edium-high heat. Carefully add beef brisket and brown the meat
unction. Melt butter and cook beef chuck cubes in batches until
Add the mushroom soup and beef broth. Cook over low heat for
ell blended.
Add the beef broth slowly and mix until smooth
ot enough to add the beef. Remove the meat, after browning
Combine the broth and pastina in a 1 1/2-quart casserole. Cover tightly and cook on High for 5 to 8 minutes, or until boiling.
Let the soup stand, covered, for 3 minutes.
For 1 serving:
Combine 1/2 cup beef broth and 1/2 ounce dry pastina in a serving bowl.
Cover tightly and cook on High for 1 to 3 minutes, or until boiling.
Let it stand for 2 minutes.
Preheat oven to 350.
Salt and pepper pork chops. Brown slightly on each side.
Put in baking dish (size depending on how many pork chops are being prepared) and cover with beef broth (if more than 3 or 4 pork chops are being prepared, having an extra can of beef broth on hand might not hurt) and add soy sauce, if desired.
Bake for 1 1/2 hours. Drain after cooking.
These can be eaten hot out of the oven, or they taste just as good (maybe better) reheated and served the next day.
he vegetables then add the Beef Broth while stirring. Bring up to
In saucepan combine vegetable juice cocktail, beef broth and water.
Heat through.
Serve in 6 mugs.
This is good served warm or chilled.
large bowl.
Bring beef broth to a boil and pour
Heat oil in large Dutch oven.
Saute onions and garlic.
Add veggies and cook for about 10 minutes.
Add broth, water and barley.
Cover the pot and bring to a boil.
Add Worcestershire, spices and beef.
Stir in demi-glace.
Lower heat and simmer for 30- 45 minutes or until veggies and barley are tender.
nd translucent. Stir in ground beef. Season with 1 teaspoon curry
Ground the beef in a pan until cooked through. Drain and add to the crock pot.
Add the pinto beans, kidney beans, beef broth and diced tomatoes to the crock pot.
Dice the onion, green pepper, jalapeno.
Heat a pan with the olive oil and add the onion, green pepper and jalapeno until the onion started to caramelize/brown.
Add the chili powder, oregano and cumin. Mix. Next add the tomato paste and mix. Add to the crock pot.
Cook for 4 hours on high, 6-7 hours on low.
In skillet, brown beef and onion. Drain fat.
Add garlic, salt, pepper, worcestershire and flour. Cook for 1 minute.
Add beef broth/stock and then heavy cream.
Stir in beans.
Pour into 11x17 inch pan. top with 1 cup cheese.
Top with mashed potatoes. Sprinkle with the rest of shredded cheese.
Bake at 375 for 40 minutes. Remove from oven and rest 5-10 minutes.
I serve with salad, apple sauce and dessert of course!
nd then add wine, beer, broth, tomato paste, sugar, thyme, bay
pen up the packaged corned beef and pour all of the
add a few pieces of beef at a time shaking well
Season beef with black pepper and coat
In a saucepan over medium-high heat melt butter or margarine until bubbly (do not brown).
Add in the black pepper, garlic powder (if using) and flour, then whisk for 1 minute.
Slowly add in the beef broth and beef bouillon powder (or beef broth mixed with pan drippings) stir over low heat until smooth, thickened and bubbly about 3 minutes).
Saute onion.
Add beef broth and cook till meat is