281 beef stock recipes

Tomato cheese soup made with oven-roasted tomatoes, sauteed mushrooms, fresh herbs, and cream cheese stirred in for a velvety, rich finish.

Slow-roasted beef tenderloin sliced thin, served with buttery wine-simmered mushrooms and chilled black-eyed pea salsa for an elegant Texas feast.

The crisp coating keeps the lamb succulent and juicy.

If you love cooking, you will love preparing this scrumptious dish that can satisfy anyone's hunger!

Tender cabbage leaves wrapped around seasoned beef, rice, and a whisper of cinnamon, simmered until melt-in-your-mouth soft and drizzled with tangy avgolemono sauce. Greek comfort food at its finest.

Tender strips of tripe slow-braised in tomato sauce with red wine, garlic, herbs, and a hit of lemon zest, finished with freshly grated Parmesan. A rustic Italian classic served over pasta.

Grilled butterflied leg of lamb marinated in Burgundy wine, fresh ginger, soy sauce, honey, and lemon. Bold, savory, and charred over medium coals.

Hand-rolled Greek stuffed grape leaves filled with seasoned beef or lamb, rice, currants, pine nuts, and mint. Simmered until tender and served with a classic avgolemono egg-lemon sauce. Makes 60.

Thin somen noodles stir-fried with seared steak strips, serrano chilies, fresh mint, and a soy-oyster sauce glaze. A fast, fiery Asian noodle bowl.

Buttery wild rice layered with sauteed oysters and smothered in a creamy mushroom sauce spiked with hot sauce. A Southern casserole that steals the spotlight at any holiday table.

Chez Melange gazpacho is a chilled tomato and tri-color pepper soup brightened with cucumber, dill, cilantro and a touch of beef stock for savory depth. No-cook summer starter.

Lamb loin wrapped in puff pastry with a pistachio and chestnut puree stuffing, served with a juniper-and-thyme red wine reduction. A showstopper main course for special occasions.

Tender beef chuck slow-braised with cinnamon, cumin, tomato paste, and pearl onions, then crowned with crumbled feta. This Greek stifado fills the kitchen with warm spice and Mediterranean soul.

Rendang is the legendary Indonesian beef curry: chunks of beef slow-simmered in spiced coconut milk and tamarind until the sauce reduces almost dry and the meat turns fork-tender. Deeply fragrant and richly spiced.

A delightful main dish that combines tender beef with the creamy richness of coconut milk. It's a perfect example of how versatile and delicious beef can be when paired with the right ingredients.

Fragrant Sri Lankan beef curry slow-simmered in coconut milk with cardamom, cinnamon, lemongrass, and fenugreek creates complex island flavors.