Type what you have

Ingredients

• ✓ beef bouillon
• vidalia onion
• butter

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Peel onions and core out centers. Drop 1 beef bouillon cube into each onion core, followed by 1 tablespoon butter. Wrap each onion tightly with aluminum foil.
3. 3 Cook on the preheated grill until desired doneness is reached, 30 to 60 minutes. Be careful not to puncture the foil, or the juices will drip out, and onion will burn.

By Kate

Ingredients

• ✓ beef bouillon
• yellow onion
• pork chop
• cream of mushroom soup
• water

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place onion slices on the bottom of a glass baking dish. Lay pork chops over onions. Cover chops evenly with condensed soup.
3. 3 Add water and bouillon, breaking up the bouillon cubes to spread flavor. Cover the baking dish with aluminum foil.
4. 4 Bake pork chops in the preheated oven, stirring gravy once or twice, until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C).

By CANDYLOTUS

Ingredients

• ✓ beef bouillon
• ground beef
• onion
• potato
• water

Instructions

1. 1 Heat a large saucepan over medium-high heat. Cook and stir ground beef and onion until browned, about 5 to 7 minutes.
2. 2 Add potatoes and bouillon; pour in just enough water to cover potatoes. Cover saucepan, reduce heat to low, and simmer until potatoes are tender and water has been absorbed, about 30 minutes.

By RHONDA_M

Ingredients

• ✓ beef bouillon
• beef stew meat
• onion
• water
• cream of mushroom soup
• egg noodle

Instructions

1. 1 Heat a large skillet over medium heat. Cook beef in hot skillet, stirring occasionally, until some of the fat from the meat renders, 1 to 2 minutes; add onion and saute the mixture until the beef is completely browned, about 5 minutes more.
2. 2 Pour water into the skillet; add beef bouillon. Reduce heat to low and cook mixture at a simmer until the liquid is mostly evaporated, about 90 minutes.
3. 3 Stir cream of mushroom soup into the beef mixture; continue cooking until heated through, 5 to 7 minutes.
4. 4 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. Divide noodles between 4 plates and spoon beef mixture over the noodles.

By Ginnie

Ingredients

• ✓ beef bouillon
• vidalia onion
• butter
• paprika
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Peel onions and cut off ends. Place each onion on large sheet of aluminum foil.
3. 3 Cut 6 to 8 slices in each onion from the top down about 3/4 of the way toward the bottom; don't cut all the way through. Sprinkle 1/2 of the crumbled bouillon cube over each onion, then place 1 tablespoon butter on top of each. Season with paprika, salt, and pepper. Wrap aluminum foil around each onion to form a pouch.
4. 4 Roast in the preheated oven to desired tenderness, 30 to 60 minutes.
5. 5 Be careful when opening foil pouches as steam will be hot. Drizzle cooking liquid over onions once served.

By LOTUSFLOWER1971

Ingredients

• ✓ beef bouillon
• olive oil
• beef loin tri-tip roast
• yellow onion
• water
• garlic
• adobo seasoning

Instructions

1. 1 Coat the inside of a slow cooker with about 1 tablespoon oil.
2. 2 Heat remaining oil in a large skillet over medium-high heat. Add roast and sear until browned, about 5 minutes per side. Cook and stir onion in the hot skillet during the last 5 minutes. Transfer roast to the slow cooker, reserving onion in the skillet.
3. 3 Pour water into the skillet. Add bouillon, garlic, and adobo seasoning; cook and stir until onion is tender, about 5 minutes. Pour mixture over roast.
4. 4 Cover and cook on High until roast is firm and reddish-pink in the center, about 4 hours. An instant-read thermometer inserted into the center should read 140 degrees F (54 degrees C) for medium.

By MYBADA

Ingredients

• ✓ beef bouillon
• butter
• onion
• potato chip
• water
• cream of mushroom soup
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. 2 Melt butter in a large skillet over medium-high heat. Saute onions until tender. Transfer to prepared dish and top with crushed potato chips.
3. 3 Dissolve bouillon in water and mix with mushroom soup; pour over chips and onions. Top with cheese.
4. 4 Bake in preheated oven for 25 to 30 minutes.

By Kelly

Ingredients

• ✓ beef bouillon
• potato
• yellow onion
• celery
• carrot
• beef roast
• water

Instructions

1. 1 Gather ingredients.
2. 2 Cut potatoes, onions, and celery into fairly large chunks; place in the bottom of a slow cooker along with baby carrots. Place roast on top of vegetables. Place 3 bouillon cubes randomly on top of the roast and pour in 1/2 cup water.
3. 3 Cover and cook on Low for 6 to 8 hours or on High for 4 to 5 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
4. 4 Transfer roast to a platter. Remove vegetables using a slotted spoon and arrange them around the roast.

By Jennifer Miles

Ingredients

• ✓ beef bouillon
• water
• onion
• salt
• black pepper
• all-purpose flour
• water
• heavy cream
• colby monterey jack cheese

Instructions

1. 1 In a large, heavy pot over medium heat, bring 2 quarts water to a boil. Stir in bouillon cubes and let boil 10 minutes, until dissolved. Place onions in boiling water, reduce heat and simmer 30 minutes.
2. 2 Stir in salt and pepper and simmer 30 minutes more.
3. 3 Stir the flour into 1/2 cup cold water to make a paste. Gently whisk this mixture into the simmering soup, being careful not to break the onions. Simmer 30 minutes more.
4. 4 Stir in cream and cheese until cheese is melted and mixture is thoroughly heated. Thin with water if necessary. Serve hot, garnished with croutons, if desired.

By TUPPERCHIX

Ingredients

• ✓ beef bouillon
• worcestershire sauce
• water
• pearl onion
• pickling spice
• black peppercorn
• garlic
• bay leaf
• chicken thigh

Instructions

1. 1 Combine Worcestershire sauce, water, pearl onions, pickling spice, peppercorns, garlic, bouillon, and bay leaves in a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
2. 2 When ready to cook, preheat the oven to 375 degrees F (190 degrees C).
3. 3 Empty the contents of the resealable bag into a casserole dish. Turn chicken thighs so the skin is facing up.
4. 4 Bake in the preheated oven, turning once, until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5. 5 Turn chicken thighs once more so the skin is facing up. Turn on the broiler to high and broil until golden, about 2 minutes.

By PatientFire

Ingredients

• ✓ beef bouillon
• pork sausage
• onion
• all-purpose flour
• water
• worcestershire sauce
• tomato sauce
• salt
• pepper

Instructions

1. 1 Boil sausages in large pan of water for 5 minutes; drain and peel off skin. Chop up sausages.
2. 2 Heat oil in a large fry pan and fry onion until soft and golden. Remove pan from heat and add flour. Stir slowly adding water until well combined. Return to heat and bring to boil, stirring. Add beef cubes, Worcestershire sauce, tomato sauce, salt and pepper; mix well.
3. 3 Reduce heat and add cooked sausages. Cover and simmer for 20 minutes.

By marianne

Ingredients

• ✓ beef bouillon
• vegetable oil
• beef stew meat
• onion
• water
• carrot
• baking potato
• cornstarch
• salt

Instructions

1. 1 Heat oil in the bottom of a pressure cooker over medium-high heat. (If the cooker has an insert, remove it, and cook directly in the bottom of the pot.) Add beef and onion; cook until beef is browned on the outside.
2. 2 Stir in 2 cups water, carrots, and bouillon cubes. Close the lid and secure the pressure regulator. Heat until mixture sizzles, then reduce heat to medium and set the timer for 20 minutes. If you have an adjustable pressure regulator, set it for 10 pounds of pressure.
3. 3 Meanwhile, place potatoes in a saucepan with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain.
4. 4 Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. (Mine must sit under cold running water for 5 minutes until the lid can be released.)
5. 5 Remove the lid and place the pot over medium heat. Bring to a boil. Stir cornstarch into a small amount of cold water in a small bowl to make a slurry. Stir slurry into stew; cook until thickened, 2 to 3 minutes. Add potatoes to stew or place in serving dishes and ladle stew over them.

By MISSCANADA

Ingredients

• ✓ beef bouillon
• ketchup
• brown sugar
• lemon juice
• mustard
• ground beef
• bread
• onion
• egg

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir together ketchup, brown sugar, 1 tablespoon lemon juice, and mustard in a small bowl until smooth.
3. 3 Place beef, bread, 1/3 cup ketchup mixture, onion, beaten egg, remaining 3 tablespoons lemon juice, and bouillon in a large bowl; mix until well combined.
4. 4 Form into a loaf and place into a 9x5-inch loaf pan.
5. 5 Bake in the preheated oven for 1 hour. Remove from the oven and pour off fat carefully from the pan.
6. 6 Spread remaining ketchup mixture over the top of loaf. Return to the oven and continue baking until no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center of loaf should read at least 160 degrees F (71 degrees C).
7. 7 Serve hot and enjoy!

By Delia

Ingredients

• ✓ beef bouillon
• green bean
• margarine
• onion
• garlic
• soy sauce
• water
• salt
• pepper

Instructions

1. 1 Bring a large pot of water to a boil. Cook green beans in boiling water for 5 minutes. Drain, then rinse with cold water.
2. 2 Melt margarine in a large saucepan over high heat. Stir green beans, onions, and garlic into hot margarine. Pour in soy sauce. Stir in water and bouillon. Reduce heat to low and simmer, stirring occasionally, for 20 minutes. Season with salt and pepper.

By Carol

Ingredients

• ✓ beef bouillon
• beef stew meat
• water
• onion
• tomato
• mixed vegetable
• potato
• black pepper
• salt
• basil

Instructions

1. 1 Place beef in a slow cooker. Pour in water. Stir in onion, tomatoes, mixed vegetables, and potatoes. Season with bouillon, pepper, salt, and basil. Cook on Low for 8 hours.

By HURYSZ

Ingredients

• ✓ beef bouillon
• beef bottom round roast
• lean roast
• black pepper
• onion
• green chili
• chili powder
• cayenne pepper
• garlic powder
• cumin
• chipotle pepper in adobo sauce

Instructions

1. 1 Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast.
2. 2 Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out.
3. 3 Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.

By Kris Ross

Ingredients

• ✓ beef bouillon
• baby carrot
• russet potato
• yellow onion
• celery
• oyster
• black pepper
• evaporated milk
• butter
• salt
• pepper

Instructions

1. 1 Place the carrots, potatoes, onion, celery, and bouillon cubes in a stock pot; pour enough water over the vegetables to cover. Turn heat to medium-high and bring to a boil; allow to boil for 30 minutes. Add the oysters with their juices and 1 teaspoon black pepper; boil another 3 minutes; reduce heat to low. Stir in the evaporated milk and butter; cook and stir until the butter melts completely. Season with salt and pepper to serve.

By Robyn Dye

Ingredients

• ✓ beef bouillon
• olive oil
• beef cheek
• onion
• carrot
• garlic
• beef stock
• red wine
• porcini mushroom
• 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 bouillon
• ground beef
• onion
• celery
• red bell pepper
• tomato
• water
• tomato juice
• chili powder
• brown sugar
• elbow macaroni

Instructions

1. 1 Place a large soup pot over medium heat. Add beef; cook and stir until crumbly and no longer pink, about 8 minutes. Stir in onion, celery, and bell pepper; cook until beef is browned, about 8 minutes more. Drain excess grease.
2. 2 Stir diced tomatoes, water, tomato juice, bouillon cubes, chili powder, and brown sugar into beef mixture. Cover the pot, reduce heat, and simmer for 30 minutes.
3. 3 Stir in macaroni; simmer until macaroni is tender, 10 to 15 minutes.

By Muffin Boots

Ingredients

• ✓ beef bouillon
• beef stew meat
• chicken broth
• onion
• greek seasoning
• black pepper
• bay leaf
• cabbage
• celery
• plum tomato
• tomato sauce
• salt

Instructions

1. 1 Cook and stir beef in a large saucepan or Dutch oven until browned, about 5 minutes; drain excess grease.
2. 2 Stir beef bouillon into chicken broth in a bowl until dissolved; add to beef.
3. 3 Mix onions, Greek seasoning, black pepper, and bay leaves into broth-beef mixture; cover saucepan and simmer until beef is tender, about 1 hour 15 minutes. Add cabbage and celery to broth-beef mixture; cover saucepan and simmer until celery is tender, about 30 minutes more.
4. 4 Stir plum tomatoes, tomato sauce, and salt into broth-beef mixture and simmer, uncovered, until stew is slightly thickened, 15 to 20 minutes. Remove and discard bay leaves before serving.

By M Ecker

Ingredients

• ✓ beef bouillon
• olive oil
• beef sirloin tip roast
• onion
• garlic
• coffee
• water
• basil
• salt
• black pepper
• all-purpose flour

Instructions

1. 1 Heat oil in a stock pot over medium heat. Sear roast in hot oil until slightly browned, about 2 minutes per side. Transfer roast to a plate.
2. 2 Add onion and garlic to the pot; cook and stir until onion is lightly browned, 10 to 15 minutes.
3. 3 Return roast to the pot; pour coffee and 1 1/2 cup water over top. Add bouillon, basil, salt, and pepper; bring to a boil. Reduce the heat to medium-low, cover, and simmer until meat is falling apart, 2 to 3 hours.
4. 4 Transfer roast to a serving dish and cover with a lid or aluminum foil. Discard basil leaves. Keep broth in the pot over medium heat.
5. 5 Whisk flour and remaining 1/2 cup water together in a bowl until smooth; slowly whisk into broth until gravy is smooth and somewhat clear. Taste and adjust salt as needed.
6. 6 Pour about 1/2 of the gravy over roast, and pour the rest into a gravy boat for serving.

By Laura Tanner-Humphreys

Ingredients

• ✓ beef bouillon
• beef stew meat
• beef broth
• onion
• black pepper
• bay leaf
• cabbage
• potato
• celery
• carrot
• tomato sauce
• salt

Instructions

1. 1 Cook and stir stew meat in a large saucepan or Dutch oven over medium heat until browned on all sides, 10 to 15 minutes. Drain any excess grease.
2. 2 Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat. Add onion, black pepper, and bay leaf; cover and simmer until stew meat is very tender, at least 2 hours.
3. 3 Add cabbage, potatoes, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes.
4. 4 Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.

By Paul

Ingredients

• ✓ beef bouillon
• olive oil
• cabbage
• onion
• water
• tomato soup
• potato
• garlic
• cayenne pepper
• hot pepper sauce
• salt

Instructions

1. 1 Heat oil in a stockpot over medium heat. Add cabbage and onion. Cover and cook, stirring occasionally to keep from burning, until onions are translucent and cabbage is tender, about 35 minutes.
2. 2 Add water, tomato soup, potatoes, garlic, beef bouillon, cayenne pepper, hot sauce, and salt. Cover and simmer until potatoes are tender, about 25 minutes.

By ebrunworth

Ingredients

• ✓ beef bouillon
• vegetable oil
• pork chop
• all-purpose flour
• parmesan cheese
• salt
• pepper
• potato
• onion
• water
• lemon juice

Instructions

1. 1 Heat oil in a large skillet over medium heat. Coat the pork chops with flour, and place in the skillet. Brown about 4 minutes on each side.
2. 2 In a small bowl, mix Parmesan cheese, salt, and pepper. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops. Layer chops with the potatoes. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices.
3. 3 Dissolve beef bouillon cubes in hot water in a small bowl. Stir in lemon juice and pour over layered pork chops.
4. 4 Cover skillet, and reduce heat to low. Gently simmer until potatoes are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C), about 40 minutes.

By chefjenwin

Ingredients

• ✓ beef bouillon
• olive oil
• pork loin
• water
• chicken bouillon
• rutabaga
• carrot
• celery
• hominy
• kidney bean
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add pork; cook and stir until browned on all sides, 5 to 10 minutes.
2. 2 Stir water and bouillon cubes together in a large pot over medium-high heat until bouillon cubes dissolve. Add pork, rutabaga, carrots, and celery; bring to a boil. Reduce heat to medium-low; simmer until vegetables tender, about 40 minutes.
3. 3 Stir hominy and kidney beans into soup; simmer until hominy and pork tender, about 30 minutes more. Season with salt and black pepper.

By Mohawk

Ingredients

• ✓ beef bouillon
• beef sirloin
• garlic powder
• vegetable oil
• water
• cornstarch
• onion
• green bell pepper
• tomato
• soy sauce
• sugar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Sprinkle beef sirloin strips with garlic powder. Heat vegetable oil in a large skillet over medium heat, and sear beef strips until browned, about 5 minutes per side. Transfer to a slow cooker.
3. 3 Dissolve bouillon cube in hot water in a small bowl, then whisk in cornstarch until smooth.
4. 4 Pour into the slow cooker with beef strips. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
5. 5 Cover and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

By MJWAGNER68

Ingredients

• ✓ beef bouillon
• olive oil
• celery
• carrot
• onion
• jalapeno pepper
• garlic
• potato
• asparagus
• salt
• black pepper

Instructions

1. 1 Heat oil in a soup pot over medium heat. Add celery, carrot, onion, jalapeno pepper, and garlic. Cook and stir until onion is softened, about 5 minutes. Add potatoes and enough water to cover. Add bouillon and bring to a boil, about 5 minutes. Cook until potatoes and carrots are soft, about 40 minutes.
2. 2 Remove soup from heat and use a hand blender to puree until creamy. Add asparagus and bring soup to a boil. Cook until asparagus is tender but not soft, about 5 minutes more. Add salt and pepper.

By Raquel

Ingredients

• ✓ beef bouillon
• beef brisket
• salt
• onion
• beer
• brown sugar
• black pepper
• garlic
• bay leaf
• thyme
• cornstarch
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season brisket with salt and place in a baking dish. Cover entire roast with onion slices.
3. 3 In a medium bowl, mix together the beer, brown sugar, beef bouillon, pepper, garlic, bay leaf, and thyme. Pour over the roast. Cover with aluminum foil.
4. 4 Bake for 4 hours in the preheated oven. The brisket should be fork-tender.
5. 5 Mix together cornstarch and water; stir into the juices in the baking dish to thicken. Remove the bay leaf. Slice and serve brisket.

By Anna B

Ingredients

• ✓ beef bouillon
• butter
• all-purpose flour
• water
• mixed vegetable
• tomato
• onion
• carrot
• celery
• butter
• round steak
• black pepper

Instructions

1. 1 Melt 1 cup butter in a large stockpot over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 5 minutes.
2. 2 Gradually whisk in 2 cups water and bring to a simmer over medium heat. Cook and stir until mixture is thick and smooth, 10 to 15 minutes. Add remaining 6 cups water, frozen vegetables, tomatoes, onion, carrot, celery, and bouillon cubes.
3. 3 Melt 2 tablespoons butter in a large skillet over medium heat. Add steak and brown on all sides, 3 to 5 minutes. Drain grease, then transfer steak to the stockpot. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until vegetables are tender, about 1 1/2 hours. Season with pepper.

By CHEFSHAR

Ingredients

• ✓ beef bouillon
• beef stew meat
• stewed tomato
• celery
• carrot
• potato
• onion
• tapioca
• thyme
• rosemary
• marjoram
• red wine
• green pea

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Place beef, tomatoes, celery, carrots, potatoes, onions, and tapioca into a Dutch oven. Season with beef bouillon, thyme, rosemary, and marjoram; stir in red wine. Cover with the lid.
3. 3 Bake in the preheated oven for 5 to 6 hours. Add peas during the last 30 minutes of cooking.

By It's A New Day