What Is a Substitute for Beef Broth?

What's the best beef broth substitute?

Chicken broth is the most direct 1-to-1 substitute when you want a meat-based broth. Use 1 cup of chicken broth for 1 cup of beef broth. The flavor will be lighter and less assertive, which works for most recipes but produces noticeably different results in beef-forward dishes.

For vegetarian and vegan options: mushroom broth substitutes 1-to-1 with rich umami that's surprisingly close to beef broth. Dried mushroom broth (made by simmering dried porcini or shiitake in water for 30 minutes) is particularly close to beef broth's depth.

Can you use bouillon or stock cubes?

Yes, often the most practical substitute. Dissolve 1 beef bouillon cube in 1 cup of hot water to replace 1 cup of beef broth. Better Than Bouillon beef paste (1 teaspoon per cup of water) provides a closer match to homemade broth's depth.

Bouillon is saltier than homemade or canned broth, so reduce other salt in the recipe. Most bouillons contain MSG; for sensitivities, check labels for MSG-free options. For richer flavor, add 1 tablespoon of soy sauce or Worcestershire sauce per cup of bouillon water to deepen the savory notes.

What about red wine or beer as substitutes?

Red wine plus water works in cooked applications where you want depth. Mix 1/2 cup of dry red wine with 1/2 cup of water (plus a pinch of salt) to replace 1 cup of beef broth. This works particularly well in beef stews and braises.

Dark beer (stout or porter) plus water (1/4 cup beer plus 3/4 cup water per cup of broth) also works for hearty stews. The alcohol cooks off; the flavor adds richness. For French onion soup and other broth-forward dishes, these substitutes work but the result tastes notably different from traditional beef broth.

When does the beef broth substitute fail?

For French onion soup, beef broth is the foundation. Chicken broth produces a noticeably different soup; mushroom broth works for a vegetarian version but tastes like a different recipe. For these, real beef broth or bouillon paste with extra soy sauce makes the closest substitute.

For beef bourguignon and other classic beef braises, the broth contributes to the dish's signature flavor. The red wine and water substitute works for these specifically because they already use wine. For gravy made from pan drippings, beef broth provides the base that ties the gravy to the roast. Bouillon plus pan drippings makes a passable substitute when broth isn't available.