Type what you have

Ingredients

• ✓ beef broth
• potato
• corned beef
• onion

Instructions

1. 1 Gather all ingredients.
2. 2 Combine potatoes, corned beef, onion, and broth in a large, deep skillet over medium heat. Cover and simmer until potatoes are soft enough to mash and liquid is almost gone.
3. 3 Mix well and serve hot.

By Jodi McRobb

Ingredients

• ✓ beef broth
• ground beef
• ground pork
• bread crumb
• brown sugar
• onion powder
• kosher salt
• black pepper
• coriander
• nutmeg
• allspice
• olive oil

Instructions

1. 1 Mix together ground beef, ground pork, bread crumbs, beef broth, brown sugar, 1 1/2 teaspoons onion powder, 1 1/4 teaspoons kosher salt, 1 1/4 teaspoons pepper, 1 1/4 teaspoons coriander, 1/2 teaspoon nutmeg, and 1/4 teaspoon allspice in a large bowl until well combined. Shape some of the mixture into 2 or 3 small patties and place remaining sausage mixture in the refrigerator.
2. 2 Heat oil in a large skillet over medium-low heat. Add sausage patties and cook until browned and cooked through, 3 to 5 minutes per side; do not overcook or sausages will be dry. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
3. 3 Taste cooked sausages, adding more salt, pepper, and/or spices to the uncooked mixture as desired. Press uncooked sausage mixture into loaf pans and place in the refrigerator until firm, 2 to 3 hours.
4. 4 Remove sausage "loaves" from the pans and slice into 1/2-inch slabs. Separate slabs with plastic wrap and store in the refrigerator if you will be cooking all sausage within 4 days. Cook as directed above, over medium-low heat.

By Sister Earth Creations Dianne

Ingredients

• ✓ beef broth
• green onion
• egg
• bean sprout
• soy sauce
• peanut oil
• mushroom
• cornstarch
• chicken broth

Instructions

1. 1 Thinly slice green onion, and reserve 1 tablespoon of the top for garnish. Stir the remaining onion into the egg along with the bean sprouts and 1 tablespoon of soy sauce.
2. 2 Heat 1 tablespoon of peanut oil in a large nonstick skillet over medium-high heat until hot. For each pancake, drop 1/4 cup of egg mixture into the hot oil. Cook until the bottoms are set, 1 to 2 minutes, then turn over and continue cooking for another 1 to 2 minutes until cooked through. Transfer to a warm serving plate while you make the remaining pancakes.
3. 3 Heat the remaining 1 tablespoon of peanut oil in the skillet and cook the mushrooms with the remaining 2 tablespoons of soy sauce until the mushrooms are soft, about 3 minutes. Dissolve the cornstarch in the broth, stir into the mushrooms, and cook until thickened. To serve, pour the sauce over the egg foo yung pancakes, and sprinkle with the reserved onion.

By dakota kelly

Ingredients

• ✓ beef broth
• hoisin sauce
• soy sauce
• sesame oil
• oyster sauce
• cornstarch
• brown sugar
• strip steak
• butter
• broccoli rice
• garlic
• salt
• black pepper
• sesame seed
• red pepper flakes

Instructions

1. 1 Whisk together beef broth, hoisin sauce, soy sauce, 1 tablespoon sesame oil, oyster sauce, cornstarch, and brown sugar in a bowl until cornstarch and sugar are dissolved.
2. 2 Place sliced steak in a separate bowl and drizzle with remaining 1 tablespoon of sesame oil. Stir until evenly coated.
3. 3 Melt butter in a large skillet over medium-high heat. Add broccoli rice, garlic, salt, and pepper. Cook for 5 minutes; stirring occasionally. Divide broccoli rice into serving bowls.
4. 4 Add beef to the skillet. Cook over medium-high heat, stirring continually, for 5 minutes. Pour sauce over beef and cook for 5 more minutes or until sauce has thickened.
5. 5 Spoon beef over broccoli rice. Garnish with sesame seeds and crushed red pepper.

By Soup Loving Nicole

Ingredients

• ✓ beef broth
• beef filet
• vegetable oil
• onion
• garlic
• ginger root
• green bell pepper
• carrot
• cornstarch
• sugar
• soy sauce
• oyster sauce
• salt
• pepper

Instructions

1. 1 In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer.
2. 2 Meanwhile, in a separate small bowl, combine the corn flour, sugar, soy sauce and oyster sauce, if desired. Stir thoroughly, forming a smooth paste. Slowly add this to the simmering beef and vegetables, stirring well, and let simmer to desired thickness. Season with salt and pepper to taste.

By Marla

Ingredients

• ✓ beef broth
• pickled mustard green
• udon noodle
• baby bok choy
• five-spice powder
• star anise
• ginger
• chile paste
• chile pepper
• garlic
• brown sugar
• rice wine
• soy sauce
• green onion
• water
• vegetable oil
• beef stew meat

Instructions

1. 1 Place beef in a stockpot and cover with water; bring to a boil. Remove from the heat and drain.
2. 2 Pour vegetable oil into a slow cooker; add beef, 8 cups water, broth, green onions, soy sauce, rice wine, brown sugar, garlic, chile peppers, chile paste, ginger, star anise, and five-spice powder. Cover and cook on Low for 8 to 9 hours.
3. 3 Transfer beef to a bowl with a slotted spoon. Strain broth into a bowl; discard solids. Return broth to the slow cooker; keep on Warm until needed.
4. 4 Bring a pot of water to a boil; add bok choy and cook for 30 seconds. Remove with a slotted spoon and run under cold water. Drain, then roughly chop.
5. 5 Add udon noodles to boiling water; cook until tender yet firm to the bite, about 4 minutes. Drain.
6. 6 Divide noodles among serving bowls and top with beef, bok choy, and hot broth. Garnish with mustard greens.

By jhuang0125

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

Ingredients

• ✓ beef broth
• beef brisket
• onion soup mix
• french roll

Instructions

1. 1 Place beef brisket in a slow cooker. Mix onion soup mix into beef broth in a small bowl; pour over brisket.
2. 2 Cook on Low 7 to 9 hours.
3. 3 Transfer brisket to a cutting board and cut into slices. Fill rolls with beef. Ladle juices from the slow cooker into 5 individual bowls to serve with sandwiches for dipping.

By Allrecipes Member

Ingredients

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

Instructions

1. 1 Beat eggs in a large bowl. Mix in flour, salt, and pepper. Divide dough in half, then roll out the halves to 1/4-inch thick. Let dry for at least 2 hours.
2. 2 Cut noodles into long strips, 1/2-inch to 1-inch wide.
3. 3 Bring beef broth to a boil over high heat. Drop noodles into boiling broth and cook until soft.

By Colette

Ingredients

• ✓ beef broth
• mushroom
• green onion
• butter
• all-purpose flour

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk broth, mushrooms, green onions, butter, and flour together in a medium saucepan over medium heat.
3. 3 Bring to a boil, then cook, stirring constantly, until golden brown and thickened, 5 to 10 minutes.

By Sara

Ingredients

• ✓ beef broth
• ground beef
• shell pasta
• cheddar cheese soup
• chunky salsa

Instructions

1. 1 Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring to separate meat. Pour off any fat.
2. 2 Stir the stock in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender, stirring often.
3. 3 Stir in the soup and salsa and cook until the mixture is hot and bubbling, stirring often.

By Campbell's Kitchen

Ingredients

• ✓ beef broth
• roast beef
• salad dressing mix
• pepperoncini

Instructions

1. 1 Combine roast beef, dry dressing mix, pepperoncini, and beef broth in a slow cooker. Cook over medium-high heat until hot, about 1 hour.

By Casey

Ingredients

• ✓ beef broth
• turkey sausage
• green bell pepper
• farfalle pasta
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 While pasta is cooking, cook sausage and peppers in a large skillet over medium heat until sausage is brown and juices run clear. Drain sausage mixture and return it to the pan. Pour in broth, season with pepper, and bring to a boil.
3. 3 Toss pasta with sausage mixture and serve.

By Kristin

Ingredients

• ✓ beef broth
• beef chuck roast
• cream of mushroom soup
• sherry
• onion soup mix

Instructions

1. 1 Cut chuck roast in half; place in slow cooker. Combine cream of mushroom soup, beef broth, sherry, and soup mix in a bowl; pour over roast.
2. 2 Cover and cook on Low until meat is tender, 8 to 9 hours.

By weezard1

Ingredients

• ✓ beef broth
• long-grain white rice
• condensed french onion soup
• butter
• worcestershire sauce
• basil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a 2 quart casserole dish combine rice, broth, soup, butter, Worcestershire sauce and basil.
3. 3 Bake covered for 1 hour, stirring once after 30 minutes.

By MONICA RODRIGUEZ

Ingredients

• ✓ beef broth
• beef tamale
• water
• chili powder
• bay leaf
• long grain rice

Instructions

1. 1 Place tamales in a large pot; mash with a potato masher. Add beef broth, water, chili powder, and bay leaves. Bring to a boil. Stir in rice. Reduce heat to low; cook until rice is tender, about 20 minutes. Cover and let stand for about 5 minutes.

By KenderFriend

Ingredients

• ✓ beef broth
• ✓ beef broth
• vegetable oil
• sirloin tip roast
• mushroom stem and piece
• onion soup mix
• cornstarch

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat; fry roast in hot oil until browned on both sides, about 10 minutes. Pour mushrooms and 1 cup beef broth over roast. Sprinkle with onion soup mix.
3. 3 Bake in preheated oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 90 minutes. Remove roast from Dutch oven to a platter, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
4. 4 Whisk cornstarch and remaining 1/4 cup beef broth in a bowl and stir into Dutch oven with mushrooms and pan drippings. Bring to a boil over medium-high heat; cook and stir until thickened, about 2 minutes. Serve over sliced beef.

By JimChicago52

Ingredients

• ✓ beef broth
• beef chuck roast
• taco seasoning mix
• green salsa

Instructions

1. 1 Lay beef chuck roast into the bottom of a slow cooker with a tight-fitting lid. Sprinkle taco seasoning mix over beef. Pour green salsa over the top, followed by broth.
2. 2 Cook on Low for 4 hours. Add more broth if needed. Remove beef from the slow cooker and shred with 2 forks. Return shredded beef to the slow cooker; mix with liquid. Serve hot.

By Mary McCarthy Maslowski

Ingredients

• ✓ beef broth
• smoked brisket
• bbq sauce
• hamburger bun
• aluminum foil

Instructions

1. 1 Preheat the grill to medium.
2. 2 Form two 2-foot pieces of Reynolds® Heavy Duty Aluminum Foil into large bowl-like shapes with 2-inch high sides; place on the grill.
3. 3 Add the point pieces from the brisket to the foil bowl along with the beef broth and BBQ sauce and mix until combined.
4. 4 Cook the point pieces for 30 minutes on medium heat with the grill door closed or until they appear to be caramelizing and deeply browned, almost as if they were burnt.
5. 5 Serve the BBQ burnt ends on hamburger buns.

By Reynolds KitchensR

Ingredients

• ✓ beef broth
• water
• tomato paste
• garlic
• bay leaf
• beef bouillon
• black pepper
• long grain white rice
• cheddar cheese

Instructions

1. 1 In a pot over medium heat, mix the beef broth, water, tomato paste, garlic, and bay leaves. Stir in the beef bouillon until dissolved. Season with pepper. Bring to a boil, and mix in the rice. Reduce heat to low, cover, and cook 25 minutes, until rice is tender. Remove bay leaves, and serve warm with a sprinkling of Cheddar cheese.

By Sarah Gartland

Ingredients

• ✓ beef broth
• beef brisket
• soy sauce
• lemon juice
• liquid smoke
• cream cheese
• horseradish

Instructions

1. 1 Place brisket in a stainless steel or glass container. Whisk broth, soy sauce, lemon juice, and liquid smoke together in a small bowl; pour over brisket. Cover and refrigerate, 8 hours to overnight.
2. 2 When ready to cook, preheat the oven to 325 degrees F (165 degrees C).
3. 3 Transfer brisket to a 9x13-inch baking dish; discard marinade.
4. 4 Bake in the preheated oven until fork-tender, about 6 hours. An instant-read thermometer inserted into the center should read between 195 and 205 degrees F (91 and 96 degrees C).
5. 5 Mix cream cheese and horseradish together in a small bowl until well combined. Serve with brisket.

By Kimber

Ingredients

• ✓ beef broth
• chili seasoning mix
• coconut oil
• quinoa
• tomato
• tri-bean blend
• green chili
• corn

Instructions

1. 1 Whisk 1 cup beef broth and chili seasoning mix together in a bowl.
2. 2 Melt coconut oil in a pot over medium-high heat. Cook and stir quinoa in hot oil until fragrant and lightly toasted, 1 minute. Pour broth-seasoning mixture, remaining 1 cup beef broth, and tomatoes into quinoa mixture. Bring to a boil, stirring frequently. Reduce heat to low, cover, and simmer until quinoa has absorbed most of the liquid, 20 to 30 minutes.
3. 3 Stir bean blend, green chilies, and corn into quinoa mixture; simmer until heated through, 5 to 10 minutes.

By ciao bella

Ingredients

• ✓ beef broth
• all-purpose flour
• white sugar
• soy sauce
• round steak
• ginger root
• garlic
• broccoli

Instructions

1. 1 In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved.
2. 2 In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.

By Sara

Ingredients

• ✓ beef broth
• beef brisket
• onion
• french onion soup
• beer

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place a large roasting pan over medium-high heat. Sear brisket, fat-side down first, in the hot pan until browned, about 3 minutes per side. Remove brisket from the pan and set aside.
3. 3 Place onion slices into the bottom of the same roasting pan; pour 1 can beef broth, 1 can French onion soup, and 1 can beer over onions. Lay brisket on top; pour remaining beef broth, French onion soup, and beer over brisket. Cover the roasting pan with a lid.
4. 4 Bake in the preheated oven for 3 hours. Let brisket stand at room temperature for 30 minutes.
5. 5 Remove brisket from the roasting pan and wrap tightly in aluminum foil. Pour pan juices and onion into a food storage container and cover tightly with a lid. Refrigerate brisket and pan juices, 8 hours to overnight.
6. 6 The next day, preheat the oven to 350 degrees F (175 degrees C). Pour pan juices and onion into a 9x13-inch baking dish.
7. 7 Unwrap brisket, cut away any visible fat, and slice thinly across the grain of the meat. Place brisket slices into pan juices.
8. 8 Bake in the preheated oven until pan juices are thickened and meat is hot, about 45 minutes.

By Marlene

Ingredients

• ✓ beef broth
• long-grain rice
• condensed french onion soup
• mushroom
• butter

Instructions

1. 1 Gather the ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine rice, condensed soup, beef broth, mushrooms, and butter in an 8-inch square casserole dish.
3. 3 Cover and bake in the preheated oven for 60 minutes.

By Karen

Ingredients

• ✓ beef broth
• rosemary
• black pepper
• salt
• butter
• pork loin chop
• garlic

Instructions

1. 1 Combine rosemary, ground pepper, and salt in a small bowl; rub rosemary mixture on pork chops.
2. 2 Melt butter in a large skillet over medium-high heat; stir garlic into melted butter, then place pork chops in the skillet. Cook until golden brown, 3 to 5 minutes per side.
3. 3 Reduce heat to low and pour in beef broth. Simmer until pork chops are fully cooked, 35 to 45 minutes. A meat thermometer inserted into the center of the thickest chop should read at least 145 degrees F (63 degrees C).

By Jen