How to Cheat on Stock

As a replacement for beef stock, strain a ten ounce (300 ml) can of condensed French Onion Soup into a bowl,
discard the strained out material, and add one envelope (one quarter ounce, eight grams) of unflavored gelatin.
Let this stand for fifteen minutes while the gelatin slowly absorbs water, then heat and whisk it to dissolve the
gelatin and add this to whatever you are cooking.  The gelatin will add flavor and body to a braise or a sauce
much like stock does.  The canned soup will add a large amount of salt so you have to compensate by leaving
out some salt somewhere else.
You can also use canned low sodium beef broth which adds much less salt than the onion soup but also less flavor.
To replace chicken stock, use low sodium chicken broth.  For a sixteen ounce can of either beef or chicken broth
add one half ounce of unflavored gelatin as above.
You can also add two tablespoons each of carrot, onion and celery all chopped fine to either of these broths and
simmer for fifteen minutes, then strain and use as you would stock.
You will have to cook your dish for at least fifteen minutes after adding these substitutes to smooth rough edges
of flavor and you may have to adjust your other seasonings as well.