Recipes with beef stock

Traditional Bavarian veal rolls stuffed with bacon and hard-boiled eggs in red wine sauce. An elegant German main course that translates to "swallow's nests."

This delicious and savory steak made with teriyaki sauce is perfect for a dinner for two.

Carne Mechada: fork-tender flank steak simmered in broth, hand-shredded, then pan-fried with paprika, peppers, and tomatoes until saucy and rich. A Venezuelan staple for arepas and rice.

Instead of using the barbecue, fire up your crockpot for this scrumptious steak dish that's tasty down to the last bite!

Irish beef stew braised with Guinness stout, potatoes, carrots, rosemary, and thyme in a low oven for two hours. A rich, dark, deeply savory pub-style stew with fork-tender beef.

Plain basic chili, a Texas-style chili con carne made with cubed beef, not ground, simmered low in chili powder, beef broth, and crushed tomatoes until fork-tender. No beans, no filler, just rich, beefy chili.

Beef and barley stew bakes in one casserole with ground beef, pearl barley, tomatoes, water chestnuts, and frozen mixed vegetables. Hearty, hands-off oven dinner.

Sauerkraut rolls made with elk steak pounded thin, stuffed with bacon-onion sauerkraut, and braised in beef stock. A hearty, old-world game meat roulade.

Marchand de vin sauce with red wine, mushrooms, ham, and shallots simmered in beef stock. A classic New Orleans French butter sauce for steaks and grilled meats.

Browned chicken breasts baked in a sherry-mushroom consomme sauce with olives and sour cream. A make-ahead casserole built for entertaining that serves 8 from a chafing dish.

Bachelor's Stew is a dump-and-go slow cooker beef stew with bread crumb-coated chuck, carrots, celery, mushrooms, and tomato soup. Ten minutes of prep, then the Crock-Pot does all the work.

A savory and delicious soup made with juicy tomatoes, chickpeas and succulent veal sausage.

Flour-dredged venison browned in bacon drippings, then braised low and slow in beer, tomatoes, and Worcestershire until fork-tender. Hearty, rustic, and built for cold-weather appetites.

Stuffed flank steak rolled with a savory mushroom, herb, and breadcrumb filling, browned with bacon, and braised in beef broth. Served with a tangy Dijon mustard pan gravy.

Make-Ahead: Baked Curried Beef and Sweet Potatoes recipe

Deep-fried buttermilk-battered round steak with a shattering crust, served with classic cream gravy and mashed potatoes. This is Texas chicken fried steak done right.