Emeril has a fun recipe--great to make on a cold day when the heat from the oven helps to heat your house!!!


http://www.foodnetwork.com/recipes/emeril-lagasse/beef-stock-recipe.html

I know there are some overpriced organic boxes of broth at the Whole Foods--but they aren't cheap. Maybe those would do the trick?

because I would like an answer too.

I find commercial beef broth very lacking - in quality _and_ taste.

Sadly, commercial broths (beef, chicken, etc) are nothing more than a chemist's dream. Additives replace the real deal, fooling the human taste buds on the cheap.

Oy.

straining out the noodles and watering it down quite a bit to cut the salt. Mostly, I've just given up. If a beef broth in a stew needs a little more kick, I'll throw in a little Marmite.

Too bad there are only 6 packing houses and so few local butchers. Soup bones are nearly impossible to come by and that's about the only way to get a good beef broth: roast bones, crack them open to expose the marrow, and simmer for hours.

I agree that none of the big packing houses has cracked the formula for beef broth. I'd suggest trying Mother Campbell's but only if you can stand a lot of salt.

Since I now cook only for myself, it is easier for me to buy a cans of broth. I buy Swanson's low sodium chicken broth but the beef is a problem. Making my own is not an option. I don't need a large amount, and my freezer is lot large. My kids are long gone with their own lives. Before my husband died, I would make lots of things that I no longer make. It is easier for me to just whip out a can of 'something' and add it to whatever I am making.
The salt is not a problem, thankfully. I use very little. Making beef bones/stock is something I don't want to do. I don't need enough to justify the work or the cost of ingredients. Plus I doubt I could even find a place in my area that sells the bones.

I do make a chicken broth in conjunction with my (Italian, not wedding)chicken meatball soup. There is always enough liquid left from my soup making efforts to freeze separately and use in something else. I boil up a ton of chicken for soup and stock. I separate whatever I need for the soup and freeze the rest in individual containers to use as stock.

I always found the flavor of the soup a lot better than the flavor of their broth.

with MSG and this product does not have it. We get it out Kroger.

rather than broth. I find them more flavorful.

Have you asked? I don't see them in my store, either, but I talk to the butchers and they have always been happy to put something together for me. After you've done this once or twice, you don't even have to ask--just stand outside the butcher's area and they get it for you.

In fact, I kind of get the idea they are happy to see the bones put to use.

Really, doing your own stocks, like with the Emeril recipe posted above, is well worth the effort. Freeze a lot, use a little. I always have stock in a particularly cold refrigerator. I use it for all kinds of things, and in particular it helps me keep down my use of fats.



Cher

I use their vegetable, beef and chicken stocks all the time. I wish I had time to make my own, but on most days I'm doing good to get a decent dinner on the table

....that I bought recently. I used it in boeuf bourguignon and liked it a lot.