Type what you have

Ingredients

• ✓ beef stock
• heavy cream
• all-purpose flour
• soy sauce
• black pepper
• rosemary
• meatball

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk together stock, cream, flour, soy sauce, 1/2 teaspoon pepper, and 1/2 teaspoon rosemary in a large saucepan over low heat until smooth.
3. 3 Cook, stirring occasionally, until thickened, about 10 minutes.
4. 4 Stir in thawed meatballs, and continue cooking until meatballs are heated through, about 5 more minutes. An instant-read thermometer inserted into the center of the meatballs should read at least 160 degrees F (71 degrees C).
5. 5 Taste and adjust seasonings before serving.

By Mary B

Ingredients

• ✓ beef stock
• lamb meat
• onion
• potato
• carrot
• celery
• parsley
• salt
• pepper
• parsley

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Layer lamb, onion, potatoes, carrot, and celery in an oven-proof pot or casserole dish. Season each layer with parsley, salt, and pepper as you go. Pour in beef stock and cover tightly.
3. 3 Bake in the preheated oven until lamb is very tender, about 1 ½ to 2 hours. Divide into bowls and garnish with additional parsley.

By MICHELLE0011

Ingredients

• ✓ beef stock
• lamb shoulder
• carrot
• potato
• sweet yellow onion
• garlic
• seasoned salt
• black pepper
• paprika
• thyme
• irish whiskey
• pea

Instructions

1. 1 Place lamb shoulder, carrots, potatoes, onion, garlic, beef stock, seasoned salt, pepper, paprika, thyme, and Irish whiskey in a slow cooker. Cook on Low for 6 to 7 hours. Add peas about 15 minutes before serving.

By Beej

Ingredients

• ✓ beef stock
• corned beef brisket
• spice packet
• brown sugar
• irish stout beer
• onion
• garlic
• bay leaf
• black peppercorn
• red potato
• carrot
• cabbage

Instructions

1. 1 Rinse brisket thoroughly in cool water and place into a large Dutch oven. Generously coat beef with brown sugar on all sides. Pour Irish stout beer around roast, followed by beef stock. Liquid should cover brisket by about 1 inch; add another beer if more liquid is needed.
2. 2 Place onion, garlic, bay leaves, spike packet from corned beef, and peppercorns into liquid. Bring to a boil, then reduce the heat to low, and cover the Dutch oven. Simmer for 2 1/2 hours, turning brisket over in the beer mixture every 30 minutes.
3. 3 Place potatoes and carrots around roast, cover, and simmer for 20 minutes. Add cabbage wedges and simmer until tender, about 10 more minutes. Brisket should easily pull apart with your fingers or a fork.
4. 4 Transfer vegetables to a serving bowl and place corned beef on a serving platter. Let meat rest for 10 minutes, then slice against the grain and serve.

By Angie E

Ingredients

• ✓ beef stock
• vegetable oil
• beef pot roast
• dijon mustard
• brown sugar
• garlic
• nutmeg
• onion
• beer
• salt
• black pepper
• cornstarch
• water

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Heat vegetable oil in a Dutch oven over medium heat; brown the pot roast on all sides in the hot Dutch oven, 2 to 3 minutes per side.
3. 3 Mix the Dijon mustard, brown sugar, garlic, and nutmeg together in a small bowl; spread evenly over the browned pot roast. Layer the onion slices atop the pot roast. Pour the beer and beef stock over the pot roast; season with salt and black pepper. Cover the Dutch oven.
4. 4 Roast in the preheated oven until completely tender, about 3 1/2 hours. Remove the cover from the Dutch oven during the final 20 minutes of cooking time. Transfer the roast to a platter, and cover with aluminum foil; allow to rest for 10 minutes.
5. 5 While the meat rests, whisk the cornstarch and water together in a small bowl; stir the cornstarch slurry into the juices left in the Dutch oven. Place the Dutch oven over medium heat; bring the gravy to a low boil, and cook and stir until thickened. Serve on the side as gravy, or slice the beef and pour over the slices on a platter.

By barb

Ingredients

• ✓ beef stock
• flour
• salt
• beef sirloin
• butter
• mushroom
• onion
• garlic
• butter
• all-purpose flour
• tomato paste
• sour cream
• white wine

Instructions

1. 1 Add 1 tablespoon flour and 1/2 teaspoon salt to a large, resealable plastic bag; shake to combine. Add beef; shake to coat.
2. 2 Melt 2 tablespoons butter in a skillet over medium-high heat. Add beef; brown, about 3 minutes per side. Add mushrooms, onion, and garlic; cook and stir until garlic fragrant, 3 to 4 minutes. Transfer beef mixture to a bowl; leave drippings in skillet.
3. 3 Melt remaining 2 tablespoons butter in skillet over medium heat. Add 3 tablespoons flour; cook and stir until smooth. Stir in tomato paste, then whisk in beef stock. Cook and stir, constantly, until thickened and bubbling, about 5 minutes.
4. 4 Return beef mixture to skillet; stir to coat with sauce. Reduce heat to very low; simmer until beef tender, 2 to 3 hours. The longer beef cooks, the more tender it will be. Stir sour cream and white wine into beef mixture just before serving; heat through. Do not boil.

By Lauren Lowther

Ingredients

• ✓ beef stock
• all-purpose flour
• salt
• black pepper
• beef sirloin
• butter
• mushroom
• onion
• garlic
• butter
• all-purpose flour
• tomato paste
• sour cream
• cooking sherry

Instructions

1. 1 Combine 1 1/2 tablespoons flour with salt and pepper in a bowl. Dredge beef strips in the mixture.
2. 2 Melt 3 tablespoons butter in a skillet over medium heat. Add the dredged beef strips; cook and stir until browned, about 5 minutes. Add mushrooms, onion, and garlic; cook until onion is barely tender, 3 to 4 minutes. Transfer the beef and mushroom mixture to a plate.
3. 3 Melt remaining butter in the same skillet; reduce heat to low. Stir in 3 tablespoons flour and tomato paste; cook until slightly browned, 1 to 2 minutes. Increase heat to medium. Add beef stock slowly, stirring constantly, until gravy is thickened and no lumps remain, 5 to 10 minutes.
4. 4 Return the beef and mushroom mixture to the skillet with the gravy. Stir in sour cream and sherry; heat until bubbling, about 5 minutes.

By Hawaiivike

Ingredients

• ✓ beef stock
• beef chuck roast
• red wine
• salt
• black pepper
• olive oil
• butter
• onion
• garlic
• mushroom
• all-purpose flour
• worcestershire sauce
• red pepper flakes
• yellow mustard
• cream cheese
• sour cream

Instructions

1. 1 Place beef into a large bowl. Stir in red wine, salt, and black pepper. Marinate for 10 minutes, then remove beef and pat dry with a paper towel. Reserve remaining marinade.
2. 2 Heat olive oil in a large skillet over medium heat. Stir in beef; cook and stir until browned, 5 to 7 minutes. Transfer beef to a plate, then drain any remaining grease from the skillet.
3. 3 Melt 2 tablespoons butter in the skillet over medium heat. Stir in onion, garlic, and a pinch of salt. Cook and stir until onion is soft and translucent, 3 to 4 minutes. Transfer onion mixture to the plate with beef; set aside.
4. 4 Melt 2 tablespoons butter in the skillet over medium heat. Add mushrooms; cook and stir until tender, about 10 minutes. Transfer mushrooms to a bowl; set aside.
5. 5 Melt 1/4 cup butter in the skillet over medium heat. Whisk in flour; cook and stir until flour no longer tastes raw, about 4 minutes. Slowly whisk in beef stock. Bring to a boil, stirring constantly, then reduce heat to medium-low.
6. 6 Pour in reserved marinade, Worcestershire sauce, red pepper flakes, and mustard, then add beef and onion mixture. Cover and simmer until meat is tender, about 1 hour. Season with salt and black pepper.
7. 7 Stir in mushrooms, cream cheese, and sour cream about 5 minutes before serving.

By SANFRANCOOK

Ingredients

• ✓ beef stock
• egg
• puff pastry
• water
• cornstarch
• bay leaf
• thyme
• irish stout beer
• all-purpose flour
• sugar
• garlic
• crimini mushroom
• carrot
• onion
• bacon
• beef stew meat
• olive oil

Instructions

1. 1 Heat 2 tablespoons of olive oil in a large pot over medium heat. Add beef and brown on all sides, about 10 minutes; set aside. Heat remaining 1 tablespoon of olive oil; add bacon and cook just until it begins to brown. Stir in onion, carrot, mushrooms, garlic, and sugar; cook and stir until vegetables are soft and browned, 10 to 15 more minutes.
2. 2 Stir in flour until smoothly incorporated, and gradually mix in Guinness and beef stock. Mix in thyme, bay leaves, and reserved cooked beef. Cover, and bring mixture to a boil; reduce heat to a simmer until beef is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.
5. 5 Bake in the preheated oven until the crust is golden brown, 30 to 40 minutes.

By Melanie Booth

Ingredients

• ✓ beef stock
• bacon
• lamb shoulder
• all-purpose flour
• salt
• black pepper
• onion
• garlic
• water
• sugar
• carrot
• potato
• onion
• white wine
• thyme
• bay leaf

Instructions

1. 1 Gather all ingredients.
2. 2 Place bacon in a large skillet and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate to drain. Reserve bacon fat in the skillet.
3. 3 Place lamb, flour, salt, and pepper in a large mixing bowl; toss to coat evenly. Brown lamb in bacon fat in the skillet over medium-high heat. Transfer browned meat into a stockpot, leaving 1/4 cup of fat in the skillet.
4. 4 Cook onion and garlic in reserved fat in the skillet over medium heat until onion is golden.
5. 5 Deglaze the skillet with water, then pour onion mixture into a Dutch oven or stockpot. Add bacon, beef stock, and sugar to the pot. Cover and simmer for 1 ½ hours.
6. 6 Add carrots, potatoes, onions, wine, thyme, and bay leaves to the pot. Reduce heat and simmer, covered, until vegetables are tender, about 20 minutes.
7. 7 Serve and enjoy.

By Danny O'Flaugherty

Ingredients

• ✓ beef stock
• water
• egg
• puff pastry
• milk
• butter
• potato
• red wine
• mushroom
• onion
• bacon
• beef
• pepper
• salt
• all-purpose flour
• vegetable oil
• beef kidney

Instructions

1. 1 Cut the kidneys in half, and remove the tubes and skins; rinse well under cold running water. Pat dry, and cut into 1/2 inch dice. Pour the vegetable oil into a large, heavy bottom pot, and set over medium-high heat. Season the flour to taste with salt and pepper in a bowl. Toss the kidney and stew meat in the flour; shake off the excess. Sear the meat in the hot oil until well browned, then remove. Add the bacon to the pot and cook until crisp. Stir in the onion and mushroom, and cook to soften, about 2 minutes. Pour in beef stock, wine, and browned meat; bring to a boil, stirring constantly, until the mixture starts to thicken, about 5 to 10 minutes. Reduce heat to low, and simmer 1 1/2 to 2 hours, until meat is tender. Remove from heat, and cool to room temperature.
2. 2 Place potatoes in a saucepan with enough water to cover, over high heat. Bring to a boil, then reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes. Drain, then mash with the butter and milk; season with salt and pepper. Allow to cool.
3. 3 Preheat oven to 375 degrees F (190 degrees C).
4. 4 Press one sheet of the puff pastry into a 9 inch pie dish, and trim the edges to fit. Fill with the cooled meat mixture. Spread mashed potatoes over top, about one inch thick. Place the remaining sheet of puff pastry over the top of the pie. Trim the excess pastry around the edges, then flute the edges with a fork. Brush the top with the beaten egg.
5. 5 Bake in the preheated oven for 20 to 25 minutes, or until crust is golden.

By Nat P

Ingredients

• ✓ beef stock
• sherry
• all-purpose flour
• olive oil
• black pepper
• lemon pepper
• salt
• allspice
• nutmeg
• parsley
• worcestershire sauce
• egg
• ground pork
• ground beef
• evaporated milk
• bread
• onion
• butter

Instructions

1. 1 Melt butter in a skillet over medium heat; cook and stir onion in the melted butter until tender, 5 to 10 minutes.
2. 2 Place bread cubes in a bowl; pour 1/2 cup evaporated milk over bread cubes. Set aside until bread cubes absorb milk.
3. 3 Mix ground beef, ground pork, cooked onion, bread cube mixture, eggs, Worcestershire sauce, parsley, nutmeg, allspice, salt, lemon pepper, and ground black pepper together in a large bowl. Form mixture into golf ball-sized meatballs.
4. 4 Heat olive oil in the same skillet used for onion over medium-high heat; cook meatballs in the hot oil, turning with tongs, until all sides are browned, 10 to 15 minutes. Pour in beef stock and simmer until meatballs are cooked through, 15 to 20 minutes. Transfer meatballs to a serving bowl, reserving liquid in the skillet.
5. 5 Remove 1 cup beef stock from skillet; whisk flour into the 1 cup stock until smooth. Pour flour mixture back into skillet, whisking until mixture is smooth. Gradually whisk remaining evaporated milk and sherry into beef stock mixture. Simmer, stirring occasionally, until gravy is warmed and smooth, 5 to 10 minutes. Pour gravy over meatballs to serve.

By Love2BMum

Ingredients

• ✓ beef stock
• worcestershire sauce
• hot pepper sauce
• tomato paste
• mushroom
• tomato
• cayenne pepper
• caraway seed
• black pepper
• salt
• marjoram
• basil
• paprika
• bay leaf
• red wine
• sauerkraut
• garlic
• mushroom
• onion
• carrot
• green cabbage
• all-purpose flour
• pork stew meat
• bacon
• kielbasa sausage

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large pot over medium heat. Add kielbasa and bacon; cook and stir until bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.
3. 3 Coat cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer pork to the casserole. Add cabbage, carrots, onion, fresh mushrooms, and garlic. Add in sauerkraut. Reduce heat to medium; cook and stir until carrots are soft, about 10 minutes. Do not let the vegetables brown.
4. 4 Deglaze the pan by pouring in red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with bay leaf, paprika, basil, marjoram, salt, pepper, caraway seed, and cayenne; cook for 1 minute.
5. 5 Mix in beef stock, tomatoes, dried mushrooms, tomato paste, hot pepper sauce, and Worcestershire sauce. Heat through just until boiling. Pour vegetables and all of the liquid into the casserole dish with meat. Cover with a lid.
6. 6 Bake in the preheated oven until meat is very tender, 2½ to 3 hours.

By MJ46NY

Ingredients

• ✓ beef stock
• vegetable oil
• all-purpose flour
• cube steak
• round meat
• onion
• worcestershire sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat the oil in a Dutch oven, or deep iron skillet. Dredge steaks in some of the flour, reserving the rest of the flour. Brown steaks in the oil a few at a time, and remove to a plate. When all of the steaks are browned, place a layer of sliced onions into the Dutch oven, and alternate layers of steak and onion. Pour in beef stock and Worcestershire sauce.
3. 3 Cover, and bake for 2 hours in the preheated oven. Remove steaks and onions from the pan, and whisk in 2 tablespoons of the remaining flour. Bring to a boil over medium heat, and cook, stirring until thickened. Serve steaks and onions with gravy with mashed potatoes or noodles.

By Nanci

Ingredients

• ✓ beef stock
• rib roast
• salt
• red wine
• all-purpose flour

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Season beef generously with salt and black pepper; place into a roasting pan, rib-side down.
3. 3 Roast in the preheated oven until medium-rare or desired doneness, about 2 hours 20 minutes. Transfer beef to a cutting board; let stand for 20 minutes.
4. 4 Discard any fat from pan drippings; stir wine into drippings. Bring to a boil over medium heat while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Reduce the heat to medium; cook 5 minutes more. Strain wine mixture through a fine-mesh sieve into a saucepan.
5. 5 Whisk stock and flour together in a bowl; gradually whisk into wine mixture. Cook and stir over medium heat until sauce boils and thickens, about 5 minutes; season with salt and black pepper. Serve sauce with beef.

By Campbell's Kitchen

Ingredients

• ✓ beef stock
• lemon
• olive oil
• beef brisket
• garlic
• red wine vinegar
• thyme leaves
• rosemary
• rosemary
• garlic

Instructions

1. 1 Heat the oven to 325 degrees F. Grate 1 teaspoon zest from the lemon.
2. 2 Heat the olive oil in a roasting pan over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the pan. Pour off all but 1 tablespoon pan drippings.
3. 3 Reduce the heat to medium. Add the garlic cloves to the pan and cook until golden, stirring occasionally. Add the vinegar to the pan and cook and stir for 1 minute, scraping up the browned bits from the bottom of the pan. Stir in the stock, thyme and rosemary sprigs. Reduce the heat to low. Cook for 5 minutes. Season with black pepper.
4. 4 Return the beef to the pan. Spoon the stock mixture over the beef. Cover the pan.
5. 5 Bake for 2 1/2 hours or until the beef is fork-tender. Baste the beef with the pan juices every 30 minutes. Remove the beef from the pan, cover and keep warm.
6. 6 Strain the pan drippings through a sieve into a medium bowl, reserving the garlic and discarding the thyme and rosemary sprigs. Spoon off any fat.
7. 7 Place about half the garlic cloves and about 1 cup pan drippings into a food processor or blender. Cover and process until the mixture is smooth.
8. 8 Heat the garlic mixture, remaining garlic cloves, remaining pan drippings, chopped rosemary, minced garlic and lemon zest in a 10-inch skillet over medium-high heat to a boil. Cook and stir until the gravy is thickened. Serve the gravy with the beef.

By Campbell's Kitchen

Ingredients

• ✓ beef stock
• ground beef
• white mushroom
• onion
• garlic
• vegetable oil
• red wine
• sour cream
• cornstarch
• black pepper
• salt

Instructions

1. 1 Heat a large skillet over medium-high heat. Add beef, mushrooms, and onion. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer mixture to a bowl. Add garlic and oil to the skillet; saute until garlic is golden brown, about 1 minute.
2. 2 Turn skillet heat to high; add red wine and beef stock. Bring to a boil while scraping the browned bits off of the bottom of the pan with a wooden spoon. Reduce heat and simmer until flavors meld, about 5 minutes.
3. 3 Whisk sour cream and cornstarch together in a bowl. Mix into the wine/broth mixture. Stir in the browned beef mixture. Bring to a simmer, stirring frequently. Add salt and pepper.

By Mark Adams

Ingredients

• ✓ beef stock
• olive oil
• pork butt roast
• white wine
• bread crumb
• yellow onion
• shallot
• garlic
• parsley
• red wine vinegar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat the oil in a Dutch oven over high heat, and quickly brown the pork on all sides. Pour in the wine, and mix in bread crumbs to coat pork. Mix the onions, shallots, garlic, and parsley in a bowl, and sprinkle over the meat.
3. 3 Transfer Dutch oven to the preheated oven, and cook 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and pour in the stock. Cover, and continue cooking 50 minutes. Remove cover, increase heat to 400 degrees F (200 degrees C), and cook 10 more minutes. Sprinkle with vinegar to serve.

By PIPPYMOE

Ingredients

• ✓ beef stock
• ground beef
• cornstarch
• salt
• parsley
• garlic powder
• onion powder
• milk
• egg noodle
• sour cream
• parmesan cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain.
2. 2 Combine cornstarch, salt, parsley, garlic powder, and onion powder in a small bowl.
3. 3 Pour cornstarch mixture, milk, beef stock, and egg noodles into the skillet; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, until noodles are tender, about 5 minutes. Stir in sour cream and Parmesan cheese until just combined.

By rural chef

Ingredients

• ✓ beef stock
• butter
• ostrich steak
• creme fraiche
• calvados
• salt
• black pepper

Instructions

1. 1 Heat butter in a skillet over medium-high heat. Cook ostrich steaks in hot butter until the outside is just about to be crisp, shown by darkening patches as with a beef steak, about 2 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for rare. Remove ostrich steaks from the pan and keep warm.
2. 2 Pour beef stock into the skillet and bring to a boil over high heat. Boil for a few minutes until slightly reduced, then lower the heat to medium-low and stir in crème fraîche. Cook and stir for 2 minutes, then pour in Calvados and season with salt and pepper to taste.
3. 3 Season each ostrich steak with pepper to taste. Spoon the sauce over the steaks to serve.

By Swiss Phil

Ingredients

• ✓ beef stock
• roast beef
• spinach
• button mushroom
• onion
• sake
• soy sauce

Instructions

1. 1 In a wok over high heat, combine 1/4 cup of the beef stock, soy sauce, and sake. Add onions and mushrooms; fry until onions start to soften. Add the strips of beef and remaining beef stock, and cook, stirring constantly, for 2 minutes. Add spinach, cover, and cook for 3 minutes, until spinach is wilted, but not fully cooked. Adjust seasonings to taste, and serve over udon or ramen noodles.

By Suanne

Ingredients

• ✓ beef stock
• olive oil
• sausage
• garlic
• fire-roasted diced tomato
• navy bean
• chicken stock
• basil
• oregano
• red pepper flakes
• spinach
• ditalini pasta

Instructions

1. 1 Heat olive oil in a stock pot over medium-high heat; cook and stir sausage and garlic in the hot oil until sausage is crumbly and evenly browned, about 10 minutes. Drain and discard any excess grease.
2. 2 Mix tomatoes, navy beans, beef stock, chicken stock, basil, oregano, and red pepper flakes into sausage mixture; bring to a boil. Add spinach and ditalini pasta and simmer until pasta is tender but firm to the bite, about 10 minutes.

By RAGTIMEWALTZER

Ingredients

• ✓ beef stock
• all-purpose flour
• salt
• black pepper
• chicken thigh
• vegetable oil
• potato
• carrot
• green cabbage
• irish stout beer
• brown sugar
• cornstarch
• water

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Whisk flour, salt, and black pepper in a bowl. Press chicken thighs into seasoned flour to coat. Heat vegetable oil in a skillet over medium heat; fry coated chicken in the hot oil until golden brown, 5 to 8 minutes per side.
3. 3 Place potatoes, carrots, and cabbage into a large casserole dish and lay chicken thighs on top of vegetables. Stir beef stock, stout beer, and brown sugar in a bowl. Mix cornstarch and water in a separate small bowl; stir into beer mixture. Pour beer mixture over chicken and vegetables. Cover the casserole dish.
4. 4 Bake in the preheated oven for 1 hour and 15 minutes; uncover casserole and continue baking until chicken is cooked all the way through and sauce has thickened, 45 more minutes.

By CharlieB

Ingredients

• ✓ beef stock
• vegetable oil
• beef oxtail
• carrot
• celery
• onion
• garlic
• chili powder
• black pepper
• red wine
• all-purpose flour
• bay leaf
• mushroom

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Heat oil in a cast iron casserole dish over medium-high heat. Add oxtail and brown on all sides, about 10 minutes. Transfer oxtail to a plate.
3. 3 Add carrots, celery, onion, garlic, chili powder, and pepper to the casserole. Cook, stirring frequently, until vegetables are tender, about 5 minutes. Add oxtail back to the casserole, then add beef stock and red wine. Bring to a boil.
4. 4 Stir in flour and simmer until sauce has thickened, about 3 minutes. Add bay leaves and submerge in the sauce. Add mushrooms.
5. 5 Bake, covered, in the preheated oven until meat is tender and falling off the bone, about 2 hours. Serve in the casserole dish.

By fed1999

Ingredients

• ✓ beef stock
• beef rib
• potato
• carrot
• mushroom
• salt
• black pepper
• chive

Instructions

1. 1 Gather all ingredients.
2. 2 Place ribs in a large pot and cover with water. Bring to a boil; reduce heat to medium-low, cover, and simmer until the meat is falling from the bones, about 2 hours.
3. 3 Remove ribs and allow to cool. Trim the meat from the ribs and cut into bite-sized pieces; refrigerate.
4. 4 Continue simmering broth until reduced to 1 cup; refrigerate until the fat congeals to the top.
5. 5 Skim and discard congealed fat.
6. 6 Pour broth into a saucepan along with meat trimmings, beef stock, potato, carrots, mushrooms, salt, and pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until potatoes are tender, about 20 minutes. Sprinkle with chives to serve.

By Emily Tisdale

Ingredients

• ✓ beef stock
• butter
• mushroom
• salt
• all-purpose flour
• black pepper
• thyme

Instructions

1. 1 Gather all ingredients.
2. 2 Heat butter in a saucepan over medium heat until it foams. Stir in mushrooms and season with salt. Simmer until liquid evaporates, about 20 minutes.
3. 3 Stir in flour; cook and stir for 5 minutes. Add 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly.
4. 4 Season with black pepper and thyme. Reduce heat to medium-low and simmer until thickened, stirring often, about 30 minutes.
5. 5 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ beef stock
• vegetable oil
• beef tip
• olive oil
• butter
• onion
• garlic
• cooking wine
• soy sauce
• worcestershire sauce
• browning sauce
• water
• cornstarch
• water

Instructions

1. 1 Heat an electric skillet to 400 degrees F (200 degrees C) to 450 degrees F (230 degrees C).
2. 2 Add vegetable oil to the skillet. Cook beef tips in hot oil until browned on all sides, about 5 minutes. Remove beef tips from the skillet.
3. 3 Heat olive oil and butter in the skillet over medium-high heat; sauté onion and garlic until softened, 5 to 10 minutes. Add beef tips, beef stock, 1 cup cooking wine, soy sauce, Worcestershire sauce, and browning sauce to onion mixture.
4. 4 Cover the electric skillet, reduce temperature to 200 degrees F (95 degrees C) to 250 degrees F (120 degrees C), and simmer, stirring occasionally, until beef is tender, about 1 hour. Add 2 cups water as needed to maintain moisture in the skillet.
5. 5 Pour remaining cooking wine into beef tips mixture. Stir cornstarch and 2 tablespoons water together in a small bowl until smooth; stir into liquid mixture in the skillet and cook until thickened, about 5 minutes more.

By Ky Borgstadt

Ingredients

• ✓ beef stock
• beef stew meat
• vegetable oil
• onion
• celery
• carrot
• pearl barley
• mushroom

Instructions

1. 1 Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.
2. 2 Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot.
3. 3 Pour beef stock into the pot.
4. 4 Stir pearl barley into the stock.
5. 5 Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.
6. 6 Stir mushrooms through the soup; cook 1 hour more.

By Wendellian

Ingredients

• ✓ beef stock
• potato
• carrot
• onion
• garlic
• pork shoulder
• tomato sauce
• paprika
• worcestershire sauce
• brown sugar
• oregano
• mustard
• salt
• black pepper
• water
• all-purpose flour

Instructions

1. 1 Place potatoes, carrots, onions, and garlic in a slow cooker. Place pork on top of vegetables.
2. 2 Combine beef stock, tomato sauce, paprika, Worcestershire sauce, brown sugar, oregano, mustard, salt, and pepper in a bowl; pour into the slow cooker. Stir to combine.
3. 3 Cover and cook on Low until pork is fork tender, 6 to 7 hours. Skim off fat and move meat and vegetables to one side of the cooker.
4. 4 Whisk cold water and flour together in a small bowl and pour into the empty space in the slow cooker. Stir to redistribute ingredients.
5. 5 Cover and cook on High until sauce has thickened, 10 to 15 minutes.

By DARKSACRIFICE

Ingredients

• ✓ beef stock
• bacon
• olive oil
• all-purpose flour
• beef
• burgundy wine
• carrot
• potato
• mushroom
• garlic
• onion
• marjoram
• thyme
• seasoned salt
• salt
• black pepper

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Remove bacon to a paper towel, retaining drippings in the skillet. Pour olive oil into reserved bacon drippings.
2. 2 Pour flour into a large sealable plastic bag; add the beef, seal, and shake to coat meat with flour. Cook and stir beef in the bacon drippings mixture until browned on all sides, 7 to 10 minutes.
3. 3 Crumble the bacon and add to the skillet. Pour beef stock and Burgundy wine over the beef mixture; bring to a boil, reduce heat to medium-low, and simmer until the beef is tender, about 1 hour.
4. 4 Stir carrots, potatoes, mushrooms, garlic, onion, marjoram, thyme, seasoned salt, salt, and black pepper into the beef mixture; continue cooking at a simmer until the vegetables are tender, 20 to 30 minutes.

By Jennifer