thickness. Beef broth is savory, hearty, and typically opaque brown.
-
Vegetable broth – Made by simmering a mix of vegetables like onions, carrots, celery, mushrooms and herbs in water. Has a light, fresh flavor from the veggies. Vegetable broth is pale yellow or green tinted and translucent.
While their flavors are quite different, combining beef and vegetable broth gives you the best of both worlds!
Tips for Mixing Beef and Vegetable Broth
When making this blended broth, keep these tips in mind:
-
Start with equal parts broth – Begin with a 1:1 ratio of beef to vegetable broth. This is a safe starting point you can adjust.
-
Simmer together – Don’t just mix cold broths. Warming them allows the flavors to marry. Simmer for 30 mins.
-
Taste and tweak – Add more veggie broth for lighter flavor or beef broth for meaty heartiness.
-
Strain for clarity – The solids can make the broth cloudy. Straining results in a crystal clear consommé-style broth.
-
Finish with fresh herbs & veggies – Right before serving, add herbs and veggies like carrots, parsley, and bay leaves.
With some easy tweaking, you can customize the broth ratio and seasoning to your taste. Now let’s discuss how to use this versatile mixed broth.
Delicious Recipes Using Beef & Vegetable Broth
This balanced broth opens up many possibilities in the kitchen. Here are just a few of my favorite ways to use it:
-
Hearty Beef & Garden Veg Soup – Sauté beef chuck with onions, carrots, and celery. Add potatoes, zucchini, and spinach. Simmer in the mixed broth until beef is fall-apart tender.
-
Creamy Mushroom Soup – Purée sautéed mushrooms with some of the broth, cream, and flour. Add back to pot with remaining broth. Finish with fresh thyme.
-
Braised Short Ribs over Polenta – Braise short rib chunks in the broth and red wine until super tender. Serve over creamy polenta for the ultimate comfort food.
-
Deconstructed Pot Pie – Poach chicken in the broth. Sauté carrots, peas, onion, and celery. Serve with crusty bread soaked in the savory poaching liquid.
As you can see, the possibilities are limitless with this beef-veggie broth combo! The balanced flavors make it incredibly versatile.
Frequently Asked Questions about Mixed Broths
Here are answers to some common questions on blending beef and vegetable broth:
What ratio of beef to veggie broth should I use?
A 1:1 ratio is a safe starting point. Many recipes use more veggie broth. Some chefs even do a 1:3 beef to veggie ratio.
Should I use low-sodium broths?
Yes, to control salt levels. Otherwise the sodium can quickly add up. Season aggressively at the end if needed.
What about mixing chicken and veggie broth?
Go for it! The same tips apply. Chicken and veggie broth also pair nicely.
Can I freeze the mixed broth?
Yes! Allow to fully cool then transfer to airtight containers or bags. Frozen, it’ll last 3-4 months.
How do I make the broths from scratch?
Simmer beef bones for 12-24 hours and vegetables for 2 hours. For convenience, start with store-bought and tweak flavors as needed.
Putting It All Together
While beef and vegetable broth may seem too different to combine, they actually complement each other deliciously. Finding the ideal ratio and seasoning level for your tastes is key. Simmer together to let flavors marry then use in soups, braises, stews and more.
So don’t be afraid to get creative and mix beef and veggie broth together in your kitchen. The result is a deeply satisfying, versatile broth that can elevate any dish. Give it a try in your next recipe!
Introduction: Beef & Vegetable Stock for Soup or Stew
Soups, stews and chowders are some of my favorite things to make. To make a good soup or stew you need good soup stock. Soup stock is easy to make in large quantities and can be frozen for later use. This recipe shows how to make a sodium free (salt free) beef stock.
Beef stock requires just a few basic ingredients:
- Ideally, beef with bone; in this case, a beef shank that weighs about 1 pound was used.
- Root vegetables that you have at hand. Three carrots, peeled and sliced; one parsnip, peeled and sliced; three whole onions, boiled and peeled; and three small kohlrabi, peeled and sliced.
- 3-5 quarts of water
In a large pot (4-6 quarts) combine the meat and chopped up root vegetables. Fill the pot with water and simmer on low to moderate heat for about 3-4 hours. Add water to the pot every 45-60 minutes and continue cooking. Longer cooking of the soup will allow for the flavors to blend. When the soup is done, it will have a nice golden color.