Type what you have

Ingredients

• ✓ beef bouillon
• tomato
• butter bean
• bay leaf
• allspice
• water
• ketchup
• olive oil
• soy sauce
• browning sauce
• jerk seasoning
• garlic
• thyme
• ginger root
• scallion
• red bell pepper
• yellow bell pepper
• green bell pepper
• onion
• habanero pepper
• beef oxtail

Instructions

1. 1 Clean and trim excess fat off oxtails. Stem and seed habanero peppers.
2. 2 Combine 1 habanero pepper, onions, bell peppers, scallions, ginger, thyme, garlic, and bouillon in the bowl of a food processor. Blend to a paste-like consistency.
3. 3 Rub oxtails with 1/2 cup of paste, jerk seasoning, browning sauce, and soy sauce in a large bowl. Massage mixture deep into oxtails. Cover, refrigerate, and marinate 8 hours or overnight.
4. 4 Remove from refrigerator and let stand until room temperature, about 30 minutes. Remove oxtails from marinade. Reserve marinade.
5. 5 Heat oil in a large pot with a tight-fitting lid over medium heat. Add oxtails, browning on all sides, about 6 minutes. Add reserved marinade and ketchup. Cover and cook until warmed through, about 15 minutes. Add water, remaining habanero pepper, allspice, and bay leaf. Cook over medium heat until meat is tender, stirring often to prevent sticking, 2 to 3 hours.
6. 6 Taste and adjust seasoning if necessary. Reduce heat and let simmer, 15 to 20 minutes. Add beans and tomatoes and simmer until heated through, 5 to 10 minutes more.

By hillct

Ingredients

• ✓ beef bouillon
• green bell pepper
• corn
• pumpkin
• potato
• yautia
• plantain
• green banana
• cabbage
• white bean
• chayote squash
• celery
• carrot
• green bean
• tomato sauce
• water
• beef stew meat
• salt
• oregano
• white pepper
• cilantro
• garlic
• onion
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large pot over medium-low heat. Add onion, garlic, cilantro, white pepper, oregano, and salt. Cook and stir until onion is browned and very tender, about 20 minutes.
3. 3 Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes.
4. 4 Pour enough water over meat mixture to fill the pot 3/4 full. Add tomato sauce and beef bouillon.
5. 5 Stir in the remaining ingredients, one at a time, cooking slightly after each addition in the following order: green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper.
6. 6 Cook until all the vegetables are tender and stew has formed a rich broth, 2 to 3 hours. Add more water or salt if needed.

By nydiah

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
• green bean
• worcestershire sauce
• soy sauce
• butter
• garlic pepper seasoning

Instructions

1. 1 Drain the green beans, reserving 1/2 of the liquid. Dissolve the bouillon cube in the reserved liquid.
2. 2 Place green beans and liquid in a saucepan. Add Worcestershire sauce, soy sauce, butter or margarine and garlic pepper seasoning to taste. Simmer gently for 15 minutes.
3. 3 Remove to serving bowl leaving beans sitting in their liquid. Use a slotted spoon to serve.

By Denise Godfrey

Ingredients

• ✓ beef bouillon
• ground beef
• all-purpose flour
• salt
• black pepper
• milk
• worcestershire sauce

Instructions

1. 1 Brown beef in a large skillet over medium high heat. Stir in flour, bouillon, salt and pepper. Saute all together for about 5 minutes or until flour is absorbed. Gradually stir in milk and Worcestershire sauce. Bring all to a simmer, stirring constantly. Cook until thickened, about 5 to 10 minutes. Serve hot!

By SUZANNE

Ingredients

• ✓ beef bouillon
• pork chop
• onion
• salt
• pepper
• water
• tomato soup

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Heat a large lightly oiled skillet over medium-high heat. Brown pork chops on both sides.
3. 3 Place pork chops in a casserole dish and cover with sliced onions. Dissolve bouillon cube in hot water and mix with tomato soup. Pour soup mixture over pork chops.
4. 4 Cover casserole and bake in preheated oven for 1 hour.

By FLIGGY

Ingredients

• ✓ beef bouillon
• salt
• sage
• black pepper
• pork chop
• butter
• water

Instructions

1. 1 Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.
2. 2 Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.

By Tiffany Nixon

Ingredients

• ✓ beef bouillon
• butter
• onion
• mushroom
• water
• bacon
• sour cream
• cornstarch

Instructions

1. 1 Melt butter in a skillet over medium heat. Stir onion and mushrooms into melted butter. Reduce heat to low and cover the skillet. Cook for 15 minutes. Stir, cover again, and cook until tender, about 15 minutes more.
2. 2 Pour enough water into the skillet to moisten onion-mushroom mixture. Add bouillon; stir until dissolved. Cut bacon into small pieces over sauce. Simmer, uncovered, for 10 minutes.
3. 3 Increase heat to medium. Add sour cream and cornstarch; stir constantly until sauce is blended and thickened, about 2 minutes.

By Courtney Lynn Hernandez

Ingredients

• ✓ beef bouillon
• ground beef
• water
• potato
• mixed vegetable
• tomato
• onion
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain.
2. 2 Transfer beef into a large pot over medium heat; add water, potatoes, mixed vegetables, tomatoes, onion, bouillon, and pepper. Bring to a boil, then reduce heat and simmer for 45 minutes.

By Marne

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
• water
• olive oil
• skirt steak
• salt
• artichoke heart
• red pepper
• jalapeno pepper
• carrot
• caper
• horseradish

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C).
2. 2 Dissolve beef boullion cube in boiling water. Heat the olive oil in an oven-safe Dutch oven over high heat. Season the skirt steak on both sides with salt, and cook in the hot oil until browned on both sides, about 2 minutes per side.
3. 3 Pour the beef bouillon and 1/4 cup artichoke juice into the Dutch oven, then stir in the artichokes, red peppers, jalapeno peppers, carrots, capers, and horseradish. Bring to a boil, then cover, and place into the preheated oven. Bake until the meat has turned from red to light pink in the center, about 30 minutes.
4. 4 Remove the skirt steak from the Dutch oven, cover with foil, and keep warm. Return the Dutch oven to the stove, and simmer, uncovered, over medium-high heat until the sauce has reduced to your desired consistency, about 10 minutes. Slice the skirt steak thinly, and serve with the reduced sauce.

By Jeff

Ingredients

• ✓ beef bouillon
• butter
• maple flavored sausage
• ground beef
• all-purpose flour
• milk
• white bread
• parsley

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Add ground beef and maple sausage, and cook until no longer pink. Gradually mix in flour, while stirring continuously, until the mixture is thick and pasty. You may not need all of the flour. Slowly whisk in the milk using a fork so that lumps do not form. Stir in bouillon. Continue cooking and stirring constantly until the mixture reaches your desired consistency. The longer it cooks, the thicker it will get.
2. 2 Toast slices of white bread, and top with the meat gravy. Garnish with a little fresh parsley, and serve.

By FEASTYJON

Ingredients

• ✓ beef bouillon
• vegetable oil
• round steak
• all-purpose flour
• golden mushroom soup
• water
• sour cream
• egg noodle

Instructions

1. 1 Heat oil in a large skillet over medium high heat. Roll the beef in flour and saute in the hot oil until well browned, about 5 minutes.
2. 2 Transfer the meat to the slow cooker and top with the soup, water and bouillon.
3. 3 Cook on high setting for 8 hours. Stir in the sour cream during the last 30 minutes.
4. 4 Cook the egg noodles according to package directions. Serve the meat over the noodles.

By Kathy

Ingredients

• ✓ beef bouillon
• ground beef
• onion
• water
• rice
• black pepper
• tomato
• green bell pepper
• mozzarella cheese

Instructions

1. 1 Place ground beef and onion in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir in water and rice. Season with beef bouillon and black pepper. Simmer 25 to 30 minutes, or until water is absorbed. Stir in diced tomatoes and green peppers. Simmer another 10 minutes, until green pepper is tender. Sprinkle top with cheese.

By Katherine

Ingredients

• ✓ beef bouillon
• ground beef
• garlic powder
• salt
• black pepper
• onion
• mushroom
• sour cream
• egg noodle

Instructions

1. 1 In a large skillet brown beef in oil over medium high heat. When meat is browned, drain excess fat from skillet. Add garlic powder, salt and pepper and stir in.
2. 2 Add bouillon, onion and mushrooms to skillet and saute until onions are translucent. Remove from heat (very important) and add sour cream. Stir all together and serve over hot cooked egg noodles.

By Missy

Ingredients

• ✓ beef bouillon
• beef roast
• soy sauce
• bay leaf
• black peppercorn
• rosemary
• thyme
• garlic powder
• bread

Instructions

1. 1 Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
2. 2 In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
3. 3 Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.

By Giselle

Ingredients

• ✓ beef bouillon
• elbow macaroni
• bacon
• onion
• tomato sauce
• tomato
• water
• garlic powder
• onion powder

Instructions

1. 1 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 macaroni, 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 8 minutes. Drain well in a colander set in the sink.
2. 2 Place the bacon pieces and onion into a large saucepan or soup pot over medium heat, and cook and stir until the onion is beginning to brown and the bacon is crisp, about 10 minutes. Stir in tomato sauce, diced tomatoes, beef bouillon cubes, water, garlic powder, onion powder, and cooked macaroni, and bring to a boil. Cover the pot, reduce heat, and simmer for 10 minutes.

By MommaKandace

Ingredients

• ✓ beef bouillon
• beef broth
• water
• tomato paste
• garlic
• bay leaf
• black pepper
• long grain white rice
• cheddar cheese

Instructions

1. 1 In a pot over medium heat, mix the beef broth, water, tomato paste, garlic, and bay leaves. Stir in the beef bouillon until dissolved. Season with pepper. Bring to a boil, and mix in the rice. Reduce heat to low, cover, and cook 25 minutes, until rice is tender. Remove bay leaves, and serve warm with a sprinkling of Cheddar cheese.

By Sarah Gartland

Ingredients

• ✓ beef bouillon
• all-purpose flour
• chuck roast
• tomato sauce
• onion
• brown sugar
• chili powder
• garlic
• mustard powder

Instructions

1. 1 Rub the flour into the roast. Place roast in bottom of slow cooker. Pour in the tomato sauce, onion, brown sugar, bouillon, chili powder, garlic and mustard powder. Mix well.
2. 2 Cover slow cooker and cook on high setting for 8 hours OR on low setting for 14 to 16 hours.

By Kathy

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
• bacon
• tomato
• onion
• jalapeno pepper
• garlic
• salt
• black pepper
• water
• black-eyed pea
• swiss cheese

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned, 8 to 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
2. 2 Add tomatoes, onion, jalapenos, garlic, salt, and pepper to bacon drippings. Saute over medium-high heat until vegetables are soft, about 5 minutes.
3. 3 Add water and bouillon; stir until bouillon cubes dissolve. Stir in peas and cook until heated through, about 5 minutes. Add Swiss cheese and simmer gently until cheese is melted, 3 to 5 minutes.

By Genie Harris

Ingredients

• ✓ beef bouillon
• potato
• ground round
• water
• chicken bouillon
• rosemary
• salt
• black pepper
• steak seasoning
• onion flakes
• mixed vegetable

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain, cool and mash.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
3. 3 In a large heavy skillet, saute meat until browned on all sides, stirring occasionally. Drain excess fat and return meat to pan over medium heat. Pour in water and season with beef and chicken bouillon, rosemary, salt, pepper, steak seasoning and onion flakes. Stir in frozen vegetables. Cook, stirring occasionally, until most of the water has evaporated.
4. 4 Pour meat mixture into a 2 quart casserole dish. Cover top with mashed potatoes. Bake in preheated oven for 20 to 30 minutes, or until top begins to brown.

By Christine

Ingredients

• ✓ beef bouillon
• beef chuck roast
• worcestershire sauce
• steak seasoning
• olive oil
• coffee
• tomato sauce
• oregano

Instructions

1. 1 Rub chuck roast with 1 tablespoon Worcestershire sauce; sprinkle Montreal-style steak seasoning all over roast.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add roast; sear until browned, about 5 minutes per side. Transfer roast to a slow cooker.
3. 3 Dissolve bouillon cube in coffee; pour over roast. Pour tomato sauce over roast; season with oregano, and drizzle with remaining 2 teaspoons Worcestershire sauce. Cover slow cooker.
4. 4 Cook on Low until roast is tender, 8 to 10 hours.

By crancherry

Ingredients

• ✓ beef bouillon
• water
• five-spice powder
• butter
• ginger
• black pepper
• quinoa

Instructions

1. 1 Combine water, five-spice powder, butter, bouillon, ginger, and black pepper in a saucepan over medium heat; bring to a boil and stir until bouillon dissolves. Add quinoa, reduce heat to a simmer, cover the pan, and cook until water is absorbed, about 20 minutes.

By hrhsun

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
• round steak
• green bell pepper
• vegetable oil
• tomato
• soy sauce
• garlic powder
• ginger
• black pepper
• cornstarch
• water
• rice

Instructions

1. 1 Trim any fat from steak; thinly slice steak into 2- to 3-inch strips. Core and seed bell pepper, then thinly slice into 3-inch strips.
2. 2 Heat oil in a large skillet over medium-high heat. Add steak and cook for 2 to 3 minutes. Add bell peppers; cook and stir until peppers start to soften and steak is browned, 3 to 5 minutes.
3. 3 Reduce heat and add diced tomatoes, soy sauce, garlic powder, ginger, and black pepper. Cover and simmer for 10 minutes.
4. 4 Stir cornstarch and bouillon cube into water; stir well until dissolved. Pour mixture into the skillet. Cover and simmer, stirring occasionally, until sauce thickens to a gravy-like consistency, about 10 minutes.
5. 5 Remove from heat and serve over hot cooked rice.

By Christine Ropeter