Want deeper flavor in your cooking? It starts with this beef stock. Made from scratch with roasted bones and fresh herbs, this recipe builds a complex, savory base that store-bought just can’t match.

Beef consommé, for instance, is clarified beef broth where all of the solids and fats have been strained away, leaving an intensely flavorful liquid behind that's tasty enough to serve on its own.

Author and chef Jonathan Bender has a cocktail recipe in his cookbook, Stock, Broth & Bowl: Recipes for Cooking, Drinking, and Nourishing that mixes 2 ounces of beef stock in with his bloody mary ...

Like the old commercial says: Beef — it's what's for dinner. But if you're feeling uninspired, these recipes are here to help. From chilis and stews to meatloaf, tacos, and more, our recipe ...

Here's the Beef. Beef comes in so many forms — ground, roast, shank, steak, and so on — and is an ingredient that many have in our freezers a lot of the time.

Brown the beef in a large saucepan or stock pot over medium-high heat, breaking up the meat as it cooks. Don’t drain the fat. Add the onion, bell pepper and garlic and cook for 3 to 5 minutes ...