>>76309193Depends on what you buy, but most (if not all) use very little beef in the process of making the stock and instead try to use substitutes (like yeast extract) to simulate the flavor.
If you have boxed or canned beef broth and want to make it better; I always suggest making a mirepoix as it can really help elevate the flat flavor of the off the shelf stuff.
Alternatively, you can make a home made beef stock pretty easily. You basically just need a roasting pan/baking sheet, decent stock pot (stainless steel preferred, nothing fancy needed), beef shank (2.25kg/5lb), water(3L/12.5 cups), and salt(to taste). It's just unfortunately an all day affair (8-9hrs total).
