302 beef stock recipes

Grilled satay skewers marinated in soy, curry, and lime with a creamy coconut peanut dipping sauce. Works with chicken, beef, or pork for appetizers or a full meal.

Red wine-marinated grilled flank steak with a pecan-serrano chile compound butter and a red wine black bean butter sauce. A Southwestern showstopper served with warm tortillas.

Tender beef chuck slow-braised with cinnamon, cumin, tomato paste, and pearl onions, then crowned with crumbled feta. This Greek stifado fills the kitchen with warm spice and Mediterranean soul.

Fragrant Sri Lankan beef curry slow-simmered in coconut milk with cardamom, cinnamon, lemongrass, and fenugreek creates complex island flavors.

Rendang is the legendary Indonesian beef curry: chunks of beef slow-simmered in spiced coconut milk and tamarind until the sauce reduces almost dry and the meat turns fork-tender. Deeply fragrant and richly spiced.

A delightful main dish that combines tender beef with the creamy richness of coconut milk. It's a perfect example of how versatile and delicious beef can be when paired with the right ingredients.

An incredibly tasty gravy, you can use the giblets or just some chicken stock if your prefer. My mother likes to use both beef and chicken stock to improve the color of the gravy.

An easy meatball recipe with ground veal and pork, enriched with barbecue sauce. The tender texture of the meatballs, thanks to the combination of veal and pork, is enhanced by the rich and tangy barbecue sauce, while the beef consomme and onion soup mix add a depth of savory goodness.

Roast prime ribs of beef with a simple salt and pepper crust, seared at high heat then slow-roasted until perfectly done. Includes a quick pan sauce with beef stock, thyme, and Worcestershire.

Ochsenschwanzsuppe is the classic German oxtail soup. Slowly simmered oxtails build a rich beef stock, then puree with root vegetables and finish with Madeira.

Classic French veal stew with shoulder cubes browned in butter, braised in white wine and broth with a bouquet garni. Fork-tender and rich, served over rice, polenta, or potatoes.

Steakhouse pan-broiled steak done right in a cast iron skillet, salted ahead and seared in its own beef fat for a deep crust, then finished with a quick red wine and brandy pan sauce mounted with butter.

A whole goat rubbed down in a fiery curry paste with habaneros, garlic, and onions, then smoked low and slow for up to 10 hours. Caribbean-meets-pitmaster barbecue that feeds a crowd and rewards patience.

Layered Mexican tortilla appetizer with cream cheese, picante sauce, and dried beef stacked between flour tortillas. Chilled overnight and sliced into wedges. Make-ahead party food.