302 beef stock recipes

Spicy sesame beef stir-fry with crisp-tender broccoli and sweet peppers in a gingery soy-garlic sauce. The beef is coated in sesame seeds and seared fast for a quick weeknight wok dinner, gluten-free with tamari.

Very easy prep, the meat literally falls apart it's so tender. The horseradish sauce adds a bit of kick to tender beef short ribs.

Delicious pork chops are seared in a hot skillet, sugar snap peas are cooked in a flavorful broth, which makes this one-skillet meal that's quick, easy to prepare and perfect for a week day dinner.

Fettuccine tossed in a rich shiitake mushroom cream sauce with bacon, chicken breast, and Parmesan. Dried and fresh mushrooms build layers of deep, earthy umami in every bite.

Port wine, fig, and blue cheese sauce: a glossy reduction of caramelized aromatics, ruby port, and orange that melts tangy blue cheese into a velvety pour for pork roast or meatballs.

Hot gazpacho built on tomato juice, beef bouillon, peppers, onion, and a hit of Tabasco, heated fast in the microwave and topped with chopped fresh vegetables and croutons.

From recipe request: posted by SuzieQue, Great American Recipe Cards, Great Beef Dishes Card # 91 Grp 6.

Ropa vieja is a classic Cuban shredded beef dish braised in a rich tomato sauce with cumin, oregano, garlic, and green peppers. Served over white rice with fried plantains on the side.

Groaty Dick pudding, a Black Country classic of stewing beef, leeks, onions, and oat groats baked low and slow until the groats swell and thicken it into a rich, savoury pudding. A Bonfire Night tradition.

Pan-seared filet mignon on a bed of crispy pancetta, finished with a rich Marsala wine and beef stock reduction. An elegant Italian-inspired dinner for six, ready in one hour.

A succulent beef dish made with red wine, mushrooms and madeira wine that will take you back to the Dark Ages!

This fork-tender, well-seasoned roast everyone loves slices of and its savory gravy.

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.

Diaper dump porridge is a gross-out Halloween dumpling soup made with refrigerator biscuits sculpted into questionable shapes and floated in chicken broth. Three ingredients, maximum kid shock value.

Brisket pot roast broils then braises a 6-pound beef brisket over caramelized onions in beef stock for 3 to 4 hours. Overnight rest deepens flavor and lets the fat skim cleanly.

Traditional chile con carne tamale filling with shredded beef or pork, red chile, comino, and oregano simmered thick in beef stock. The authentic filling for homemade tamales.