210 beef bouillon recipes

Two-meat meat loaf made with ground chuck and ground pork, bound with oatmeal and seasoned with allspice and thyme. Served with a whiskey-tomato pan sauce.

Skillet pork blade steaks simmered in peach nectar with basil and vinegar, then served over rice with a glossy fruit gravy. A sweet-savory one-pan dinner with Southern charm.

Hearty meatball chowder with walnut-sized beef meatballs, potatoes, carrots, rice, and Mexicorn in a tomato-beef broth. A big-batch soup that feeds a crowd.

Slow cooker Mexican flank steak rolls stuffed with tamales, braised in tomato sauce, and topped with Monterey Jack. A creative Tex-Mex crockpot dinner.

Don't let your crockpot sit in the corner this winter, instead try this succulent dish that you will have you savoring every bite!

Tourtiere is a traditional French-Canadian pork pie seasoned with cloves, mace, and marjoram in a flaky double crust. A Quebec holiday classic that's just as good warm or cold.

Sirloin tips browned and braised in red wine, soy sauce, and beef bouillon with mushrooms, snow peas, and water chestnuts. Served over rice with a thick, glossy gravy. Includes a Western-style noodle variation.

A savory and hearty meatball stew made with potatoes, juicy tomatoes and a variety of herbs and spices.

Chinese-American pepper steak stir-fry with sirloin strips, green bell peppers, onions, and water chestnuts in a glossy soy-ginger sauce. Fast, flavorful, and ready in about 35 minutes.

Hearty Kentucky stew with beef, chicken, okra, succotash, and curry powder that's been feeding Derby Day crowds and church suppers across the Bluegrass State for generations.

Bulk sausage, cumin, jalapeño, and wild rice blend come together in this quick skillet casserole. Ready in 30 minutes for a hearty weeknight dinner.

A trail-ready vegetable beef soup made with freeze-dried veggies, pasta shells, and Parmesan. Just add water at camp for a hot, filling bowl after a long hike.

Yum! I used organic beef stock, and also chopped a few cloves of fresh garlic instead of powder, never understand why use garlic powder when fresh garlic tastes much better. I browned the meat with canola oil. Overall it's a five-star dish, I would give it even more stars if I have a choice!

Flank steak marinated overnight in soy sauce, dry sherry, and garlic, stir-fried with green peppers and fresh tomato wedges in a glossy cornstarch sauce. Serve over steaming rice for a satisfying Chinese-style dinner.

Ozark-style beef stew slow-simmered with chili powder, cinnamon, cloves, and dried red peppers. A spicy, warmly spiced mountain stew with potatoes, carrots, and tomatoes.

Slow-simmered Italian tomato sauce with whole garlic cloves, beef bouillon, and optional bacon. This classic Pasta Pomodoro cooks for 2 hours until thick and rich, tossed with elbow macaroni and Parmesan.