13 Beef Consomme Substitutes You Should Try (+PHOTOS)

beef consomme substitutes
16 min reading time

Beef Consomme is a popular traditional dish from the medieval period. Beef consomme is a clear liquid which is a very flavorful rich stock.

It is made of simmering stock or broth and is usually served as soup. But what do you do if you don’t have any beef consomme on hand and need to make a recipe that calls for it?

This blog post will give you some great beef consomme substitutes. You’ll never have to worry about not being able to make your favorite recipe again!

What Is Consomme?

Consomme is a clarified soup made from meat, bones, and vegetables. The key to making a good consomme is to simmer it slowly so that the impurities rise to the surface and can be skimmed off.

This results in a clear, flavorful broth that is perfect for sipping on its own or using as a base for other soups and sauces.

While chicken and beef are the most common types of consomme, it can also be made with lamb, veal, or fish. So next time you’re in the mood for a rich and delicious soup, give consomme a try. Bon appetit!

What is Beef Consomme?

Beef Consommé is a type of clear soup made by simmering beef and aromatic vegetables in water. The resulting broth is then strained to remove any solid pieces, resulting in a clear, flavorful soup.

While Consommé can be made with any type of meat, beef is the most common type used.

Beef Consommé is typically served as an appetizer or first course, and can be garnished with a variety of toppings such as chopped vegetables, herbs, or croutons.

It is also a popular base for other soups and sauces. Whether you’re looking for a light starter or a hearty main course, Beef Consommé is sure to please.

Uses of Beef Consomme

Beef consomme is a savory, well-seasoned broth that is traditionally made by simmering beef and bones for several hours. The resultant liquid is then strained to remove any solid pieces, resulting in a clear, flavorful broth.

While beef consomme can be enjoyed on its own, it is also commonly used as a base for soups and stews. It can also be used to deglaze pan sauces, or simply to add extra flavor to rice or pasta dishes.

In short, beef consomme is a versatile ingredient that can be used in many different ways. So next time you’re looking for a way to add some extra flavor to your cooking, don’t forget about beef consomme.

Why Should We Substitute Beef Consomme?

An intensely delicious soup dish that everyone likes is Beef consomme. Beef consomme can be made very easily at home.

But most people opt to buy it from the grocery store. As we are living our busy lives, sometimes we don’t have enough time to go to the grocery store.

So, what to do then? In such a situation, you may need the help of beef consomme substitute. Without using beef consomme, you can use different beef consomme to relish the taste and flavor of real beef consomme.

In this way, you can not only carry on cooking even without beef consomme but also take the cooking game to the next level.

13 Best Beef Consomme Substitutes

The best substitutes for beef consomme are- Beef stock, Beef broth, Bouillon Cubes, Vegetable broth, Mushroom consomme, Wine or Beer, Soy Sauce, Browning sauce, Demi-glace, Au Jus, Bone broth, Bouillon Granules and Fish stock. They are discussed in detail here –

1. Beef Stock

Beef stock - beef consomme substitutes
Source: thespruceeats.com

Beef stock is a great substitute for beef consomme. It’s full of flavor and nutrients, and it’s much cheaper than its pricier counterpart.

Stock is made by simmering beef bones and vegetables in water, which gives it a rich flavor and plenty of nutrients. On the other hand, consomme is made by clarifying beef broth. This process removes impurities, but it also strips away some of the flavor.

Making homemade beef stock takes 2 pounds of beef bones and 30 minutes of roasting.

So if you’re looking for a delicious and nutritious way to add flavor to your dishes, reach for beef stock instead of beef consomme.

2. Beef Broth

Beef broth - beef consomme substitutes

One part beef broth, one part water. That’s the simple formula for making a homemade beef consomme, and it’s a great way to save money on this classic French soup.

While the resulting broth may not be as clear as a true consomme, it will still have all the rich flavor of beef stock, making it an ideal substitute for the more expensive soup and the cooking time for broth is less than that of stock.

So next time you’re in the mood for a hearty meal, reach for the beef broth and give this budget-friendly version of consomme a try.

3. Bouillon Cubes

Bouillon Cubes - beef consomme substitutes

Do you love the taste of beef consomme but can’t seem to find it anywhere? Or maybe you’re looking for a beefy alternative to chicken broth.

Either way, bouillon cubes are a great option! While they may not be the real thing, they provide a similar taste and can be used in many of the same ways.

Plus, they’re super convenient and easy to use. Simply dissolve one cube in boiling water and you’re good to go! So next time you’re looking for a beefy flavor, reach for the bouillon cubes instead.

4. Vegetable Broth

Vegetable broth - beef consomme substitutes

Why not try using vegetable broth as a substitute for beef consomme? This flavorful broth is loaded with nutrients and makes a great base for soups, stews, and sauces.

It is super easy to make at home! Simply sautee your favorite vegetables in olive oil, then add water and simmer for 30 minutes. Strain the broth and voila – you’ve got a delicious and nutritious vegetable broth that’s perfect for mealtime.

Give it a try the next time you’re looking for a healthy and delicious way to add more vegetables to your diet.

5. Mushroom consomme

Mushroom consomme - beef consomme substitutes
Source: live.staticflickr.com

Just because you’re vegetarian doesn’t mean you have to miss out on all the fun (and deliciousness) of French cuisine. Take, for instance, the humble mushroom consomme.

This savory dish is a fantastic beef consomme substitute, and it can be just as satisfying. The key is to choose your mushrooms carefully.

For a rich flavor, try using a mix of portobello, oyster, and shiitake mushrooms. Saute them in a little bit of butter until they’re nicely browned, then add some aromatic vegetable broth and let the whole thing simmer. Once it’s done, strain the broth to get rid of any bits of mushroom, and voilà! You’ve got a delicious soup that’s perfect for a winter’s night – or any night, for that matter.

So bon appétit, and enjoy.

6. Wine or Beer

Wine or Beer - beef consomme substitutes

When it comes to choosing a classic winter soup, beef consomme is hard to beat. But what if you’re looking for something a little bit different? Why not try using wine or beer as a substitute for the beef broth?

The alcohol content of wine or beer will help to create a rich and full-flavored consomme, without the need for hours of simmering. And, depending on what type of wine or beer you use, you can really change up the flavor of your soup.

For a heartier soup, try using a stout beer. For something a little lighter, go with white wine. Or, if you want to experiment with different flavors, try using a fruity red wine or an IPA.

7. Soy Sauce

Soy Sauce- beef consomme substitutes

If you’re out of beef consomme and need a substitute in a recipe, consider soy sauce. While it won’t provide the same flavors as the consomme, it can be a decent stand-in.

Just be aware that soy sauce is much saltier than consomme, so you’ll need to adjust the seasoning accordingly. To imitate the flavour of beef consomme, just a spoonful of soy sauce is required. It can also be mixed thoroughly with water before usage. You should be aware that 1 cup of soy sauce usually equals 1 cup of beef consommé.

Another thing to keep in mind is that soy sauce is darker in color, so it may give your dish a slightly different appearance. But in a pinch, soy sauce can be a helpful substitute for beef consomme.

8. Browning Sauce

Browning sauce- beef consomme substitutes
Source: qph.cf2.quoracdn.net

Browning sauce is a great substitute for beef consomme. It’s thick and rich, and it has a deep flavor that enhances any dish. Plus, it is super easy to make. Just whisk together soy sauce, water, brown sugar, and cornstarch, and you’re done.

Browning sauce has a sweet-tart flavour that is sometimes similar to beef consomme. To substitute in a recipe, you can add 1 cup of water and a tablespoon of browning sauce.

Use it in your next soup or stew, and you’ll be amazed at the difference it makes. Your family and friends will never know the difference. So go ahead and give it a try. You won’t be sorry.

9. Demi-glace

Demi-glace- beef consomme substitutes
Source: i0.wp.com

You can always reach for a jar of demi-glace. This concentrated sauce is made by slowly simmering beef bones and vegetables until they release all their flavor into the stock. The result is a rich, dark sauce with a deep, complex flavor.

Just a spoonful or two added to your dish will give it an instant boost of beefy flavor. So next time you’re in a pinch, reach for demi-glace instead of beef consomme. Your dish will thank you for it!

10. Au Jus

Au Jus - beef consomme substitutes
Source: daringgourmet.com

Au jus is a French term meaning “with juice.” In culinary terms, it refers to a sauce made from the natural juices that are released when meat is cooked. While beef consomme is traditionally used as a base for au jus, it can be replaced with a variety of other liquids, such as chicken or vegetable broth.

The key to making a successful au jus is to cook the meat slowly and over low heat in order to preserve its natural juices. Once the meat has been cooked, the juices can be strained and used as the base for the sauce.

While au jus is typically served with roast beef, it can also be used as a dipping sauce for bread or vegetables. With its rich flavor and versatility, au jus is a delicious way to add a touch of French cuisine to any meal.

11. Bone Broth

Bone broth - beef consomme substitutes

Bone broth is made by slowly simmering bones in water, which extracts all the flavor and nutrients. This makes it an ideal consomme substitute, as it will add body and flavor to soups, sauces, and stews without adding any extra cost.

Plus, bone broth is packed with vitamins and minerals that are good for your health, so you can feel good about using it as a consomme substitute.

So next time you’re in the kitchen, reach for some bone broth instead of beef consomme – your taste buds will thank you!

12. Bouillon Granules

Bouillon Granules - beef consomme substitutes
Source: wikimedia.org

In a pinch, bouillon granules can be used as a substitute for beef consomme. While the two products are not exactly the same, bouillon granules can be used to add flavor and depth to soups and stews.

The granules are typically made from beef or chicken stock, and they dissolve quickly in hot liquid. This makes them ideal for last-minute seasoning.

Additionally, bouillon granules are usually less expensive than beef consomme, making them a budget-friendly alternative. So next time you’re in a soup emergency, reach for the bouillon granules instead of the beef consomme.

13. Fish Stock

Fish Stock - beef consomme substitutes
Source: kerryfish.com

Fish stock is a great substitute for beef consomme. It’s packed with nutrients and has a slightly sweet flavor that goes well with almost any dish.

Plus, it is super easy to make! Simply simmer fish bones and scraps in water for a few hours, strain, and voila! You’ve got a delicious, healthy stock that can be used in soups, stews, sauces, and more.

Not to mention, it’s much better for the environment than beef consomme. Fish flavour can totally change the flavour of the dish, making it one of the best beef consomme substitute.

So next time you’re looking for a flavorful, healthy stock, reach for the fish instead of the beef. Your taste buds (and the planet) will thank you!

How To Choose a Beef Consomme Substitute?

It might be hard to replicate the flavor of beef consomme precisely. As beef consomme is made with lots of savory ingredients and also by following a long cooking process, the flavor and taste of beef consomme are truly amazing. 

In any case, if you don’t have beef consomme in your kitchen cabinet, you can look forward to some alternatives that go well with several dishes.

– Best Alternative: If you don’t have beef consomme at home, the best option is to make the beef consomme at home. You can use the store-bought beef stock and some ingredients from home to get the best flavor. The recipe is very simple. The whole process will take only 40 minutes if you have the ready stock at home. So, if you have that much time, you can try homemade beef consomme.

– In a Pinch: If you are really quick or maybe it’s hard to make your own, you can use beef stock or beef broth instead. The quantity is just the same as the beef consomme. These substitutes genuinely bring the taste that won’t make anyone realize that you didn’t use beef consomme.

– Vegetarian Alternatives: If you are looking for a vegetarian option, you can easily substitute the beef consomme with Vegetable broth and Mushroom consomme. These alternatives give the umami flavor of beef and help to maintain the plant-based eating habit.

Frequently Asked Questions (FAQs)

How do you turn beef broth into beef consomme?

You can make a beef consomme by simmering beef broth and then straining it through a finer mesh to remove any solid bits. The final product should be clear and rich in flavor. You can also add gelatin to the broth before straining it to help give it body and structure.

What is the difference between beef broth and beef consomme?

There are actually quite a few differences between beef broth and beef consomme. For starters, beef broth is usually made from boiled meat and bones, while beef consomme is made from clarified stock. This means that consomme is usually richer and more flavorful, since all of the impurities have been removed.

Beef broth will also tend to be lighter in color than consomme, since it hasn’t been strained. And finally, brother is typically used as a base for other dishes or soups, while consomme can be eaten on its own.

Is consomme the same as bouillon?

Bouillon is a type of consomme. So, yes, they are the same.

Consomme is a French word that literally means “to consume”. It’s a type of broth that is made by boiling meat or vegetables in water. The resulting broth is then strained to remove any solids. Bouillon is a type of consomme that has been thickened with flour or cornstarch.

What can I use instead of condensed beef broth?

Hey there! Here are some ideas for substitutes for condensed beef broth:

-Chicken, turkey, or veggie stock/broth
-Wine (red or white, depending on what you’re making)
-Juices (grape, apple, tomato, etc.)
-Soy sauce
-Tamarind concentrate
-Mushroom ketchup
-‘Exploded’ tomatoes (canned tomatoes that have been stewed down until they’re very soft)

Is beef broth and beef consomme the same thing?

Yes, beef broth and beef consomme are the same thing. Beef broth is made with just beef bones and water, while beef consomme is made with beef broth that has been clarified to remove all the fat and impurities. This makes the consomme richer and more intense in flavor.

What can I use in place of beef consomme?

You could use chicken or vegetable broth. However, beef consomme has a richer flavor and may be the best option for what you’re trying to make.

Can you buy beef consomme?

You can buy beef consomme in a variety of forms. There are boxed beef consomme mixes that you can make at home, or you can find canned and bottled versions in the grocery store. There are also bouillon cubes that you can use to make a quick and easy beef consomme broth.

Can you freeze beef consomme?

Yes, you can freeze beef consomme. In fact, freezing it is a great way to preserve it.

What’s the difference between Campbell’s beef broth and beef consomme?

The difference between Campbell’s beef broth and beef consomme is that the latter is a more concentrated, flavorful version of the former.

While both are made with water and beef, consomme also contains additional ingredients like vegetables, seasonings, and sometimes flour. This means that it has a more intense flavor than regular broth.

Other differences include the fact that consomme is usually clarified (meaning any impurities are removed) and can be served either hot or cold.

What is the difference between consomme and stock?

There are a few key differences between consomme and stock. Consomme is usually made with less meat and vegetables, and often has a stronger flavor because of the use of seasonings and spices. Stock, on the other hand, is typically made with more meat and vegetables, and has a milder flavor.

Additionally, consomme is often clarified with egg whites or cornstarch before it is served, while stock is not. This clarification gives consomme a smooth texture and clear appearance. Finally, consomme is typically served as a soup or broth, while stock can be used in recipes to add flavor.

How do you turn beef broth into beef consomme?

The best way to turn beef broth into beef consomme is to strain it. This will remove any solid bits from the broth and make it nice and clear. You can also add some extra seasoning or vegetables to the broth before straining it, if you like. Once strained, the beef consomme can be refrigerated for up to a week or frozen for longer storage. Enjoy!

Is beef consommé gluten free?

Yes, beef consommé is gluten free. Gluten is a protein found in wheat, rye, and barley, and it’s what gives bread its chewy texture. Though some people are allergic to gluten, it’s not present in meat or soups like beef consommé.

So if you’re looking for a gluten free option, this soup is a good choice.


We hope that this article has helped you to find some delicious beef consomme substitutes. Whether you are looking for a vegan or vegetarian option, or just want to try something new, we think you will love these recipes. Thanks for reading!

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  • Bethany Brown

    Beef stock as a substitute? Makes sense.

  • Harriet Naylor

    I love that there are vegan options too! 🌱

  • Mollie Mann

    This is so helpful! I’ve been trying to cut down on my meat consumption and this gives me so many options. I particularly like the idea of using mushroom consomme or vegetable broth as a substitute. While I know it won’t taste exactly the same, it’s great to have alternatives that can still provide a rich flavor to my dishes.

  • Amy Riley

    Bouillon cubes always save the day for me.

  • Evie Bond

    Wine or beer in place of beef consomme? Cheers to that! 🍷🍺

  • Mia Johnson

    I disagree with using chicken consomme as a substitute. It doesn’t have the same depth of flavor!

  • Mia Sanders

    Soy sauce seems like a good option. Adds that umami flavor.

  • Abigail Leach

    I’ve tried using vegetable broth before and it worked surprisingly well.

  • Katie Butler

    This article is misleading. The best substitute for beef consomme depends on the dish you’re making. For example, wine might work well in a stew, but it wouldn’t be a good choice for a soup.

  • Isabel Rowe

    Bone broth in place of beef consomme? That sounds nutritious and tasty.

  • Katie Buckley

    Team Panang all the way! Love the mild heat and creamy texture.

  • Ruby Jones

    Interesting comparison. Never realized how different they were in terms of ingredients and flavors. 🤔

  • Jade Stevens

    This is such a helpful breakdown for someone like me who loves Thai food but gets confused about the different types of curries. I’ve always preferred Panang curry because of its sweeter and milder taste, but I didn’t realize that it’s because it uses fewer red chilies compared to Red curry. It’s fascinating to learn about the subtle differences that can significantly affect the overall taste of a dish.

  • Anonymous

    Red Curry lover here! 🌶️ Can’t beat that spice kick.

  • Evie Austin

    So Panang is basically a less spicy version of Red curry? Got it. 👍”

  • Ella Bolton

    I don’t agree with the article. I think Red curry has a much more complex and robust flavor profile compared to Panang.

  • Brooke Cooper

    Panang curry for the win! Who else loves the addition of peanuts? 🥜

  • Jade Wright

    I’ve tried both and honestly, I can’t decide which one I like better. They’re both delicious in their own ways!

  • Chelsea Bray

    This article doesn’t do justice to Red curry. It’s not just about the heat, it’s about the rich combination of spices that creates a depth of flavor you can’t find in Panang curry.

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