when ever I made beef or pork, I save the juices in freezer bags.

I had accumulated 7 bags, so thawed 3 for my beef barley soup today.
Stew meat really doesn't have much flavor and trying to get a nice broth with artificial flavoring kinda miss the mark for taste.

The stock in this soup today is great, probably the best I've ever made.

Do those cans of stock/broth from the grocery have enough flavor to use a soup base?
Any thing I've used tastes just like water.