What can i make with beef stock

How to store leftover stock

• Avoid storing your stock in metallic containers, as it can easily take on a metallic taste that will taint your dishes. Instead, opt for glass or plastic to store the stock.
• If you don’t intend on using all your stock straightaway the best place to store it is in the freezer where it will keep for at least three months, and up to six if stored correctly.
• Freeze large quantities in 500ml measures in either stackable plastic containers or snap-lock bags. For small amounts, freeze stock in ice cube trays. Once frozen, pop the stock cubes out and store in a snap-lock bag until needed.

Make moussaka

Put your stock to good use by using it to create the aromatic mince used in this much-loved Greek dish. Made from layers of sliced eggplant, spiced meat sauce and cheese, the whole dish is topped with a decadent béchamel sauce and cooked until it’s piping hot and bubbling.

• Naughty moussaka
• Moussaka

Make a casserole

If you have over a cup of stock that needs using up, consider turning it into a casserole. Once your casserole is in the oven, it's important to give it enough time to simmer away and create its magic. If you find the meat is still tough and the sauce isn't thick, simple put it back in the oven for another 15 minutes or until it reaches the right consistency.

• Osso bucco
• Rustic chicken casserole
• Slow cooked lamb casserole

Make a pie

From a few tablespoons to a cup, stock is an essential part of creating an oozing pie filling. Here you can opt for a pastry enclosed pie, such as this deep-dish chicken favourite, or opt for one that simply adds a topping over the filling.

• Chicken, leek and corn pie
• Chicken shepherd’s pie
• Crunchy fish pie
• Deep dish chicken pie

Make soup

The classic solution to leftover stock, there are no end of soups that benefit from a cup or more of stock. Opt for a spicy Asian inspired soup, such as Vietnamese pho, or try a more hearty recipe such as some of the following.

• Potato and leek soup
• French onion soup
• Carrot and coriander soup

Make risotto

Turn leftover stock into a rich, decadent risotto by pairing hot stock with starchy rice. Once the stock’s absorbed and its been stirred enough, you’ll be rewarded with a dish that is hot, creamy and silky.

• Lamb and mint risotto
• Baked seafood risotto
• Basic vegetable risotto
• Mushroom risotto 

Make a chowder

Somewhere between a soup and a casserole, this thick dish is the perfect vehicle for seafood, chicken or leftover bacon. With a béchamel base made from hot stock and flour, it is a silky dish that is sure to fill you up in a jiffy.

• Potato, cauliflower, corn and bacon chowder
• Cauliflower and bacon chowder
• Seafood chowder 

Make paella

If you have more stock on your hands than you know what to do with, turn to Spanish paella to ensure it’s put to good use. Here, you can opt for chicken stock or enhance the seafood flavours by using fish stock. With around a litre needed, this is a great recipe to keep on hand for using up a lot of stock in a jiffy.

This Beef Broth Pasta with Onion and Parmesan is a hearty and warming pasta dish that tastes like you have been cooking for hours but is ready in 20 minutes. 

The pasta is cooked like a risotto, slowly adding broth/stock until the pasta is tender, giving it great depth of flavor and an almost creamy texture. Garnished with plenty of parmesan this is Italian comfort at it’s very best.

Add a side salad or some steamed veggies and some garlic bread for a quick family meal.

Jump Menu

• How to cook pasta in beef broth
• What broth to use?
• Tips for making Pasta in Broth
• What pasta to use for this Beef Broth pasta
• What to serve with Beef Broth Pasta
• Beef Broth Pasta with Parmesan Recipe

How to cook pasta in beef broth

Pasta needs liquid to cook, but that liquid can be anything. Broth/stock, vegetable juice, milk, etc.

There are two ways to cook pasta in broth. 

One is to bring a large pan of broth to the boil and then cook your pasta as you would do in boiling water. This imparts a subtle flavor on the pasta. But also results in lots of wasted broth as you need to drain the pasta. 

The second way is the method we are using for this Beef Broth Pasta and it is a process similar to cooking a risotto, where you add a little stock at a time and gently stir the pasta so it absorbs the broth/stock before you add a little more. This results in no wasted broth and also a nicely flavored pasta.

It takes a little more time than the traditional method of cooking pasta but we are talking under 5 minutes more and the result is a pasta that has so much flavor and also is coated in an almost creamy sauce, because the broth and starch from the pasta have combined to make a glossy coating on the pasta. SO GOOD YOU GUYS!!!

What broth to use?

Just like a risotto the broth/stock used can make or break this dish. You want to use either a homemade beef broth or a good quality store-bought one. Last on the list is a crumbled stock cube, you get the flavor but the salt can sometimes be too much.

You can use a low sodium broth if you are worried about the salt content, but you usually find you need to add salt at the end then. Using a standard broth/stock means you will need no extra salt. So go with which you prefer. (I use standard broth/stock)

Tips for making Pasta in Broth

• Start by cooking a finely chopped onion in butter and olive oil. This will add extra flavor to your pasta, plus the fats help to stop the pasta from sticking together as it cooks.
• The pasta is cooked slowly in the stock, allowing the starch to thicken the juice and create a creamy and rich texture. Just like risotto, this needs love and attention. You need to slowly add the stock and then stir gently to cook the pasta through. Although it takes effort it isn’t hard work. A bit of monotonous stirring can be very relaxing.
• Having the broth in another pan over a low heat means you are adding hot broth to the pasta which will speed up the cooking process, but you can use cold broth straight from the carton, but this will take much longer.
• Once the pasta is cooked it is finished with plenty of fresh parmesan and a sprinkling of fresh herbs. Don't add any salt as the broth will have added plenty of flavor and salt. Add pepper to taste.

What pasta to use for this Beef Broth pasta

We used spiral pasta, but any tubular pasta will work. You want to ensure it is a sturdy shape as the constant stirring would break the edges off something like a farfalle or a rotini. 

If you don’t have a tubular pasta then parpadelle broken into small pieces will work but it is harder to eat.

What to serve with Beef Broth Pasta

Side: Whilst this pasta is comforting and rich it is lacking in vegetables so try serving this alongside a plate of sauteed kale or some garlic green beans.

Wine: To pull out the sweet onion flavor and deep beefiness try pairing this with a fruity red Beaujolais. Or go for a lightly acidic white like a Pinot Gris/Pinot Grigio. 

Other pasta recipes you may love:

• Garlic Butter Pasta with Garlic Chicken
• Creamy Tomato Chicken Chorizo Pasta
• Creamy Lemon Salmon Pasta
• Shrimp Chorizo Pasta
• Pasta with Chicken Broth and Butter
• Easy Garlic Bacon Pasta
• Creamy Pepper Steak Pasta
• Black Truffle Pasta
• See ALL 60+ Pasta Recipes

Enjoy x

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Beef Broth Pasta with Parmesan Recipe

This Beef Broth Pasta with Parmesan is a hearty and warming pasta dish that tastes like you have been cooking for hours but is ready in 20 minutes. The pasta is cooked like a risotto, slowly adding broth/stock until the pasta is tender, giving it great depth of flavor and an almost creamy texture. Garnished with plenty of parmesan this is Italian comfort at it’s very best. Add a side salad or some steamed veggies and some garlic bread for a quick family meal.

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