Bone Broth inspired by The Mandalorian — Binging With Babish

You want some soup?" Pedro Pascal can growl almost anything from underneath his beskar helmet and still make it sound pretty badass. One thing's for sure - you can bring bone broth in warm, or you can bring it in cold. Well, I suppose you could bring it in cold, but I wouldn't recommend it.

Beef bone broth (Sagol-gukmul: 사골국물)

When it starts to get colder like it is these days, I make bone broth for me and my family, every year. Koreans consider bone broth to be very nutritious and rejuvenating, which is why I like to fortify my family's bodies for the wintertime. We believe that it makes you strong, so we bring it to...

Beef Barley Soup

This beef barley soup tastes intensely beefy, with tender chunks of beef, plump pearls of barley, and tender, perfectly cooked vegetables.

Bone Broth From 'Nom Nom Paleo'

Close readers of this site already know that adding lots of meaty bones to a pot with water will inevitably lead to a rich, gelatin-filled stock. Michelle Tam takes this idea even further in her recipe for bone broth in her new cookbook, Nom Nom Paleo.

Bún Bò Huê (Vietnamese Spicy Beef Noodle Soup)

Bun bo hue is a spicy, flavorful noodle soup from Hue, a city in the central region of Vietnam. This recipe simmers meat and bones in broth to tenderize the meat and deepen the broth's flavor.

Phở Saigon (Southern Vietnamese Beef Noodle Soup)

Phở Saigon delivers a satisfying and hearty bowl of soup featuring five different cuts of beef and rice noodles in a delicate, flavorful broth.

Osso Buco (Italian Braised Veal Shanks)

Osso buco is a Milanese dish of braised veal shanks in a hearty wine- and vegetable-based sauce. A mixture of parsley, lemon zest, and garlic (gremolata) finishes the dish off.

Classic Pot-au-Feu (French Boiled Beef and Vegetables)

Pot-au-feu (pot on the fire) is one of France's most famous home-cooked dishes. It features an assortment of beef cuts and vegetables, all simmered in a flavorful broth until buttery and tender. The art of it comes down to selecting the right cuts of beef, and ensuring each one, plus all the vegetables, are cooked perfectly.

Kare-Kare (Filipino Curry)

Tender oxtail and roasted vegetables in a peanut butter-based curry.

Short Rib and Barley Stew

Short rib and barley stew is fantastic because it: a) is dumb easy to do b) is made with pantry and fridge staples (aside from the short rib) c) lasts for days and gets better with time d) soothes the soul or warms the cockles of your heart, or if you're really lucky, both at the same time, and e) tastes really, really good.