Type what you have

Ingredients

• ✓ beef consomme
• vegetable oil
• beef round steak
• tomato soup
• green bell pepper
• soy sauce
• cornstarch
• sugar
• ground ginger
• garlic salt
• black pepper
• rice

Instructions

1. 1 Heat oil in a skillet over medium-high heat; quickly cook and stir sliced beef in hot oil until meat has begun to brown and is no longer pink inside, about 10 minutes. Remove beef from the skillet and set aside.
2. 2 Whisk together condensed soup, beef consommé, green peppers, soy sauce, cornstarch, sugar, ginger, garlic salt, and pepper in a saucepan over medium heat. Bring sauce to a simmer and cook, stirring occasionally, until bell peppers have begun to soften, about 10 minutes.
3. 3 Stir in beef; simmer until bell peppers are cooked and flavors have blended, about 20 more minutes. Serve over hot cooked rice.

By TUNA'S MOM

Ingredients

• ✓ beef consomme
• chow mein noodle
• vegetable oil
• onion
• shrimp
• celery
• salt
• bean sprout
• mushroom
• water
• cornstarch
• soy sauce
• sugar

Instructions

1. 1 Bring a large pot of water to a boil. Add chow mein noodles and cook over medium heat until cooked through but still firm to the bite, 4 to 5 minutes. Drain and rinse with cold water.
2. 2 While noodles cook, heat oil in a large pot over medium heat. Add onions and cook and stir until golden, 5 to 7 minutes. Add shrimp and cook and stir until they are bright pink on the outside and the meat is opaque, about 5 minutes. Add consomme, celery, and salt; cook, covered, for 5 minutes. Add bean sprouts and mushrooms and bring to a simmer.
3. 3 Blend water, cornstarch, soy sauce, and sugar together in a small bowl. Add mixture to the pot and simmer for 5 minutes. Serve over cooked chow mein noodles.

By kim

Ingredients

• ✓ beef consomme
• hoagie roll
• water
• roast beef
• provolone cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Open hoagie rolls and lay them out on a baking sheet.
3. 3 Heat beef consommé and water in a medium saucepan over medium-high heat to make a rich beef broth.
4. 4 Place roast beef in broth and warm for 3 minutes.
5. 5 Arrange meat on hoagie rolls and top each roll with 2 slices of provolone.
6. 6 Bake sandwiches in the preheated oven until cheese melts, about 5 minutes.
7. 7 Serve sandwiches with small bowls of warm broth for dipping.

By writergirl

Ingredients

• ✓ beef consomme
• ground beef
• egg
• panko bread crumb
• onion
• cream of mushroom soup

Instructions

1. 1 Combine ground beef, egg, panko bread crumbs, onion, and 1/4 cup cream of mushroom soup in a large bowl. Divide beef mixture evenly into 6 portions; shape each portion into a 1/2-inch-thick patty.
2. 2 Heat a large nonstick skillet over medium-heat. Cook the burgers until browned, 3 to 4 minutes on each side.
3. 3 Whisk together remaining cream of mushroom soup and beef consommé in a bowl until smooth. Pour mixture over patties, then reduce heat to low. Simmer until patties are no longer pink in the center, about 20 minutes.

By imaARMYwife

Ingredients

• ✓ beef consomme
• butter
• onion
• sweet onion soup
• beef broth
• water
• garlic texas toast

Instructions

1. 1 Melt butter in a 4-quart saucepan over medium heat. Add onions; cook and stir until well browned and caramelized, about 15 minutes.
2. 2 Stir in sweet onion soup and consommé. Pour water into the consommé can, swirl, and add to the saucepan; bring to a boil. Reduce the heat to low and cook, stirring occasionally, for 10 minutes.
3. 3 Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Arrange Texas toast on an ungreased baking sheet.
4. 4 Bake in the center of the preheated oven until browned, 2 to 3 minutes per side.
5. 5 Ladle soup into four bowls and top each bowl with toast slice.

By Campbell's Kitchen

Ingredients

• ✓ beef consomme
• butter
• onion
• mushroom stem and piece
• instant white rice

Instructions

1. 1 Melt butter in a skillet over medium heat. Add onion and saute until the onion has softened and turned golden brown, 5 to 8 minutes.
2. 2 Add consomme and mushrooms; bring to a boil.
3. 3 Remove from heat and stir in rice. Cover and let sit until rice has absorbed all liquid, about 5 minutes.

By OCIEL

Ingredients

• ✓ beef consomme
• brussels sprout
• carrot
• butter
• onion
• apple juice
• cornstarch
• lemon juice
• brown sugar
• ground clove

Instructions

1. 1 Fill a large pot 3/4 full of water and bring to a rolling boil. Add Brussels sprouts and carrots, bring back to a boil, and cook vegetables until tender, 8 to 10 minutes. Drain.
2. 2 Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender, about 5 minutes. Add beef consomme, apple juice, cornstarch, lemon juice, brown sugar, and cloves. Cook, stirring often, until sauce is thickened, about 5 minutes. Fold Brussels sprouts and carrots into sauce.

By Diane

Ingredients

• ✓ beef consomme
• cooking spray
• beef flank steak
• green bell pepper
• condensed french onion soup
• egg noodle
• sour cream

Instructions

1. 1 Spray a large skillet with cooking spray, and cook the flank steak and green peppers over medium heat until the steak pieces have begun to brown, about 10 minutes. Transfer steak and peppers into a large saucepan, and stir in the beef consomme and French onion soup. Bring to a boil, reduce heat to a simmer, and cover pan. Simmer until the beef is tender, about 1 hour and 20 minutes. Turn off heat.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
3. 3 Stir the sour cream into the meat mixture until thoroughly combined, and serve over the cooked noodles.

By CyndeG

Ingredients

• ✓ beef consomme
• egg noodle
• butter
• onion
• garlic
• mushroom
• beef loin steak
• burgundy wine
• lemon juice
• all-purpose flour
• water
• sour cream

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; add noodles and cook 5 to 7 minutes or until al dente; drain.
2. 2 Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic; cook until slightly tender. Mix in mushrooms, and continue cooking for 2 minutes. Place steak strips in the saucepan and cook for about 1 minute. Mix in consomme, Burgundy, and lemon juice. Bring to a boil.
3. 3 In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to a boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking for 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles.

By SPEECHTEACHER

Ingredients

• ✓ beef consomme
• butter
• onion
• seasoned salt
• pork chop
• water
• white rice

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Melt butter in a large skillet over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Transfer onion to a plate.
3. 3 Sprinkle seasoned salt over all sides of each pork chop. Place pork chops in the same large skillet and cook until browned, 1 to 2 minutes per side.
4. 4 Mix beef consomme and water together in a 9x13-inch baking dish. Pour rice into the broth mixture; add caramelized onion. Gently arrange pork chops over rice in a single layer. Cover baking dish with aluminum foil.
5. 5 Bake in the preheated oven until pork is cooked through, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By rev'd up chef

Ingredients

• ✓ beef consomme
• beef chuck roast
• seasoned salt
• onion
• cooking oil
• worcestershire sauce
• butter
• burger bun
• provolone cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Season each side of the chuck roast with 1 teaspoon seasoning salt.
3. 3 Set slow cooker on Low and spread out onion slices in a single layer on the bottom of the pot. Reserve a few slices for the top of the roast.
4. 4 Heat cooking oil in a nonstick skillet over medium-high heat until the oil shimmers. Brown seasoned roast in the hot oil, 3 to 4 minutes per side.
5. 5 Place on top of the onion slices, and pour undiluted consomme and Worcestershire sauce over the top. Cover with reserved onion slices. Cover and cook on Low until the beef is very tender, 8 to 10 hours.
6. 6 Remove beef from the slow cooker and place on a cutting board. Using two forks, shred the meat and discard fat and membranes. Return shredded meat to the slow cooker and keep warm.
7. 7 Melt butter in a nonstick skillet over medium heat. Open buns and place in the skillet, cut sides down. Toast for 2 to 3 minutes. Repeat for remaining buns, adding additional butter, if desired.
8. 8 Place a piece of cheese on each bun half. Add 1/3 cup shredded beef, squeezing out most of the liquid, and cooked onions, as desired. Cover with the top buns. Serve warm.

By Bibi

Ingredients

• ✓ beef consomme
• vegetable oil
• onion
• beef eye of round steak
• seasoned salt
• thyme
• all-purpose flour
• burgundy wine
• parsley

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until lightly browned and tender, about 5 minutes. Use a slotted spoon to transfer onions to a bowl.
2. 2 Season steaks with seasoned salt and thyme, then dust lightly with flour. Fry steaks in the skillet over medium-high heat until browned, about 5 minutes per side.
3. 3 Pour red wine and beef consommé into the skillet with steaks. Return onions to the skillet. Cook until the aroma of wine dissipates, 2 to 3 minutes.
4. 4 Reduce heat to low, cover, and simmer for 1 hour. Serve steaks with sauce, garnish with chopped parsley.

By PPPfoods

Ingredients

• ✓ beef consomme
• all-purpose flour
• chicken broth
• marjoram
• thyme
• black pepper
• bay leaf
• tomato sauce
• tomato
• potato
• mushroom
• green bean
• carrot
• celery
• garlic
• onion
• beef stew meat

Instructions

1. 1 In a slow cooker, combine beef, onions, garlic, celery, carrots, green beans, mushrooms, and potatoes. Pour in tomatoes and tomato sauce. Season with bay leaf, pepper, thyme, and marjoram. Stir together chicken broth and flour. Pour chicken broth mixture and beef consomme into the slow cooker; stir well.
2. 2 Cover, and cook on Low for 6 to 10 hours. Remove bay leaf before serving.

By Baricat

Ingredients

• ✓ beef consomme
• all-purpose flour
• pork chop
• salt
• pepper
• olive oil
• long grain white rice
• water
• onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place flour into a shallow dish. Season pork chops on both sides with salt and pepper, then press into flour to lightly coat.
3. 3 Heat oil in a large skillet over medium heat. Add pork chops and brown, about 3 minutes per side. Drain on paper towels.
4. 4 Mix rice, consommé, and water together in a large baking dish. Arrange onion slices over rice and place pork chops over top.
5. 5 Bake in the preheated oven until rice is tender and pork is slightly pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By JJHMOM

Ingredients

• ✓ beef consomme
• roast beef
• jalapeno pepper
• worcestershire sauce
• salt
• black pepper
• all-purpose flour
• hawaiian bread roll
• provolone cheese
• pepper jack cheese
• horseradish

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Roughly chop roast beef until crumbly.
3. 3 Combine consomme, jalapeno, Worcestershire sauce, salt, and pepper in a saucepan over medium heat; bring to a simmer. Add roast beef, lower heat to medium-low, and simmer until heated through, 1 to 2 minutes. Add flour and stir constantly until thickened into a gravy, 3 to 5 minutes. Remove from the heat.
4. 4 Slice rolls in half without separating rolls from each other. Put bottom halves on a baking sheet and layer with provolone cheese slices. Spoon meat mixture on the provolone and cover with Cheddar cheese slices. Add a thin smear of horseradish and place top rolls on top.
5. 5 Bake in the preheated oven until cheese is melted, about 5 minutes. Cut sliders apart to serve.

By Cindylee Bloomer

Ingredients

• ✓ beef consomme
• butter
• beef stew meat
• caraway seed
• onion
• paprika
• garlic
• lemon zest
• tomato paste
• egg noodle

Instructions

1. 1 Melt butter in a large pot over medium heat. Add the stew meat, caraway seeds, onion and paprika. Cook and stir until the meat is browned, and the onions are translucent. Add the garlic and lemon zest, and cook for about a minute, then stir in the tomato paste and beef consomme, adding water if necessary to cover the meat. Cover, and simmer over medium-low heat for 1 1/2 hours.
2. 2 Just before the meat is done cooking, bring a large pot of salted water to a boil. Add egg noodles, and cook until tender, about 8 minutes. Drain and serve the goulash spooned over the egg noodles.

By GabbyB

Ingredients

• ✓ beef consomme
• rice
• onion
• butter
• merlot wine
• parsley
• bay leaf
• worcestershire sauce
• browning sauce
• brown gravy mix
• beef broth
• onion
• mushroom
• vegetable oil
• beef tip
• seasoned salt
• garlic powder
• worcestershire sauce
• all-purpose flour

Instructions

1. 1 Whisk flour, 1/4 cup Worcestershire sauce, garlic powder, and seasoned salt in a large bowl until smooth, and toss beef tips in flour mixture to coat. Remove beef with a slotted spoon.
2. 2 Heat vegetable oil in a large heavy pan or Dutch oven over medium heat; cook and stir mushrooms and 1 small chopped onion in oil until onion is translucent, about 8 minutes. Stir in seasoned beef tips and cook and stir until beef is browned and no longer pink inside, about 10 minutes.
3. 3 Pour in beef broth and whisk dry brown gravy mix into beef mixture until smooth; stir in 1/2 teaspoon Worcestershire sauce, bay leaf, parsley, and Merlot. Bring to a simmer and reduce heat; simmer until gravy has thickened, about 10 minutes. Transfer to a slow cooker, cover, and cook on Low for 8 hours.
4. 4 About 25 minutes before serving time, melt butter in a saucepan over medium heat and cook and stir 1 small chopped onion until translucent, about 5 minutes. Stir rice into mixture and pour in beef consommé. Bring to a boil, reduce heat to low, and cover. Simmer rice until tender and liquid is absorbed, about 15 minutes; let rice stand for 5 minutes covered before fluffing with a fork. Serve beef tips and gravy over rice.

By GloryB

Ingredients

• ✓ beef consomme
• ground beef
• onion
• tomato
• water
• tomato soup
• carrot
• celery
• pearl barley
• thyme
• bay leaf

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook and stir beef and onion until browned, 5 to 10 minutes. Pour in beef consomme, tomatoes, water, and tomato soup. Add carrots, celery, barley, thyme, and bay leaf.
2. 2 Close and lock the lid. Select Soup function; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.

By Angela Giannetti Snyder

Ingredients

• ✓ beef consomme
• cooking spray
• celery
• carrot
• onion
• garlic
• beef short rib
• salt
• black pepper
• water

Instructions

1. 1 Prepare a slow cooker crock with cooking spray.
2. 2 Spread celery, carrots, onion, and garlic in the bottom of the crock. Season short ribs with salt and pepper; place atop the vegetables. Pour beef consomme and water into the crock.
3. 3 Cook on High until the ribs are fork-tender, 5 to 7 hours.
4. 4 Remove the ribs from the slow cooker to a platter. Strain the broth and discard the vegetables.
5. 5 Strip meat from the bones of the ribs. Discard bones and transfer meat to a bowl. Shred meat with 2 forks and serve with strained broth.

By lgmarge

Ingredients

• ✓ beef consomme
• lamb shoulder chop
• salt
• black pepper
• vegetable oil
• onion
• garlic
• red wine
• rosemary
• cornstarch
• water

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot), select Saute function, and let pot heat up. Meanwhile, season pork chops with salt and pepper.
2. 2 Add oil to hot pot. Brown chops 1 to 2 minutes per side and set aside on a plate. Add onion and garlic to the drippings in the pot and cook until tender, about 3 minutes. Pour in red wine and cook, scraping bits from the bottom of the pot, until most of the alcohol has cooked off, about 5 minutes. Pour in beef consomme. Add rosemary and stir around. Return browned chops to the pot.
3. 3 Close and lock the lid. Set vent to sealing and select high pressure according to manufacturer's instructions. Set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Transfer chops to a plate. Choose Saute function on the pot and bring liquid to a boil. Combine cornstarch and water in a bowl to create a slurry and add to the pot. Cook and stir until thickened, about 5 minutes.
6. 6 Return chops to the pot and stir to coat.

By Vmarie715

Ingredients

• ✓ beef consomme
• vegetable oil
• onion
• smoked sausage
• cabbage
• potato
• kidney bean
• ketchup
• water
• garlic powder
• black pepper
• salt
• vinegar

Instructions

1. 1 In a large pot over medium heat, cook onions in oil until just tender. Stir in sausage and cook 5 minutes more. Place cabbage, potatoes, beans, ketchup, consomme and water in the pot. Season with garlic powder, pepper and salt. Bring to a boil, then reduce heat and simmer 30 to 45 minutes.
2. 2 Stir in vinegar and simmer 1 hour more. Add more water if needed.

By Patti Peil

Ingredients

• ✓ beef consomme
• parsley
• water
• cornstarch
• crimini mushroom
• butter
• pea
• white sugar
• pearl onion
• pearl barley
• black pepper
• bay leaf
• thyme
• tomato paste
• balsamic vinegar
• beef broth
• tomato
• cognac
• red wine
• red pepper flakes
• garlic
• carrot
• onion
• celery
• bacon
• all-purpose flour
• salt
• beef stew meat

Instructions

1. 1 Place beef in a bowl; sprinkle with 1 teaspoon salt. Toss with flour to coat, shaking off excess flour.
2. 2 Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a large stock pot, reserving 2 tablespoons bacon fat in the skillet.
3. 3 Place the floured beef cubes in the still-hot skillet; cook in batches until browned on all sides, 8 to 12 minutes. Transfer beef to the pot with the bacon. Combine the remaining 1 teaspoon salt, celery, chopped onion, carrot, garlic, and red pepper flakes in the skillet. Cook over medium-high heat until tender and lightly browned, 5 to 10 minutes. Transfer vegetables to the pot.
4. 4 Remove the skillet from heat. Pour in red wine and cognac. Return the skillet to heat; light the liquid on fire with a long match or lighter to burn off the alcohol. Transfer the liquid to the pot once the flame has died out.
5. 5 Heat the pot over medium-high heat. Stir in stewed tomatoes, beef broth, consomme, vinegar, tomato paste, thyme, bay leaves, and pepper. Bring to a boil. Reduce heat to low. Cover and simmer, stirring stew occasionally, until flavors combine, about 1 hour. Add barley; continue cooking until tender, about 1 hour more.
6. 6 Place pearl onions in the previously used skillet with water to cover; boil until tender, about 5 minutes. Drain, reserving about 1 inch water in the skillet. Return onions to the skillet; sprinkle with sugar. Cook over high heat, stirring frequently, until water evaporates and onions are browned, 4 to 5 minutes. Add to the stew; add peas.
7. 7 Melt butter in a separate skillet over medium-high heat. Add mushrooms; saute until golden brown, about 5 minutes. Add to the stew; remove and discard bay leaves.
8. 8 Mix cornstarch and cold water together in a small bowl to make a slurry. Add slurry, 1 1/2 teaspoons at a time, to the stew, bringing to a boil after each addition until desired thickness is reached, 10 to 15 minutes. Garnish stew with parsley.

By AREENA

Ingredients

• ✓ beef consomme
• ✓ beef consomme
• parsley
• butter
• red wine
• green onion
• all-purpose flour
• butter
• egg
• puff pastry
• foie gras pate
• red wine
• mushroom
• beef tenderloin filet
• pepper
• salt
• vegetable oil

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Season filets with salt and pepper, then fry on each side until browned to lock in juices. Remove from the skillet and set aside to cool slightly.
2. 2 Add mushrooms, wine, and beef consommé to the skillet; cook and stir over medium heat until mushrooms are tender. Use a slotted spoon to transfer mushrooms to a small bowl, reserving the consommé. Mix pâté with mushrooms, adding a little consommé if needed to achieve a spreadable texture. Divide mushrooms among filets and spread on the top. Refrigerate about 30 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Lay puff pastry out on a clean surface and cut out two 5-inch rounds for each steak. You can roll it out a little thinner if you need more area. Place a steak onto a round, and bring the edges up around the sides. Cover the top with a second piece of dough, overlapping the edges and pressing to seal into a package. Repeat with remaining steaks. Place Wellingtons onto a baking sheet, and brush the tops with beaten egg.
4. 4 Bake for about 12 minutes, for rare, 16 minutes for medium, or 20 minutes for well done. For best results use a meat thermometer to determine the temperature of the steaks, with 140 degrees F (60 degrees C) being medium doneness. Remove from the oven and allow to rest for about 5 minutes.
5. 5 While steaks are cooking, make sauce. Melt butter in a saucepan over medium heat. Stir in flour and cook, stirring constantly, until browned. Stir in green onions, and cook until tender, about 1 minute. Gradually stir in reserved consommé and remaining 1 cup of consommé; continue to cook and stir until sauce thickens. Reduce heat to low and stir in wine. Continue to simmer until thickened, about 15 minutes. Remove from the heat and stir in butter and parsley. Season with salt and pepper to taste.
6. 6 To serve, cut each Wellington in half and spoon some sauce onto the plate.

By MSVIC04

Ingredients

• ✓ beef consomme
• all-purpose flour
• paprika
• garlic powder
• onion powder
• black pepper
• chuck roast
• butter
• water
• garlic
• onion soup mix
• worcestershire sauce
• carrot
• mushroom
• onion

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Whisk flour, paprika, garlic powder, onion powder, and black pepper together in a bowl. Dredge roast in flour mixture to evenly coat.
3. 3 Melt butter in a large pot over medium-high heat; brown roast in melted butter, about 5 minutes per side. Transfer roast to an oven bag and place into a 9x13-inch casserole dish.
4. 4 Whisk condensed beef consomme, water, garlic, onion soup mix, and Worcestershire sauce together in a bowl; pour into the oven bag over the roast. Seal the bag and cut 6 small slits in the top of the oven bag for ventilation.
5. 5 Bake in the preheated oven for 1 hour 45 minutes; add carrots, mushrooms, and onion to the oven bag and bake until vegetables are tender and roast is cooked through, about 45 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By Michelle Watkins

Ingredients

• ✓ beef consomme
• black pepper
• honey
• apricot
• lentil
• carrot
• sweet potato
• tomato
• chicken broth
• beef broth
• chickpea
• onion
• butter
• ground lamb
• curry powder
• turmeric
• nutmeg
• clove
• ginger
• salt
• cumin
• cinnamon

Instructions

1. 1 Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
2. 2 Add lamb to spice mixture and mix until well combined.
3. 3 Melt butter in a large pot over medium heat. Add onion and sauté until soft and just beginning to brown, 5 to 10 minutes. Add spiced lamb; cook and stir until browned and crumbly, 6 to 8 minutes.
4. 4 Add consommé, garbanzo beans, beef broth, chicken broth, diced tomatoes, sweet potatoes, carrots, lentils, apricots, and honey; bring to a boil.
5. 5 Reduce the heat to low and simmer until vegetables and lentils are tender, about 30 minutes. Season with pepper.

By Make-Ahead Mamas

Ingredients

• ✓ beef consomme
• black pepper
• cayenne pepper
• apricot
• lentil
• chickpea
• sweet potato
• carrot
• honey
• chicken broth
• beef broth
• tomato
• onion
• butter
• curry powder
• turmeric
• nutmeg
• clove
• ginger
• salt
• cumin
• cinnamon
• ground lamb

Instructions

1. 1 Mix ground lamb, cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl. Cover and put in the refrigerator for 2 hours to overnight.
2. 2 Melt butter in a soup pot over medium-high heat; stir in onion. Cook, stirring frequently, until the onion has softened and turned translucent, 5 to 10 minutes. Reduce heat to medium and add spiced lamb mixture. Cook and stir until browned and crumbly, 5 to 7 minutes.
3. 3 Add consomme, diced tomatoes, beef broth, chicken broth, and honey. Stir in carrots, sweet potatoes, garbanzo beans, lentils, apricots, cayenne pepper, and black pepper.
4. 4 Bring soup just to a boil over medium-high heat, then reduce heat to low, and simmer until lentils and vegetables are tender, 15 to 20 minutes.

By BusySpoons

Ingredients

• ✓ beef consomme
• adobo seasoning
• cilantro
• green bell pepper
• carrot
• celery
• corn
• green plantain
• potato
• cassava root
• eddoes
• sweet potato
• pumpkin
• beef bouillon cube
• chicken broth
• water
• vegetable oil
• vinegar
• vegetable oil
• onion
• lemon
• chicken drumstick
• pork loin roast
• beef chuck
• salt
• garlic
• oregano

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

Ingredients

• ✓ beef consomme
• ground beef
• sesame seed
• water
• bean sprout
• red bell pepper
• mushroom
• green onion

Instructions

1. 1 In a large skillet, brown ground beef over medium high heat, stirring frequently. Add sesame seeds, consomme, and water. Bring to a boil, reduce to a simmer, and cook for 10 minutes.
2. 2 Add bean sprouts and green onions (and red pepper and mushrooms, if using). Cook another 3 minutes. Serve hot.

By PATRICIA53

Ingredients

• ✓ beef consomme
• onion
• margarine
• beef broth
• water
• white wine
• swiss cheese
• bread

Instructions

1. 1 In a large pot over medium high heat, saute the onions in the butter or margarine for about 5 minutes, or until tender. Add the consomme, broth, water and wine. Reduce heat to low and simmer for 45 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 In individual oven-proof bowls, break up Swiss cheese slices and place one slice in the bottom of each bowl. Place one slice of bread on each slice of cheese. Ladle in the soup, place another slice of bread on top and cover with more Swiss cheese. Put bowls in the oven and allow cheese to melt on top.

By JESSICADEZ

Ingredients

• ✓ beef consomme
• onion
• butter
• chicken broth
• apple juice concentrate
• apple juice
• applejack brandy
• white pepper
• apple

Instructions

1. 1 Set aside about 1/2 cup of the onions to use later as a garnish. Melt the butter in a large pot over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent but not browned, about 10 minutes. Pour in the chicken broth, beef consomme, apple juice concentrate, apple juice, and applejack liquor. Bring to a simmer over medium-high heat and season with the white pepper. Reduce heat to medium-low, cover, and simmer 1 hour.
2. 2 To serve, place a pinch of the reserved raw onions in the bottom of a soup bowl. Ladle the soup into the bowls, and float a few slices of apple on top to serve.

By Cherish Grabau