1,086 beef stock recipes

Sweet and sour pot roast braised low and slow with ketchup, vinegar, brown sugar, and plump raisins. A tangy, fork-tender beef dinner that practically cooks itself.

Peasant style fish pan-sears halibut fillets with lentils, green olives, tomato, shallot, and a quick balsamic pan sauce. Rustic French-inspired one-skillet dinner ready in 30 minutes.

Hearty lentil kielbasa stew with bacon, carrots, thyme, and bay leaf simmered in beef stock. A thick, smoky one-pot meal with Polish sausage added in two stages for the best texture.

Ginger beef stir-fry with fresh ginger, garlic, green pepper, celery, and tomatoes in a savory soy-cornstarch sauce. A fast wok dinner served over hot rice.

Pot roast with roasted vegetable sauce turns the braising veg into the gravy itself. Beef round roasts low and slow with tomatoes, red wine, thyme and bay, then the vegetables get pureed into a silky, spoon-it-over sauce.

Company beef Oriental with ground beef, snow peas, water chestnuts, bamboo shoots, and mandarin oranges in a soy-molasses glaze. A retro Asian-inspired dinner served over rice.

Wesley Pitts' award-winning Texas chili with beef chuck, ground pork, beer, mole powder, and masa harina thickening. The legendary Terlingua competition formula.

A dump-and-go slow cooker beef stew with tender chunks of stewing beef, potatoes, and carrots in a savory soy sauce and tomato broth. Just 15 minutes of prep, then let the crockpot do the work.

A no-bean Texas-style beef chili with cubed chuck, beer, jalapeños, and masa for thickening. Slow-simmered for 2 hours until fork-tender with bold cumin and chili powder heat.

Lamb loin en croute with roasted red peppers, feta, and spinach wrapped in golden puff pastry. Finished with a rich balsamic shallot butter sauce - a restaurant-worthy dinner party centerpiece.

Red bell peppers stuffed with spiced ground beef, rice, toasted walnuts, raisins, and olives, then baked until tender. A one-dish dinner with sweet and savory filling.

Traditional Scottish haggis made from scratch: sheep heart, liver, and lungs ground with beef suet, onion, oatmeal, and warm spice, then stuffed into a stomach casing and gently boiled. The genuine Burns Night centerpiece.

Westphalian cabbage braised with tart apples, caraway seeds, and beef broth, finished with red wine vinegar. A traditional German side dish with a sweet-sour bite.

Caramelized onions melted into rich beef stock create the soul-warming French soup that's been comforting diners since Les Halles market days in Paris.

Slow-cooked onions melt into beef stock sweetened with sugar and enriched with Parmesan for a hands-off crockpot version of classic French onion soup.

A tangy Eastern European soup made with beef stock, sauerkraut juice, sour cream, mashed potatoes, and fresh dill. Topped with rye croutons and ready in 25 minutes.