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Mincemeat Pie Filling
Dessert American

Mincemeat Pie Filling

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix apples, diced beef, raisins, sugar, beef broth, orange sections, sorghum, pickle juice, pineapple juice, cinnamon, nutmeg, cloves, and salt together in a large bowl until well combined.
  3. 3 Store filling in the refrigerator or freeze until ready to use.

By Darlene

Kreatopita Argostoli
Dinner Greek

Kreatopita Argostoli

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  2. 2 Lightly brush a 9x13 inch pan with melted butter. Place 1 phyllo sheet in pan and lightly brush with butter. Continue adding phyllo sheets for a total of 12, brushing each one lightly with butter (you don't need to completely cover each phyllo sheet with butter).
  3. 3 Spread cooked rice over phyllo, then sprinkle with minced garlic. Add lamb in an even layer, and sprinkle with lemon juice. Place 1 cup diced potatoes over lamb.
  4. 4 Arrange quarters of eggs, then sprinkle with parsley, mint and lemon zest. Add crumbled feta cheese.
  5. 5 Pour on olive oil and beef broth. Sprinkle with oregano and pepper. Finally, add beaten egg.
  6. 6 Top with remaining 12 phyllo sheets brushed lightly with melted butter.
  7. 7 Bake for 40 to 50 minutes at 325 degrees F (165 degrees C). during the last 10 minutes, raise the temperature to 350 degrees F (175 degrees C). Remove from the oven and cool on a rack for 15 minutes. Cut into diamonds or squares and serve warm.

By Christine L

Greek-Style Beef Stew (Stifado)
Dinner Greek

Greek-Style Beef Stew (Stifado)

4.9

Prep
25 min
Cook
155 min
Total
185 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place beef in a bowl and season generously with pepper and kosher salt. Cover and transfer to the refrigerator until ready to use; up to 1 day is fine.
  3. 3 Leaving the root ends in place, cut off the shallot tops. Remove and discard skins.
  4. 4 Heat 2 tablespoons oil in a heavy skillet over high heat. Add ½ of the beef and cook until nicely seared, 4 to 6 minutes per side. Remove to a plate and repeat to sear remaining beef.
  5. 5 Turn off the heat and add 1 tablespoon oil to the empty skillet. Add shallots and let the skillet cool for 2 to 3 minutes. Turn the heat back on to medium and toss shallots until browned, 2 to 4 minutes. Remove shallots to a plate.
  6. 6 Add the remaining 1 tablespoon oil to the skillet with onion, garlic, and a pinch of salt; cook and stir for about 1 minute. Stir in tomato paste and cook until toasted, about 2 minutes.
  7. 7 Add red wine vinegar and white wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Increase heat to medium-high and add sugar, cinnamon, allspice, cloves, oregano, bay leaves, and rosemary sprigs. Stir to combine and cook until reduced by about half, 2 to 3 minutes.
  8. 8 Add browned beef and shallots to the skillet and toss carefully until coated. Pour in 2 cups beef broth and bring to a simmer.
  9. 9 Reduce heat to low or medium-low. Cover and cook at a gentle simmer for 1 hour, then uncover and cook for at least 1 more hour, stirring occasionally to move the beef and shallots around. Add more broth if needed during the cooking time and skim off some fat if preferred.
  10. 10 The meat is done when a fork slides in easily, but the meat isn't falling apart on its own; it may take longer than 2 hours.
  11. 11 Taste and adjust seasonings before serving.
  12. 12 Serve and enjoy!

By John Mitzewich

Greek Style Beef Stew
Dinner Greek

Greek Style Beef Stew

4.3

Prep
35 min
Cook
15 min
Total
70 min

Instructions

  1. 1 Heat olive oil in a 5-quart pressure cooker over medium-high heat. Add half the beef; cook and stir until well browned on all sides. Remove beef with a slotted spoon and set aside. Brown the remaining meat and set aside.
  2. 2 Place chopped onion in the pressure cooker; cook and stir for 1 minute. Add the garlic and stir for an additional minute. Pour in the red wine, red wine vinegar, and beef broth; stir in the tomato paste and mix well.
  3. 3 Grind or crush rosemary, oregano, and peppercorns in a mortar and pestle or spice grinder. Add crushed spices to the cooker with bay leaves, cumin, cinnamon, cloves, black pepper, and brown sugar.
  4. 4 Pour in tomatoes and their juice; rinse the can with 1/2 cup water and add the water to the cooker. Stir in potatoes and carrots. Return the browned meat to the pressure cooker. A 5-quart pot should be about half full and a little soupy; the potato will dissolve a bit and thicken it after cooking. Cover the pot and seal the lid.
  5. 5 Bring the pot up to high pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 15 minutes. Remove from heat and let the pressure reduce naturally. Taste the stew and add salt, if desired.

By Peter I

BBQ Pork for Sandwiches
Dinner

BBQ Pork for Sandwiches

4.8

Prep
15 min
Cook
270 min
Total
285 min

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

Burgundy Mushrooms
Side Dish

Burgundy Mushrooms

4.3

Prep
10 min
Cook
30 min
Total
40 min

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

Healthier BBQ Pork for Sandwiches
Dinner

Healthier BBQ Pork for Sandwiches

4.0

Prep
15 min
Cook
270 min
Total
285 min

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

Maria's Rice
Dinner

Maria's Rice

4.4

Prep
5 min
Cook
60 min
Total
65 min

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

Slow Cooker 3-Ingredient French Dips
Lunch

Slow Cooker 3-Ingredient French Dips

4.7

Prep
5 min
Cook
420 min
Total
425 min

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

Grandma Randolph's Noodles
Side Dish

Grandma Randolph's Noodles

5.0

Prep
30 min
Cook
10 min
Total
160 min

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

Salsa Mac and Beef
Dinner

Salsa Mac and Beef

4.3

Prep
5 min
Cook
25 min
Total
30 min

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

Bow Tie Pasta with Sausage and Sweet Peppers
Dinner

Bow Tie Pasta with Sausage and Sweet Peppers

4.3

Prep
10 min
Cook
25 min
Total
35 min

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

Corned Beef Hash
Breakfast European

Corned Beef Hash

4.6

Prep
10 min
Cook
30 min
Total
40 min

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

Beef Sirloin Tip Roast with Mushrooms
Dinner

Beef Sirloin Tip Roast with Mushrooms

4.6

Prep
10 min
Cook
95 min
Total
115 min

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

Green Chile Beef Tacos
Dinner Mexican

Green Chile Beef Tacos

4.4

Prep
10 min
Cook
240 min
Total
250 min

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

Kansas City Burnt End Sandwich
Dinner American

Kansas City Burnt End Sandwich

5.0

Prep
10 min
Cook
30 min
Total
40 min

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

Hearty Tomato Rice Soup
Dinner

Hearty Tomato Rice Soup

4.1

Prep
15 min
Cook
25 min
Total
40 min

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

My Best Beef Brisket
Dinner

My Best Beef Brisket

4.0

Prep
10 min
Cook
360 min
Total
850 min

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

Quick Quinoa Chili
Dinner

Quick Quinoa Chili

4.7

Prep
10 min
Cook
30 min
Total
40 min

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

Broccoli Beef I
Dinner

Broccoli Beef I

4.2

Prep
15 min
Cook
15 min
Total
30 min

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

Alane's Hanukkah Brisket
Dinner American

Alane's Hanukkah Brisket

4.4

Prep
15 min
Cook
245 min
Total
770 min

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

Rosemary and Garlic Simmered Pork Chops
Dinner

Rosemary and Garlic Simmered Pork Chops

4.4

Prep
10 min
Cook
45 min
Total
55 min

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