In a 2 qt. pan, saute onions in butter until transparent. Add the 2 cans of beef broth soup and 1-3/4 cans of water.
Bring to a boil; reduce heat and simmer about 15 minutes.
Remove from heat and add 1/4 c. Vermouth; stir well.
If you wish, water may be substituted for the Vermouth.
Heat through.
Put in bowls and top with croutons and a sprinkle of Parmesan cheese.
Season beef with black pepper and coat
epper until tender.
Add beef broth and bring to boil.
f your pan and reduce for a minute or two until
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.
Soak noodles in cold water for 30 minutes. Drain. Bring water
Place beef in a stockpot and pour
In a 3-1/2- or 4-quart slow cooker, combine beef, beef broth, water, sweet peppers, water chestnuts, green onions, soy sauce, ginger, and black pepper.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Turn off cooker. Stir in noodles. Cover and let stand for 5 minutes. If desired, top with green onion strips.
Cube beef and then season generously with
Brown little steaks in skillet on both sides.
Add 1 can Campbell's beef broth soup.
Add chopped onion and green pepper. Cook on low heat 1 hour.
When done, broth can be thickened with cornstarch.
Brown hamburger, onions and pepper. Drain off grease.
Add stewed tomatoes, mixed vegetables, beef broth and ketchup. Note: I often used frozen vegetables because that's mostly what I have on hand and like better.
Simmer for three hours.
If you like a sweeter tasting broth, add some sugar to taste.
Cook about half the beef in hot oil until completely
edium heat.
Toss the beef cubes with seasoned salt and
minutes.
Crumble ground beef into pan and cook, breaking
Combine drained browned ground beef, tomatoes, kidney beans, black beans, corn, chiles, enchilada sauce, beef broth, and taco seasoning in a slow cooker.
Cover and cook on Low for about 8 hours or High for about 4 hours.
Coat beef and onions in flour and brown in butter in a large pot.
Add beef broth, curry powder, and bay leaves. Simmer for 30 minutes.
Add potatoes, vinegar, and salt. Simmer for another 60 minutes.
Serve over rice if desired.
In large stockpot over medium high heat, saute the stew meat, onion, celery, green pepper, garlic and carrots in butter for 5 minutes, or until meat is browned on all sides.
Or if using leftover roast, saute until vegetables are tender.
Stir in the bouillon, cabbage, remaining seasonings, beef broth, tomato juice and diced tomatoes.
Bring to a boil, reduce heat to low, cover partially, and simmer for 45 minutes.
Add noodles and simmer for another 20 minutes.
Discard bay leaves before serving.
Put beef broth, beef, salt, peppercorns and bay leaf in 2 quarts of water.
Bring to boil, cover and simmer for 1 hour.
Add vegetables, bring to a boil.
Cover and simmer until vegetables and meat are tender. Serves 4.
n all sides.
Add beef broth, water, carrots, celery, salt, marjoram
Heat olive oil and add garlic, onion, bell peppers, and jalapeno.
Saute until onions are clear.
Place beef in crock pot with enchilada sauce and beef broth. Add sauteed vegetables.
Cook on low for 4-5 hours (on high if steak is frozen). Add herbs, pepper, and tomatoes. Add cream cheese and pepper jack cheese. Cook on low for one hour.
Serve with shredded cheese and sour cream.