Posted by: A. C. Cockerill | October 15, 2011

Easy Recipe: Beef and Broth and More

My motto used to be “If it didn’t get done in the microwave, it didn’t get done.” I’ve since learned to use my electric oven and its four-burner cooktop. But …

Easy Recipe:  Beef and Broth and More

Step 1   In a large dutch oven, brown two pounds of beef cubes then poach them in two boxes (64 oz.) of beef broth with a generous splash of red wine. The red wine must be a brand you like to drink, not cooking wine. Adding two pounds of mushrooms is optional. Poach on the cooktop on medium to medium-low heat with the lid mostly on. Be sure to leave a tiny opening for a little vapor to escape. Cook until the beef is very fork tender, about two to three hours. Check the broth level every half hour and add water to keep the same amount of liquid as at the start.

Step 2   Separate the beef cubes from the broth and store in a container in the refrigerator. Do the same with the mushrooms. Put the beef broth through a strainer, tossing the remaining bits, and chill. When the fat has solidified on the top, skim off the fat and discard it, too.

Uses   The beef cubes can be used as follows.

1. Tossed with a variety of sauces and heated in the microwave

2. Used as the base for a meat pie filling

3. Shredded and added to the filling for ravioli

4. Shredded, added to barbecue sauce, and heated in the microwave.

The beef broth can be used as follows.

1. Used as the base for beef and barley soup heated in the microwave

2. Added to cream and herbs and cooked on medium-low in a shallow pan on the stove top to make a reduction sauce

3. Used as the cooking liquid for pasta.




  1. A.C. sounds delish! Thanks for the suggested uses too!

    • You’re very welcome, Casey. Hope you try some of the options and enjoy them. Cheers, Ashley

  2. A.C. Very much like a recipe we’ve made for years, and you’re right – absolutely delicious. Never used the wine though. My mouth is watering at the thought! I can well imagine how it adds to the flavor, and the aroma! Thanks so much!

    • You’re welcome, Deb. You can play around with different types of wines, too. Cheers, Ashley

  3. I’m not much into cooking but this sounds yummy. Thanks

    • You’re so welcome, Donna. Cheers, Ashley

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