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Freezer Mix Barley Soup

Freezer mix barley soup made with beef-mushroom freezer mix, pearl barley, carrots, and celery. A hearty one-pot meal from frozen to table in about an hour.

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Simple Cincinnati-Style Chili with Kidney Beans

Simplified Cincinnati-style chili with ground beef, kidney beans, and tomato sauce in 50 minutes. No exotic spices needed, just classic chili flavor for busy weeknights.

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Favourite Cozy Meatball Stew

One-pot meatball stew with browned meatballs, carrots, celery, potatoes, and tomato in a savory beef broth. Cozy old-fashioned dinner that comes together in an hour.

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Halfway House Pot Roast

Halfway House pot roast: beef browned in garlic butter, simmered with dark rum, horseradish, and peppercorns, then finished with whole onions, carrots, and potatoes in rum gravy.

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Freezer Mix Skillet Goulash

One-skillet beef goulash using freezer mix with canned tomatoes, noodles, and herbs. A quick weeknight dinner where the noodles cook right in the sauce.

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Warm Bean Burger Chili

A yummy chili that is perfect on a cold winter day.

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Rise & Shine Casserole

Rise and shine breakfast casserole with bread cubes, cheddar cheese, eggs, and milk assembled the night before and baked in the morning. A make-ahead strata with just 10 minutes of prep.

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Hamburger Patties

Microwave hamburger patties seasoned with ketchup, mustard, Worcestershire, and horseradish for a flavor-packed burger done in under 10 minutes. No grill or stovetop needed.

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Smothered Flank Steak

Fork-tender flank steak slow-cooked on a bed of onions and mushrooms in the Crock-Pot, rubbed with Worcestershire and paprika. Set it up in 10 minutes and let it cook all day.

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Devilish Potato Stacks

Seasoned ground beef and deviled ham patties stacked with creamy cottage cheese mashed potatoes and crispy fried onions, then baked until bubbly. A fun, retro comfort food dinner the whole family will devour.

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Woodruff Special

Layered cabbage casserole with ground beef, bacon, sauerkraut, rice, and spaghetti sauce baked low and slow for 3 to 4 hours. A hearty, hands-off one-dish dinner.

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Great Plains Kabobs

Great Plains kabobs with teriyaki-marinated sirloin cubes, corn on the cob sections, and red bell pepper grilled on skewers. A Midwestern twist on classic beef kebabs.

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Freezer Mix One-Dish Spaghetti

One-dish spaghetti made from a frozen beef-tomato mix with mushrooms, oregano, chili powder, and melted cheddar cheese. A freezer meal shortcut that cooks pasta and sauce together in one pot.

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Robin's Meatloaf

Stuffed meatloaf rolled jelly-roll style with layers of capicola and pepper salami inside, finished with a white wine pan gravy. Italian deli meets comfort food.

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Creamy Beef& Macaroni

Browned ground beef, pasta sauce, and a secret scoop of Miracle Whip melt together with elbow macaroni and shredded cheddar for a 30-minute comfort bowl the whole family will demolish.

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Champagne Sausage Patties

Homemade sausage patties ground from beef and fatty pork, seasoned with sage, marjoram, cloves, and chopped pecans, then bound with champagne. An overnight dry in the fridge builds deep, concentrated flavor.

Showing 3121 - 3136 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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