Type what you have

Ingredients

• ✓ beef broth
• beef drippings
• all-purpose flour
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt drippings in a skillet over medium-high heat. Whisk in flour and cook, whisking constantly, until the mixture thickens, about 3 minutes.
3. 3 Add beef broth gradually, whisking constantly, then increase heat to high and bring to a boil.
4. 4 Season with salt and pepper to taste. Enjoy!

By John Mitzewich

Ingredients

• ✓ beef broth
• onion
• margarine
• beef consomme
• water
• white wine
• swiss cheese
• bread

Instructions

1. 1 In a large pot over medium high heat, saute the onions in the butter or margarine for about 5 minutes, or until tender. Add the consomme, broth, water and wine. Reduce heat to low and simmer for 45 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 In individual oven-proof bowls, break up Swiss cheese slices and place one slice in the bottom of each bowl. Place one slice of bread on each slice of cheese. Ladle in the soup, place another slice of bread on top and cover with more Swiss cheese. Put bowls in the oven and allow cheese to melt on top.

By JESSICADEZ

Ingredients

• ✓ beef broth
• butter
• onion
• garlic
• salt
• black pepper

Instructions

1. 1 Melt butter in a skillet over medium heat. Cook and stir onions in melted butter until clear and browned, 10 to 15 minutes; transfer to a slow cooker. Add beef broth, garlic, salt, and black pepper to the slow cooker.
2. 2 Cook on High for 4 hours or on Low for 8 hours.

By Dtison

Ingredients

• ✓ beef broth
• olive oil
• shallot
• pinot noir wine
• butter
• italian seasoning
• salt

Instructions

1. 1 Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes.
2. 2 Add wine into the saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.
3. 3 Stir in beef broth. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes.
4. 4 Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.

By DesireeChristian

Ingredients

• ✓ beef broth
• black peppercorn
• filet mignon steak
• salt
• butter
• olive oil
• heavy cream

Instructions

1. 1 Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
2. 2 Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.
3. 3 Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.

By goodeets7

Ingredients

• ✓ beef broth
• all-purpose flour
• tomato paste
• beef demi glace
• bacon drippings
• beef round
• sherry wine
• onion
• burgundy wine
• parsley
• rosemary
• thyme
• bay leaf
• mushroom
• butter
• parsley

Instructions

1. 1 In a small bowl, mix together beef broth, flour, tomato paste and demi glace; set aside.
2. 2 Heat bacon drippings in a large heavy skillet over medium heat. Add beef, and cook until brown on all sides. Remove beef from skillet; set aside. Stir the sherry wine into the skillet. Add the onions, and cook about 5 minutes. Blend in the tomato paste mixture, and bring to a rapid boil, stirring constantly. Stir in Burgundy wine. Make the herb bouquet: Place parsley, rosemary, thyme, and bay leaf in a square of cheesecloth. Place herb bouquet in sauce.
3. 3 Return beef to skillet. Cover, and simmer over low heat for about 3 hours, or until beef is tender.
4. 4 Melt butter in a small skillet over medium heat. Saute mushrooms until lightly browned. Add to meat in the skillet, and continue cooking 15 minutes. Discard bouquet garni. Serve in a casserole dish, sprinkled with parsley.

By ELLIANA23

Ingredients

• ✓ beef broth
• butter
• onion
• sugar
• flour
• water
• red wine
• baguette
• swiss cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Melt butter in a 4-quart saucepan over medium heat. Add onions and sugar; cook, stirring occasionally, until onions are golden brown, about 10 minutes.
3. 3 Stir in flour until well blended with onions and pan juices. Add water, wine, and beef broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 10 minutes.
4. 4 While the soup is simmering, cut four 1-inch-thick slices from baguette; reserve the remaining bread for serving. Toast baguette slices in the preheated oven just until browned, about 10 minutes. Remove from the oven and set aside. Increase the oven temperature to 425 degrees F (220 degrees C).
5. 5 Ladle soup into four 12-ounce, oven-safe bowls. Place one slice toasted baguette on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls onto a cookie sheet for easier handling.
6. 6 Bake in the preheated oven just until cheese is melted, about 10 minutes.

By chefbuzz

Ingredients

• ✓ beef broth
• butter
• yellow onion
• beef consomme
• romano cheese
• salt
• pepper
• french bread
• gruyere cheese

Instructions

1. 1 In a large pot over low heat, melt butter. Cook onions in butter until soft and golden brown, 15 to 30 minutes.
2. 2 Pour in beef broth and consomme and simmer 10 minutes.
3. 3 Preheat oven broiler.
4. 4 Whisk Romano into soup and season with salt and pepper. Pour soup into 8 ovenproof bowls. Top with toasted slices of bread and grated Gruyere.
5. 5 Place bowls under broiler until cheese melts.

By Morris

Ingredients

• ✓ beef broth
• vegetable oil
• hanger steak
• shallot
• white wine
• anchovy fillet
• butter
• parsley
• chervil
• thyme

Instructions

1. 1 Heat vegetable oil in a heavy skillet over medium-high heat. Cook steaks to desired doneness, about 5 minutes per side for medium; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate to rest.
2. 2 Place shallots in the skillet and cook until beginning to soften, about 2 minutes. Pour wine 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 anchovy; cook until thickened to sauce consistency, 2 to 3 minutes. Remove skillet from heat; whisk butter in gradually. Stir parsley, chervil, and thyme into the sauce. Purée sauce in the skillet with an immersion blender until smooth.
3. 3 Cut steaks into thin slices across the grain; spoon sauce over slices.

By gremlinhill

Ingredients

• ✓ beef broth
• beef stew meat
• all-purpose flour
• vegetable oil
• tomato
• carrot
• potato
• thyme
• mustard
• salt
• pepper

Instructions

1. 1 Combine beef and flour in a large resealable plastic bag and toss to coat evenly.
2. 2 In a 6-quart saucepan, brown beef in hot vegetable oil. Season with salt and pepper, if desired.
3. 3 Add diced tomatoes, beef broth, carrots, potatoes, and thyme. Bring to a boil; reduce heat to medium-low, cover, and simmer for 1 hour or until beef is tender. Blend in mustard and serve.

By CORWYNN DARKHOLME

Ingredients

• ✓ beef broth
• butter
• yellow onion
• sherry
• sherry vinegar
• chicken broth
• thyme
• salt
• black pepper
• bread
• butter
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Melt 1/4 cup butter in a large, oven-safe skillet on medium heat. Stir in onions until they are all coated in butter. Transfer skillet to the preheated oven and cook onions, stirring occasionally, until they are tender and well browned, about 1 hour.
3. 3 Transfer skillet to the stovetop; cook and stir onions over medium heat until they start to brown and stick to the bottom of the pan, about 5 minutes. Pour sherry and vinegar into the pan, and bring to a boil while scraping browned bits of onion off the bottom of the pan with a wooden spoon.
4. 4 Place caramelized onions in a large soup pot. Pour in chicken broth, beef broth, and thyme. Bring to a boil, skimming off any foam and fat that appear on top. Reduce heat to low and simmer for about an hour. Season with salt and pepper to taste.
5. 5 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
6. 6 Generously brush French bread slices with melted butter. Place on a baking sheet and broil in the preheated oven until crisp and golden, about 5 minutes.
7. 7 Ladle soup into heat-proof bowls, top each bowl with a piece of toasted bread, sprinkle with 2 to 3 tablespoons of Cheddar cheese and Monterey Jack cheese.
8. 8 Broil bowls of soup under the broiler until cheese is golden and bubbly, 5 to 6 minutes.

By John Mitzewich

Ingredients

• ✓ beef broth
• butter
• onion
• thyme
• bay leaf
• salt
• black pepper
• elbow macaroni
• all-purpose flour
• milk
• nutmeg
• gruyere cheese

Instructions

1. 1 Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir onions, thyme, and bay leaf in butter for 5 minutes; season with salt and pepper. Reduce the heat to medium-low and cook until onions are browned, 10 to 15 minutes. Transfer to a plate and discard bay leaf. Reserve the skillet.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
3. 3 Meanwhile, melt remaining butter in the reserved skillet over medium heat. Whisk in flour for 1 minute, then whisk in beef broth and milk and bring to a boil; season with nutmeg, salt, and pepper. Reduce heat and cook until thickened, about 5 minutes. Stir in Gruyère cheese until melted.
4. 4 Drain macaroni and toss with onion and sauce until well combined.

By Libbie Remmel

Ingredients

• ✓ beef broth
• butter
• olive oil
• onion
• sherry
• thyme
• salt
• pepper
• bread
• provolone cheese
• swiss cheese
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter with olive oil in an 8-quart stock pot over medium heat. Add onions to butter and continually stir until tender and translucent. Do not brown the onions.
3. 3 Add beef broth, sherry, and thyme. Season with salt and pepper. Let simmer for 30 minutes. Meanwhile, preheat the oven's broiler.
4. 4 Ladle soup into oven-safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on a rimmed sheet pan.
5. 5 Broil in the preheated oven until cheese bubbles and browns slightly, 2 to 3 minutes.
6. 6 Serve hot and enjoy!

By Lori Levin

Ingredients

• ✓ beef broth
• beef chuck roast
• kosher salt
• black pepper
• bacon
• onion
• garlic
• baby portobello mushroom
• tomato paste
• red wine
• carrot
• all-purpose flour
• parsley

Instructions

1. 1 Toss together beef pieces, salt, and pepper in a medium bowl; set aside.
2. 2 Cook bacon in a Dutch oven over medium-high heat until fat is rendered and bacon is beginning to brown, 7 to 8 minutes. Add seasoned beef to bacon and cook, stirring often, until well browned, 7 to 8 minutes. Add onion and cook, stirring often, until beginning to soften, 2 to 3 minutes. Add garlic and cook, stirring constantly, for 1 minute.
3. 3 Add mushrooms and tomato paste to mixture and cook, stirring occasionally, for 4 minutes. Stir in broth, wine, and carrots and bring mixture to a boil. Reduce heat to low. Cover and cook for 40 to 45 minutes or until beef is fork-tender.
4. 4 Uncover and remove 1/2 cup broth to a 1-cup glass measuring cup. Whisk in flour until completely combined and smooth. Stir flour mixture back into beef mixture and stir constantly until thickened slightly, 4 to 5 minutes. Sprinkle with chopped parsley and serve immediately.

By Pam Lolley

Ingredients

• ✓ beef broth
• olive oil
• filet mignon steak
• salt
• black pepper
• butter
• white mushroom
• shallot
• cabernet sauvignon
• dry red wine
• thyme
• water
• cornstarch

Instructions

1. 1 Heat oil in a large nonstick skillet over medium-high heat. Season filets with salt and black pepper; sear until well-browned, about 2 minutes per side. Transfer steaks to a platter, tent with aluminum foil, and keep warm.
2. 2 Reduce the heat to medium; add butter to the skillet until melted. Add mushrooms and shallot; cook and stir occasionally, until mushrooms begin to release their liquid and shallot is soft, about 5 minutes.
3. 3 Add wine, beef broth, and thyme; simmer until sauce begins to reduce, 6 to 10 minutes. Return steaks to the skillet; simmer until steaks are medium-rare, 2 to 4 minutes per side. An instant-read thermometer inserted into centers should read 130 degrees F (54 degrees C). Transfer steaks to serving plates.
4. 4 Whisk water and cornstarch together in a small bowl until forms a smooth paste; stir into sauce until thickened, about 30 seconds. Top servings with mushroom-wine sauce.

By Muffinmom

Ingredients

• ✓ beef broth
• beef chuck roast
• salt
• black pepper
• vegetable oil
• onion
• butter
• flour
• merlot wine
• carrot
• celery
• thyme
• bay leaf

Instructions

1. 1 Generously season beef with salt and pepper.
2. 2 Heat oil in a large Dutch oven over high heat. Cook and stir beef in hot oil until browned on all sides, 10 to 15 minutes. Use a slotted spoon to transfer meat to a plate.
3. 3 Cook and stir onion, butter, and a pinch of salt in drippings in the Dutch oven until onion begins to sweat. Stir in flour; cook and stir until onion starts to soften, 3 to 4 minutes. Pour in wine; bring to a simmer and cook until wine is reduced by half, about 10 minutes.
4. 4 Return beef and any accumulated juices to the Dutch oven. Add broth, carrots, celery, thyme sprigs, and bay leaf; season with salt. Bring to a simmer, cover the pot with a lid, and cook over low heat until meat is almost tender, about 1 hour 30 minutes.
5. 5 Remove the lid and continue cooking at a simmer until meat is tender and stew is thick, about 30 minutes more. Season with salt and pepper.

By John Mitzewich

Ingredients

• ✓ beef broth
• butter
• shallot
• garlic
• butter
• mushroom
• red wine
• worcestershire sauce
• bay leaf
• thyme
• salt
• pepper
• cornstarch
• water

Instructions

1. 1 Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
2. 2 Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.

By TWIGGS1952

Ingredients

• ✓ beef broth
• butter
• onion
• garlic
• thyme
• salt
• black pepper
• red wine
• sherry
• all-purpose flour
• baguette
• olive oil
• swiss cheese
• provolone cheese

Instructions

1. 1 Melt butter in a large stockpot over medium heat. Cook and stir onions, garlic, thyme, salt, and pepper in hot butter until onions are soft and brown, about 30 minutes.
2. 2 Pour in red wine and sherry; bring to a boil. Reduce heat to low and simmer until you can no longer smell alcohol cooking off, about 15 minutes.
3. 3 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
4. 4 Sprinkle onion mixture with flour and stir until coated; cook for 10 minutes. Pour in broth, stir to blend in flour, and simmer until slightly thickened, about 20 minutes.
5. 5 While soup is simmering, arrange baguette slices on a baking sheet and drizzle with olive oil. Bake baguette slices in the preheated oven until golden brown, 12 to 14 minutes, flipping slices halfway through baking. Set aside.
6. 6 Set an oven rack about 8 inches from the heat source and preheat the oven's broiler.
7. 7 Ladle soup into 6 oven-proof crocks, filling them about 3/4 full. Place 1 or 2 toasted baguette slices over each soup serving, then top each with a Swiss cheese and provolone slice. Carefully place filled crocks onto a sturdy baking sheet.
8. 8 Cook soup under the preheated broiler until cheese is browned and bubbly, 3 to 4 minutes.

By Jenny

Ingredients

• ✓ beef broth
• butter
• onion
• carrot
• celery
• peppercorn
• clove
• flour
• water
• parsley
• salt
• black pepper
• red wine
• olive oil
• mushroom

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Saute onion, carrots, celery, peppercorns, and cloves in melted butter until onions are browned, 7 to 10 minutes.
2. 2 Stir flour into the onion mixture; cook and stir until the flour is completely moistened, 1 to 2 minutes. Stream beef broth into the skillet while stirring the onion mixture; cook, stirring continually, until the broth thickens into a gravy, 5 to 10 minutes. Add water to thin the gravy as needed to keep it from becoming paste-like.
3. 3 Stir 1 tablespoon parsley into the gravy; continue to cook, stirring frequently, until the parsley imparts flavor to the gravy, 5 to 10 minutes; strain through a fine-mesh strainer into a clean saucepan. Discard vegetables.
4. 4 Place the saucepan over low heat. Season sauce with salt, pepper, and most of the remaining parsley. Stir red wine into the sauce.
5. 5 Heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until completely tender, about 5 minutes. Stir mushrooms into the sauce; garnish with remaining parsley after spooning over steaks.

By Cat

Ingredients

• ✓ beef broth
• butter
• yellow onion
• sugar
• garlic
• cooking sherry
• salt
• thyme
• bay leaf
• bread
• gruyere cheese
• emmental cheese
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Heat butter in a large, heavy pot over medium-high heat. Add onions; cook and stir until translucent, about 10 minutes.
3. 3 Sprinkle onions with sugar; reduce heat to medium. Cook, stirring constantly, until onions are soft and caramelized, at least 30 minutes. Stir in garlic and cook until fragrant, about 1 minute.
4. 4 Stir sherry into onion mixture; scrape the bottom to dissolve the small bits of browned food.
5. 5 Transfer onions into a slow cooker and pour in beef broth. Season with sea salt; stir in thyme and bay leaf.
6. 6 Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours.
7. 7 Preheat the oven broiler about 10 minutes before serving. Set an oven rack about 8 inches from the heat source. Arrange bread slices on a baking sheet; broil until toasted, 1 to 2 minutes per side.
8. 8 Lightly toss Gruyere, Emmental, Parmesan, and mozzarella cheeses in a bowl.
9. 9 Fill oven-safe soup crocks 3/4 full with onion soup and float a bread slice in each bowl.
10. 10 Top each with about 2 tablespoons cheese mixture.
11. 11 Place filled bowls onto a baking sheet and broil until cheese topping is lightly browned and bubbling, about 2 minutes.

By Chandrav

Ingredients

• ✓ beef broth
• all-purpose flour
• salt
• black pepper
• paprika
• garlic powder
• onion powder
• beef short rib
• olive oil
• butter
• sweet onion
• sherry
• thyme
• bread
• gruyere cheese

Instructions

1. 1 Mix together flour, 2 tablespoons salt, 1 tablespoon black pepper, paprika, garlic powder, and onion powder in a bowl. Dredge beef short ribs in seasoned flour mixture. Reserve 3 tablespoons leftover seasoned flour.
2. 2 Heat olive oil in a large pot over medium-high heat. Cook beef ribs in hot oil until browned, 3 to 5 minutes per side. Remove ribs and set aside.
3. 3 Reduce heat to medium and melt butter in the pot. Cook and stir sweet onions in butter until soft and slightly browned, about 15 minutes; reduce heat if onions begin to burn.
4. 4 Stir 3 tablespoons reserved seasoned flour into onions. Cook and stir for 10 minutes. Pour in beef broth and sherry; bring to a boil, stirring constantly, until soup is slightly thickened. Season with salt and black pepper.
5. 5 Strip leaves from thyme sprigs and add leaves to soup. Return short ribs to the pot, reduce heat to low, and simmer until ribs are tender, about 2 1/2 hours. Stir soup every hour or so.
6. 6 Preheat the oven broiler.
7. 7 Ladle soup into oven-safe soup crocks. Carefully place a short rib into each crock. Top each soup with 2 slices French bread and sprinkle about 1/4 cup Gruyère cheese over each crock.
8. 8 Place crocks under the preheated broiler until cheese is browned and bubbling, 2 to 3 minutes.

By dbsgeek

Ingredients

• ✓ beef broth
• beef
• red wine
• parsley
• thyme
• bay leaf
• butter
• onion
• flour
• salt
• black pepper
• butter
• bacon
• onion
• button mushroom

Instructions

1. 1 In a medium bowl, combine beef, wine, parsley, thyme and bay leaf. Let marinate for 3 hours.
2. 2 Remove beef; strain and reserve marinade. Heat 4 tablespoons butter in a large heavy saucepan over medium high heat. Saute the sliced onion until tender. Stir in beef, and cook until evenly brown. Remove beef and onion; set aside. Add flour to pan, and cook, stirring, until brown. Slowly stir in beef broth, then the reserved marinade. Return the beef mixture to the pan. Cover, and simmer for 3 hours.
3. 3 Heat 2 tablespoons butter in a medium skillet over medium high heat, Stir in the bacon and small onions, and saute until onions are tender. Add mushrooms, and continue cooking until mushrooms are golden brown. Serve as a garnish.

By cheap chef

Ingredients

• ✓ beef broth
• paprika
• asiago cheese
• gruyere cheese
• bread
• black pepper
• salt
• balsamic vinegar
• bay leaf
• thyme
• parsley
• worcestershire sauce
• red wine
• chicken broth
• salt
• sweet onion
• red onion
• butter

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Stir in red onions, sweet onions, and salt. Cook, stirring frequently, until onions are caramelized and almost syrupy, about 35 minutes.
2. 2 Stir in chicken broth, beef broth, red wine, and Worcestershire sauce. Bundle parsley, thyme, and bay leaf with kitchen twine; add to the pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard herb bundle. Reduce heat to low; stir in vinegar and season with salt and pepper. Cover soup and keep warm over low heat while you prepare the toast.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet and broil, turning once, until well toasted on both sides, about 3 minutes. Remove from heat; do not turn off the broiler.
4. 4 Arrange 4 large oven-safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice of toasted bread, 2 slices Gruyère cheese, and 1/4 of the Asiago cheese. Sprinkle a little bit of paprika over the top of each one.
5. 5 Cook under the hot broiler until bubbly and golden brown, about 5 minutes. Cheese will cascade over the sides of the crock and form a beautifully melted crusty seal as it melts.
6. 6 Serve hot and enjoy!

By Jersey Tomato

Ingredients

• ✓ beef broth
• swiss cheese
• bread
• pepper
• salt
• cajun seasoning
• parsley
• paprika
• garlic
• vegetable broth
• red wine
• celeriac
• sweet onion
• butter
• olive oil
• butter
• salt
• olive oil
• garlic

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Slice the top off the whole head of garlic, sprinkle with 1 teaspoon olive oil, and season with salt. Wrap loosely in foil, and bake 45 minutes, or until the cloves are very soft. Squeeze the cloves into a small bowl, and mix with the 1/2 cup softened butter.
2. 2 Heat 2 tablespoons olive oil in a large pot over medium heat. Melt 2 tablespoons butter in the pot, and blend with the oil. Stir in the onions and celery root, and saute until the onions are lightly browned. Reduce heat to medium low, and mix in the beef broth, wine, and vegetable broth. Mix in the chopped garlic, and season with paprika, parsley, Cajun seasoning, salt, and pepper. Simmer, stirring occasionally, for 1 hour.
3. 3 Preheat the oven broiler.
4. 4 Spread the toasted bread slices with the garlic butter. Ladle the soup into oven safe bowls, and place the bowls on a baking sheet. Reserving remaining bread, place one slice of toasted bread on top of the soup in each bowl, and sprinkle with Swiss cheese.
5. 5 Broil soup 5 minutes in the preheated oven, until the Swiss cheese is melted. Cool for about 2 minutes before serving warm with remaining garlic bread.

By Cassandra

Ingredients

• ✓ beef broth
• mushroom
• butter
• pepper
• salt
• tomato paste
• garlic
• all-purpose flour
• onion
• bacon
• olive oil
• beef chuck roast
• bay leaf
• parsley
• salt
• black peppercorn
• garlic
• brandy
• carrot
• onion
• burgundy wine

Instructions

1. 1 For the marinade: Mix wine, sliced onions, carrots, brandy, garlic, peppercorns, salt, parsley, and bay leaf in a large glass or ceramic bowl. Add beef and toss to evenly coat; cover the bowl with plastic wrap and marinate in the refrigerator for 2 days.
2. 2 For the bourguignon: Preheat the oven to 300 degrees F (150 degrees C).
3. 3 Strain beef from the marinade and shake off excess; pat dry with paper towels. Strain vegetables and set aside; reserve marinade. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add beef in batches; cook until browned on all sides. Transfer browned beef into a separate medium bowl; set aside.
4. 4 Add bacon to the same skillet; cook and stir until lightly browned. Transfer bacon to the bowl with browned beef. Drain the skillet and return it to the heat. Pour 1 cup of reserved marinade into the skillet; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Return this liquid to the reserved marinade.
5. 5 Heat remaining 2 tablespoons oil in the same skillet. Add chopped onions; cook and stir until just tender, about 2 to 3 minutes. Stir in reserved onions and carrots from the marinade; mix well, then use a slotted spoon to transfer vegetables into the bowl with beef.
6. 6 Return the skillet to the heat; stir flour in pan drippings until browned, about 1 or 2 minutes. Stir in garlic and tomato paste until combined. Add beef broth, remaining reserved marinade, salt, and pepper. Bring to a boil, whisking to remove any flour lumps; pour over beef mixture in the bowl. Transfer beef mixture into a casserole or baking dish.
7. 7 Cook in the preheated oven until beef is tender, about 3 hours; stir occasionally and add water if needed.
8. 8 About 10 minutes before serving, melt butter in a skillet over medium-high heat. Add mushrooms and sauté until lightly browned, about 5 to 7 minutes; stir mushrooms into beef mixture until well combined.

By Judy

Ingredients

• ✓ beef broth
• pork rib
• barbecue sauce

Instructions

1. 1 Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
3. 3 Bake in the preheated oven for 30 minutes, or until heated through.

By KMB233

Ingredients

• ✓ beef broth
• rump roast
• cream of mushroom soup

Instructions

1. 1 Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours.

By Dawn

Ingredients

• ✓ beef broth
• onion
• mushroom
• burgundy wine

Instructions

1. 1 In a small saucepan, simmer the onion for 15 minutes in beef broth. Add mushrooms, reserved liquid, and wine, and simmer another 15 minutes, or until liquid is reduced by half. Serve warm.

By Bev Huelsman

Ingredients

• ✓ beef broth
• pork rib
• carrot
• barbecue sauce
• mesquite sauce

Instructions

1. 1 Pour beef broth into slow cooker and add pork ribs. Cook on High until meat shreds easily, about 4 hours. Remove meat and shred with two forks.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Transfer shredded pork to a Dutch oven or skillet and stir in carrots, barbecue sauce, and mesquite sauce.
3. 3 Bake in preheated oven until heated through, about 30 minutes.

By MakeItHealthy

Ingredients

• ✓ beef broth
• white rice
• condensed french onion soup
• butter

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 In a 9x9 inch baking dish combine rice, soup and broth. Place butter slices on top of the mixture.
3. 3 Cover with foil and bake for 30 minutes. Remove cover and bake 30 minutes more.

By Melissa Davidson