Type what you have

Ingredients

• ✓ beef stock
• olive oil
• celery
• carrot
• onion
• parsley
• bay leaf
• chicken stock
• turkey meat
• salt
• black pepper
• rotini pasta

Instructions

1. 1 Heat oil in a large pot over medium heat. Add celery, carrots, onion, parsley, and bay leaf; cook until vegetables are tender, about 10 minutes. Add beef stock, chicken stock, turkey, salt, and black pepper; bring to a boil. Reduce heat, cover pot, and simmer until soup is heated through, about 15 minutes.
2. 2 Stir rotini into soup; cook until pasta is tender yet firm to the bite, about 15 minutes.

By Margaret Bannon

Ingredients

• ✓ beef stock
• kidney bean
• chipotle pepper
• adobo sauce
• chipotle pepper in adobo sauce
• tomato puree
• fire-roasted diced tomato
• tomato
• beer
• oregano
• cayenne pepper
• garlic powder
• black pepper
• salt
• sugar
• paprika
• cumin
• chili powder
• garlic
• jalapeno pepper
• orange bell pepper
• poblano pepper
• onion
• ground beef sirloin
• olive oil

Instructions

1. 1 Heat 1 1/2 teaspoons oil in large Dutch oven over medium-high heat. Add ground beef and cook, crumbling with a spoon until evenly browned and cooked through, about 8 minutes. Drain and set aside.
2. 2 Add remaining oil to the pot and return to medium-high heat. Add onion and saute, stirring often, until translucent, about 5 minutes. Add poblano, bell, and jalapeno peppers and garlic; cook, stirring frequently until softened, about 5 minutes.
3. 3 Stir in chili powder, cumin, paprika, sugar, salt, pepper, garlic powder, cayenne, and oregano; cook for 1 minute. Add beer and stir, scraping any small brown bits from the bottom of the pot. Add crushed and fire-roasted tomatoes, tomato puree, beef stock, chipotle pepper, and adobo sauce; stir until well combined. Bring to a simmer, stirring often.
4. 4 Stir in beef and kidney beans; return to a simmer. Cover, reduce heat to low, and simmer, stirring occasionally, for at least 3 hours.

By Nicole McLaughlin

Ingredients

• ✓ beef stock
• beef tri tip steak
• red wine vinegar
• worcestershire sauce
• olive oil
• onion
• green pepper
• mushroom
• american cheese
• sandwich roll

Instructions

1. 1 Place beef in the slow cooker crock. Pour beef stock, vinegar, and Worcestershire over beef. Cook on Low until beef is cooked to medium, 3-4 hours. Remove cooked beef from broth and set aside. Reserve broth.
2. 2 Preheat an oven to 350 degrees F (175 degrees C).
3. 3 Heat oil in a large skillet over medium-high heat. Cook mushrooms in oil until they begin to soften; add onion and green pepper. Cook and stir until vegetables are soft, about 5 minutes.
4. 4 Slice beef thinly. Divide beef and vegetables evenly among the rolls. Top each sandwich with 2 slices cheese; wrap in foil.
5. 5 Place sandwiches in preheated oven and heat until cheese is melted; about 10 minutes. Serve hot sandwiches with reserved beef broth, if desired.

By Life Tastes Good

Ingredients

• ✓ beef stock
• ground beef
• beef broth
• tomato
• spaghetti sauce
• red kidney bean
• white kidney bean
• celery
• carrot
• onion
• parsley
• oregano
• black pepper
• salt
• hot pepper sauce
• ditalini pasta

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 and discard grease. Transfer beef to a slow cooker.
2. 2 Add stock, broth, tomatoes, spaghetti sauce, red and white kidney beans, celery, carrot, onion, parsley, oregano, pepper, salt, and hot sauce to the slow cooker.
3. 3 Cook on Low for 7 to 8 hours or High for 4 to 6 hours, adding pasta during the last 15 minutes.

By Stephen Williams

Ingredients

• ✓ beef stock
• parmesan cheese
• shell pasta
• salt
• black pepper
• italian seasoning
• garlic powder
• cabbage
• beefy onion soup mix
• tomato paste
• carrot
• tomato
• green bean
• chickpea
• kidney bean
• cannellini bean
• tomato sauce
• beef bouillon
• water
• garlic
• onion
• turkey sausage
• olive oil

Instructions

1. 1 Heat olive oil in a Dutch oven over medium-high heat. Add Italian sausage, onion, and garlic; cook and stir until sausage is browned and crumbly and onion is translucent, 8 to 10 minutes.
2. 2 Pour beef stock into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add water and bouillon cubes.
3. 3 Add tomato sauce, cannellini beans, kidney beans, garbanzo beans, green beans, diced tomatoes with juice, carrots, tomato paste, soup mix, cabbage, garlic powder, Italian seasoning, pepper, and salt. Reduce heat to medium and simmer for 40 minutes.
4. 4 Meanwhile, bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain.
5. 5 After soup has cooked for 40 minutes, add cooked shells. Simmer for another 5 minutes. Ladle into bowls and top with shredded Parmesan cheese.

By Danielle

Ingredients

• ✓ beef stock
• lemon
• sour cream
• black pepper
• salt
• marjoram
• paprika
• garlic
• dill pickle juice
• dill
• kalamata olive
• all-purpose flour
• tomato paste
• tomato
• caper
• dill pickle
• mushroom
• black peppercorn
• bay leaf
• kielbasa sausage
• ham
• veal
• onion
• butter
• water
• mushroom

Instructions

1. 1 Soak mushrooms in water in a small bowl until tender, 20 to 30 minutes. Drain mushrooms, reserving soaking water.
2. 2 Melt 1/4 cup butter in a large pot over medium-high heat. Sauté onions, veal, ham, sausage, and rehydrated mushrooms in melted butter. Add stock and mushroom water; bring to a boil.
3. 3 Make a bouquet garni by tying bay leaves and peppercorns tightly in cheesecloth. Add bouquet garni, marinated mushrooms, pickles, and capers to soup. Reduce heat and simmer for 10 to 15 minutes.
4. 4 Melt remaining 1/4 cup butter in a skillet. Add tomatoes and tomato paste and cook for 2 to 3 minutes, then add flour and cook for 2 to 3 more minutes. Stir 1 cup soup into the skillet, then pour mixture back into the soup pot.
5. 5 Add olives, dill, pickle juice, garlic, paprika, and marjoram. Season with salt and black pepper; simmer for 10 to 15 minutes.
6. 6 Remove the pot from heat and discard bouquet garni. Adjust seasonings and garnish servings with dollops of sour cream and lemon slices.

By Karena

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
• 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
• 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
• pork chop
• root beer
• salt
• pepper
• brown sugar
• hot sauce
• worcestershire sauce
• salt

Instructions

1. 1 Place the pork chops in a dish; pour 2 cans of the root beer over the chops. Place in refrigerator to marinate at least 2 hours. Remove the pork chops from the root beer; season with salt and pepper.
2. 2 Combine the remaining can of root beer, the beef stock, brown sugar, hot sauce, and Worcestershire sauce in a saucepan over medium heat; simmer the mixture until it reduces to about 3/4 cup. Set aside.
3. 3 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4. 4 Grill the pork chops on the preheated grill until the no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Brush the chops generously with the reduction sauce and continue cooking for about 2 minutes more per side. Remove from grill and brush with any remaining sauce. Season with salt to taste before serving.

By Ken from CA

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
• 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
• fire-roasted diced tomato
• beet
• tomato paste
• white sugar
• dill weed
• hot pepper sauce
• salt
• black pepper

Instructions

1. 1 Puree tomatoes, beets, tomato paste, and 1/2 cup beef stock together in a blender until smooth.
2. 2 Pour tomato mixture into a saucepan with the remaining beef stock. Stir sugar, dill, hot pepper sauce, salt, and pepper into the tomato mixture.
3. 3 Bring the soup to a simmer, reduce heat to medium-low, and cook until the flavors meld, about 30 minutes.

By Cindy Sherry-Cassel

Ingredients

• ✓ beef stock
• beef kielbasa
• onion
• butter
• thyme
• hot sauce
• cabbage
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional electric pressure cooker and select Saute function. Cook and stir sausage and onion until well browned, 5 to 10 minutes. Add butter to the pot and let it melt. Mix in beef stock, thyme, and hot sauce. Add cabbage and stir until well coated. Close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Season sausage and cabbage with salt and pepper. Serve using a slotted spoon.

By Amy Van Siclen

Ingredients

• ✓ beef stock
• chuck roast
• salt
• black pepper
• onion
• potato
• carrot
• celery
• parsley

Instructions

1. 1 Season chuck roast with salt and pepper.
2. 2 Heat a large skillet over medium-high heat; brown roast on all sides, about 4 minutes per side. Transfer roast to a slow cooker. Pour beef stock into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add broth and onions into slow cooker; cover and cook on Low for 5 hours.
3. 3 Add potatoes, carrots, celery, and parsley. Cover and cook on Low until roast is tender and cooked through, 3 additional hours.

By MakeItHealthy

Ingredients

• ✓ beef stock
• beef prime rib roast
• sea salt
• black pepper
• onion
• butter
• all-purpose flour
• red wine
• thyme

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C).
2. 2 Rub beef roast with sea salt and black pepper. Heat a large cast-iron skillet over medium-high heat; sear roast on all sides in the hot skillet, 2 to 3 minutes per side. Turn roast so the ribs and fat side are facing up.
3. 3 Roast prime rib in the preheated oven for 45 minutes; scatter onion quarters around roast and continue cooking until an instant-read meat thermometer inserted into the thickest part of the meat reads 130 degrees F (54 degrees C) for rare, about 2 more hours.
4. 4 Remove roast from skillet, wrap meat in aluminum foil, and let rest for 15 to 20 minutes to let juices reabsorb into the meat. Leave onion pieces in skillet.
5. 5 Pour drippings from skillet into a bowl and skim off excess grease. Return degreased drippings to skillet with onion pieces, place over medium heat, and melt butter in the drippings. Whisk flour into mixture to make a paste, 1 to 2 minutes. Stir red wine into flour paste until smooth. Mix beef stock into pan gravy until smooth; stir thyme sprigs into gravy.
6. 6 Reduce heat to low and simmer gravy until thickened, 5 to 8 minutes. Strain gravy, discard onion pieces and thyme, and serve with prime rib.

By Al Mccready

Ingredients

• ✓ beef stock
• new mexico chile
• water
• beef chuck roast
• all-purpose flour
• salt
• black pepper
• olive oil
• yellow onion

Instructions

1. 1 Gather all ingredients.
2. 2 Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften.
3. 3 Strain into a bowl, reserving the cooking liquid.
4. 4 Place chiles and some of the liquid into a blender, and purée until smooth. Add more liquid as necessary to form a smooth sauce.
5. 5 Pass sauce through a fine mesh strainer to remove any seeds or tough skins; set aside.
6. 6 Cut beef into 1- to 2-inch chunks. Combine flour, salt, and pepper in a medium bowl. Dredge beef chunks in the seasoned flour; set aside.
7. 7 Heat olive oil in a large pot over medium heat. Sauté onion until tender and translucent, about 5 minutes.
8. 8 Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove seared meat, and continue browning the remaining meat. Return reserved seared meat to the pot.
9. 9 Stir in puréed chile mixture. Add beef stock just to cover beef chunks, or to personal preference. Bring to a boil over medium heat. Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking.

By VARISSUL

Ingredients

• ✓ beef stock
• beef tenderloin steak
• salt
• black pepper
• butter
• red wine
• heavy cream
• tomato
• basil

Instructions

1. 1 Pat filets dry; season with salt and black pepper.
2. 2 Melt butter in a heavy skillet over medium heat. Add filets; cook to desired doneness, 4 to 5 minutes for medium. Transfer filets to a serving plate; discard fat from skillet. Add wine to skillet; bring to a boil, scraping any browned bits of food off the bottom of the skillet with a wooden spoon. Stir in cream and stock; boil sauce until thickened, 3 to 5 minutes. Off heat, stir in tomatoes and basil until combined.
3. 3 Serve filets with pan sauce.

By Alley

Ingredients

• ✓ beef stock
• shallot
• garlic
• blackberry jam
• red wine
• butter
• salt
• black pepper
• venison steak
• blackberry

Instructions

1. 1 Heat shallots, garlic, blackberry jam, and red wine in a saucepan over medium-high heat. Simmer until reduced to 1/2 cup of liquid, about 15 minutes. Strain liquid through a fine mesh sieve and set aside. Heat the beef broth in a separate skillet over medium-high heat until reduced by half, 15 to 20 minutes. Whisk the two reduced sauces together, and stir in the butter. Season with salt and pepper.
2. 2 Heat a skillet over medium-high heat. Cook the venison steaks until they are beginning to firm, and are hot and slightly pink in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C). Serve the steaks with the sauce and a few fresh blackberries.

By Web Spinner

Ingredients

• ✓ beef stock
• water
• pearl barley
• olive oil
• onion
• leek
• ground turkey
• rice wine
• coriander
• black pepper

Instructions

1. 1 In a saucepan, bring the 3 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes.
2. 2 Heat the olive oil in a stock pot over medium-high heat, and saute the onions and leeks until tender. Mix in the turkey, and cook until heated through. Pour the beef stock into the pot, and stir in the cooked barley. Reduce heat to low, cover, and cook 1 hour, stirring occasionally.
3. 3 Mix the rice wine into the soup, and season with coriander. Continue cooking about 10 minutes. Season with pepper to serve.

By Joshi

Ingredients

• ✓ beef stock
• butter
• onion
• white mushroom
• salt
• garlic
• red wine
• worcestershire sauce
• thyme
• black pepper

Instructions

1. 1 Melt butter in a skillet over medium heat. Add onion and cook until it begins to soften and turn clear, about 4 minutes. Add mushrooms and salt; stir well and cook until mushrooms begin to release their liquid, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
2. 2 Combine beef stock, wine, and Worcestershire sauce in a small measuring cup. Pour into the skillet and stir in thyme sprigs and pepper; bring to a boil.
3. 3 Reduce heat and simmer, uncovered, until liquid has reduced and sauce is slightly thickened, about 15 minutes. Adjust salt and pepper if necessary.

By Bibi

Ingredients

• ✓ beef stock
• chili powder
• salt
• garlic powder
• onion powder
• black pepper
• sugar
• mustard
• bay leaf
• beef brisket

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix chili powder, salt, garlic powder, onion powder, black pepper, sugar, mustard, and bay leaf together in a small bowl; season brisket with spice mixture. Arrange beef in a roasting pan or Dutch oven. Do not cover.
3. 3 Bake in the preheated oven for 1 hour. Fill pan with enough beef stock to cover by 1/2 inch. Cover pan with lid or aluminum foil and reduce heat to 300 degrees F (150 degrees C).
4. 4 Continue baking until beef is very tender, about 3 hours more. Slice beef thinly, across the grain and serve with juices from the pan.

By Grady Spears

Ingredients

• ✓ beef stock
• beef short rib
• salt
• black pepper
• all-purpose flour
• olive oil
• butter
• onion
• garlic
• stout beer

Instructions

1. 1 Gather all ingredients.
2. 2 Season ribs with salt and pepper. Dredge in flour until coated; shake off excess.
3. 3 Heat olive oil and butter in a Dutch oven or large skillet over medium-high heat. Cook ribs until browned, about 5 minutes per side. Remove ribs and set aside.
4. 4 Add onion and garlic to the pot; cook and stir until onion is tender, about 5 minutes. Return ribs to the pot; pour in beer while scraping the browned bits of food off the bottom of the pot. Pour in beef stock.
5. 5 Cover and simmer over low heat until ribs are very tender, about 2 hours.
6. 6 Serve and enjoy!

By CooperCook

Ingredients

• ✓ beef stock
• olive oil
• beef cheek
• onion
• carrot
• garlic
• red wine
• porcini mushroom
• beef bouillon
• thyme
• bay leaf

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C).
2. 2 Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until browned, about 4 minutes per side. Add onion and carrot; cook until tender, about 20 minutes. Stir in garlic and cook until fragrant, about 2 minutes.
3. 3 Pour beef stock and wine into the Dutch oven; bring to a boil. Stir in porcini mushrooms, bouillon cubes, thyme, and bay leaves. Lay a piece of parchment paper over the surface. Cover with a tight lid.
4. 4 Bake in the preheated oven until beef is very tender, 5 to 6 hours.
5. 5 Transfer beef to a plate. Discard bay leaves. Blend cooking liquid with an immersion blender to make a smooth sauce. Serve beef with sauce.

By Robert Smith

Ingredients

• ✓ beef stock
• sirloin steak
• butter
• onion
• bay leaf
• thyme
• salt
• black pepper
• pea
• cornstarch
• egg noodle

Instructions

1. 1 Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate.
2. 2 Melt butter in the same skillet over medium heat and sauté onion until softened, 5 to 10 minutes.
3. 3 Add steak to onion in the skillet; pour in beef stock and season with bay leaves, thyme, salt, and pepper. Bring to a boil; reduce heat to low, cover, and simmer until steak is tender, about 50 minutes.
4. 4 Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes.
5. 5 Meanwhile, 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.
6. 6 Serve beef mixture over noodles.

By Ian Garrett

Ingredients

• ✓ beef stock
• vegetable oil
• beef stew meat
• onion
• garlic
• button mushroom
• salt
• black pepper
• egg noodle
• cornstarch
• water

Instructions

1. 1 Heat oil in a pressure cooker over medium-high heat and stir in beef cubes. Cook until browned on all sides; remove beef cubes and set aside. Drain and discard excess grease.
2. 2 Lower heat to medium and add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in garlic and mushrooms and continue to cook until garlic is fragrant but not brown, about 5 more minutes.
3. 3 Pour in beef stock, beef cubes, and any accumulated drippings; season with salt and pepper. Return to high heat, seal the lid, and bring to full pressure.
4. 4 Reduce heat to low, maintaining full pressure, and cook for 20 minutes.
5. 5 While stew is cooking, bring a large pot of lightly salted water to a boil. Stir in noodles; cook, stirring often, until tender, about 8 minutes. Drain and set aside.
6. 6 Remove the pressure cooker from heat and allow pressure to drop naturally. Dissolve cornstarch into 1/2 cup cold water. When pressure has dropped, remove the lid and whisk in cornstarch mixture.
7. 7 Bring beef and mushrooms back to a boil; cook, stirring constantly, until sauce has thickened, about 2 minutes. Pour beef over noodles and serve.

By Dennis Errichiello

Ingredients

• ✓ beef stock
• beef chuck roast
• salt
• black pepper
• butter
• white mushroom
• green onion
• white wine
• all-purpose flour
• mustard
• sour cream

Instructions

1. 1 Remove fat and gristle from roast; cut into strips 1/2-inch thick by 2-inches long. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper; set aside.
2. 2 Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and green onions; cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Transfer to a bowl. Add 1 tablespoon butter to the same skillet. Add 1/2 beef strips; cook and stir until browned, about 5 minutes. Transfer to a separate bowl. Repeat with remaining 1 tablespoon butter and remaining 1/2 beef strips. Pour wine into the hot skillet; scrape the browned bits of food off the bottom of the skillet with a wooden spoon.
3. 3 Combine 1/4 cup beef broth and flour in a jar with a tight fitting lid; shake until combined. Stir into the skillet, whisking until smooth; stir in remaining broth and mustard, then return beef strips to the skillet. Bring to a simmer; cover and simmer until beef strips are tender, about 1 hour.
4. 4 Stir in mushroom mixture and sour cream until heated through, 5 minutes before serving; season with salt and black pepper.

By MakeItHealthy

Ingredients

• ✓ beef stock
• vegetable oil
• lamb shoulder
• salt
• onion
• carrot
• garlic
• tomato
• thyme
• rosemary
• butternut squash

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Season lamb with salt.
3. 3 Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Cook and stir 1/2 the lamb cubes in hot oil until browned on all sides, about 5 minutes. Transfer browned meat with a slotted spoon to a plate, reserving drippings in the pot. Add remaining 1 tablespoon oil to the Dutch oven. Cook and stir second 1/2 the lamb cubes until browned on all sides, about 5 minutes. Transfer lamb to plate. Reduce heat to medium-low.
4. 4 Cook and stir onion, carrots, and garlic in Dutch oven until slightly softened, 3 to 5 minutes. Stir lamb cubes and any accumulated juices, tomatoes, beef stock, thyme, and rosemary into onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cover Dutch oven with an oven-proof lid.
5. 5 Cook stew in the covered Dutch oven in the preheated oven until the lamb is tender, 2 to 3 hours. Stir butternut squash cubes into stew, recover the Dutch oven, and return to the preheated oven until squash is tender, 20 to 25 minutes.

By Dick Brumley

Ingredients

• ✓ beef stock
• tomato
• green chile
• onion
• ham
• red wine vinegar
• sugar
• garlic powder
• seasoned salt
• red pepper flakes
• bay leaf
• collard green
• mustard green
• turnip green

Instructions

1. 1 Place beef stock, diced tomatoes with green chiles, onion, ham, vinegar, sugar, garlic powder, seasoned salt, red pepper flakes, and bay leaf in a slow cooker. Add collard greens, mustard greens, and turnip greens in order listed to slow cooker.
2. 2 Cook on Low until greens are very tender, 4 to 6 hours.

By Magicalviolets

Ingredients

• ✓ beef stock
• beef rib roast
• garlic
• black pepper
• salt
• egg
• milk
• salt
• all-purpose flour
• pan drippings
• white wine

Instructions

1. 1 Place roast, bone-side down, in a roasting pan. Use a sharp paring knife to poke 24 small holes 1 inch deep all over roast. Stuff each hole with garlic. Sprinkle with black pepper and 3/4 teaspoon salt. Allow roast to stand at room temperature for 2 hours. This will remove the chill, allowing meat to cook more evenly.
2. 2 Meanwhile, beat together eggs and milk with a pinch of salt in a medium bowl until combined. Stir in flour until smooth. Cover Yorkshire pudding batter and place in the refrigerator.
3. 3 Preheat the oven to 450 degrees F (230 degrees C).
4. 4 Cook roast in the preheated oven for 30 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue roasting until an instant-read thermometer inserted into the center of meat reaches 140 degrees F (60 degrees C), about 1 hour.
5. 5 When roast is done, remove from the roasting pan, cover with aluminum foil, and let rest in a warm spot while you make Yorkshire puddings. Measure out 1/2 cup beef fat from the pan and divide among 12 muffin tins; pour off remaining fat, but save the roasting pan to make jus.
6. 6 Place the grease-filled muffin tins into the oven and increase the oven temperature to 425 degrees F (220 degrees C). Let the muffin tins preheat for 10 minutes, then fill 3/4 full with refrigerated batter and return to the oven. Bake until puddings have risen tall and are golden brown, 20 to 25 minutes.
7. 7 While Yorkshire puddings are baking, place the roasting pan on the stove over medium-high heat. Stir in wine and bring to a simmer while scraping to dissolve the pan drippings; pour in beef stock and return to a simmer. Cook for 10 minutes, then strain and serve with roast and puddings.

By Elissa