I've done both!
To make a stock just melt in 1 pint of hot water or I have just added one to a meat dish and mixed in while browning the meat.
Great taste....
Pete
The darker beef ones are really lovely in bolognese recipes - and are great for making quorn taste a little more "meaty" (always an issue with my non-sw family!
For a enhanced taste try the "Herb" stock pot, just open and place it on whatever you are cooking, today it was Yuk Sung, as they melt it will flavour everything, just mix with the food.