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Beefy Mushroom Barley Soup
Dinner

Beefy Mushroom Barley Soup

4.5

Prep
20 min
Cook
70 min
Total
90 min

Instructions

  1. 1 Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables.
  2. 2 In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.
  3. 3 Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft, about 1 hour. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.

By Karen Hemzacek

Excellent Venison Soup
Dinner

Excellent Venison Soup

4.7

Prep
25 min
Cook
80 min
Total
105 min

Instructions

  1. 1 Brown venison and onions in a large pot over medium heat. Mix in onion, parsnip, potatoes, carrots, rutabagas, tomatoes, bouillon, water, cabbage, bay leaf, oregano, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 1 to 2 hours.

By Michelle

Slow Cooker Irish Stew
Dinner European

Slow Cooker Irish Stew

5.0

Prep
10 min
Cook
485 min
Total
495 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Add stew meat and cook until browned on all sides, 5 to 10 minutes.
  2. 2 Transfer browned meat to a slow cooker. Add potatoes, onion, water, bouillon cubes, salt, and pepper.
  3. 3 Cover and cook on Low for 8 hours.

By RainbowJewels

Alberta Beef Barley Stew
Dinner American

Alberta Beef Barley Stew

3.5

Prep
20 min
Cook
305 min
Total
330 min

Instructions

  1. 1 Heat 2 cups water to boiling in a microwave-safe bowl, about 2 minutes. Stir beef bouillon cubes and onion soup mix into boiling water until dissolved.
  2. 2 Pour bouillon mixture and remaining 4 cups water into a slow cooker; set cooker on High. Stir beef, potatoes, onion, carrots, celery, and garlic into the slow cooker.
  3. 3 Cook, covered, until potatoes are tender when pierced with a fork, 4 1/2 to 5 hours. Stir barley into beef mixture; continue cooking until barley is tender, about 30 minutes.
  4. 4 Turn slow cooker off, remove cover, and allow to cool until slightly thickened, about 5 minutes.

By Mike Purll

Kidney Bean Soup
Dinner American

Kidney Bean Soup

4.4

Prep
25 min
Cook
115 min
Total
140 min

Instructions

  1. 1 Place meat, carrots, celery, and tomatoes in a large pot over medium heat. Fill with water to completely cover meat, almost to the top of the pot. Bring to a boil, then reduce heat and simmer 90 minutes.
  2. 2 In a frying pan, fry chopped onions until browned; put aside.
  3. 3 To the soup pot, add kidney beans with their liquid, potatoes and fried onions; cook until potatoes are tender, about 20 minutes. Add the beef bouillon cubes, and cook for 5 minutes. Add salt to taste. Serve.

By Tracey

Albondigas
Dinner Mexican

Albondigas

4.5

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil in a large stockpot. Reduce heat and cook, stirring occasionally, at a medium simmer for 10 minutes.
  2. 2 Mix together beef, bread crumbs, and milk in a bowl.
  3. 3 Form into 1-inch meatballs and drop into broth. Bring soup to a boil, then reduce heat to medium-low.
  4. 4 Cover and cook until meatballs are no longer pink in the center and vegetables are tender, about 20 minutes.
  5. 5 Garnish with sprinkled cilantro.

By Belen

Kare Kare (Oxtail Stew)
Dinner Southeast Asian

Kare Kare (Oxtail Stew)

4.3

Prep
20 min
Cook
135 min
Total
155 min

Instructions

  1. 1 Bring oxtails and water to a boil in a large pot. Reduce the heat to medium-low and simmer until tender, at least 2 hours, adding more water as necessary. Skim as much fat from the top of the liquid as possible.
  2. 2 Transfer oxtails to a plate. Crumble beef bouillon cubes into the pot and stir to dissolve. Add bok choy, beans, and eggplant and simmer until tender, 10 to 15 minutes.
  3. 3 While the vegetables are simmering, heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Stir in achiote powder. Stir in peanut butter until melted. Add about 1/2 of the simmering broth and simmer for 5 minutes. Add oxtails and cook for 5 minutes. Transfer remaining broth and vegetables to the pot and stir to combine. Serve hot.

By lola

Cabbage Beef Soup
Dinner American

Cabbage Beef Soup

4.6

Prep
10 min
Cook
245 min
Total
255 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a large stockpot over medium-high heat. Add ground beef and onion; cook and stir until beef is well browned and crumbly and onion is translucent, 5 to 7 minutes. Drain fat.
  3. 3 Transfer beef mixture to a slow cooker. Add cabbage, kidney beans, tomato sauce, water, bouillon, cumin, salt, and pepper; stir to combine.
  4. 4 Cover and cook on Low for 6 to 8 hours or High for 4 hours, stirring occasionally.

By NANCYSCOTT1

Beefy Lentil Vegetable Soup
Dinner American

Beefy Lentil Vegetable Soup

4.4

Prep
Cook
Total

Instructions

  1. 1 Brown beef; break meat into small pieces while cooking. Drain.
  2. 2 Place meat in a big pot with lid. Add lentils, vegetables, water, salt, pepper, bouillon, vegetable juice, mushrooms, and Worcestershire sauce. Cook on high until it boils. Reduce heat to low, and cover. Simmer for about 1 1/2 to 2 hours, or until lentils are tender. Stir occasionally.

By ILDeb

Meatball Soup
Dinner American

Meatball Soup

4.5

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Bring water to a boil in a large saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.
  2. 2 Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.

By Lisa Dalby

Cross Rib Roast
Dinner American

Cross Rib Roast

4.4

Prep
15 min
Cook
190 min
Total
205 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Place roast into a roasting pan. Blend 10 garlic cloves, Dijon mustard, olive oil, garlic powder, dry mustard powder, 1 tablespoon paprika, salt, and black pepper into a paste in a bowl. Spread the paste over the top and sides of the roast.
  3. 3 Pour water and red wine into the roasting pan, and sprinkle in dry onion soup mix. Drop in beef bouillon cubes. Generously sprinkle the top of the roast with more paprika and remaining 3 garlic cloves. Cover roast with aluminum foil.
  4. 4 Roast in the preheated oven for 1 hour.
  5. 5 Reduce temperature to 350 degrees F (175 degrees C). Roast until meat is tender, about 2 more hours, basting occasionally with pan liquid. Remove the foil during last 30 minutes of roasting to help brown the meat. Transfer roast to a platter.
  6. 6 Place the roasting pan over medium heat, and bring the liquid to a simmer. Scrape up and dissolve any brown flavor bits from the bottom of the pan into the liquid. Stir condensed soup into the pan drippings until the gravy is smooth and thickened.
  7. 7 To serve, slice the roast, pour hot gravy over the slices, and serve with remaining gravy.

By Cynthia Betancourt

Bamieh (Middle Eastern Okra Stew)
Dinner Middle Eastern

Bamieh (Middle Eastern Okra Stew)

4.4

Prep
20 min
Cook
95 min
Total
115 min

Instructions

  1. 1 Heat vegetable oil in a large pot over medium heat. Stir in onion, salt, and black pepper; cook and stir until onion has softened and turned a light golden brown, about 10 minutes.
  2. 2 Add lamb, cinnamon, cumin, coriander, and garlic paste. Cook on medium heat, stirring occasionally, until lamb starts to brown, 10 to 15 minutes. Stir in tomatoes and tomato paste; cook and stir for another 5 minutes.
  3. 3 Dissolve beef bouillon cubes in 4 cups boiling water. Pour broth into the pot with lamb and stir in okra. If necessary, add water to cover okra. Cover and simmer for 30 minutes, stirring occasionally.
  4. 4 Remove the cover and cook until lamb is very tender and stew reaches desired thickness, 45 minutes to 1 hour

By E A Bowes

Slow Cooker Chicken and Sausage Chili
Dinner American

Slow Cooker Chicken and Sausage Chili

4.4

Prep
15 min
Cook
435 min
Total
450 min

Instructions

  1. 1 Combine stewed tomatoes, beer, bouillon cubes, brown sugar, chili powder, paprika, hot sauce, oregano, garlic powder, and cayenne pepper in a slow cooker; cover slow cooker. Cook on High for 1 hour.
  2. 2 Heat olive oil in a skillet over medium heat. Add red onion; cook until tender. Add ground chicken; cook and stir until completely browned. Transfer mixture to the slow cooker.
  3. 3 Cook sausage in the same skillet until completely browned and crumbly; add to the slow cooker. Stir kidney beans and tomato paste into chili; continue cooking on High 2 hours more. Switch heat to Low; simmer 4 hours more.

By Lee Ann Girard

Beef Asado
Dinner Southeast Asian

Beef Asado

4.8

Prep
25 min
Cook
100 min
Total
125 min

Instructions

  1. 1 Season beef with salt and black pepper; set aside.
  2. 2 Heat 2 tablespoons oil in a skillet over medium heat; add diced onion and garlic. Cook until softened, about 5 minutes; transfer to a 6-quart pot. Brown beef chunks in the skillet, individually, on all sides; place in the pot.
  3. 3 Add tomatoes, quartered onion, olives with brine, bouillon cubes, bay leaves, and crushed peppercorns to the pot; bring to a boil. Stir in ketchup; reduce heat to medium-low and simmer 1 hour.
  4. 4 Remove beef from the pot; set aside. Add bell pepper to the pot; simmer 30 minutes.
  5. 5 Meanwhile, heat remaining 2 tablespoons oil in the skillet; add potatoes. Cook until golden brown; transfer to the pot.
  6. 6 Slice beef against the grain; add to the pot. Stir and cook, 5 minutes. Whisk corn flour and water together in a small bowl; stir into sauce to thicken if its too thin.

By lola

Black-Eyed Pea Soup
Dinner American

Black-Eyed Pea Soup

4.8

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Heat a Dutch oven over medium heat. Cook and stir pork sausage, ground beef, and onion in the hot pot until meat is no longer pink, 10 to 12 minutes; drain off excess fat. Pour in water, then stir in black-eyed peas, diced tomatoes, tomatoes with green chiles, canned green chilies, beef bouillon cubes, molasses, Worcestershire sauce, garlic salt, salt, black pepper, and cumin until thoroughly mixed.
  2. 2 Bring soup to a boil; reduce heat, cover, and simmer for 45 minutes.

By Allrecipes Member

Award Winning Chili Con Carne
Dinner Mexican

Award Winning Chili Con Carne

4.6

Prep
15 min
Cook
140 min
Total
155 min

Instructions

  1. 1 Heat oil in a large saucepan over medium heat. Add green pepper and onion; cook and stir until softened. Stir in ground beef and cook until browned. Stir in wine and crumble over bouillon cubes; cook for a few minutes.
  2. 2 Stir in chopped tomatoes, tomato paste, and garlic. Season with parsley, basil, chili powder, paprika, cayenne pepper, and oregano. Stir in salt and pepper.
  3. 3 Bring to a boil over high heat. Reduce heat to medium-low; cover, and simmer for 90 minutes, stirring occasionally.
  4. 4 Stir in kidney beans and hot pepper sauce. Add reserved tomato juice if more liquid is needed; continue to simmer for an additional 30 minutes.
  5. 5 Whisk flour, cornmeal, and water together in a small bowl until smooth; stir into chili and simmer for a further 10 minutes, or until chili has thickened up.

By CHEFJIMMY

Meat Pie, Southern Version
Dinner American

Meat Pie, Southern Version

4.6

Prep
40 min
Cook
50 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch dish with cooking spray.
  2. 2 Heat a large nonstick skillet over medium-high heat and stir in ground beef and ground pork. Cook and stir until meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in onion, bell pepper, and celery. Cover and reduce heat to medium; cook, stirring frequently, until vegetables have softened and onion is translucent, about 5 minutes.
  3. 3 Make a well in the center of the skillet and place minced garlic directly on the bottom of the pan. Cook for 30 to 60 seconds or until fragrant; blend garlic into meat mixture. Add carrot, potato, bay leaf, thyme, parsley, Worcestershire sauce, seasoning blend, and salt and pepper.
  4. 4 Dissolve bouillon cubes in hot water in a bowl, and pour it into meat mixture; mix well. Bring to a boil, reduce heat to low, cover, and simmer until carrots are soft, 10 to 15 minutes.
  5. 5 Lay one sheet of puff pastry in the prepared baking dish. Gently press pastry into the corners and up the sides of the dish. With a slotted spoon, transfer meat into crust and spread evenly trying to avoid adding liquid. Top with Cheddar cheese.
  6. 6 Whisk together egg yolk and 1 tablespoon water. Brush edges of the bottom puff pastry sheet. Lay second sheet of puff pastry over the baking dish, pressing with a fork to seal the edges. Brush surface with egg wash and pierce with a fork several times to vent crust.
  7. 7 Bake in the preheated oven until pastry is golden brown and filling is bubbling, about 50 minutes. Check after 15 minutes to prevent over-browning (tent with aluminum foil, if necessary). Remove pie from the oven and let stand for 10 minutes before serving.

By Angela156

Slow Cooker Fresh Vegetable-Beef-Barley Soup
Dinner American

Slow Cooker Fresh Vegetable-Beef-Barley Soup

4.3

Prep
20 min
Cook
480 min
Total
500 min

Instructions

  1. 1 Combine beef, diced tomatoes with garlic, tomato-vegetable juice cocktail, potatoes, tomato sauce, carrot, barley, onion, green beans, corn, bell pepper, celery, Worcestershire sauce, parsley, thyme, oregano, marjoram, basil, beef bouillon cubes, bay leaves, sea salt, and black pepper in the crock of a large slow cooker.
  2. 2 Cook on Low until the beef is tender, 7 to 8 hours. Add mushrooms and cook 1 hour more.

By rlt11_NMC

True Dominican Sancocho (Meat and Vegetable Stew)
Dinner Latin American

True Dominican Sancocho (Meat and Vegetable Stew)

4.8

Prep
10 min
Cook
150 min
Total
160 min

Instructions

  1. 1 Mash oregano, garlic, and 1 teaspoon salt in a bowl until well combined.
  2. 2 Mix beef, pork, chicken, and lemon juice together in a large bowl; drain 1/2 of the liquid. Mix in onions, mashed garlic mixture, 2 tablespoons oil, and vinegar.
  3. 3 Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Add meat mixture in three batches and cook until browned on all sides, 10 to 15 minutes per batch.
  4. 4 Transfer browned meats to an 8-quart Dutch oven. Pour in 1/2 of the water, then add chicken broth, beef consommé, 2 bouillon cubes, and remaining 1 teaspoon salt. Bring to a boil, then reduce the heat to low, cover, and simmer until meats are more than halfway cooked through, about 40 minutes.
  5. 5 Add pumpkin, sweet potatoes, eddeos, yuca, potatoes, plantains, corn, celery, carrots, bell pepper, cilantro, remaining bouillon cubes, and adobo seasoning to the Dutch oven. Increase the heat to medium and return to a boil. Reduce the heat to low and simmer, stirring in remaining water as needed in gradual increments to replace evaporated liquid, until root vegetables are soft and liquid has thickened, 1 to 2 hours.
  6. 6 During the last 30 minutes of cooking, transfer beef, pork, and chicken to a cutting board. Let cool slightly, then remove bones and chop or shred meat. Return meat to the stew and finish cooking.

By porchia

Best Damn Chili
Dinner American

Best Damn Chili

4.7

Prep
30 min
Cook
135 min
Total
165 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a large pot over medium heat. Add onion, bell pepper, Anaheim pepper, jalapeños, and garlic; cook and stir until softened.
  3. 3 Meanwhile, heat a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes.
  4. 4 Add Worcestershire sauce and garlic powder; crumble bouillon cubes over beef. Add beer; continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes.
  5. 5 Stir beef mixture into pepper mixture.
  6. 6 Stir crushed tomatoes, diced tomatoes, tomato paste, and wine into beef mixture; season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper.
  7. 7 Bring chili to a boil; reduce heat to medium-low. Cover the pot; simmer until meat and vegetables are very tender and flavors have developed, about 90 minutes, stirring occasionally.
  8. 8 Stir kidney beans into chili; simmer until beans are hot, about 30 minutes more.
  9. 9 Blend sour cream, cilantro, and remaining ½ teaspoon cumin in a food processor until smooth; serve with chili.
  10. 10 Serve hot and enjoy!

By Danny Jaye

Good Dog Cookies

Good Dog Cookies

4.7

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Lightly grease one cookie sheet.
  2. 2 Dissolve bouillon cubes in boiling water and allow to cool.
  3. 3 Combine the flour, dry milk, egg, oil, beef broth and brown sugar. Mix well and knead dough for 1 minute.
  4. 4 On a floured surface roll out dough to about 1/4 inch thickness. Cut out bones and place on cookie sheet.
  5. 5 Bake for 30 minutes and allow to cool.

By Jackie

Sweet Garlic Tomato Beef Pasta
Italian

Sweet Garlic Tomato Beef Pasta

4.2

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  2. 2 In a large skillet over medium heat, mix the beef, onion, and, garlic, and cook until beef is evenly brown.
  3. 3 In a blender or food processor, liquefy the tomatoes. Pour into the skillet with the beef. Mix in beef bouillon, sugar, garlic salt, and pepper. Cover, and simmer 10 minutes, stirring occasionally, until bouillon has dissolved. Stir in the pasta until evenly coated with the sauce to serve.

By ANGELBELIEVER

Sugar-Free BBQ Sauce

Sugar-Free BBQ Sauce

4.3

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat oil in a large saucepan over medium heat, cook and stir until the onion is translucent, about 5 minutes. Mix beef bouillon cubes and water in a cup until cubes are softened and beginning to dissolve, and pour water and bouillon cubes into the saucepan. Bring to a simmer, stirring to dissolve the cubes. Mix in tomato paste, sucralose sweetener, Worcestershire sauce, Dijon mustard, liquid smoke flavoring, salt, cider vinegar, and hot pepper sauce. Stir until sweetener has dissolved.
  2. 2 Bring sauce to a simmer, reduce heat, and simmer until the flavors have blended, 25 to 30 minutes. Stir frequently. For best flavor, cover and refrigerate overnight. Store in refrigerator for up to 1 week.

By heleneshaw

Nancy's Boiled Gazpacho
Lunch European

Nancy's Boiled Gazpacho

4.7

Prep
20 min
Cook
5 min
Total
385 min

Instructions

  1. 1 Simmer tomato juice in a medium saucepan over medium-high heat; stir in bouillon cubes until dissolved, about 5 minutes. Off heat, add tomato, cucumber, onion, bell pepper, vinegar, oil, celery, Worcestershire sauce, and hot sauce. Cover soup; chill in the refrigerator before serving, 6 to 8 hours.

By NancyM

Easy Stuffed Pepper Soup
Soup American

Easy Stuffed Pepper Soup

4.7

Prep
10 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Brown beef in a Dutch oven over medium high heat until browned; drain off any fat.
  2. 2 Add green pepper and sauté for 3 minutes. Stir in tomato sauce, diced tomatoes with juice, bouillon cubes, brown sugar, salt, black pepper, and soy sauce. Reduce heat to low, cover and simmer for 30 to 45 minutes. Stir in rice and heat through.

By Holly

Beef Nilaga
Soup Southeast Asian

Beef Nilaga

4.1

Prep
30 min
Cook
100 min
Total
130 min

Instructions

  1. 1 Place short ribs into a large pot with enough water to cover. Bring to a boil over high heat, then boil for 5 minutes; the ribs will not be fully cooked. Drain and discard cooking water.
  2. 2 Return ribs to the pot. Pour in 1 quart water, then add onions, peppercorns, and bouillon cubes. Bring to a boil, then cover, reduce the heat, and simmer for 1 hour.
  3. 3 Skim any fat floating on the surface. Stir in potatoes, chayote squash, carrots, and celery. Cover and simmer until potatoes are tender, about 20 minutes. Season with salt, then add cabbage and cook for 5 more minutes.

By lola

Venus de Milo Soup
Soup American

Venus de Milo Soup

4.9

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Cook and stir ground beef in a large pot over medium heat until crumbly and browned, 7 to 10 minutes; drain as much fat from pot as possible. Add onion and garlic to the pot; cook and stir until onion is softened, about 5 minutes.
  2. 2 Stir in crushed tomatoes, tomato paste, onion soup mix, bouillon cubes, and bay leaf until well combined; stir in water and mixed vegetables. Increase heat to medium-high; bring to a boil.
  3. 3 Stir in orzo pasta; cook until pasta is tender yet firm to the bite, about 10 minutes. Season with salt and black pepper.

By Elizabeth Cornell Chedid

Hearty Sausage Soup II
Soup American

Hearty Sausage Soup II

4.4

Prep
25 min
Cook
70 min
Total
95 min

Instructions

  1. 1 Heat the olive oil in a large stockpot over medium-high heat; cook the sausage, onions, bell pepper, and garlic in the hot oil until the onion is tender, 5 to 7 minutes. Add the water, cabbage, carrots, diced tomatoes, tomato paste, beef bouillon cubes, seasoned salt, thyme, and cayenne pepper to the stockpot and bring to a boil. Reduce heat to medium-low, place a cover on the stockpot, and cook the soup at a simmer for 45 minutes. Stir the zucchini and beans into the soup; cook another 10 minutes.
  2. 2 Bring a large pot with lightly salted water to a rolling boil. Cook the egg noodles in boiling water until cooked yet firm to the bite, about 5 minutes. Drain and stir into the soup. Ladle the soup into bowls, and top with Parmesan cheese to serve.

By Jaja's daughter