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4,581 beef recipes

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Hamburger Potato Casserole

Hamburger potato casserole with browned ground beef and onions layered over mashed potatoes and topped with melted cheddar. A five-ingredient shortcut dinner using frozen mashed potatoes.

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Los Venganza Del Alamo Chili

Texas-style competition chili with cubed beef, pork, beer, mole, and masa harina. Slow-simmered for three hours with bold spice and no beans. Built for heat lovers.

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Buttermilk Chicken Fried Steak

Buttermilk chicken fried steak dredges cube steak in seasoned flour, dips it in a tangy buttermilk batter, and fries to crackling golden brown. Texas truck-stop comfort on a plate.

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Favourite Supreme Burgers

Supreme burgers loaded with onion soup mix and sour cream for unbeatable juiciness and built-in seasoning. A four-ingredient patty that bakes into something memorable from your broiler or grill.

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Parsley-Potato Topped Oven Swiss Steak

Oven Swiss steak braised in beef gravy and diced tomatoes, topped with parsley-thyme mashed potatoes piped on and baked golden. A complete one-dish dinner with a shepherd's pie finish.

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Good'N Easy Stew

Good'n easy stew is a dump-and-go Crock-Pot beef stew with onion soup mix, cream of mushroom soup, and a splash of Sauterne wine. Five ingredients, 10 hours, fork-tender beef.

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Rabbit in Cream

Slow cooker rabbit in cream sauce with mushrooms, thyme, and a tangy sour cream finish. Brined overnight and braised low and slow until fork-tender, this old-school Crock-Pot recipe delivers rich, rustic flavor.

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My Swiss Steak

Swiss steak braised in ketchup with onions and garlic until fork-tender. Flour-dredged round steak slow-cooked on the stovetop in a tangy, slightly sweet tomato sauce.

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Country Pork Stew

A succulent and hearty pork stew made with potatoes, tomatoes, carrots and zucchini.

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Crockpot Stroganoff

A basic stroganoff dish that you can let simmer in your crockpot during the day or overnight.

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Hochrippe Und Sauerkraut (Spareribs & Sauerkraut)

German spareribs and sauerkraut braised low and slow for 3 to 4 hours with paprika, caraway seeds, and beef bouillon. Finished with crispy fried bacon and served with dark bread.

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All-American Meatloaf

Classic beef meatloaf with oatmeal binder and tangy ketchup-horseradish glaze. Hearty family dinner that makes two loaves, perfect for freezing one for later.

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Busy Day Soup

This super easy hamburger soup recipe is perfect for those busy weeknights. Ground beef creates a savory rich stock, loads of veggies and hearty barley; beef barley soup in every bite.

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Stageline Chili

Stageline chili is a no-bean, big-batch Texas-style chili with chopped brisket, ground pork, green chiles, beer, and a shot of tequila. Simmered low for 2 to 3 hours and feeds 20.

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Crockpot Stuffed Cabbage

If you're a fan of cabbage you will love this succulent dish that will make your crockpot and your tummy feel special.

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Carnatzlach

Carnatzlach are garlicky Romanian-Jewish skinless sausages made from seasoned ground beef and club soda for a light, springy texture. Broiled until crispy and browned, they're a crowd-pleasing appetizer or main.

Showing 2033 - 2048 of 4581 recipes

Beef Tips

5 Simple Slow-Cooker Tips

Using a Crockpot® or slow cooker can create delicious slow-cooked meals while saving your time and money.

Chuck Wagon

huck is the general term for the meat from the shoulder section of cattle. Cuts from the chuck tend to be tough with notable connective tissue and intramuscular fat. This is because these muscles are

Red Meat, White Lies

In Old English times, the term "meat" meant any edible food. During the medieval period this definition narrowed to only land animals. This inevitably arose out of

Where's the Beef?

Comprehending all the different cuts of beef can be a little confusing. For example, did you know that a strip steak, New York strip, Kansas City steak, club steak, shell steak, and top loin steak all come from the same part?

Un-Wimpy Burgers

One day I had a yen for hamburgers so I ventured to my local supermarket. I detest the supermarket pre-made patties. First, their quality is always

SEAR-ious Flavor

Louis Camille Maillard (1878-1936) was a French physician and chemist. In 1912 he was researching how amino acids combined to form proteins. Serendipitously, he uncovered

Braising Can Take the Chill Out of Winter

I am not a winter person. But I must admit, there's nothing like a hearty winter meal followed by a good brandy or

Guide for Broiling Beef, Veal, Lamb, Chicken and Pork

Take the guesswork out of braising beef, veal, lamb, poultry and pork with this handy chart of approximate cooking times.

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