237 beef stock recipes

Learn how to make Meatloaf at its best, roasted and surrounded by potatoes, carrots, and sweet potatoes for an all-in-one main dish that embodies the spirit of home cooking.

Tame wild game with this braised venison in a mushroom sauce.

Slow-simmered buffalo meat with beer, root vegetables, and sage tucked under a golden, flaky pastry crust. A rugged pot pie straight from the Northern Plains.

French-style cream of pea soup pureed with rice, enriched with egg yolks and heavy cream, and garnished with wilted lettuce. An elegant, velvety potage ready in 30 minutes.

Rustic skillet hash with leftover roast beef or venison, chunky potatoes, and onions browned in bacon drippings, then simmered in beefy gravy with a touch of chili powder.

In this classic French braised beek, red wine and vegetable stew is a simple and delicious dish. The flavour and texture allow you to keep it warm for your guests.

Beef in red wine: a sirloin tip roast marinated overnight in red wine and aromatics, then slow-braised until fork-tender. The marinade thickens into a rich pan gravy with mashed onions and carrots.

A simple, yet delicious soup made with succulent beef, carrots, celery, turnips and parsnips.

Lighter beef stroganoff loaded with mushrooms, snow peas, and bell pepper in a dill sour cream sauce over broad noodles. Tender beef tenderloin strips with more vegetables, less guilt.

Ham linguine Florentine with a creamy mushroom-Dijon sauce, toasted almonds, and served over fresh spinach. A leftover ham dinner that feels brand new.

Slow cooker black bean and potato soup with diced ham, jalapenos, cumin, oregano, thyme, and cloves in a beef broth base. Dump everything in the crockpot and let it cook all day.

Sirloin steak with asparagus, sun-dried tomatoes, and bow-tie pasta in a basil-tomato broth topped with Parmesan. A light, high-protein skillet dinner ready in just 20 minutes.

Authentic Texas beef chili with no beans, toasted cumin, and beer-braised chuck. Bold, chunky chili simmered low and slow until fork-tender in rich tomato broth.

Stir-fried sirloin strips tossed with bow-tie pasta, cherry tomatoes, fresh basil, and Parmesan. This 1993 National Beef Cook-Off recipe is a 30-minute weeknight winner.

Hearty loaded baked potato soup with seared round steak, Dijon mustard, Monterey Jack cheese, and cumin-spiced broth. A stick-to-your-ribs bowl that simmers low and slow until the beef is fork-tender.

Pepper steak for two with thin-sliced round steak, green bell peppers, and tomato simmered in a soy-ginger sauce thickened with cornstarch. Served over hot rice for a complete weeknight dinner.