A simple sauce that incorporates the deep flavors of roasted pan juices and red wine to serve with your favorite roast.

Leftover roast beef on hand?  Here's the perfect way to use it--add some aromatic vegetables, tender, earthy mushrooms, and a rich, beefy sauce with a whiff of brandy.  Blanket them with a flaky, golden crust and toast your creation with a glass of red wine. 

Here's our version of an English and Irish tradition: we've added some fresh spinach to the savory meat gravy and tossed some Parmesan into the rich mashed potato topping to create a dish just right for a cold winter night.

Make this robust soup, full of vegetables, barley, and tender beef, to feed a hungry crowd--or freeze some to savor later.  Just add a loaf of crusty bread to soak up the delicious broth.

A glorious tradtional dish from France: tender beef braised in red wine and our Glace de Viande with mushrooms, onions, and carrots.  Serve it with boiled or mashed potatoes, or a crusty loaf of French bread to soak up all the delicious savory juices.

This is a favorite recipe of Bill's, aka Thesaucedude, with thanks to his buddy Chef Dave for the inspiration.  It's a great meal for a gathering of friends and family, is fun to prepare, and quite tasty.  Short ribs are one of the most flavorful cuts of beef.  Braise them in a little red wine and our Glace de Viande, along with vegetables, garlic, and herbs, and you'll have a feast fit for a hungry crowd.

Need something different to jazz up roasted or grilled pork?  Think outside the box and try this tangy sweet-and-sour sauce made with grapes and fresh herbs, savory notes from shallots and our Glace de Viande, and a zing of balsamic vinegar.  It's also delicious with duck or lamb.

Nothing says comfort like beef brisket, cooked slowly for hours until it's tender and juicy.  The tempting aroma will fill your home and bring the family to the table ready for dinner.

Another gem from Chef Michaelangelo (Mick) Rosacci from Tony's Market in Denver: a hearty, western-style beef stew accented with green chiles and cumin.  Chef Mick says it's even better the next day!

Cincinnati is often called "The Chili Capital of America" for its 100+ chili parlors, all serving a version of Cincinnati's distinctive brand of chili.  It's actually more a topping than a stew.  Traditionally served over spaghetti or a hot dog, Cinicinnati chili is also unique in its eclectic blend of spices and the addition of unusual ingredients like cocoa (or chocolate) and molasses.  Kidney beans, chopped onion, and grated cheddar cheese are the favored toppings, and oyster crackers and a bottle of hot sauce are served on the side.  The good citizens of Cincinnati consume more than 2 million pounds of chili each year, and for good reason.  Try some Cincinnati chili out yourself, and you'll be a fan, too.

Originally a traditional Irish Easter Sunday dinner, this dish has become a fixture in Irish restaurants in America.  Succulent beef and tender vegetables served with a hearty broth--it's the perfect centerpiece for your St. Patrick's day celebration or anytime a simple, warming meal is in order.  Serve it with a mound of steaming mashed potatoes and a pint of Guinness stout or Smithwick's Irish Ale.

A rich, decadent sauce spiked with cognac and the sweet tang of dried cherries--marvelous over your best beef or veal roast.

Flanders, a region in the southwestern part of the Low Countries (now divided between Belgium, France, and the Netherlands), has long been known for its fine beers. Cooking with beer is also a tradition there, and this stew, beef braised with thick slices of onion in Flemish-style dark beer, is an outstanding example. Serve it with a slice of hearty bread to soak up the flavorful, savory juices.

A holiday classic that will fill your home with tantalizing aromas.  Carve it tableside, pour a French Bordeaux or a California Cabernet Sauvignon, and let the celebration begin!

A hearty serving of tender beef and vegetables flavored with smoky Hungarian paprika and caraway seeds and garnished with rich sour cream.

A quick, stick-to-your-ribs dinner--hearty beef gravy with chunks of ground beef and onions.  Serve it over mashed potatoes or wide egg noodles.  Bet they'll all ask for seconds.

If you've only ever had baked beans from the can, your'e in for a treat: tender beans slowly simmered in our Glace de Viande with savory chunks of bacon and a simple homemade barbecue sauce stirred in.  It's a natural with burgers, sausages, or ribs just off the grill. 

Great for a crowd--Italian sausage meatballs surrounded by chunky vegetables, pasta, and greens in a savory broth.  Serve it with a warm loaf of Italian bread.

A fiery combination of island spices and pepper-fueled heat, this barbecue sauce will transport you to the Caribbean.  It's perfect to brush on chicken or pork like they do in Jamaica, but it's also great on beef and lamb.

Now this is how to cook carrots: follow Julia Child's lead and simmer them slowly in a sweet-savory mixture of brown stock (our Glace de Viande), butter, and a little sugar.  The liquid is cooked down to a deeply flavored, shiny glaze that coats the tender carrots.  They're the perfect complement to a holiday roast, although you may be tempted to just eat a plate of them with no accompaniment at all.  Julia would probably approve.

Smoky hot chipotles, sweet maple syrup, and savory roasted peppers team up to make a great barbecue sauce.  Brush some on pork spareribs, steaks, or chicken quarters just before they're done cooking and pass the rest at the table.

A simple, warming soup fortified with the meaty flavor of mushrooms.

Here's a tried-and-true method used by generations of cooks for silky, savory pan gravy to go with your holiday bird.  The key is our superb roasted turkey stock.  This method also works well for nearly any roast poultry, game, or meat--just substitute one of our other stocks for the turkey stock, and you'll have a delicious gravy every time.

This soup will transport you to Asia.  The delicate flavor of soba noodles and the subtle nuttiness of tofu and edemame are surrounded by a light, savory broth and plenty of crisp vegetables.  Serve it garnished with a spicy sauce, lime wedges, a generous sprinkling of cilantro and mint, and a scattering of bean sprouts for a gorgeous and flavorful presentation.

A hearty, Italian-style stew for a chilly evening--and it's simple to prepare!

A simple, classic sandwich with a tasty dipping sauce great for lunch or supper on a busy night.

A gorgeous centerpiece for a special meal: butterflied pork stuffed with a succulent mixture of bread, apples, onions, and pecans and coated with rosemary and garlic. Serve the spiral slices of roast pork and stuffing drizzled with warm, savory pan juices.

Old world comfort food in the German tradition: beef short ribs are marinated and then braised in a tangy combination of red wine, vinegar, and onions, then the braising liquid is thickened with crushed gingersnaps to make a flavorful sweet-and-sour gravy.  Serve it over wide egg noodles for a hearty, cold-weather meal.

An elegant first course: rich, savory tomato soup accented with dry sherry.  Serve it in your best china garnished with minced chives.

Here's Chef Louie's twist on an all-American classic, the Sloppy Joe.  A favorite of kids of all ages, this sandwich made with flavorful meat sauce ladled over a toasted bun started appearing on American lunch counters and dinner tables during the Great Depression.  It's still popular, and never better than when made from scratch with the best ground beef and our Glace de Viande.

An old-fashioned beef stew made with ease in your Crock Pot.

A classic Italian ragu--a rich, full-bodied sauce with beef, veal, pork, crushed tomatoes, spices, wine, and a whisper of cream to finish it.  Perfect served over pasta, maybe with a glass of red wine, for a cold winter evening.

Pot roast with an Italian flare--a flavorful sauce of tomatoes, red wine, garlic, and a sprinkling of fresh rosemary.

Sweet bell pepper, smoky dried chili peppers, and the heat of jalapenos kick this beef chili up a notch.  Serve it with cornbread and beer for a taste of the West.

Bill, aka the SauceDude, spent a number of years in Wisconsin--he loved the cheeses, but not the Packers.  (He'll always be a die-hard Vikings fan.)  What Bill really loved about Wisconsin, though, were the brats.  Fresh bratwurst sausages, simmered in beer and onions and then grilled, are known as "Wisconsin's Soul Food."  Nestled in a chewy roll, slathered with good brown mustard and served with a side of German potato salad, there's nothing better.  The SauceDude adds a dollop of our Glace de Viande to the beer for an extra hit of savory flavor.

Here’s a great recipe for a cold weather day, shared with us by a family member of MTG.  Tim, also known as “Tina” (we don’t know why) carries a bit of MTG in his backpack on his annual trip to a cabin in Wisconsin.  We’re told he also packs a brew or two (it is Wisconsin, after all).  After a long day of trekking, fishing, and sometimes hunting, Tina and his buddies return to a cabin filled with the wonderful, inviting aromas of this slow-cooked dish.  You don’t have to go to a cabin in Wisconsin to enjoy this nourishing meal.  A crusty roll is a nice complement, too. Try it, and tell us what you think.  We’ll be sure to pass your comments on to Tina.