281 beef stock recipes

Butter-glazed onions simmer with beef stock, white wine, sherry, and garlic in the crockpot for a French onion soup topped with cheese-crusted toasted baguette.

Caribou roast marinated 48 hours in gin, apple cider vinegar, and beef stock, then draped with bacon and slow-roasted. Gin's juniper notes are a natural match for wild game.

Make this famous tasty soup that is perfect with bread bowls or dinner rolls.

Kangaroo meat is very low-fat, it is healthy, if you want to try some kangaroo recipe, this one is worthy.

A rustic Italian cauliflower soup simmered in beef broth with plenty of garlic, red pepper flakes, and fresh parsley. Ladle it into bowls and shower with freshly grated Romano cheese. Simple, bold, and soul-warming.

French onion soup fondue with butter-sauteed onions simmered in beef broth, chilled to remove fat, then broiled with Monterey Jack cheese on thick sourdough toast.

Sausage and cornbread cabbage rolls stuff sweet apple, cornbread dressing mix, and pork sausage inside wilted cabbage leaves. Microwave-quick with an apple-cider pan sauce.

Pork tenderloin medallions Veronique: sauteed in butter, finished in a sherry-cream sauce built from the pan drippings, and topped with butter-sauteed seedless grapes. Elegant French bistro cooking.

The beef comes out tender and fall apart with lots of yummy sauce on top.

Enjoy this succulent dish made with a tantalizing sauce comprised of hot pepper jelly.

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Classic New Orleans daube glace: shredded roast beef and stuffed olives suspended in a spicy beef gelatin mold. Old-school Creole elegance, served cold.

Brookfield's meatloaf with Monterey Jack cheese, sourdough bread soaked in milk, and a bold mix of steak sauce, Worcestershire, and Tabasco topped with chili sauce.

A hearty one-skillet supper of ground beef simmered with bulgur wheat, tomatoes, and oregano, finished with Parmesan and parsley. The cracked wheat soaks up the savory broth for a wholesome, budget-friendly dinner.

Irish kidney soup, a slow-simmered offal classic with veal or beef kidney, beef stock, sherry, and bouquet garni. The pub-style soup of old Ireland.

Marchand de vin sauce with red wine, mushrooms, ham, and shallots simmered in beef stock. A classic New Orleans French butter sauce for steaks and grilled meats.