Swanson Beef Broth Recipes
Beef broth is a versatile ingredient that can be used to add flavor and depth to a variety of dishes. Swanson Beef Broth, made with high-quality ingredients and slow-simmered to perfection, is an excellent option for those who want to take their meals to the next level. This article will explore some delicious Swanson Beef Broth recipes that will satisfy your taste buds.
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| Swanson Beef Broth Recipes |
1. Beef Stew:
Beef stew is a classic comfort food perfect for a chilly day. Swanson Beef Broth is the perfect base for this hearty dish, providing a rich and savory flavor. To make a beef stew with Swanson Beef Broth:
Start by browning some beef in a large pot.
Add onions, carrots, celery, and garlic, and cook until the vegetables are soft.
Add Swanson Beef Broth, potatoes, and herbs, and let the stew simmer until the meat is tender.
Ingredients:
2 pounds of beef chuck, cut into bite-sized pieces
2 tablespoons of all-purpose flour
Salt and pepper to taste
3 tablespoons of olive oil
1 large onion, chopped
2 cloves of garlic, minced
2 cups of Swanson Beef Broth
1 cup of red wine
2 cups of chopped carrots
1 1/2 cups of chopped celery
2 cups of chopped potatoes
2 bay leaves
1 teaspoon of dried thyme
1 teaspoon of dried rosemary
Instructions:
Preheat the oven to 325°F.
Toss the Beef with the flour, salt, and pepper in a large bowl until coated.
Heat the olive oil over medium-high heat in a large Dutch oven or oven-safe pot. Add the Beef and cook until browned on all sides, about 5 minutes.
Add the onion and garlic to the pot and cook until softened about 3 minutes.
Pour in the Swanson Beef Broth and red wine, scraping the bottom of the pot to loosen any browned bits.
Add the carrots, celery, potatoes, bay leaves, thyme, and rosemary to the pot. Bring the mixture to a simmer.
Cover the pot and transfer it to the preheated oven. Bake for 2-3 hours or until the Beef is tender and the vegetables are cooked.
Remove the bay leaves and serve the beef stew hot.
Enjoy your delicious and hearty Beef Stew made with Swanson Beef Broth!
2. French Onion Soup:
French Onion Soup is a restaurant classic that you can easily make at home with Swanson Beef Broth. Start by sautéing sliced onions in butter until they are caramelized. Add Swanson Beef Broth and a splash of red wine, and let the soup simmer for 20-30 minutes. Serve with a slice of toasted baguette and melted gruyere cheese.
Ingredients:
6 large onions, thinly sliced
3 tablespoons of unsalted butter
2 tablespoons of olive oil
1 teaspoon of salt
1/2 teaspoon of sugar
2 tablespoons of all-purpose flour
8 cups of Swanson Beef Broth
1/2 cup of dry white wine
1 baguette, sliced into rounds
2 cups of grated Gruyere cheese
Instructions:
Melt the butter with olive oil over medium heat in a large pot. Add the onions, salt, and sugar, and occasionally cook until the onions are caramelized and deeply golden brown, about 45 minutes.
Add the flour to the onions and stir to coat evenly.
Pour in the Swanson Beef Broth and white wine and bring the mixture to a simmer. Cook for an additional 10-15 minutes.
Preheat the broiler.
Arrange the baguette rounds on a baking sheet and broil until lightly toasted on both sides, about 1-2 minutes per side.
Ladle the soup into oven-safe bowls and top each bowl with a few baguette slices. Sprinkle the grated Gruyere cheese over the top of the baguette slices.
Place the bowls under the broiler and broil until the cheese is melted and bubbly, about 3-5 minutes.
Serve the French Onion Soup hot.
Enjoy your warm and comforting French Onion Soup made with Swanson Beef Broth!
3. Beef and Barley Soup:
Beef and Barley Soup is a hearty and nutritious dish perfect for a cold winter. Swanson Beef Broth is the perfect base for this soup, providing a rich and savory flavor. To make beef and barley soup with Swanson Beef Broth:
Start by browning some beef in a large pot.
Add onions, carrots, celery, and garlic, and cook until the vegetables are soft.
Add Swanson Beef Broth, barley, and herbs, and let the soup simmer until the barley is tender.
Ingredients:
1 pound of beef stew meat, cut into bite-sized pieces
2 tablespoons of olive oil
1 large onion, chopped
2 cloves of garlic, minced
2 cups of Swanson Beef Broth
4 cups of water
1 cup of chopped carrots
1 cup of chopped celery
1 cup of chopped potatoes
1/2 cup of pearl barley
2 bay leaves
1 teaspoon of dried thyme
Salt and pepper to taste
Instructions:
In a large pot, heat the olive oil over medium-high heat. Add the Beef and cook until browned on all sides, about 5 minutes.
Add the onion and garlic to the pot and cook until softened about 3 minutes.
Pour in the Swanson Beef Broth and water, scraping the bottom of the pot to loosen any browned bits.
Add the carrots, celery, potatoes, barley, bay leaves, thyme, salt, and pepper to the pot. Bring the mixture to a simmer.
Cover the pot and let the soup simmer for 1-1/2 to 2 hours, or until the Beef is tender and the vegetables are cooked.
Remove the bay leaves and serve the beef and barley soup hot.
Enjoy your warm and hearty Beef and Barley Soup made with Swanson Beef Broth!
4. Beef Bourguignon:
Beef Bourguignon is a classic French dish perfect for a special occasion. Swanson Beef Broth is the perfect base for this dish, providing a rich and savory flavor. To make Beef Bourguignon with Swanson Beef Broth:
Start by browning some beef in a large pot.
Add onions, carrots, and garlic, and cook until the vegetables are soft.
Add Swanson Beef Broth, red wine, and herbs, and let the dish simmer until the Beef is tender.
Ingredients:
2 pounds of beef chuck, cut into bite-sized pieces
6 slices of bacon, diced
3 tablespoons of olive oil
1 large onion, chopped
2 cloves of garlic, minced
2 cups of Swanson Beef Broth
2 cups of red wine (such as Pinot Noir or Burgundy)
2 cups of sliced mushrooms
2 cups of chopped carrots
1 cup of chopped celery
1/4 cup of tomato paste
2 bay leaves
1 teaspoon of dried thyme
Salt and pepper to taste
Chopped parsley for garnish
Instructions:
Preheat the oven to 350°F.
In a large Dutch oven or oven-safe pot, cook the diced bacon over medium heat until crispy, about 8-10 minutes. Remove the bacon from the pot with a slotted spoon and set aside.
Add the olive oil to the pot and increase the heat to medium-high. Add the Beef in batches and cook until browned on all sides, about 5-7 minutes per batch. Remove the Beef from the pot and set aside.
Add the onion and garlic to the pot and cook until softened about 3-5 minutes.
Pour in the Swanson Beef Broth and red wine, scraping the bottom of the pot to loosen any browned bits.
Add the bacon, Beef, mushrooms, carrots, celery, tomato paste, bay leaves, thyme, salt, and pepper to the pot. Bring the mixture to a simmer.
Cover the pot and transfer it to the preheated oven. Bake for 2-3 hours or until the Beef is tender and the vegetables are cooked.
Remove the bay leaves and serve the Beef Bourguignon hot, garnished with chopped parsley.
Enjoy your delicious and savory Beef Bourguignon made with Swanson Beef Broth!
5. Beef and Broccoli Stir Fry:
Beef and Broccoli Stir Fry is a quick and easy dish for a busy weeknight. Swanson Beef Broth is the perfect addition to this dish, providing a rich and savory flavor. To make beef and broccoli stir fry with Swanson Beef Broth. Start by stir-frying some beef in a wok or skillet. Add broccoli, onions, garlic, and stir-fry until the vegetables are tender. Add Swanson Beef Broth and a splash of soy sauce, and let the dish simmer for a few minutes.
Ingredients:
1 pound of beef sirloin, thinly sliced
2 tablespoons of cornstarch
1/4 cup of soy sauce
2 tablespoons of hoisin sauce
2 tablespoons of honey
1 tablespoon of rice vinegar
2 cloves of garlic, minced
1/2 teaspoon of ground ginger
1/4 teaspoon of red pepper flakes
2 tablespoons of vegetable oil
4 cups of broccoli florets
1/2 cup of Swanson Beef Broth
Cooked rice for serving
Instructions:
Whisk together the cornstarch, soy sauce, hoisin sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes in a bowl.
Add the beef slices to the bowl and toss to coat evenly.
Heat the vegetable oil over high heat in a large skillet or wok. Add the beef slices and cook until browned on all sides, about 3-5 minutes. Remove the Beef from the skillet and set aside.
Add the broccoli florets to the skillet and stir-fry for 2-3 minutes.
Pour in the Swanson Beef Broth and bring the mixture to a simmer.
Return the Beef to the skillet and stir to combine with the broccoli.
Cook for 2-3 minutes until the sauce has thickened and the Beef and broccoli are cooked through.
Serve the Beef and Broccoli Stir Fry hot cooked rice.
Enjoy your delicious and flavorful Beef, and Broccoli Stir Fry made with Swanson Beef Broth!
7. Beef and Noodle Casserole:
Ingredients:
1 pound of ground beef
8 ounces of egg noodles
1 onion, chopped
2 cloves of garlic, minced
1 can of diced tomatoes
1 can of tomato sauce
1 cup of Swanson Beef Broth
1/2 teaspoon of dried basil
1/2 teaspoon of dried oregano
1/4 teaspoon of salt
1/4 teaspoon of black pepper
1 cup of shredded mozzarella cheese
1/4 cup of grated Parmesan cheese
Chopped parsley for garnish
Instructions:
Preheat the oven to 375°F.
Cook the egg noodles according to the package instructions. Drain and set aside.
In a large skillet, cook the ground beef over medium heat until browned and cooked through about 8-10 minutes. Drain any excess fat.
Add the onion and garlic to the skillet and cook until softened about 3-5 minutes.
Pour in the diced tomatoes, tomato sauce, Swanson Beef Broth, basil, oregano, salt, and black pepper. Stir to combine and bring the mixture to a simmer.
Simmer for 10-15 minutes, stirring occasionally.
Add the cooked egg noodles to the skillet and toss to coat with the beef mixture.
Transfer the mixture to a 9x13-inch baking dish. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese on top.
Bake for 15-20 minutes or until the cheese is melted and bubbly.
Garnish with chopped parsley, and serve the Beef and Noodle Casserole hot.
Enjoy your delicious and comforting Beef and Noodle Casserole made with Swanson Beef Broth!
7. Beef Enchiladas using Swanson Beef Broth::
Ingredients:
1 pound of ground beef
1 onion, chopped
2 cloves of garlic, minced
1 can of diced tomatoes, drained
1/2 cup of Swanson Beef Broth
1 tablespoon of chili powder
1 teaspoon of ground cumin
Salt and black pepper to taste
10-12 corn tortillas
2 cups of shredded cheddar cheese
Chopped fresh cilantro for garnish
For the enchilada sauce:
2 tablespoons of vegetable oil
2 tablespoons of all-purpose flour
2 tablespoons of chili powder
1 teaspoon of ground cumin
1/4 teaspoon of garlic powder
1/4 teaspoon of dried oregano
2 cups of Swanson Beef Broth
Salt and black pepper to taste
Instructions:
Preheat the oven to 350°F.
In a large skillet, cook the ground beef over medium heat until browned and cooked through, about 8-10 minutes. Drain any excess fat.
Add the onion and garlic to the skillet and cook until softened about 3-5 minutes.
Stir in the diced tomatoes, Swanson Beef Broth, chili powder, ground cumin, salt, and black pepper. Simmer for 5-10 minutes or until the mixture has thickened.
Heat the vegetable oil in a saucepan over medium heat to make the enchilada sauce. Whisk in the flour, chili powder, ground cumin, garlic powder, and dried oregano. Cook for 1-2 minutes or until the mixture is fragrant.
Slowly whisk in the Swanson Beef Broth and continue cooking, constantly whisking, until the sauce has thickened. Season with salt and black pepper to taste.
Dip each corn tortilla in the enchilada sauce, coating both sides. Place a spoonful of the beef mixture in the center of each tortilla, then roll up and place seam-side down in a 9x13-inch baking dish.
Pour any remaining enchilada sauce over the top of the rolled-up tortillas. Sprinkle the shredded cheddar cheese on top.
Bake for 20-25 minutes or until the cheese is melted and bubbly.
Garnish with chopped cilantro, and serve the Beef Enchiladas hot.
Enjoy your delicious and flavorful Beef Enchiladas made with Swanson Beef Broth
08. Beef and Vegetable Soup using Swanson Beef Broth:
Ingredients:
1 pound of stew beef, cut into small cubes
2 tablespoons of olive oil
1 onion, chopped
2 cloves of garlic, minced
2 stalks of celery, chopped
2 carrots, chopped
1 zucchini, chopped
1 can of diced tomatoes
1 can of tomato sauce
4 cups of Swanson Beef Broth
1 teaspoon of dried thyme
Salt and black pepper to taste
Chopped fresh parsley for garnish
Instructions:
In a large soup pot, heat the olive oil over medium-high heat. Add the stew beef and cook until browned on all sides, about 5-7 minutes.
Add the onion and garlic to the pot and cook until softened about 3-5 minutes.
Add the celery, carrots, and zucchini to the pot and cook for 5 minutes.
Pour in the diced tomatoes, tomato sauce, Swanson Beef Broth, dried thyme, salt, and black pepper. Stir to combine.
Bring the soup to a simmer, then reduce the heat to low and let it simmer for 30-40 minutes, or until the vegetables are tender and the Beef is cooked through.
Serve the Beef and Vegetable Soup hot, garnished with chopped fresh parsley.
Enjoy your hearty and nutritious Beef and Vegetable Soup made with Swanson Beef Broth!
09. Beef Pot Pie using Swanson Beef Broth:
Ingredients:
1 pound of beef chuck roast, cut into small cubes
2 tablespoons of olive oil
1 onion, chopped
2 cloves of garlic, minced
2 cups of mixed frozen vegetables (peas, carrots, green beans, and corn)
1/4 cup of all-purpose flour
2 cups of Swanson Beef Broth
1 teaspoon of dried thyme
Salt and black pepper to taste
1 sheet of puff pastry, thawed
1 egg, beaten
Instructions:
Preheat the oven to 400°F.
In a large skillet, heat the olive oil over medium-high heat. Add the Beef and cook until browned on all sides, about 5-7 minutes.
Add the onion and garlic to the skillet and cook until softened about 3-5 minutes.
Add the mixed frozen vegetables to the skillet and cook for 5 minutes.
Sprinkle the flour over the beef and vegetable mixture, stirring to coat evenly.
Pour the Swanson Beef Broth, dried thyme, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes or until it thickens.
Pour the beef and vegetable mixture into a 9-inch deep-dish pie plate.
Roll out the puff pastry sheet to fit over the top of the pie plate. Lay the pastry over the top of the beef mixture, tucking the edges under to seal.
Brush the beaten egg over the top of the pastry.
Use a sharp knife to cut a few slits in the top of the pastry to allow steam to escape.
Bake the Beef Pot Pie for 20-25 minutes, until the pastry is golden brown and the filling is bubbly.
Let the pot pie cool for a few minutes before serving.
Enjoy your delicious and comforting Beef Pot Pie made with Swanson Beef Broth!
10. Slow Cooker Beef and Vegetable Stew using Swanson Beef Broth:
Ingredients:
1.5 pounds of beef stew meat, cut into small cubes
2 tablespoons of olive oil
1 onion, chopped
2 cloves of garlic, minced
2 cups of mixed frozen vegetables (peas, carrots, green beans, and corn)
1 can of diced tomatoes
4 cups of Swanson Beef Broth
Two tablespoons of tomato paste
1 teaspoon of dried thyme
Salt and black pepper to taste
2 tablespoons of cornstarch
2 tablespoons of cold water
Instructions:
In a large skillet, heat the olive oil over medium-high heat. Add the Beef and cook until browned on all sides, about 5-7 minutes.
Add the onion and garlic to the skillet and cook until softened about 3-5 minutes.
Transfer the beef and onion mixture to a slow cooker.
Add the mixed frozen vegetables, diced tomatoes, Swanson Beef Broth, tomato paste, dried thyme, salt, and black pepper to the slow cooker. Stir to combine.
Cover the slow cooker and cook on low for 8-10 hours or high for 4-6 hours until the Beef is tender and the vegetables are cooked through.
In a small bowl, whisk together the cornstarch and cold water.
Stir the cornstarch mixture into the slow cooker and cook on high for 30 minutes or until the stew has thickened.
Serve the Slow Cooker Beef and Vegetable Stew hot, garnished with chopped fresh parsley if desired.
Enjoy your hearty and delicious Slow Cooker Beef and Vegetable Stew made with Swanson Beef Broth!
11. Beef and Mushroom Stroganoff using Swanson Beef Broth:
Ingredients:
1 pound of beef sirloin, cut into thin strips
2 tablespoons of olive oil
1 onion, chopped
8 ounces of mushrooms, sliced
2 cloves of garlic, minced
2 cups of Swanson Beef Broth
1 tablespoon of tomato paste
1 tablespoon of Worcestershire sauce
1 teaspoon of dried thyme
Salt and black pepper to taste
1 cup of sour cream
1/4 cup of chopped fresh parsley
12 ounces of egg noodles, cooked according to package instructions
Instructions:
In a large skillet, heat the olive oil over medium-high heat. Add the Beef and cook until browned on all sides, about 5-7 minutes.
Remove the Beef from the skillet and set it aside on a plate.
Add the onion and mushrooms to the skillet and cook until softened about 3-5 minutes.
Add the garlic to the skillet and cook for 1-2 minutes or until fragrant.
Add the Swanson Beef Broth, tomato paste, Worcestershire sauce, dried thyme, salt, and black pepper to the skillet. Stir to combine.
Add the Beef back to the skillet and bring the mixture to a boil.
Reduce the heat to low and let the mixture simmer for 10-15 minutes or until the sauce has thickened.
Stir in the sour cream and chopped fresh parsley.
Serve the Beef and Mushroom Stroganoff over a bed of cooked egg noodles.
Enjoy your delicious and creamy Beef and Mushroom Stroganoff made with Swanson Beef Broth!
12 .Slow Cooker Beef Stroganoff using Swanson Beef Broth:
Ingredients:
2 pounds of beef chuck roast, cut into thin strips
1 onion, chopped
8 ounces of sliced mushrooms
2 cloves of garlic, minced
2 cups of Swanson Beef Broth
2 tablespoons of tomato paste
2 tablespoons of Worcestershire sauce
1 teaspoon of dried thyme
Salt and black pepper to taste
1 cup of sour cream
1/4 cup of chopped fresh parsley
12 ounces of egg noodles, cooked according to package instructions
Instructions:
Combine the Beef, onion, mushrooms, garlic, Swanson Beef Broth, tomato paste, Worcestershire sauce, dried thyme, salt, and black pepper in a slow cooker. Stir to combine.
Cover the slow cooker and cook on low for 8-10 hours or high for 4-6 hours until the Beef is tender.
Whisk together the sour cream and chopped fresh parsley in a small bowl.
Stir the sour cream mixture into the slow cooker.
Serve the Slow Cooker Beef Stroganoff over a bed of cooked egg noodles.
Enjoy your delicious and easy Slow Cooker Beef Stroganoff made with Swanson Beef Broth!
13. Beef and Black Bean Chili using Swanson Beef Broth:
Ingredients:
1 pound of ground beef
1 onion, chopped
2 cloves of garlic, minced
1 red bell pepper, chopped
1 can (14.5 ounces) of diced tomatoes, undrained
1 can (15 ounces) of black beans, drained and rinsed
1 can (8 ounces) of tomato sauce
2 cups of Swanson Beef Broth
2 tablespoons of chili powder
1 teaspoon of ground cumin
Salt and black pepper to taste
Optional toppings: shredded cheddar cheese, sour cream, sliced jalapeños, chopped fresh cilantro
Instructions:
In a large pot, cook the ground beef over medium heat until browned. Drain off any excess fat.
Add the onion, garlic, and red bell pepper to the pot and cook until softened about 5-7 minutes.
Add the diced tomatoes, black beans, tomato sauce, Swanson Beef Broth, chili powder, cumin, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer for 30-40 minutes, stirring occasionally.
Serve the Beef and Black Bean Chili hot, topped with shredded cheddar cheese, sour cream, sliced jalapeños, and chopped fresh cilantro, if desired.
Enjoy your delicious and hearty Beef and Black Bean Chili made with Swanson Beef Broth!
14. Beef and Potato Skillet using Swanson Beef Broth:
Ingredients:
1 pound of ground beef
2 tablespoons of olive oil
1 onion, chopped
2 cloves of garlic, minced
4 medium potatoes, peeled and diced
1 cup of Swanson Beef Broth
1 teaspoon of dried thyme
Salt and black pepper to taste
Optional toppings: chopped fresh parsley, shredded cheddar cheese
Instructions:
In a large skillet, heat the olive oil over medium-high heat. Add the ground beef, cook, until browned, and break it up with a spatula.
Add the chopped onion and minced garlic to the skillet and cook until softened about 5-7 minutes.
Add the diced potatoes, Swanson Beef Broth, dried thyme, salt, and black pepper to the skillet. Stir to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender and the liquid has reduced.
If desired, serve the Beef and Potato Skillet hot, topped with chopped fresh parsley and shredded cheddar cheese.
Enjoy your delicious and easy Beef and Potato Skillet made with Swanson Beef Broth!
15. Beef and Green Bean Stir Fry:
Ingredients:
1 lb. flank steak, sliced into thin strips
1 lb. green beans, trimmed and cut into bite-sized pieces
3 cloves garlic, minced
1 tbsp. fresh ginger, grated
2 tbsp. soy sauce
1 tbsp. oyster sauce
1 tbsp. cornstarch
2 tbsp. vegetable oil
Salt and pepper, to taste
Cooked rice for serving
Instructions:
Whisk together the soy sauce, oyster sauce, and cornstarch in a small bowl. Set aside.
Heat the vegetable oil in a large skillet or wok over high heat.
Add the sliced Beef and season with salt and pepper. Cook for 3-4 minutes, occasionally stirring, until browned and cooked.
Add the minced garlic and grated ginger to the skillet and cook for 30 seconds, stirring constantly.
Add the green beans to the skillet and cook for 3-4 minutes, occasionally stirring, until crisp-tender.
Pour the soy sauce mixture over the Beef and green beans and stir well to combine.
Cook for an additional 1-2 minutes, until the sauce, has thickened and coated the Beef and green beans.
Serve hot cooked rice.
Enjoy your delicious Beef and Green Bean Stir Fry!
In conclusion, Swanson Beef Broth is a versatile ingredient that can add flavor and depth to various dishes. Whether you're making a classic beef stew or a quick and easy stir fry, Swanson Beef Broth is the perfect addition to your recipe. Try these delicious Swanson Beef Broth recipes and take your meals to the next level.
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