Ingredient substitute

What can you use instead of beef stock?

Beef bouillon + water, Chicken stock + Worcestershire and Vegetable stock + soy sauce are the easiest swaps. Below: 4 options with the right amount to use, what changes in the dish and which diets they suit.

The quick answer

Beef bouillon + water. Use the same amount. 1 tsp or 1 cube per cup water.

Adjust: Dissolve well. Reduce added salt.

Beef bouillon + water
Drop-in swap

Use the same amount (ratio 1:1)

1 tsp or 1 cube per cup water.

Flavor
Similar, saltier.

Texture
Same.

Moisture
Same.

Adjust
Dissolve well. Reduce added salt.

Best for
Any recipe
Chicken stock + Worcestershire
Small adjustment

Use the same amount (ratio 1:1)

Less beefy. Add dash Worcestershire for depth.

Flavor
Different.

Texture
Same.

Moisture
Same.

Adjust
Add 1 tsp Worcestershire per cup.

Best for
Any recipe
Vegetable stock + soy sauce
Small adjustment

Use the same amount (ratio 1:1)

Depth approximation.

Flavor
Different.

Texture
Same.

Moisture
Same.

Adjust
Add 1 tsp soy sauce per cup.

Best for
Any recipe
Water + onion + bay + herbs
Changes flavor or texture

Use the same amount (ratio 1:1)

Simmer 20 min with aromatics to approximate.

Flavor
Weaker.

Texture
Same.

Moisture
Same.

Adjust
Simmer aromatics in water 20 min.

Best for
In a pinch

Common questions

What is the best substitute for beef stock?

Beef bouillon + water is the closest swap. Use the same amount. 1 tsp or 1 cube per cup water.

How much should I use instead of beef stock?

It depends on the swap. Beef bouillon + water: Use the same amount. Chicken stock + Worcestershire: Use the same amount. Vegetable stock + soy sauce: Use the same amount.