0.007 ounce of beef protein present. No wonder the
broths don’t taste much like meat!
To quickly and cheaply boost the flavor of canned
beef broth, most manufacturers rely on yeast and
vegetable extracts. While yeast extracts are great
for adding a savory boost to your stews, I’d much
rather have control over its addition myself (many
of my recipes call for Marmite, a yeast extract). If
you’re gonna go canned, go with low-sodium chicken
broth.

SHOPPING FOR BROTH

Always buy chicken or vegetable broth, not beef

(see “Where’s the Beef (Stock)?,” above). Here are
couple tips for what to look for in a canned broth:

• Buy low-sodium broth. This will allow you to
  adjust the seasoning to your taste instead of
  being tied to the (usually very high) salt levels of
  the canned broth.


• Buy broth in resealable Tetra-packs, not cans.
  Like many packaged foods, broth will start
  going bad as soon as you open it. A resealable
  Tetra-pack will help prolong its lifetime,
  allowing you to use as little or as much as you
  need while storing the rest in the fridge.