OT - Recommendations for recipes using beef broth

GrateEggspectations

S-I-L gave me about 4 cups homemade beef broth. She’s a great cook, so it’s likely money. Have been contemplating various recipes, including ramen, soups, stews or curries. Have done a lot of soups and stews as of late, so am probably tempted to do something different. 

Anyone have a fave recipe using beef broth? I am not planning any grocery trips, so I may have to see how well any recommendations align with my pantry stores. 

Thanks in advance. 

lkapigian

Great in Sausage! I just did a Texas Chili Sausage using a beef bone stock 

RRP

First of all, you do know don't you that it can be frozen so it's not like you have to use it all right now. I just pour mine into ice cube trays and freeze that way and once frozen pop them out and store in a freezer bag so I can use whatever amount I need.

buzd504

Braised short ribs.

Beef stroganoff.

GrateEggspectations

Thanks @RRP. Yes, I do know. But I often do batch cooking for family, friends and neighbours, so am also quite happy to use it all in one go. 

GrateEggspectations

I should mention that I also have 5lbs of a brisket point in the freezer. But then again, lots of stuff in both standalone freezers as well in the fridge freezer. 

1voyager

I always start with homemade beef broth for Beef Bourguignon.

Here you go...

INGREDIENTS

1 1/2 -2 pounds chuck roast or pre-cubed beef stew meat

2 tablespoons kosher salt

2 tablespoon freshly ground black pepper

2 tablespoons clarified butter, ghee or Crisco

3 slices of sliced bacon

1 quart beef broth

1 strip orange zest - Optional

Medium-sized bowl of dried Porcini mushrooms

1 cup Kalamata olives

1 large onion, roughly chopped

3 fresh carrots, sliced into 1 inch pieces

2 garlic cloves, thinly sliced

1 tube Cento tomato paste

2 tablespoons King Arthur all-purpose flour

1 bottle of good red wine 

1 - 18 ounce can Cento crushed tomatoes

3 anchovy filets or 1 tablespoon paste

2 bay leaves

2 sprigs of thyme

Chopped or dried parsley 

The Cook:

Submerge Porcini mushrooms in hot water, strain, rinse, then set aside

Adjust oven rack to lower-middle position; heat oven to 325 degrees. 

Dry beef thoroughly with paper towels. 

Slice into medium-sized cubes, about 1 1/2".  

Season generously with salt and pepper. 

Heat 2 tablespoons oil in cast iron Dutch oven over medium-high heat until shimmering but not smoking.

Add half of the beef. Cook without moving pieces until well browned, about 2 minutes on each side. Transfer meat to medium bowl. Repeat with remaining oil and beef.

Reduce heat to medium and add salt pork/diced bacon, carrots, onions and Cento tomato paste into empty pot.

Sear, stirring occasionally, until light brown, about 2 minutes. 

Stir in flour, stirring constantly, for about 5 minutes. 

Slowly add wine, gently scraping the pan to loosen browned bits. 

Add broth, beef, and any juices in bowl. Increase heat to medium-high and bring to full simmer. 

Add garlic, mushrooms and their liquid, orange zest, 1/2 cup olives, anchovies, thyme, bay, and crushed tomatoes and juice, distributing evenly, and arranging beef so it is completely covered by liquid. 

Cover and place in oven. 

Cook until fork inserted in beef meets little resistance (meat should not be falling apart), 2 1/2 hours.

After 2 1/2 hours, discard salt pork, thyme, and bay leaves. Add 1/2 cup olives and allow stew to settle, about 5 minutes. Using spoon, skim excess fat from surface of stew. Stir in parsley and serve.

BTW - Boss Lady makes beef/chicken broth in large batches and there is no problem freezing it.

GrateEggspectations

@1voyager

Thank you. What is the recipe title?

caliking

I feel that the flavor of good stock, or broth, really shines in ramen-style items (basically, any noodle soup type of thing). 

A weekend lunch is often a quart of whatever stock I can find in the freezer, jazzed up with laksa paste/fermented black beans/toban jian/whatever, with scallions, ginger. Add some leftover protein from the week, noodles, maybe a 7 min egg. Doesn't take long to make, and very flavorful. Good comfort/winter food. 

This MO has worked well with pork/shrimp/chicken/beef stock. 

GrateEggspectations

caliking said:

I feel that the flavor of good stock, or broth, really shines in ramen-style items (basically, any noodle soup type of thing). 

A weekend lunch is often a quart of whatever stock I can find in the freezer, jazzed up with laksa paste/fermented black beans/toban jian/whatever, with scallions, ginger. Add some leftover protein from the week, noodles, maybe a 7 min egg. Doesn't take long to make, and very flavorful. Good comfort/winter food. 

This MO has worked well with pork/shrimp/chicken/beef stock. 

Thanks. Wifey loves ramen, so that was high on the list. 

1voyager

GrateEggspectations said:

@1voyager

Thank you. What is the recipe title?

Glad to help. Recipe title: Beef Bourguignon

Botch

With good homemade beef broth, I'd be making phò.  

GrateEggspectations

1voyager said:

GrateEggspectations said:

@1voyager

Thank you. What is the recipe title?

Glad to help. Recipe title: Beef Bourguignon

Sorry, had missed that. 

caliking

GrateEggspectations said:

caliking said:

I feel that the flavor of good stock, or broth, really shines in ramen-style items (basically, any noodle soup type of thing). 

A weekend lunch is often a quart of whatever stock I can find in the freezer, jazzed up with laksa paste/fermented black beans/toban jian/whatever, with scallions, ginger. Add some leftover protein from the week, noodles, maybe a 7 min egg. Doesn't take long to make, and very flavorful. Good comfort/winter food. 

This MO has worked well with pork/shrimp/chicken/beef stock. 

Thanks. Wifey loves ramen, so that was high on the list. 

If y'all enjoy ramen-style stuff, it's worth it to have something pickled on hand. Really balances out the flavors. Easy to put together, and will last for several months in the fridge. I have pickled daikon, and haam choy, in the rotation currently. 

https://www.seriouseats.com/danmuji-korean-pickled-daikon-radish-recipe

Also, garnish with some cilantro at the end. ok, now I'm hungry

YukonRon

onion soup onion soup onion soup onion soup

TEXASBGE2018

Agree @YukonRon

littlerascal56

We usually have some steak leftover on our weekend cooks.  We freeze the pieces, and every 6 weeks throw them in the crock pot with potatoes, onions, carrots, and garlic.  And 1 cup of beef stock.  Set on low for 8 hours, and you will have a delicious dinner ready when you get off work! 

FreeNHim

Barley Risotto with mushrooms. My daughter made that once. Very tasty.

Gulfcoastguy

Beef pot pie, frozen pie crust and mixed vegetables, leftover beef, potatoes. Upper crust can be leftover mashed potatoes, pie crust, or Bisquick crust.
oh maybe some mushrooms.

fishlessman

birria tacos, french onion soup with the toast and melted cheese, chili with no beans or tomatoes. if you havent done the tacos then do those first

nolaegghead

I would totally go with chicken noodle soup.  Swim against the current. 

danhoo

French Dip Sammies. I use Rachel Ray's recipe for the dip. 

https://www.foodnetwork.com/recipes/rachael-ray/french-dip-sandwiches-recipe-1914184