Type what you have

Ingredients

• ✓ beef base
• baby back rib
• maple syrup
• teriyaki sauce
• soy sauce
• seasoned salt
• salt
• garlic powder
• black pepper
• cooking spray
• barbecue sauce

Instructions

1. 1 Place ribs in a very large pot, cutting them in half, if necessary, to fit. Add maple syrup, teriyaki sauce, soy sauce, beef base, seasoned salt, salt, garlic powder, and pepper. Add enough water to cover ribs, stirring ingredients in the pan to combine. Bring to a low boil and cook for 1 hour.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Spray a large baking sheet or broiler pan with cooking spray.
3. 3 Place ribs on the prepared baking sheet. Brush barbecue sauce on both sides of ribs.
4. 4 Cook in the preheated oven until barbecue sauce starts to get bubbly and sticky, 20 to 25 minutes.

By Kim Tremblay

Ingredients

• ✓ beef base
• extra-firm tofu
• water
• hoisin sauce
• olive oil cooking spray
• spinach
• grape tomato
• sweet chili sauce
• greek yogurt
• lime juice
• extra-virgin olive oil
• basil
• coconut milk
• jasmine rice

Instructions

1. 1 Remove tofu from package and slice horizontally into 5 slices. Line a baking sheet with paper towels and set tofu on top. Place more paper towels on top of the tofu and weigh down tofu with a flat and heavy object. Press tofu for at least 1 hour or overnight to remove as much liquid as possible.
2. 2 Transfer tofu to a deep dish. Whisk together water, beef base, and hoisin sauce. Pour over tofu and marinate for 1 hour in the refrigerator.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
4. 4 Discard marinade and pat tofu dry. Slice tofu into 1-inch cubes and place on the prepared baking sheet. Spray with cooking spray.
5. 5 Bake in the preheated oven for 40 minutes, flipping halfway through.
6. 6 Meanwhile, combine spinach, tomatoes, chili sauce, yogurt, lime juice, olive oil, and basil in a blender. Blend on high until completely smooth. Refrigerate sauce to cool.
7. 7 Meanwhile, bring coconut milk and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
8. 8 Serve tofu and rice with spinach sauce on side for dipping.

By Amergin

Ingredients

• ✓ beef base
• ground beef
• butter
• black pepper

Instructions

1. 1 Preheat an air fryer to 400 degrees F (195 degrees C).
2. 2 Form beef into 4 patties, approximately 3/4 inches thick and 4 1/2 inches in diameter. Make the patties slightly bigger than the buns to allow for shrinkage.
3. 3 Whisk together warm melted butter and beef soup base in a small bowl. Brush lightly onto both sides of patties and season with pepper. Set patties into the air fryer basket. Depending on the size of your air fryer, you may need to cook them in batches.
4. 4 Air-fry patties for 7 minutes, flipping halfway through, for medium doneness. For well done, air-fry for an additional 2 minutes.

By France Cevallos

Ingredients

• ✓ beef base
• cooking spray
• garlic
• water
• onion soup mix
• milk
• all-purpose flour
• black pepper

Instructions

1. 1 Spray a saucepan with cooking spray. Add garlic and cook over medium heat just until fragrant, about 1 minute. Add water, onion soup mix, and beef base; bring to a boil. Cover the pan and simmer until onions are tender, about 20 minutes.
2. 2 Combine milk and flour in a jar with a lid; shake until combined and whisk into the saucepan. Bring gravy back to a boil and cook until thickened, about 10 minutes. Season with black pepper.

By StickySue

Ingredients

• ✓ beef base
• olive oil
• garlic
• black pepper
• rosemary
• salt
• beef prime rib roast
• wood chip

Instructions

1. 1 Mix olive oil, garlic, pepper, rosemary, salt, and beef base together in a bowl. Cover beef roast completely with the rub.
2. 2 Heat a charcoal smoker to 350 degrees F (175 degrees C) on indirect heat. Place the roast directly on the grill grate with a drip pan underneath. Add wood chips according to manufacturer's directions.
3. 3 Smoke until an instant-read thermometer inserted into the center of the roast reads at least 125 degrees F (52 degrees C), about 2 hours and 30 minutes.

By John Glenn

Ingredients

• ✓ beef base
• chicken tender
• flour
• salt
• black pepper
• paprika
• butter
• olive oil
• white mushroom
• shallot
• garlic
• water
• madeira wine
• cornstarch
• water
• parsley

Instructions

1. 1 Place chicken tenders between 2 pieces of plastic wrap and pound with a meat tenderizer to flatten slightly.
2. 2 Mix together the flour, salt, pepper, and paprika in a shallow bowl. Coat chicken pieces in flour mixture and set aside on a sheet pan until all pieces have been coated.
3. 3 Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat. Place half of the chicken in the pan and cook until browned, about 5 minutes per side. Remove chicken to a sheet pan. Heat the remaining butter and oil in the pan, and repeat with the remaining chicken pieces. Set chicken aside.
4. 4 Combine mushrooms and shallots in the same skillet and cook until the mushrooms release their juices, about 5 minutes. Add garlic and cook for 1 more minute. Transfer mixture to a bowl and set aside.
5. 5 Bring 2 1/2 cups water to a boil in the same skillet and whisk in beef base until dissolved. Add Madeira wine, bring to a boil, and cook until mixture has reduced by about 1/3. Return mushrooms, shallots, and garlic to the skillet and let simmer.
6. 6 Mix cornstarch and cold water together in a small bowl. Add to the skillet and boil until sauce thickens slightly, at least 1 minute.
7. 7 Return chicken to skillet, reduce heat to low, and cook until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes more. Remove from heat, sprinkle with parsley, and serve.

By Kim's Cooking Now

Ingredients

• ✓ beef base
• egg
• onion
• black pepper
• white bread
• ground beef
• cream of mushroom soup
• water
• worcestershire sauce

Instructions

1. 1 Whisk together the eggs, onion, beef base, and pepper in a bowl. Tear the bread into large pieces, and place into the bowl. Let the bread soak for a few seconds and add the ground beef. Mix the meat into the egg-bread mixture, and form into 8 patties.
2. 2 Heat a large heavy skillet over medium-high heat, and fry the patties until they are browned and the meat is no longer pink in the center, about 8 minutes per side. Set the patties aside.
3. 3 Remove the excess grease from the skillet, and whisk the mushroom soup, water, and Worcestershire sauce together in the skillet until smooth. Place the patties back into the skillet, spoon sauce over them to cover, and bring to a boil over medium-high heat. Reduce the heat to a simmer, and cook until the sauce is thickened and the flavors have blended, about 20 minutes.

By JUSTJEN33

Ingredients

• ✓ beef base
• water
• coriander
• red pepper flakes
• oregano
• parsley
• sugar
• black pepper
• cumin
• cocoa powder
• onion flake
• garlic
• cornmeal
• chili powder
• hot tomato sauce
• kidney bean
• anaheim chile pepper
• onion
• ground turkey

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir turkey, onions, and Anaheim chile peppers in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and transfer turkey mixture to a slow cooker.
2. 2 Mix kidney beans, Mexican-style tomato sauce, chili powder, cornmeal, garlic, onion flakes, cocoa powder, cumin, ground black pepper, sugar, parsley, oregano, beef base, red pepper flakes, and coriander into turkey mixture. Add enough water to reach desired consistency.
3. 3 Cook on High for 4 hours (or on Low for 8 to 10 hours).

By JARRIE

Ingredients

• ✓ beef base
• potato
• celery
• onion
• water
• beef
• pea
• carrot
• parsley
• oregano
• basil

Instructions

1. 1 Combine potatoes, celery, and onion in a pot. Mix water with beef base and pour on top of vegetables. Bring to a boil over medium-high heat. Add beef and frozen peas and carrots.
2. 2 Reduce the heat and season with parsley, oregano, and basil. Cover and simmer until vegetables are tender, about 40 minutes.

By SHORECOOK

Ingredients

• ✓ beef base
• round steak
• salt
• black pepper
• all-purpose flour
• garlic powder
• cooking oil
• onion
• water
• worcestershire sauce
• milk

Instructions

1. 1 Sprinkle each side of the round steak pieces with salt and pepper, rubbing seasoning into the meat.
2. 2 Combine 1/2 cup flour and garlic powder in a 1-gallon resealable bag. Add steak pieces, seal bag, and shake to evenly coat all the pieces.
3. 3 Heat 1/3 cup of oil in a large skillet over medium heat until hot. Add seasoned and floured steak pieces to the skillet in a single layer in batches and cook until browned, 4 to 5 minutes per side. Remove from the skillet and keep warm. Repeat with remaining pieces, adding more oil, if necessary, until all are browned.
4. 4 Add onion slices to the same skillet and stir, coating onions with pan drippings, until onion slices have separated and are just beginning to soften, about 2 minutes. Move onions to one side of the skillet and return browned steak pieces to the skillet. Spread steak evenly in the skillet and place onions on top.
5. 5 Stir together water, beef base, and Worcestershire sauce in a microwave-safe container. Microwave on high for 1 minute, stir, and pour into the skillet. Cover, reduce heat to a simmer, and cook until the steak is tender, about 45 minutes.
6. 6 Remove the steak from the skillet and add reserved 1/2 cup of flour to the pan drippings. Increase heat to medium; stir briskly and cook until bubbly, 2 to 3 minutes.
7. 7 Stir in milk and keep stirring until gravy bubbles again. Return steak, onions, and any accumulated juices to the skillet, cover, and reduce heat to a simmer. Simmer, stirring occasionally, until flavors are well combined, about 10 minutes.

By Bibi

Ingredients

• ✓ beef base
• ✓ beef base
• prime rib loin roast
• garlic
• thyme
• oregano
• black peppercorn
• salt
• water
• red wine
• thyme
• oregano
• garlic powder
• onion
• carrot
• celery

Instructions

1. 1 To make the roast: Preheat the oven to 350 degrees F (175 degrees C). Trim any thick pieces of dense, hard fat from roast, but leave smaller areas of fat in place.
2. 2 Mix beef base and garlic together in a bowl. Mix thyme, oregano, peppercorns, and salt together in a separate bowl. Rub beef base mixture generously all over roast, then sprinkle with herb mixture. Place roast into a heavy-based roasting pan.
3. 3 Roast in the preheated oven until meat has formed a brown crust, about 3 hours. An instant-read thermometer inserted into the thickest part of the roast should read 130 degrees F (54 degrees C) for medium-rare. Remove from the oven and let stand while you make the sauce; the temperature will rise 5 to 10 degrees F as it rests.
4. 4 To make the au jus: Whisk water and beef base together in a saucepan over medium-low heat until base dissolves. Whisk in red wine, thyme, oregano, and garlic powder, then add onion, carrot, and celery. Bring to a boil, then reduce the heat and simmer, stirring frequently, until sauce reduces by about half, 20 to 30 minutes. Strain au jus and discard vegetables. Serve with roast.

By ElCapitan225

Ingredients

• ✓ beef base
• blade chuck roast
• salt
• black pepper
• olive oil
• garlic
• salt
• black pepper
• thyme
• parsley
• water
• soy sauce
• garlic granule

Instructions

1. 1 Place a heat-resistant pad underneath a large pot filled with warm water. Attach a sous vide precision cooker to the pot and set temperature to 135 degrees F (57°C). Set the timer to 24 hours.
2. 2 Remove all surface fat and silver skin from the roast. Truss the roast and generously season with salt and pepper on all sides.
3. 3 Place the roast in a large resealable bag and remove all the air with a vacuum sealer. Place bag in the pot once the right temperature is reached, making sure it is completely submerged. Cover pot with plastic wrap to ensure the water doesn't evaporate.
4. 4 Combine olive oil, garlic, 1 teaspoon salt, 1 teaspoon pepper, thyme, and parsley in a small bowl 1 hour before the timer goes off.
5. 5 Preheat the oven to 400 degrees F (200 degrees C) 20 minutes before the timer goes off. Line a baking sheet with aluminum foil.
6. 6 Remove the bag from the pot and transfer to a plate. Remove roast and pat dry using paper towels to remove as much moisture as possible. Place the roast on the prepared baking sheet and cover with olive oil mixture.
7. 7 Roast in the preheated oven for 20 minutes.
8. 8 While the roast is in the oven, combine water, beef base, soy sauce, and garlic granules in a saucepan over medium-high heat. Bring to a soft boil, then reduce heat, and simmer until sauce is reduced, 10 to 15 minutes.
9. 9 Remove roast from the oven, cover with foil, and let rest for 10 minutes.
10. 10 Slice roast and place on a platter. Drizzle au jus on top or serve sauce separately.

By Bren

Ingredients

• ✓ beef base
• prime rib roast
• horseradish
• dijon mustard
• kosher salt
• black pepper
• thyme
• garlic powder
• celery
• carrot
• onion
• water
• cornstarch
• water

Instructions

1. 1 Gather all ingredients.
2. 2 The day before you plan to serve the prime rib, remove roast from the package and dry thoroughly with paper towels. Set roast on a baking sheet, and place in refrigerator overnight. Remove from refrigerator 1 hour before cooking to allow beef to reach room temperature.
3. 3 Rub prime rib roast all over with horseradish and Dijon mustard. Mix kosher salt, black pepper, thyme, and garlic powder together in small bowl; sprinkle over roast.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Place celery, carrot, and onion into the bottom of a roasting pan; place roast on top.
5. 5 Roast in the preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and roast until beef is browned and an instant-read meat thermometer inserted into the thickest part of the roast reads 130 degrees F (54 degrees C) for medium-rare.
6. 6 Remove from oven, transfer roast to a platter, and cover with a tent of aluminum foil. Allow to rest for 30 minutes. The temperature of the beef will rise about 10 degrees during resting time.
7. 7 To make au jus sauce: Skim excess fat from pan drippings in the roasting pan. Place the pan over medium heat and stir in beef base and 1 ½ cups of water. Bring to a boil while scraping and dissolving any browned bits from the bottom of the pan.
8. 8 Strain out and discard vegetables. Combine cornstarch and 1 teaspoon of water in a small bowl until smooth; whisk into sauce.
9. 9 Allow sauce to thicken slightly; pour into a gravy boat.
10. 10 Serve and enjoy!

By JUDY2RIVER

Ingredients

• ✓ beef base
• ground beef
• onion
• garlic
• water
• tomato sauce
• worcestershire sauce
• black pepper
• celery salt
• marjoram
• carrot
• potato
• green bean
• all-purpose flour
• water

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard grease.
2. 2 Stir in 4 cups water, tomato sauce, beef base, Worcestershire sauce, pepper, celery salt, and marjoram; bring to a simmer. Add carrots and continue to simmer until tender, about 35 minutes. Add potatoes and green beans, simmer until tender, about 15 minutes.
3. 3 Mix flour and 2 tablespoons water together in a small bowl until no lumps remain; add more water if necessary. Stir mixture into stew; simmer until stew has thickened, 5 to 10 minutes.

By armom

Ingredients

• ✓ beef base
• beef sirloin
• all-purpose flour
• paprika
• cayenne pepper
• white pepper
• olive oil
• bacon fat
• water
• onion
• red bell pepper
• garlic
• tomato paste
• red pepper paste
• shallot
• sour cream

Instructions

1. 1 Combine sirloin, flour, paprika, 1/2 teaspoon cayenne, and 1/4 teaspoon white pepper in a bowl. Stir until the meat is completely covered.
2. 2 Heat 1 teaspoon olive oil and bacon fat in a Dutch oven over medium-high heat. Add the meat, shaking off any excess flour; saute until nicely browned on all sides, 5 to 7 minutes. Transfer to a multi-functional pressure cooker (such as Instant Pot). Mix water and beef base together thoroughly in a bowl and pour over the beef.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Meanwhile, heat remaining olive oil in a pan over medium-high heat. Saute onion, bell pepper, and garlic in the hot oil until onion is translucent, 5 to 7 minutes. Add tomato paste and mix together. Reduce heat to low, cover, and set aside.
5. 5 Release Instant Pot pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove the inner pot and use a slotted spoon to transfer the meat to the Dutch oven.
6. 6 Turn the heat up under the Dutch oven to medium and let cook, stirring constantly, about 5 minutes. Add the liquid from the Instant Pot carefully; mix to combine. Add pepper paste, dried shallot, remaining cayenne, and remaining white pepper. Taste for seasoning and cook over low heat until the mixture is thick, about 10 minutes. Garnish with sour cream and serve.

By Adrienne Boswell

Ingredients

• ✓ beef base
• vegetable oil
• green bell pepper
• onion
• garlic
• ground beef
• water
• tomato sauce
• tomato
• ketchup
• brown sugar
• salt
• black pepper
• water
• brown rice

Instructions

1. 1 Heat oil in a large pot over medium heat. Add bell peppers, onion, and garlic; cook and stir until soft, 5 to 7 minutes. Break ground beef into small chunks and add to the pot; cook and stir until completely browned, 7 to 10 minutes. Drain excess fat from the pot.
2. 2 Stir 3 quarts water, tomato sauce, diced tomatoes, ketchup, beef base, brown sugar, salt, and black pepper into beef mixture; bring to a simmer and cook until flavors blend, about 30 minutes.
3. 3 Meanwhile, bring 4 cups water and brown rice to a boil in a large saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. Stir rice into soup.

By PatC

Ingredients

• ✓ beef base
• greek yogurt
• steak sauce
• water
• flour
• flour
• butter
• butter
• black pepper
• salt
• worcestershire sauce
• ginger
• allspice
• garlic
• egg
• rolled oat
• ground beef

Instructions

1. 1 Mix beef, oats, egg, garlic, allspice, ginger, Worcestershire sauce, salt, and black pepper together in a medium-sized bowl. Use your hands to combine mixture until consistent in appearance, about 1 minutes. Roll 2 tablespoons of the meat mixture into a ball; repeat to make about 17 meatballs.
2. 2 Heat a large skillet over medium-high heat. Add tablespoons butter and allow to melt. Add meatballs to the hot skillet and brown, 4 to 6 minutes. Reduce heat to medium, turn meatballs over, and cook 3 minutes more. Transfer meatballs to the slow cooker, reserving grease in the skillet.
3. 3 Return skillet to medium-high heat. Add 1 tablespoon butter and flour and whisk to combine, about 30 seconds. Gradually whisk in water, beef base, and steak sauce, scraping and breaking up any browned bits from the bottom of the skillet. Bring mixture to a boil, whisking until sauce thickens, about 1 minute. Pour sauce into slow cooker with meatballs.
4. 4 Cover slow cooker and cook on High for 2 hours or on Low for 4 to 5 hours.
5. 5 Remove 1/4 cup liquid from the slow cooker and transfer to a bowl. Slowly add yogurt to prevent curdling. Add tempered yogurt to the slow cooker. Season with additional salt and pepper as desired.

By thedailygourmet

Ingredients

• ✓ beef base
• kale
• kidney bean
• red pepper flakes
• herbes de provence
• green cabbage
• water
• bay leaf
• garlic
• onion
• celery
• olive oil
• black pepper
• salt
• onion
• butter
• tomato

Instructions

1. 1 Combine tomatoes, butter, dried minced onion, salt, and black pepper in a small saucepan over medium heat; cover and simmer for 10 minutes.
2. 2 Meanwhile, heat olive oil in a stockpot over medium heat. Add celery, onion, garlic, and bay leaves; cook and stir until onion is translucent, about 5 minutes. Add tomato mixture; cook and stir another 5 minutes.
3. 3 Remove and discard bay leaves; add water, green cabbage, beef base, herbes de Provence, and red pepper flakes. Partially cover the pot and simmer until cabbage is very tender, about 20 minutes.
4. 4 Stir in kidney beans and kale; partially cover the pot and continue cooking until heated through, about 15 minutes.

By GinaG

Ingredients

• ✓ beef base
• parsley
• russet potato
• celery
• carrot
• cayenne pepper
• thyme
• rosemary
• black pepper
• garlic powder
• worcestershire sauce
• bay leaf
• yellow miso paste
• water
• all-purpose flour
• tomato paste
• yellow onion
• kosher salt
• brown mushroom
• butter
• vegetable oil

Instructions

1. 1 Combine butter and vegetable oil in a pot over medium-high heat and allow butter to melt. Toss in mushrooms and season salt. Cook, stirring occasionally until mushrooms are nicely browned, 5 to 6 minutes.
2. 2 Add onions and lower heat to medium. Cook, stirring, until onions have softened and are translucent and the bottom of the pot has turned brown, about 5 minutes. The browned bits on the bottom of the pot will add flavor and color. Add tomato paste and flour to thicken the stew. Cook and stir for 2 to 3 minutes.
3. 3 Pour in water, increase temperature to high, and bring to a simmer. While you're waiting for stew to come to a simmer, mix in miso paste, beef paste, bay leaf, Worcestershire sauce, garlic powder, black pepper, thyme, rosemary, and cayenne; stir to combine.
4. 4 Once stew is bubbling, add carrots, and celery and reduce heat to medium-low to keep stew at a steady simmer, stirring occasionally, about 30 minutes. Taste and season with salt if necessary. Add potatoes and simmer until potatoes are very tender and creamy inside and stew has reduced and thickened, about 30 more minutes. Potatoes can be stirred in and broken up a bit to make the stew thicker.
5. 5 Turn off the heat and stir in freshly chopped Italian parsley if desired.

By John Mitzewich

Ingredients

• ✓ beef base
• brown sugar
• dijon mustard
• ketchup
• olive oil
• parmigiano-reggiano cheese
• rolled oat
• bread crumb
• ketchup
• cayenne pepper
• thyme
• oregano
• black pepper
• garlic powder
• onion powder
• worcestershire sauce
• soy sauce
• egg
• black lentil
• water
• tomato paste
• celery
• onion
• kosher salt
• brown mushroom
• olive oil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Very generously grease a loaf pan.
2. 2 Heat olive oil in a large skillet over high heat. Add mushrooms and 1 teaspoon kosher salt and sauté until nicely browned and juices have evaporated, about 10 minutes. Stir in onion and cook until soft, another 5 to 7 minutes.
3. 3 Add celery, tomato paste, and beef base; cook and stir until tomato paste begins to toast on the bottom of the pan, about 3 minutes. Stir in water and turn off the heat; let sit for about 3 minutes.
4. 4 Transfer mushroom mixture into a food processor. Add cooked lentils and pulse until finely chopped but not pureed.
5. 5 Transfer to a mixing bowl and add eggs, soy sauce, Worcestershire sauce, onion powder, garlic powder, pepper, remaining 1 teaspoon salt, oregano, thyme, cayenne, ketchup, bread crumbs, oats, and Parmigiano-Reggiano cheese. Mix until thoroughly combined.
6. 6 Transfer mixture into the prepared loaf pan, then wrap with foil and place on a sheet pan.
7. 7 Bake in the center of the preheated oven until firm to the touch, about 1 hour.
8. 8 Remove the loaf from the oven and place on a wire rack. Remove the foil and place it on the baking sheet. Grease the foil with 2 teaspoons olive oil. Let the loaf sit for 10 to 15 minutes, and increase the oven temperature to 450 degrees F (230 degrees C).
9. 9 While the loaf is resting, make the glaze: Whisk ketchup, Dijon mustard, and brown sugar together in a small bowl.
10. 10 Invert the loaf onto the foil and spread glaze all over the surface, mostly on the top but some on the sides.
11. 11 Return to the oven and bake until the glaze is cooked on, 15 to 20 minutes.
12. 12 Carefully transfer the loaf onto a cutting board. Cut into 6 slices and serve.

By John Mitzewich

Ingredients

• ✓ beef base
• bay leaf
• lemon
• cilantro
• water
• beer
• marjoram
• thyme
• rosemary
• adobo all-purpose seasoning
• cocoa powder
• green bean
• corn
• pea
• tomato
• green chile
• tomato
• potato
• garlic
• onion
• celery
• carrot
• black pepper
• salt
• italian seasoning
• ground beef

Instructions

1. 1 Crumble ground beef into a stockpot set over medium-high heat; add Italian seasoning, salt, and pepper. Cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease except 1 tablespoon of drippings.
2. 2 Stir carrots, celery, onion, and garlic into the ground beef and drippings; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, diced tomatoes, chopped tomatoes, peas, corn, green beans, adobo seasoning, rosemary, thyme, and marjoram; stir until evenly mixed. Add beer, water, and beef base; stir well. Stir in cilantro, lemon juice, and bay leaf. Pour 1/4 cup more water over the mixture if needed to moisten mixture, replenishing as needed while cooking.
3. 3 Bring soup to a simmer. Cover and cook, stirring regularly, until potatoes are tender, about 1 hour.

By Mandy

Ingredients

• ✓ beef base
• ground beef
• ground turkey
• onion
• water
• tomato
• garlic powder
• salt
• basil
• black pepper
• mixed vegetable

Instructions

1. 1 Heat a large pot over medium heat. Cook and stir ground beef and ground turkey in the pot until completely browned, 7 to 10 minutes. Stir onion into the meat mixture; continue to cook and stir until the onion is translucent, about 5 minutes. Drain fat from the pot and return to medium heat.
2. 2 Pour water and tomatoes into the pot. Season soup with garlic powder, sea salt, basil, and black pepper. Stir beef base through the soup. Add frozen mixed vegetables to the pot; stir.
3. 3 Bring the soup to a boil, reduce heat to low, and cook, stirring occasionally, until the vegetables are cooked through, 20 to 30 minutes.

By Texas Momma

Ingredients

• ✓ beef base
• tomato vegetable juice cocktail
• clam juice
• worcestershire sauce
• horseradish
• hot pepper sauce
• lemon juice
• brown sugar
• celery salt
• black pepper

Instructions

1. 1 Mix vegetable juice cocktail, clam juice, Worcestershire sauce, horseradish, hot sauce, lemon juice, brown sugar, beef base, celery salt, and black pepper in a large pitcher, stirring until brown sugar and celery salt have dissolved. Allow to chill for at least 8 hours.

By Danielle Walquist Lynch

Ingredients

• ✓ beef base
• ground chuck
• chili powder
• cinnamon
• paprika
• black pepper
• onion powder
• garlic powder
• cumin
• cayenne pepper
• allspice
• yellow mustard
• water
• cracker

Instructions

1. 1 Combine the ground chuck, chili powder, cinnamon, paprika, pepper, onion powder, garlic powder, cumin, cayenne pepper, allspice, mustard, beef base, and 1 cup water in a large saucepan over medium-high heat; use a potato masher to break up the beef and mix the rest of the ingredients through the beef; bring to a simmer; reduce heat to medium-low and continue to simmer 2 to 3 hours, adding water occasionally to keep the mixture moist. Once the mixture is softened, stir in the crushed crackers to thicken.

By Sarah Travis Stacey

Ingredients

• ✓ beef base
• ground sirloin
• onion
• bell pepper
• cabbage
• kidney bean
• tomato
• worcestershire sauce
• ketchup
• sugar
• black pepper
• thyme
• rosemary
• cayenne pepper
• water

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ground sirloin, onion, and bell pepper. Cook and stir until meat is browned, about 5 minutes. Add cabbage, kidney beans, diced tomatoes, Worcestershire sauce, ketchup, sugar, black pepper, thyme, beef base, rosemary, and cayenne pepper. Pour in water and mix to combine.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

By the bug

Ingredients

• ✓ beef base
• potato
• corn
• onion
• butter
• salt
• red pepper flakes
• black pepper
• water

Instructions

1. 1 Combine potatoes, corn, onion, butter, beef base, salt, red pepper flakes, and black pepper in a saucepan. Pour enough water over the mixture to cover by 2 inches.
2. 2 Bring the soup to a boil, reduce heat to medium-low, and simmer until the potatoes are soft, about 20 minutes.
3. 3 Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

By Cathi

Ingredients

• ✓ beef base
• olive oil
• onion
• garlic
• water
• worcestershire sauce
• onion powder
• thyme
• sugar
• salt
• black pepper
• sour cream

Instructions

1. 1 Heat oil in a large saute pan over medium heat until shimmering, about 2 minutes. Add onions and cook, stirring occasionally, for 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add 1/2 cup water, Worcestershire, beef base, onion powder, and thyme. Increase heat and bring to a boil, stirring constantly until beef base is dissolved.
2. 2 Reduce heat to a simmer and cook, stirring occasionally, 30 to 45 minutes. Liquid will slowly evaporate and onions will caramelize. If onions start to stick to the pan, throw in a splash of water and scrape up the delicious bits. Taste before adding sugar, salt, and pepper. Once seasoned to your liking, remove from the heat and let cool to room temperature, 15 to 20 minutes.
3. 3 Mix cooled onions with sour cream until well combined. Chill for 1 hour before serving.

By CJ