Hellobee Boards

zuppa toscana? I saw a recipe on pinterest that I'm planning on trying this weekend. Its gnocchi, sausage, kale and peppers with a chicken stock base! Oh and some heavy cream for good measure.

@mediagirl: would he eat oxtail? Oxtail soup with carrots and potatoes is a Chinese staple!
What about corn chowder but that's chicken, not beef or sausage.

@mediagirl: This is so good. http://www.closetcooking.com/2009/01/pot-roast-mushroom-soup.html

But I double the mushrooms, use sherry instead of red wine, and instead of just beef broth i use a can of campbell's french onion soup, and any gravy i have leftover from the pot roast, too. AND I usually add the noodles/potatoes/carrots that I have leftover from the pot roast too. Because I'm lazy.

White chicken chili? It's not beef or sausage, but it's delicious. And super hearty when you top it with cheese/tortilla chips/cilantro/avocado, etc.

We make a vegetable beef soup that is my husband's absolute fave with no tomatoes in it. It's super simple - cubes of chuck roast or stew meat (1.5lbs), onion, celery, carrot, (about a cup each) potato (2-3), and then 1 small can each peas, corn, and green beans (the canned veggies are a must here). Put everything in a huge pot or crockpot, drop in 1/2 teaspoon of garlic powder, 1 teaspoon of dried thyme, 2 bay leaves, 2-3 beef Bouillion cubes (we use a tablespoon of Better than Bouillion beef base) - or you can just swap out some of the water for a box of beef broth - and then fill to the top with water. Throw a lid on it and let it simmer on medium low until the meat is tender - at least an hour on the stove or 4 hours in the crockpot - and then season with salt and pepper at the end. So hearty and delicious with a piece of bread for dipping!

http://cooking.nytimes.com/recipes/1321-craig-claibornes-beef-stew

Borscht with beef! A bit involved, but yummy.

Zuppa Toscana was my first thought as well!