Beef stock

Yukon Gold potatoes • red potatoes • smoked pork belly (about 350 grams) • wild boar broth (about 600 ml, homemade or substitute with beef broth) • all-purpose flour (about 50 grams) • bay leaves • fresh thyme • large tablespoons unsalted butter (about 2 oz or 60 grams) • garlic cloves • fresh cilantro • large pinch ground nutmeg • red pepper flakes (optional) •

beef tenderloin (about 600 grams) • leeks • broccoli stem • carrots (see tip in link) • onion • red potatoes (Roseval or similar) • garlic • small white mushrooms (about 400 grams) • red wine (about 8.5 fl oz or 250 ml) • beef broth (about 10 fl oz or 300 ml, homemade if possible) • chopped parsley • sour cream •

Beef bones (I use bones from two beef ribs) • onion • garlic • Pepper • thyme (from my garden) • bay leaves (from my garden)

dry pasta • chopped shallots • sliced mushrooms • bacon bits • beef broth • red Port wine • cream

yellow onions, thinly sliced (about 700 grams) • unsalted butter (about 60 grams) • olive oil (4 tablespoons) • granulated sugar • garlic clove • all-purpose flour • dry white wine (about 80 ml) • beef broth (about 750 ml) • your choice of bread • Shredded mozzarella or shredded Swiss cheese (Gruyère)

large onion • canola oil • butter (20 grams) • dry white wine (50 ml) • beef broth (500 ml) • Salt • Pepper • baguette (50 grams) • olive oil • shredded Gruyère cheese (85 grams)

- Ground Beef (85% lean) • - Breadcrumbs • - Large Egg • - Ketchup • - Worcestershire Sauce • - Dry Mustard • - Soy Sauce • - Ground Black Pepper • - Cayenne Pepper • - Butter • Salt • Butter •

beef stew meat (about 1 kg) • carrots • large potatoes • onions • garlic • beef broth (about 700 ml) • red wine (about 240 ml, such as Côtes du Rhône) • olive oil • bay leaves • dried thyme • Salt and pepper

whole venison leg with bone • potatoes (about 1.5 kg) • carrots • mushrooms (about 400 grams) • Salt, pepper • Nutmeg • Olive oil • Butter • large onions • shallots • beef broth (about 750 ml) • heavy cream (about 150 ml) •

ground beef (500 g) • potatoes, diced small • large onion, chopped • garlic, minced • bell pepper, chopped • Paprika • Thyme • Salt and pepper • vegetable or beef broth (1 L) • Fresh parsley (optional)

beef stew meat, cut into large cubes (about 1 kg) • large onion, thinly sliced • large carrots • white mushrooms, cleaned and sliced (about 500 grams) • smoked bacon, diced (less fatty than traditional lardons) (about 200 grams) • red wine (about 350 ml) • beef stock (mix 3 teaspoons beef base with 3/4 cup water) (about 200 ml) • heaping tablespoons all-purpose flour • Bouquet garni, salt, pepper, olive oil

beef shank (about 500 g) • beef chuck (about 500 g) • beef shoulder (about 500 g) • unsalted butter (about 60 g) • carrots • all-purpose flour (about 60 g) • beef broth (about 500 ml; homemade if possible) • bouquet garni (thyme and bay leaves) • Black pepper • smoked pork belly or thick-cut bacon (about 200 g) • garlic cloves • Burgundy red wine (about 500 ml) •

beef stew meat (500 grams) • small onions • carrots • beef broth (about 300 ml) • red wine (about 300 ml) • Bouquet garni (bundle of herbs) • Salt, pepper • flour • butter, divided • mushrooms • garlic

beef stew meat (about 800 grams) • butter • shallot • carrot • bouquet garni (bundle of herbs) • bacon (about 100 grams) • white mushrooms (about 200 grams) • red wine, such as Côtes du Rhône (750 ml) • water (750 ml) • heaping teaspoons beef stock concentrate • flour

Leftover meat and vegetables from a pot-au-feu • potatoes for mashing (about 1 kg) • milk (1 liter) • garlic • tomato paste • beef stock concentrate • water (about 120 ml) • large onion

lamb chops • butter (about 40 grams) • garlic • fresh rosemary • white vinegar (about 100 ml) • beef stock (about 100 ml) • Salt and pepper • cornstarch (for brown sauces)

braising beef (about 400 grams) • onions • Chopped parsley • carrots (about 300 grams) • Salt and freshly ground black pepper • beef broth (1 liter), or 2 bouillon cubes dissolved in water • Bay

onions • carrots • Salt and pepper • Beef stock • paupiettes (stuffed meat rolls) • water (300 ml)

mixed lamb pieces (about 1 kg) • carrots • turnips • small onions • medium potatoes • garlic • double-concentrated tomato paste (75 g) • rich broth (vegetable broth + low-fat beef broth) (about 1/2 liter) • olive oil • bouquet garni (bundle of herbs) • flour • couscous spices •

pie crust • onion, finely chopped • potatoes, diced (about 150 grams) • carrots, finely chopped (about 130 grams) • garlic, minced • beef stew meat, cubed (340 grams) • Olive oil • Salt • Pepper • Dried thyme • beef broth (about 315 ml) • cornstarch (or flour) (about 15 grams) •

dried white beans (about 300 grams, such as Tarbais) • carrots (about 200 grams) • large yellow onion (about 125 grams) • Garlic • smoked pork belly (about 75 grams) • Beef stock • Toulouse sausages (about 9 oz/250 grams) • duck confit legs (about 9 oz/250 grams) • bay leaf • thyme

eggplants • zucchinis • onion • tomatoes • bell pepper • Salt and pepper • Beef stock • Garlic powder

pork shanks • carrots • onion • beef broth cube • beer • Salt, pepper • bay leaves • garlic