Brown beef in large skillet.
When beef is almost brown, add flour, salt and pepper.
Turn off heat and stir to coat beef.
Put in crock-pot.
Add beef broth to skillet and stir to loosen flour. Add vegetables to crock-pot and pour beef over them.
Cook 12 to 14 hours on low heat.
edium-high heat.
Add beef and brown lightly, stirring frequently
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.
br>Pour Onion soup mix, beef, and chicken broths over roast
SLICE beef into very thin strips. Mix cornstarch, broth, soy and garlic powder until smooth.
STIR-FRY beef in medium nonstick skillet until browned and juices evaporate.
ADD peppers. Stir cornstarch mixture and add. Cook and stir until mixture boils and thickens, stirring constantly. Serve over rice.
TIP: For Extra Flavorful Rice: Cook rice in Swanson(R) Beef Broth instead of water. No need to add salt or butter.
boil the beef brisket to use water sparingly.
natural gravy).
PREPARE Beef Strips (you shouldn't have
ot and brown.
Add beef broth, sauted onion and garlic and
Preheat large saute pan or electric skillet on medium high 2-3 minutes. Place ground beef in pan, cook 5-7 minutes, stirring to crumble meat, or until beef is brown and no pink remains.
Stir in broth, water and macaroni, bring to a boil. Cook 10-12 minutes, stirring occasionally, or until liquid is mostly absorbed and macaroni is soft and tender.
Stir milk into pasta, remove from heat (or turn heat off). Stir in both cheeses until smooth and melted. Serve.
Saut onions in a little bit of vegetable oil in skillet. Sprinkle a little bit of Montreal steak seasoning on cubed steaks. Roll steak in flour. Put steaks in the pan with the onions and oil. Brown well on both sides. Then start pouring beef broth in pan with steak, stirring constantly, until you get the gravy the way you want it. Cover pan. Lower heat and cook slowly (1 hour) so the meat will be tender.
PLACE broth and potatoes in saucepan. Heat to a boil. Cover and cook over low heat 5 minute or until potatoes are tender.
ADD beef, vegetable juice, tomatoes, vegetables, thyme and black pepper.
Cover and cook 15 minute or until vegetables are tender.
Use leftover or ready-cooked pot roast (in the meat case) to jump-start this flavorful soup. Serve with crusty rolls and a wedge of Swiss or Cheddar cheese.
large fork; DIVIDE ground beef mixture to form 4-5
alt into the water; add beef broth, garlic, thyme, and ground black
add a few pieces of beef at a time shaking well
Brown meat and onion in deep kettle, stirring.
Drain well. Add tomatoes, beef broth, red pepper flakes, salt and pepper. Cook while preparing carrots and celery, then add carrots, celery and lima beans and continue cooking 45 minutes.
Cook slowly, covered.
If too thick, add 1 to 2 cups of water or more beef broth.
After 45 minutes, add sugar and stir well.
Add corn; cover and turn the heat off.
The corn will cook from the heat of the soup.
Saute onions in butter until lightly browned, 10 to 12 minutes.
Add beef broth and bouillon.
Simmer 10 minutes.
Pour into 2 soup bowls (individual).
Place bread on top.
Sprinkle with cheese.
Bake at 350\u00b0 for 10 to 15 minutes, until brown and bubbly.