Beef broth and beef consomme are two different types of soup/stew made from the same ingredients, as both have different cooking methods and produce very different flavors. It is important to know the differences between the two to identify the most suitable choice for certain dishes.
Summary Table
| Beef Broth | Beef Consomme |
| Made by simmering meat in water | Made by simmering beef bones to create gelatinous substance |
| Can be consumed as a drink or food flavoring | Used as additional ingredients in dishes |
| Excellent source of protein and minerals | Excellent source of vitamin A and vitamin B12 |
Definitions
Beef broths are extracted from the meat of a cow. The broth is made by simmering the meat in water until all the flavor is extracted into the liquid.
Beef consomme is produced by simmering the beef bones for several hours to release the collagen in the bones and create a gelatinous substance.
Beef Broth vs Beef Consomme
The main difference between beef broth and beef consomme is in the way they are used. Beef broth is usually consumed as a drink, while beef consomme is added to a dish.
Beef consomme improves the flavor of a dish, while beef broth is used to flavor food that can be used as a replacement for chicken or beef stock in many recipes.
Broths are excellent in nourishing the body.
They provide the body with energy, helps to improve blood circulation, and improves digestion. Beef broth contains protein and minerals which are essential for the body. Broths can be used as a natural remedy for cold and sore throat. Beef consomme is an excellent source of vitamins A and B12, which are essential for the overall health of the body.
Beef broth is made from boiling beef bones with other ingredients such as water, various vegetables/herbs, and seasonings for a long period of time to produce a flavorful liquid.
Beef broth relies on a thickening agent added after cooking to create the finished product while beef consomme is thickened without the need for any additional thickeners.
Beef broth is thicker than beef consomme, which is usually made with a roux (made from flour and butter) and sometimes cornstarch to thicken it. Beef broth has more flavor and less substance than beef consomme. It has the same nutritional value as beef broth, but it also contains more flavor and substance since it does not contain as much water.
All in all, beef broth is made from boiling beef bones with other ingredients such as water, various vegetables/herbs, and seasonings for a long period of time to produce a flavorful liquid. The result of simmering beef bones with additional ingredients to create a gelatinous substance is called beef consomme.
