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Refrigerate after opening

easy open cap - no pull tab! Twist to break inner seal and tamper-evident ring.

packaging made in germany

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italian roast beef sandwiches - serves 8, all you need - 2 tbsp hy-vee canola oil, 1 boneless bottom round roast (2.5 pound), 1 large onion, sliced, 1 large green bell pepper, seeded and sliced, 1 clove garlic, chopped, 1 container (32 oz) hy-vee beef cooking stock, 2 cloves garlic, halved, 2 tsp hy-vee dried oregano, 1 tsp hy-vee dried parsley, 1 tsp hy-vee salt, 1 tsp hy-vee ground black pepper, 8 hy-vee bakery whole wheat hamburger buns, split. All you do - 1. In dutch oven, heat oil over medium heat. Brown roast; Remove. Add onion, bell pepper and garlic. Cook, stirring frequently, until onion softens, about 5 minutes. Return roast to dutch oven. 2. Add beef stock. Add halved garlic cloves, oregano, parsley, salt and black pepper. Bring to boil, reduce heat to low, cover and simmer 2 to 2-1/2 hours or until meat is tender. 3. Remove roast. Simmer cooking liquid, uncovered, until it is reduced by half, about 20 minutes. Strain and discard solids. Return liquid to pan. When roast is cool enough to handle, slice thinly against the grain. Add slices to dutch oven. Heat through. 4. Serve sliced beef on buns with broth for dipping. Nutrition facts per serving: 340 calories, 12g fat, 3g saturated fat, 0g trans fat, 80mg cholesterol, 790mg sodium, 23g total carbohydrate, 0g dietary fiber, 4g total sugars, 0g added sugars, 35g protein. Nutrients: 0% vitamin d, 4% calcium, 20% iron, 8% potassium.

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french onion beef soup - serves 5, all you need - 1 tbsp hy-vee olive oil, 1 pound beef stew meat, cut into 1-inch cubes, 2 tbsp hy-vee unsalted butter, 2 large yellow onions, thinly sliced, 1 container (32 oz) hy-vee beef cooking stock, 1/2 cup dry red wine, 1-1/2 tsp hy-vee worcestershire sauce, 1 hy-vee bay leaf, 5 slices (3/4-inch thick) french baguette, toasted, 1/2 cup hy-vee shredded swiss cheese. All you do - 1. In 4-quart dutch oven, heat olive oil over medium-high heat. 2. Brown beef; Remove from dutch oven and set aside. Reserve drippings. 3. Add butter to reserved drippings and heat over medium-low. Add onions and cook, covered, until onions are golden, stirring occasionally, about 10 minutes. 4. Stir in beef, stock, wine, worcestershire sauce and bay leaf. Bring to boil, reduce heat and simmer, covered, 30 minutes. Discard bay leaf. 5. Meanwhile, place toasted baguette slices on baking sheet and sprinkle with cheese. Broil 3 to 4 minutes or until cheese is bubbly. 6. Ladle soup into bowls and top with bread slice. Nutrition facts per serving: 460 calories, 22g fat, 10g saturated fat, 0g trans fat, 80mg cholesterol, 760mg sodium, 36g total carbohydrate, 1g dietary fiber, 3g total sugars, 1g added sugars, 25g protein. Nutrients: 0% vitamin d, 10% calcium, 20% iron, 6% potassium.

hy-vee beef cooking stock, the quick, convenient and delicious way to add a burst of flavor to every meal. To enhance the flavor of your favorite pasta, potato, rice or vegetable recipe, use hy-vee beef cooking stock instead of water. Before reheating leftovers, add a splash of hy-vee beef cooking stock. When roasting meat, baste it with hy-vee beef cooking stock and you'll have moist, tender meat every time. Gravy, sauce, soup or stew too thick? Add hy-vee beef cooking stock to achieve the perfect consistency while boosting the flavor. For all your homemade soups, hy-vee beef cooking stock is a great starter for your favorite recipes. Preparation instructions - stove top - 1. Empty contents of container into saucepan and heat over medium heat until hot, stirring occasionally. Microwave - do not microwave in container, 1. Empty contents of container into microwave-safe bowl; Cover. 2. Microwave on high about 3 minutes or until hot. Let stand in microwave 1 minute, then stir.

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Ingredients

Beef Stock, Contains Less Than 2% Of Sea Salt, Dextrose, Natural Flavor, Yeast Extract, Onion Juice, Carrot Juice Concentrate, Beef Extract, Honey, Tomato Paste, Celery Juice Concentrate, Beef Fat**, Salt.