281 beef stock recipes

Non-alcoholic red wine substitute for cooking made with water, beef stock, and vinegar. A quick three-ingredient swap that adds acidity and depth to sauces, stews, and braises.

Pressure cooker pot roast with beef chuck browned and cooked in beef stock with aromatics for one hour, then finished with fresh vegetables in the flavorful broth. Fork-tender roast in a fraction of the time.

Fork-tender slow cooker beef brisket smothered in a rich onion gravy thickened with butter and flour. Feeds a crowd of 16 with melt-in-your-mouth, deeply savory results.

Seasoned beef meatloaf with oatmeal, thyme, nutmeg, and cayenne, bound with eggs and beef stock. Starts at high heat for a crust, then bakes low to stay juicy.

Diaper dump porridge is a gross-out Halloween dumpling soup made with refrigerator biscuits sculpted into questionable shapes and floated in chicken broth. Three ingredients, maximum kid shock value.

Tender corned beef brisket glazed with sweet-hot brown sugar and horseradish creates a St. Patrick's Day centerpiece with serious flavor.

A simple pot roast recipe that is cooked to perfection without any hassle.

Peppered tenderloin steaks seared in a hot pan and finished with a quick brandy pan sauce enriched with sour cream. Bistro-style steak au poivre ready in under 30 minutes.

Start a fiesta with your ribs with this delicious recipe that will be one of your favorites during the summer!

Copycat White Castle sliders made with beef broth-spiked patties, steamed onions, pickles, and mustard on trimmed hot dog buns. Tastes just like the real thing.

Brandy Beef Bourguignon: French-style braised beef with red wine, brandy, pearl onions, mushrooms, and herbs. Marinated for hours, simmered slow into silk-tender bites.

Romanian mititei-style sausages made with ground beef and pork, garlic puree, and baking soda for tender texture. No casings needed, shaped by hand for the grill.

There is a bit of confusion about these two plants. For some reason,the fennel plant, which resembles celery with fern like tops, has been called sweet anise in produce markets. The true anise is cultivated only for its seeds. So what you see labelled "sweet anise" in your market is probably fennel, but no matter what you call it, this is a highly interesting vegetable. Every part of this aromatic plant has a taste and aroma similar to licorice. The stems are eaten like celery,uncook, or cooked and served as a vegetable (heavenly with apples in waldorf salad) available from September to May.

Texas-style venison chili con carne with no beans, loaded with cumin, paprika, oregano, and pure chili powder. Lean, bold, and freezer-friendly wild game chili.

Pan-seared filet mignon on a bed of crispy pancetta, finished with a rich Marsala wine and beef stock reduction. An elegant Italian-inspired dinner for six, ready in one hour.

Add some spice to your short ribs and let a tantalizing aroma from your crockpot roam your kitchen.