Recipes with beef stock
982 recipes
Pecan-Stuffed Flank Steak
Pecan-stuffed flank steak rolls pounded flank around a mushroom-pecan stuffing spiced with cardamom and cloves, braised in orange juice and beef broth. An elegant roast for company.
Peppered Tenderloin Steaks with Brandy Cream
Peppered tenderloin steaks seared in a hot pan and finished with a quick brandy pan sauce enriched with sour cream. Bistro-style steak au poivre ready in under 30 minutes.
French Onion Soup(Crock Pot)
Butter-glazed onions simmer with beef stock, white wine, sherry, and garlic in the crockpot for a French onion soup topped with cheese-crusted toasted baguette.
Company Ham
Company ham roasted on a bed of onions and apples, rubbed with thyme, cinnamon and marjoram, basted with sherry and beef broth. A holiday-ready centerpiece without a sweet glaze.
Westphalian Cabbage
Westphalian cabbage braised with tart apples, caraway seeds, and beef broth, finished with red wine vinegar. A traditional German side dish with a sweet-sour bite.
Veal Marsala
Veal Marsala with scaloppine pan-seared in butter and finished with a quick Marsala wine pan sauce. A classic Italian entree with just 6 ingredients, ready in 30 minutes.
Sep-Dinner: Oxtail Consomm
Oxtail consomme is a crystal-clear fine-dining broth made from slow-simmered oxtails, aromatics, and an egg-white raft clarification. The classic French technique gives a rich beef flavor in a see-through bowl.
Onion Soup Mix - Homemade
Start off your soups with this simple recipe that will have you making savory dishes in no time!
Favourite Stuffed Pepper Soup
Favourite Stuffed Pepper Soup recipe
Moose Stew Chop House
Moose stew braises cubed game meat with red wine, beef broth, pearl onions, carrots, and new potatoes. A Northwoods chop-house classic thickened with buttery beurre manie.
Berghoff Ragout
Inspired by Chicago's legendary Berghoff restaurant, this hearty beef ragout simmers tender round steak strips with mushrooms, green peppers, and dry white wine into a rich, savory gravy. Serve over buttered noodles or dumplings for a cozy weeknight dinner.
Veal Stroganoff Stew
Set-it-and-forget-it veal stroganoff in the slow cooker. Flour-dusted veal cubes braise with potatoes, mushrooms, and beef stock until fall-apart tender, then get a rich swirl of sour cream right before serving. Hearty comfort food with zero babysitting.
Rump Roast Casserole
Rump roast casserole with shredded beef, sauteed cabbage, mushrooms, and Dijon mustard simmered in beef broth and beer, tossed with egg noodles. A hearty leftover roast makeover.
Easy-Glazed Pearl Onions
Glazed pearl onions caramelized with sugar, braised in beef stock, and finished with a splash of red wine vinegar. A sweet-and-tangy side dish using frozen pearl onions.
Pot Roast with Mustard Sauce
Pot roast with Dijon mustard sauce: chuck roast simmered in beef broth and white wine, then served with a tangy mustard pan sauce thickened with cornstarch. Elegant French-style braise.
French Onion Coca-Cola Soup
French onion soup with a twist: Coca-Cola added to the beef broth gives a subtle caramel sweetness that deepens the flavor of the golden onions. Topped with Parmesan toast.
Pecan-stuffed flank steak rolls pounded flank around a mushroom-pecan stuffing spiced with cardamom and cloves, braised in orange juice and beef broth. An elegant roast for company.
Peppered tenderloin steaks seared in a hot pan and finished with a quick brandy pan sauce enriched with sour cream. Bistro-style steak au poivre ready in under 30 minutes.
Butter-glazed onions simmer with beef stock, white wine, sherry, and garlic in the crockpot for a French onion soup topped with cheese-crusted toasted baguette.
Company ham roasted on a bed of onions and apples, rubbed with thyme, cinnamon and marjoram, basted with sherry and beef broth. A holiday-ready centerpiece without a sweet glaze.
Westphalian cabbage braised with tart apples, caraway seeds, and beef broth, finished with red wine vinegar. A traditional German side dish with a sweet-sour bite.
Veal Marsala with scaloppine pan-seared in butter and finished with a quick Marsala wine pan sauce. A classic Italian entree with just 6 ingredients, ready in 30 minutes.
Oxtail consomme is a crystal-clear fine-dining broth made from slow-simmered oxtails, aromatics, and an egg-white raft clarification. The classic French technique gives a rich beef flavor in a see-through bowl.
Start off your soups with this simple recipe that will have you making savory dishes in no time!
Favourite Stuffed Pepper Soup recipe
Moose stew braises cubed game meat with red wine, beef broth, pearl onions, carrots, and new potatoes. A Northwoods chop-house classic thickened with buttery beurre manie.
Inspired by Chicago's legendary Berghoff restaurant, this hearty beef ragout simmers tender round steak strips with mushrooms, green peppers, and dry white wine into a rich, savory gravy. Serve over buttered noodles or dumplings for a cozy weeknight dinner.
Set-it-and-forget-it veal stroganoff in the slow cooker. Flour-dusted veal cubes braise with potatoes, mushrooms, and beef stock until fall-apart tender, then get a rich swirl of sour cream right before serving. Hearty comfort food with zero babysitting.
Rump roast casserole with shredded beef, sauteed cabbage, mushrooms, and Dijon mustard simmered in beef broth and beer, tossed with egg noodles. A hearty leftover roast makeover.
Glazed pearl onions caramelized with sugar, braised in beef stock, and finished with a splash of red wine vinegar. A sweet-and-tangy side dish using frozen pearl onions.
Pot roast with Dijon mustard sauce: chuck roast simmered in beef broth and white wine, then served with a tangy mustard pan sauce thickened with cornstarch. Elegant French-style braise.
French onion soup with a twist: Coca-Cola added to the beef broth gives a subtle caramel sweetness that deepens the flavor of the golden onions. Topped with Parmesan toast.
