340 veal stock recipes

An award-winning chili recipe that combines pork with beef, sauces and reveals secret spices while cooking using a two-phase process to keep flavors bright and fresh.

Old-fashioned beef stew with chunks of stewing beef, potatoes, carrots, small onions, and fresh tomatoes simmered in rich beef stock, thickened with a roux at the end. Hearty cold-weather comfort.

Banquet meat loaves are a 50-serving, banquet-scale recipe for tender ground beef loaves bound with sauteed onion, celery, eggs and breadcrumbs moistened with beef stock. Bake-ahead, slice and reheat for caterers and large gatherings.

Hearty minestrone soup with bacon, pearl barley, kidney beans, and vegetables in a beefy tomato broth. A thick, filling one-pot soup with Italian herbs and a smoky backbone.

Six pounds of cubed beef browned in suet, simmered in beef stock with a full cup of chili powder and crushed cumin seeds, thickened with masa harina. No tomatoes. No beans. This is Texas Red in its purest form.

French onion soup with butter-sauteed onions in rich beef stock, topped with toasted bread and Parmesan baked until golden and bubbly.

Flank steak and greens braised with a Cajun-leaning spice blend, browned flour roux, and a quart of mixed greens. The Louisiana-style one-pot beef-and-rice dinner with deep, smoky depth.

Mititei are traditional Romanian skinless beef sausages seasoned with garlic, rosemary, cloves, and baking soda for a tender bite. Grilled until crisp and brown on the outside.

A savory and hearty soup made with succulent beef, sliced mushrooms and pearl barley.

Irish parsnip and apple soup with curry powder, cumin, coriander, and cardamom, finished with cream. A silky pureed soup where earthy parsnips meet sweet apple and warm spice.

Lamb and white bean stew braises tender chunks of lamb in a red wine and tomato sauce with rosemary and thyme, then folds in creamy great northern beans. A rustic, slow-cooked Mediterranean comfort bowl.

Seared filet mignon with a red wine and shallot pan sauce reduced with beef stock and thyme. A classic French bistro steak dinner ready in 30 minutes.

Pan-sauteed trout topped with crawfish tails and capers in a silky lemon butter sauce made from pan drippings. A Louisiana-style fish dish with classic French technique.

Sioux berry soup with broiled beef chuck, blackberries, and honey simmered in beef stock. A savory-sweet Native American stew with deep, rich flavor.

German-style pot roast braised with chopped dill pickles, dried mushrooms, and peppercorns, finished with sour cream for a tangy, rich gravy. A Central European twist on classic pot roast.

Thick-cut filet mignon stuffed with crumbled Roquefort and sliced shiitake mushrooms, seared in clarified butter, and drizzled with a velvety red wine shallot pan sauce.