1,086 beef stock recipes

Braised veal shanks (osso buco-style) with porcini mushrooms, white wine, rosemary, and a classic mirepoix. Oven-braised until fork-tender, with a reduced pan sauce.

Pilav kuzulu: Turkish lamb and rice pilaf with tomatoes, pine nuts, raisins, and cinnamon. A one-pot Ottoman-inspired dinner finished in the oven for fluffy grains and tender lamb.

Hearty minestrone soup with bacon, pearl barley, kidney beans, and vegetables in a beefy tomato broth. A thick, filling one-pot soup with Italian herbs and a smoky backbone.

Pizza soup with elbow macaroni, mushrooms, green peppers, tomato sauce, and melted mozzarella. All your favorite pizza flavors in a 40-minute weeknight bowl.

Slow cooker French onion soup with red and yellow onions, white wine, beef broth, and thyme. Served over toasted French bread layered with melted Swiss cheese. Hands-off and richly savory.

Favourite No-Tomato Chili Con Carne Y Frijoles recipe

Authentic New Mexican chili with cubed beef chuck, pork, mild and hot ground chilies, amber beer, and a long simmer. Serve beans on the side, Southwest-style.

Robust Italian beef stew with red wine, cinnamon, cloves, Nicoise olives, and roasted peppers, slow-simmered and ladled over soft polenta. A true feast-day spoon-and-fork dinner.

Rich Portuguese chickpea soup partially pureed for creamy body, studded with browned pepperoni, stir-fried spinach, potatoes, thyme, and coriander. A hearty, layered bowl.

Cuban black bean and ham soup simmered with bay, thyme, and oregano, then thickened with mashed beans and finished with a splash of dark rum. Served over rice with cool sour cream.

Dutch oven pot roast braised in beef broth, French onion soup, and Burgundy wine with rosemary, sage, and whole cloves. Fork-tender beef with carrots, potatoes, and onions. Sunday dinner classic.

Nothing says comfort like a bowl of steaming hot beef stew. Choose from our collection of top-rated stew recipes for a hearty meal in a bowl.

Minnesota minestrone is a Midwestern take on the Italian classic, built with ground beef, kidney beans, cabbage, and corn. One Dutch oven, feeds ten, pantry friendly.

Daube glace: the classic New Orleans cold beef aspic from Louisiana Creole tradition. Shredded pot roast suspended in jellied savory consomme with celery, lemon, and Tabasco. A summer Creole appetizer.

Beef tenderloin slit lengthwise, packed with a savory mushroom and ham bread stuffing, then broiled and served with a brandied tomato gravy. The retro dinner-party showpiece that turns one tenderloin into a memorable plated entree.

Bisquick beef potpie with vegetables tops a savory ground beef, mushroom and pea-carrot gravy with split Bisquick biscuits, then bakes golden. An easy, comforting weeknight potpie with no pastry to roll.