281 beef stock recipes

Stovetop Paupiettes De Boeuf with Ground Meat Filling recipe

Scaloppine al limone: classic Italian pan-seared veal cutlets with a bright lemon pan sauce. Ready in under 40 minutes from six pantry ingredients. Restaurant-style results at home.

Traditional chile con carne tamale filling with shredded beef or pork, red chile, comino, and oregano simmered thick in beef stock. The authentic filling for homemade tamales.

So so so good! My whole family loved it, and it didn't last long. I'm sure that my husband will ask me to make it again very soon. Just wait and see :)

Refined beef stroganoff with Dijon mustard sharpening the classic sour cream sauce. Tender beef strips simmered in a butter-flour roux thickened with beef stock for restaurant-quality results.

Slow cooker pot roast with beef chuck rubbed in seasoned salt, paprika, and pepper. Set it and forget it for 8 to 10 hours until fork-tender. Just seven simple pantry ingredients.

Another tender and juicy pot roast that is cooked to perfection. Perfect for those Sunday dinners that bring families together!

German egg-dough drop soup with breadcrumbs, butter, eggs, and nutmeg in warm beef broth. A simple, warming Central European soup ready in under 25 minutes.

Sauerkraut balls with corned beef, ham, and tangy kraut bound in a thick roux, breaded and fried golden. The Ohio bar-snack classic with crackly crust and a savory, slightly sour center.

Beef tenderloin with morels and tarragon-Marsala sauce pan-sears filets and finishes them in a cream sauce built on earthy morels, sweet Marsala, and anise-tinged tarragon. Restaurant-plate dinner without the prix fixe.

Filet mignon seared rare, deglazed with port wine, and baked under a creamy mushroom sauce with creme fraiche and beef broth. An elegant French-style steak served with potato noisettes.

Luxurious steak Diane with creamy mushroom sauce and tender pan-seared beef. Restaurant-quality classic ready in 20 minutes for impressive date night dinners.

This fork-tender, well-seasoned roast everyone loves slices of and its savory gravy.

Beer-braised pot roast marinated overnight in dark stout with caraway, rosemary, and cloves, then slow-cooked until fork-tender. A German-Belgian style beef braise with a deep, malty gravy.

Brunswick Stew with Chicken and Beef: a tangy Southern stew with shredded chicken, ground beef, tomato juice, onion, and a vinegar kick. Slow-simmered until thick and rich.

A trail-ready vegetable beef soup made with freeze-dried veggies, pasta shells, and Parmesan. Just add water at camp for a hot, filling bowl after a long hike.