Recipes with beef stock
971 recipes
Onion-Cheese Dip Mix
Entertaining friends? Try this dip and they won't believe you made it!
Onion Soup Gratinee
Classic French onion soup gratinee: deeply caramelized onions simmered in beef broth, topped with toasted French bread and bubbling Gruyere. Pure bistro comfort.
Lean Healthy Grass-Fed Beef Chili
LONGHORN CHILI WITH ANCHO, MOLE AND CUMIN... and Bacon!!!!
Sauerkraut Soup
Eastern European sauerkraut soup with bacon, ham, frankfurters, grated potatoes, paprika, caraway seeds, and tomato paste in beef stock. A tangy, hearty one-pot meal.
Dark Chicken Chili
Smoky chicken chili built on toasted ancho and chipotle peppers, dark beer, and a whisper of cinnamon. No beans, no tomatoes, just bold, complex heat over rice. Ready in under an hour.
Overnight Cincinnati Chili
Authentic Cincinnati chili simmered with cinnamon, allspice, cloves, and unsweetened chocolate, then chilled overnight to deepen the flavors. Serve over spaghetti with shredded cheddar for a true 3-way.
Homestyle Barbecue Sauce
Homestyle barbecue sauce simmers ketchup, beef stock, Worcestershire, lemon, and brown sugar into a tangy sweet-savory sauce in 30 minutes. A pantry-friendly homemade alternative to store-bought.
Puree of Onion Soup
A pureed onion soup with deeply caramelized onions, beef stock, fresh nutmeg, and a beer-and-aged-cheddar finish stirred in for tang and richness. A rustic French-Canadian twist on the classic.
Venison Roast
Venison chuck roast cooked low and slow in an oven bag with potatoes, carrots, mushrooms, and a smoky sauce of liquid smoke, Worcestershire, and soy. Set it and forget it for 3.5 hours.
Sopa De Frijol Negro (Cuban Black Bean Soup)
Classic Cuban black bean soup simmered with smoked ham, green pepper, cumin, oregano, and a splash of dark rum. Topped with chopped hard-boiled egg and raw onion.
Delicious Beef in Red Wine
Add some sophistication to your beef this summer with this succulent dish made with red wine and a variety of spices.
Backpacker's Garden Vegetable Soup with Beef
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.
El Charro Barbacoa
El Charro Barbacoa, shredded slow-simmered beef brisket (or eye of round) layered with roasted green chile, chile colorado salsa, green olives, tomatoes and jalapenos. Tucson-style barbacoa with bright, complex heat.
Margo Knudson's Chili
Margo Knudson's Chili: a no-bean Texas-style chili with 3 lbs of cubed beef, three chili powders including Gebhardt's and New Mexico, sausage, and an oregano tea steeped into the broth.
Smoked Chicken Roulade with Dried Fruits
Elegant smoked chicken roulades stuffed with a Port wine mousse and diced dried fruits, sliced on the bias and drizzled with a bourbon-veal stock sauce. A showpiece dinner.
Ham Linguine Florentine
Ham linguine Florentine with a creamy mushroom-Dijon sauce, toasted almonds, and served over fresh spinach. A leftover ham dinner that feels brand new.
Entertaining friends? Try this dip and they won't believe you made it!
Classic French onion soup gratinee: deeply caramelized onions simmered in beef broth, topped with toasted French bread and bubbling Gruyere. Pure bistro comfort.
LONGHORN CHILI WITH ANCHO, MOLE AND CUMIN... and Bacon!!!!
Eastern European sauerkraut soup with bacon, ham, frankfurters, grated potatoes, paprika, caraway seeds, and tomato paste in beef stock. A tangy, hearty one-pot meal.
Smoky chicken chili built on toasted ancho and chipotle peppers, dark beer, and a whisper of cinnamon. No beans, no tomatoes, just bold, complex heat over rice. Ready in under an hour.
Authentic Cincinnati chili simmered with cinnamon, allspice, cloves, and unsweetened chocolate, then chilled overnight to deepen the flavors. Serve over spaghetti with shredded cheddar for a true 3-way.
Homestyle barbecue sauce simmers ketchup, beef stock, Worcestershire, lemon, and brown sugar into a tangy sweet-savory sauce in 30 minutes. A pantry-friendly homemade alternative to store-bought.
A pureed onion soup with deeply caramelized onions, beef stock, fresh nutmeg, and a beer-and-aged-cheddar finish stirred in for tang and richness. A rustic French-Canadian twist on the classic.
Venison chuck roast cooked low and slow in an oven bag with potatoes, carrots, mushrooms, and a smoky sauce of liquid smoke, Worcestershire, and soy. Set it and forget it for 3.5 hours.
Classic Cuban black bean soup simmered with smoked ham, green pepper, cumin, oregano, and a splash of dark rum. Topped with chopped hard-boiled egg and raw onion.
Add some sophistication to your beef this summer with this succulent dish made with red wine and a variety of spices.
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.
El Charro Barbacoa, shredded slow-simmered beef brisket (or eye of round) layered with roasted green chile, chile colorado salsa, green olives, tomatoes and jalapenos. Tucson-style barbacoa with bright, complex heat.
Margo Knudson's Chili: a no-bean Texas-style chili with 3 lbs of cubed beef, three chili powders including Gebhardt's and New Mexico, sausage, and an oregano tea steeped into the broth.
Elegant smoked chicken roulades stuffed with a Port wine mousse and diced dried fruits, sliced on the bias and drizzled with a bourbon-veal stock sauce. A showpiece dinner.
Ham linguine Florentine with a creamy mushroom-Dijon sauce, toasted almonds, and served over fresh spinach. A leftover ham dinner that feels brand new.
