Chop the beef shank into large chunks, keeping
Place carrots, onions, garlic, onion soup mix, spices and beef stock in a large soup pot; simmer until vegetables are done.
Add the pasta, tomatoes, garbanzo beans and wine; simmer until pasta is done.
Add smoked sausage and spinach; bring to boil, stirring occasionally until spinach is wilted and soup is hot. Salt and pepper to taste.
arge skillet brown onions and beef, do not crowd, do in
In crock pot, combine stew beef with onion, celery, carrots, barley, bay leaf, salt (decrease salt if beef stock is salty, or add later), pepper, and beef stock.
Cook beef and barley soup on LOW in crock pot for 6 to 8 hours, stirring occasionally.
Heat the oil in a saucepan.
Add onions, garlic and achiote, and cook for 15 minutes, stirring frequently.
Add beef, stock and marjoram.
Cook over low heat for 30 minutes.
Break each egg carefully into the soup. Keep the yolks intact if possible.
Increase heat to medium and cook for 3 minutes.
Carefully remove the eggs and place one in each of 6 individual soup plates.
Pour the soup over the eggs.
Sprinkle with parsley and cayenne.
Fry beef strips in the oil until browned, using a large soup pot
Place beef shanks in crock pot, salt
Saute beef and onion until brown.
Cover; simmer for 15 minutes.
If using fresh mushrooms, slice and saute during last few minutes of simmer.
Remove onion and beef from drippings. Turn heat to medium; blend in sour cream, salt and pepper.
Add beef stock, mushrooms, beef, onion and noodles.
Heat until steaming.
Cook and stir beef, garlic powder, and onion powder in a large pot until beef is browned, about 5 minutes. Drain excess grease.
Pour beef stock, diced tomatoes, and Italian seasoning into the saucepan; bring to a boil. Stir in pasta. Cook, stirring occasionally, until pasta is tender yet firm to the bite, about 12 minutes. Stir in Parmesan cheese.
In a large pot or dutch oven, brown meat in 2 T olive oil. Remove beef and drippings from pot (keep drippings).
Saute the onions, carrots, and celery in the olive oil and butter. Add potatoes and zucchini, one at a time, cooking each for 2-3 minutes before adding the next. Salt and pepper between each addition, to taste.
Add white beans, green beans, beef stock, and tomatoes. Cover and cook slowly over low heat for at least 3 hours.
Add oil into skillet.
Sear diced meat in pan.
Add flour to pan and stir for 1 minute.
Add beef stock to pan and stir.
Add remainder of ingredients.
Simmer 1-2 hours until barley is softened.
big enough for the sauerkraut, beef and 8 cups of liquid
In large stock pot over medium-hugh heat
killet with some of the beef stock;this is the secret to
eat, cook the tomatoes, onion, beef stock, basil, salt and pepper, nutmeg
ice. Reserve T-Bones for soup.
Add remaining olive oil
educed, about 1 minute. Add stock and water. Bring to a
Reduce the beef stock by boiling down to half
ish add steak, reserved marinade, stock and tomato paste. Cook covered
Soak the noodles for 15 minutes, and then chop them into 2-3\" long pieces for ease of eating.
Heat the stock to a gentle simmer, and add the wine, and all the other ingredients except the beef, mushrooms and noodles.
When the stock is again boiling add the beef and simmer until the beef is tender.
Add the mushrooms and noodles, and cook for a further 1-2 minutes.