Type what you have

Ingredients

• ✓ beef stock
• bacon
• olive oil
• onion
• garlic
• pinto bean
• tomato
• celery
• bay leaf
• apple
• red wine
• salt
• pepper

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.
2. 2 Heat olive oil in a large saucepan over medium heat, and saute white onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer.
3. 3 In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.
4. 4 Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.

By Jennifer Fey

Ingredients

• ✓ beef stock
• parsley
• pepper
• salt
• cream cheese
• thyme
• rosemary
• basil
• sugar
• all-purpose flour
• onion
• mushroom
• margarine
• red bell pepper
• garlic
• celery
• tomato

Instructions

1. 1 Place the tomatoes with juice in a well buttered oven-proof baking dish. Mix in celery, garlic, and red pepper. Cover, and bake at 325 degrees F (165 degrees C) for 25 minutes.
2. 2 In a large stock pot, melt butter or margarine over medium heat. Add the mushrooms and onions, and cook and stir for about 8 minutes.
3. 3 Slowly stir in flour and sugar. Add beef stock, basil, rosemary, and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven, and bring to a boil. Cover, and simmer the soup for about 30 minutes.
4. 4 Meanwhile, in a food processor, blend the cream cheese until smooth. Season with salt and pepper to taste. Slowly stir the cream cheese into the soup. Garnish with chopped parsley.

By MARBALET

Ingredients

• ✓ beef stock
• olive oil
• onion
• garlic
• beet
• salt
• black pepper
• heavy cream

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until soft but not browned, about 5 minutes.
3. 3 Stir in beets and cook for 1 minute.
4. 4 Pour in stock; season with salt and pepper. Bring to a boil; cover, reduce heat to medium-low, and simmer until beets are tender, 20 to 30 minutes. Remove from heat and allow to cool slightly.
5. 5 Working in batches, pulse soup in a food processor until smooth. Return to the saucepan and cook over low heat until heated through.
6. 6 Ladle soup into 4 bowls and garnish each with a swirl of cream.

By DEELIGHTUK

Ingredients

• ✓ beef stock
• butter
• olive oil
• onion
• garlic
• salt
• black pepper
• brown sugar
• thyme
• port wine
• bread
• swiss cheese
• parmesan cheese

Instructions

1. 1 Melt butter with olive oil in a large pot over medium-low heat. Add onions and garlic; season with a pinch of salt and black pepper. Cook onion mixture in hot butter-oil until caramelized, stirring every 10 minutes to keep from browning too quickly, about 1 hour.
2. 2 Stir brown sugar and thyme into caramelized onions; allow sugar to melt into onions, about 2 minutes. Pour in wine and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue simmering for 5 more minutes. Pour in beef stock; cook for 10 more minutes. Season soup with salt and pepper.
3. 3 Preheat the oven's broiler to high. Place 5 oven-safe crocks onto a baking sheet.
4. 4 Ladle soup evenly into the crocks. Top each with a French bread slice; cover with a Swiss cheese slice and sprinkle with Parmagiano-Reggiano cheese.
5. 5 Cook soups under the preheated broiler until cheese is melted and browned, 2 to 3 minutes.

By Leah Thompson

Ingredients

• ✓ beef stock
• lentil
• olive oil
• onion
• cinnamon stick
• ginger root
• turmeric
• cumin
• black pepper
• chickpea
• red kidney bean
• tomato
• quinoa
• flat-leaf parsley
• cilantro
• lemon

Instructions

1. 1 Stir together beef stock and lentils in a large pot. Bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.
2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in hot oil until onion is translucent, about 5 minutes; add to stock mixture.
3. 3 Pour garbanzo beans, kidney beans, tomatoes, and quinoa into stock mixture; stir and bring to a boil. Stir in parsley and cilantro; reduce heat to low and cook at a simmer until lentils are tender, about 45 minutes.
4. 4 Drizzle lemon juice over soup to serve.

By modestalmond

Ingredients

• ✓ beef stock
• onion
• celery
• red bell pepper
• butter
• garlic
• tarragon
• caraway seed
• all-purpose flour
• half-and-half
• corned beef
• sauerkraut
• seasoned salt
• black pepper
• swiss cheese
• rye crouton

Instructions

1. 1 Heat a large stockpot over medium heat. Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in the hot stockpot until vegetables are tender, 6 to 8 minutes.
2. 2 Slowly stir flour into vegetable mixture. Cook, stirring constantly, over low heat until flour is lightly browned, about 10 minutes.
3. 3 Stir in beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper. Reduce heat to low and simmer until soup is heated through and slightly thickened, about 30 minutes.
4. 4 Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining 1/2 cup Swiss cheese.

By Shannon Felgner

Ingredients

• ✓ beef stock
• all-purpose flour
• margarine
• carrot
• potato
• bay leaf
• red pepper flakes
• thyme
• clove
• marjoram
• black pepper
• celery
• onion
• parsley
• green bell pepper
• leek
• bacon
• beef tripe

Instructions

1. 1 Place tripe into a saucepan and cover with water. Bring to a boil, then turn off the heat and let sit until tripe has cooled slightly, about 20 minutes. Drain and rinse; cut into 1/4-inch pieces.
2. 2 Cook bacon in a Dutch oven over medium heat until browned, about 3 to 5 minutes. Add leeks, bell peppers, parsley, onion, and celery; sauté until tender, about 5 minutes. Stir in stock, pepper, marjoram, cloves, thyme, pepper flakes, and bay leaf. Add tripe and bring to a boil. Reduce heat, cover, and simmer until tripe is very tender, about 2 hours. Add potato and carrots; cook until tender, about 20 minutes.
3. 3 When the soup is almost ready, melt butter in a small skillet over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 5 minutes. Stir roux into soup and cook, stirring constantly, until soup thickens a bit. Taste and adjust seasonings as desired. Discard bay leaf.

By MARBALET

Ingredients

• ✓ beef stock
• white rice
• pepper
• salt
• tomato
• parsley
• clove
• mace
• curry powder
• all-purpose flour
• chicken breast
• apple
• green bell pepper
• celery
• carrot
• onion
• butter

Instructions

1. 1 Melt butter in large saucepan. Add onion, carrot, celery, pepper, apple, and chicken. Cook until browned.
2. 2 Stir in flour, curry powder, mace, cloves, parsley, and tomatoes. Cover, and simmer over low heat 1 ½ hours.
3. 3 Take chicken out, set aside, and strain vegetables from broth. Return chicken to pot.
4. 4 Using a food mill, puree vegetables. Return to soup. Season to taste with salt and pepper.
5. 5 Add cooked rice and boiling stock. Serve.

By Andrew Chinn

Ingredients

• ✓ beef stock
• rib roast
• salt
• red wine
• all-purpose flour

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Season beef generously with salt and black pepper; place into a roasting pan, rib-side down.
3. 3 Roast in the preheated oven until medium-rare or desired doneness, about 2 hours 20 minutes. Transfer beef to a cutting board; let stand for 20 minutes.
4. 4 Discard any fat from pan drippings; stir wine into drippings. Bring to a boil over medium heat while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Reduce the heat to medium; cook 5 minutes more. Strain wine mixture through a fine-mesh sieve into a saucepan.
5. 5 Whisk stock and flour together in a bowl; gradually whisk into wine mixture. Cook and stir over medium heat until sauce boils and thickens, about 5 minutes; season with salt and black pepper. Serve sauce with beef.

By Campbell's Kitchen

Ingredients

• ✓ beef stock
• butter
• ostrich steak
• creme fraiche
• calvados
• salt
• black pepper

Instructions

1. 1 Heat butter in a skillet over medium-high heat. Cook ostrich steaks in hot butter until the outside is just about to be crisp, shown by darkening patches as with a beef steak, about 2 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for rare. Remove ostrich steaks from the pan and keep warm.
2. 2 Pour beef stock into the skillet and bring to a boil over high heat. Boil for a few minutes until slightly reduced, then lower the heat to medium-low and stir in crème fraîche. Cook and stir for 2 minutes, then pour in Calvados and season with salt and pepper to taste.
3. 3 Season each ostrich steak with pepper to taste. Spoon the sauce over the steaks to serve.

By Swiss Phil

Ingredients

• ✓ beef stock
• beef rib
• potato
• carrot
• mushroom
• salt
• black pepper
• chive

Instructions

1. 1 Gather all ingredients.
2. 2 Place ribs in a large pot and cover with water. Bring to a boil; reduce heat to medium-low, cover, and simmer until the meat is falling from the bones, about 2 hours.
3. 3 Remove ribs and allow to cool. Trim the meat from the ribs and cut into bite-sized pieces; refrigerate.
4. 4 Continue simmering broth until reduced to 1 cup; refrigerate until the fat congeals to the top.
5. 5 Skim and discard congealed fat.
6. 6 Pour broth into a saucepan along with meat trimmings, beef stock, potato, carrots, mushrooms, salt, and pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until potatoes are tender, about 20 minutes. Sprinkle with chives to serve.

By Emily Tisdale

Ingredients

• ✓ beef stock
• pork chop
• root beer
• salt
• pepper
• brown sugar
• hot sauce
• worcestershire sauce
• salt

Instructions

1. 1 Place the pork chops in a dish; pour 2 cans of the root beer over the chops. Place in refrigerator to marinate at least 2 hours. Remove the pork chops from the root beer; season with salt and pepper.
2. 2 Combine the remaining can of root beer, the beef stock, brown sugar, hot sauce, and Worcestershire sauce in a saucepan over medium heat; simmer the mixture until it reduces to about 3/4 cup. Set aside.
3. 3 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4. 4 Grill the pork chops on the preheated grill until the no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Brush the chops generously with the reduction sauce and continue cooking for about 2 minutes more per side. Remove from grill and brush with any remaining sauce. Season with salt to taste before serving.

By Ken from CA

Ingredients

• ✓ beef stock
• butter
• mushroom
• salt
• all-purpose flour
• black pepper
• thyme

Instructions

1. 1 Gather all ingredients.
2. 2 Heat butter in a saucepan over medium heat until it foams. Stir in mushrooms and season with salt. Simmer until liquid evaporates, about 20 minutes.
3. 3 Stir in flour; cook and stir for 5 minutes. Add 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly.
4. 4 Season with black pepper and thyme. Reduce heat to medium-low and simmer until thickened, stirring often, about 30 minutes.
5. 5 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ beef stock
• beef stew meat
• vegetable oil
• onion
• celery
• carrot
• pearl barley
• mushroom

Instructions

1. 1 Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.
2. 2 Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot.
3. 3 Pour beef stock into the pot.
4. 4 Stir pearl barley into the stock.
5. 5 Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.
6. 6 Stir mushrooms through the soup; cook 1 hour more.

By Wendellian

Ingredients

• ✓ beef stock
• fire-roasted diced tomato
• beet
• tomato paste
• white sugar
• dill weed
• hot pepper sauce
• salt
• black pepper

Instructions

1. 1 Puree tomatoes, beets, tomato paste, and 1/2 cup beef stock together in a blender until smooth.
2. 2 Pour tomato mixture into a saucepan with the remaining beef stock. Stir sugar, dill, hot pepper sauce, salt, and pepper into the tomato mixture.
3. 3 Bring the soup to a simmer, reduce heat to medium-low, and cook until the flavors meld, about 30 minutes.

By Cindy Sherry-Cassel

Ingredients

• ✓ beef stock
• beef kielbasa
• onion
• butter
• thyme
• hot sauce
• cabbage
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional electric pressure cooker and select Saute function. Cook and stir sausage and onion until well browned, 5 to 10 minutes. Add butter to the pot and let it melt. Mix in beef stock, thyme, and hot sauce. Add cabbage and stir until well coated. Close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Season sausage and cabbage with salt and pepper. Serve using a slotted spoon.

By Amy Van Siclen

Ingredients

• ✓ beef stock
• chuck roast
• salt
• black pepper
• onion
• potato
• carrot
• celery
• parsley

Instructions

1. 1 Season chuck roast with salt and pepper.
2. 2 Heat a large skillet over medium-high heat; brown roast on all sides, about 4 minutes per side. Transfer roast to a slow cooker. Pour beef stock into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add broth and onions into slow cooker; cover and cook on Low for 5 hours.
3. 3 Add potatoes, carrots, celery, and parsley. Cover and cook on Low until roast is tender and cooked through, 3 additional hours.

By MakeItHealthy

Ingredients

• ✓ beef stock
• beef prime rib roast
• sea salt
• black pepper
• onion
• butter
• all-purpose flour
• red wine
• thyme

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C).
2. 2 Rub beef roast with sea salt and black pepper. Heat a large cast-iron skillet over medium-high heat; sear roast on all sides in the hot skillet, 2 to 3 minutes per side. Turn roast so the ribs and fat side are facing up.
3. 3 Roast prime rib in the preheated oven for 45 minutes; scatter onion quarters around roast and continue cooking until an instant-read meat thermometer inserted into the thickest part of the meat reads 130 degrees F (54 degrees C) for rare, about 2 more hours.
4. 4 Remove roast from skillet, wrap meat in aluminum foil, and let rest for 15 to 20 minutes to let juices reabsorb into the meat. Leave onion pieces in skillet.
5. 5 Pour drippings from skillet into a bowl and skim off excess grease. Return degreased drippings to skillet with onion pieces, place over medium heat, and melt butter in the drippings. Whisk flour into mixture to make a paste, 1 to 2 minutes. Stir red wine into flour paste until smooth. Mix beef stock into pan gravy until smooth; stir thyme sprigs into gravy.
6. 6 Reduce heat to low and simmer gravy until thickened, 5 to 8 minutes. Strain gravy, discard onion pieces and thyme, and serve with prime rib.

By Al Mccready

Ingredients

• ✓ beef stock
• new mexico chile
• water
• beef chuck roast
• all-purpose flour
• salt
• black pepper
• olive oil
• yellow onion

Instructions

1. 1 Gather all ingredients.
2. 2 Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften.
3. 3 Strain into a bowl, reserving the cooking liquid.
4. 4 Place chiles and some of the liquid into a blender, and purée until smooth. Add more liquid as necessary to form a smooth sauce.
5. 5 Pass sauce through a fine mesh strainer to remove any seeds or tough skins; set aside.
6. 6 Cut beef into 1- to 2-inch chunks. Combine flour, salt, and pepper in a medium bowl. Dredge beef chunks in the seasoned flour; set aside.
7. 7 Heat olive oil in a large pot over medium heat. Sauté onion until tender and translucent, about 5 minutes.
8. 8 Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove seared meat, and continue browning the remaining meat. Return reserved seared meat to the pot.
9. 9 Stir in puréed chile mixture. Add beef stock just to cover beef chunks, or to personal preference. Bring to a boil over medium heat. Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking.

By VARISSUL

Ingredients

• ✓ beef stock
• beef tenderloin steak
• salt
• black pepper
• butter
• red wine
• heavy cream
• tomato
• basil

Instructions

1. 1 Pat filets dry; season with salt and black pepper.
2. 2 Melt butter in a heavy skillet over medium heat. Add filets; cook to desired doneness, 4 to 5 minutes for medium. Transfer filets to a serving plate; discard fat from skillet. Add wine to skillet; bring to a boil, scraping any browned bits of food off the bottom of the skillet with a wooden spoon. Stir in cream and stock; boil sauce until thickened, 3 to 5 minutes. Off heat, stir in tomatoes and basil until combined.
3. 3 Serve filets with pan sauce.

By Alley

Ingredients

• ✓ beef stock
• shallot
• garlic
• blackberry jam
• red wine
• butter
• salt
• black pepper
• venison steak
• blackberry

Instructions

1. 1 Heat shallots, garlic, blackberry jam, and red wine in a saucepan over medium-high heat. Simmer until reduced to 1/2 cup of liquid, about 15 minutes. Strain liquid through a fine mesh sieve and set aside. Heat the beef broth in a separate skillet over medium-high heat until reduced by half, 15 to 20 minutes. Whisk the two reduced sauces together, and stir in the butter. Season with salt and pepper.
2. 2 Heat a skillet over medium-high heat. Cook the venison steaks until they are beginning to firm, and are hot and slightly pink in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C). Serve the steaks with the sauce and a few fresh blackberries.

By Web Spinner

Ingredients

• ✓ beef stock
• water
• pearl barley
• olive oil
• onion
• leek
• ground turkey
• rice wine
• coriander
• black pepper

Instructions

1. 1 In a saucepan, bring the 3 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes.
2. 2 Heat the olive oil in a stock pot over medium-high heat, and saute the onions and leeks until tender. Mix in the turkey, and cook until heated through. Pour the beef stock into the pot, and stir in the cooked barley. Reduce heat to low, cover, and cook 1 hour, stirring occasionally.
3. 3 Mix the rice wine into the soup, and season with coriander. Continue cooking about 10 minutes. Season with pepper to serve.

By Joshi

Ingredients

• ✓ beef stock
• butter
• onion
• white mushroom
• salt
• garlic
• red wine
• worcestershire sauce
• thyme
• black pepper

Instructions

1. 1 Melt butter in a skillet over medium heat. Add onion and cook until it begins to soften and turn clear, about 4 minutes. Add mushrooms and salt; stir well and cook until mushrooms begin to release their liquid, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
2. 2 Combine beef stock, wine, and Worcestershire sauce in a small measuring cup. Pour into the skillet and stir in thyme sprigs and pepper; bring to a boil.
3. 3 Reduce heat and simmer, uncovered, until liquid has reduced and sauce is slightly thickened, about 15 minutes. Adjust salt and pepper if necessary.

By Bibi

Ingredients

• ✓ beef stock
• chili powder
• salt
• garlic powder
• onion powder
• black pepper
• sugar
• mustard
• bay leaf
• beef brisket

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix chili powder, salt, garlic powder, onion powder, black pepper, sugar, mustard, and bay leaf together in a small bowl; season brisket with spice mixture. Arrange beef in a roasting pan or Dutch oven. Do not cover.
3. 3 Bake in the preheated oven for 1 hour. Fill pan with enough beef stock to cover by 1/2 inch. Cover pan with lid or aluminum foil and reduce heat to 300 degrees F (150 degrees C).
4. 4 Continue baking until beef is very tender, about 3 hours more. Slice beef thinly, across the grain and serve with juices from the pan.

By Grady Spears

Ingredients

• ✓ beef stock
• beef short rib
• salt
• black pepper
• all-purpose flour
• olive oil
• butter
• onion
• garlic
• stout beer

Instructions

1. 1 Gather all ingredients.
2. 2 Season ribs with salt and pepper. Dredge in flour until coated; shake off excess.
3. 3 Heat olive oil and butter in a Dutch oven or large skillet over medium-high heat. Cook ribs until browned, about 5 minutes per side. Remove ribs and set aside.
4. 4 Add onion and garlic to the pot; cook and stir until onion is tender, about 5 minutes. Return ribs to the pot; pour in beer while scraping the browned bits of food off the bottom of the pot. Pour in beef stock.
5. 5 Cover and simmer over low heat until ribs are very tender, about 2 hours.
6. 6 Serve and enjoy!

By CooperCook

Ingredients

• ✓ beef stock
• olive oil
• beef cheek
• onion
• carrot
• garlic
• red wine
• porcini mushroom
• beef bouillon
• thyme
• bay leaf

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C).
2. 2 Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until browned, about 4 minutes per side. Add onion and carrot; cook until tender, about 20 minutes. Stir in garlic and cook until fragrant, about 2 minutes.
3. 3 Pour beef stock and wine into the Dutch oven; bring to a boil. Stir in porcini mushrooms, bouillon cubes, thyme, and bay leaves. Lay a piece of parchment paper over the surface. Cover with a tight lid.
4. 4 Bake in the preheated oven until beef is very tender, 5 to 6 hours.
5. 5 Transfer beef to a plate. Discard bay leaves. Blend cooking liquid with an immersion blender to make a smooth sauce. Serve beef with sauce.

By Robert Smith

Ingredients

• ✓ beef stock
• sirloin steak
• butter
• onion
• bay leaf
• thyme
• salt
• black pepper
• pea
• cornstarch
• egg noodle

Instructions

1. 1 Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate.
2. 2 Melt butter in the same skillet over medium heat and sauté onion until softened, 5 to 10 minutes.
3. 3 Add steak to onion in the skillet; pour in beef stock and season with bay leaves, thyme, salt, and pepper. Bring to a boil; reduce heat to low, cover, and simmer until steak is tender, about 50 minutes.
4. 4 Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes.
5. 5 Meanwhile, bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.
6. 6 Serve beef mixture over noodles.

By Ian Garrett

Ingredients

• ✓ beef stock
• vegetable oil
• beef stew meat
• onion
• garlic
• button mushroom
• salt
• black pepper
• egg noodle
• cornstarch
• water

Instructions

1. 1 Heat oil in a pressure cooker over medium-high heat and stir in beef cubes. Cook until browned on all sides; remove beef cubes and set aside. Drain and discard excess grease.
2. 2 Lower heat to medium and add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in garlic and mushrooms and continue to cook until garlic is fragrant but not brown, about 5 more minutes.
3. 3 Pour in beef stock, beef cubes, and any accumulated drippings; season with salt and pepper. Return to high heat, seal the lid, and bring to full pressure.
4. 4 Reduce heat to low, maintaining full pressure, and cook for 20 minutes.
5. 5 While stew is cooking, bring a large pot of lightly salted water to a boil. Stir in noodles; cook, stirring often, until tender, about 8 minutes. Drain and set aside.
6. 6 Remove the pressure cooker from heat and allow pressure to drop naturally. Dissolve cornstarch into 1/2 cup cold water. When pressure has dropped, remove the lid and whisk in cornstarch mixture.
7. 7 Bring beef and mushrooms back to a boil; cook, stirring constantly, until sauce has thickened, about 2 minutes. Pour beef over noodles and serve.

By Dennis Errichiello

Ingredients

• ✓ beef stock
• beef chuck roast
• salt
• black pepper
• butter
• white mushroom
• green onion
• white wine
• all-purpose flour
• mustard
• sour cream

Instructions

1. 1 Remove fat and gristle from roast; cut into strips 1/2-inch thick by 2-inches long. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper; set aside.
2. 2 Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and green onions; cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Transfer to a bowl. Add 1 tablespoon butter to the same skillet. Add 1/2 beef strips; cook and stir until browned, about 5 minutes. Transfer to a separate bowl. Repeat with remaining 1 tablespoon butter and remaining 1/2 beef strips. Pour wine into the hot skillet; scrape the browned bits of food off the bottom of the skillet with a wooden spoon.
3. 3 Combine 1/4 cup beef broth and flour in a jar with a tight fitting lid; shake until combined. Stir into the skillet, whisking until smooth; stir in remaining broth and mustard, then return beef strips to the skillet. Bring to a simmer; cover and simmer until beef strips are tender, about 1 hour.
4. 4 Stir in mushroom mixture and sour cream until heated through, 5 minutes before serving; season with salt and black pepper.

By MakeItHealthy

Ingredients

• ✓ beef stock
• vegetable oil
• lamb shoulder
• salt
• onion
• carrot
• garlic
• tomato
• thyme
• rosemary
• butternut squash

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Season lamb with salt.
3. 3 Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Cook and stir 1/2 the lamb cubes in hot oil until browned on all sides, about 5 minutes. Transfer browned meat with a slotted spoon to a plate, reserving drippings in the pot. Add remaining 1 tablespoon oil to the Dutch oven. Cook and stir second 1/2 the lamb cubes until browned on all sides, about 5 minutes. Transfer lamb to plate. Reduce heat to medium-low.
4. 4 Cook and stir onion, carrots, and garlic in Dutch oven until slightly softened, 3 to 5 minutes. Stir lamb cubes and any accumulated juices, tomatoes, beef stock, thyme, and rosemary into onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cover Dutch oven with an oven-proof lid.
5. 5 Cook stew in the covered Dutch oven in the preheated oven until the lamb is tender, 2 to 3 hours. Stir butternut squash cubes into stew, recover the Dutch oven, and return to the preheated oven until squash is tender, 20 to 25 minutes.

By Dick Brumley