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Sauerbratin Meatballs

Sauerbraten meatballs in a sweet-and-sour gingersnap gravy with brown sugar, ketchup, and whole peppercorns. German-inspired comfort food served over mashed potatoes.

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Freezer Mix Lentil Stew

Lentil stew made with frozen beef-tomato mix, mushrooms, carrots, celery, and red wine. A hearty, high-fiber weeknight dinner from freezer to table in one hour.

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Hearty Chili

Hearty ground beef chili loaded with kidney beans, green chiles, tomato paste, and a generous amount of garlic and onion. A thick, satisfying weeknight chili that simmers in just 20 minutes.

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Uncle Ben's Swiss Steak

Swiss steak braises tough, flour-dredged beef low and slow in a herby tomato gravy with onions, peppers, and mushrooms until fork-tender. A classic one-skillet comfort dinner made for mashed potatoes.

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Potato Topped Meat Loaf

Three-meat meatloaf topped with mashed potatoes and browned in the oven. Beef, veal, and pork with crushed cornflakes and sage, frosted like a cake with golden mashed potatoes.

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Family Favorite Meat Loaf

Slow cooker meat loaf with sage, bread crumbs, and a tangy ketchup-mustard-nutmeg glaze. Hands-off comfort food that cooks low and slow all day.

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Quick, Southern Style Red Beans & Rice

Enjoy a quick and simple lunch with this scrumptious dish that will satisfy your hunger!

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Martini Steak

Grilled sirloin steak marinated in gin, dry vermouth, garlic, and herbs, garnished with pimento-stuffed olives. A cocktail-inspired steak with real martini flavor.

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Pot Roast in Barbecue Sauce

Tender beef chuck pot roast slow-simmered in a tangy homemade barbecue sauce with ketchup, vinegar, brown sugar, and Worcestershire. Fork-tender and packed with smoky-sweet flavor.

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Potluck Surprise

Ground beef and eggplant macaroni casserole with sour cream, pimentos, and cheddar cheese. Italian-seasoned, baked until the eggplant is tender and the cheese is golden. A crowd-pleasing potluck dish.

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Farm Style Stew

Slow cooker beef stew loaded with zucchini and sweet corn in a savory steak sauce broth. Fork-tender meat meets a glossy cornstarch-thickened sauce in this set-it-and-forget-it dinner.

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Old-Fashioned Sage Loaf

Old-fashioned sage meatloaf with ground beef, rolled oats, applesauce, and crumbled sage, scored on top and brushed with steak sauce for a glazed, savory crust.

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Meatballs in Chipotle Sauce

Beef and pork meatballs simmered in smoky chipotle sauce with fresh cilantro. A spicy Mexican-inspired main dish ready in 45 minutes over rice or noodles.

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Ground Chuck Picadillo

Cuban-style ground beef picadillo simmered with green olives, raisins, lime, cumin, and cinnamon. Sweet-and-savory weeknight skillet meal that piles onto rice or stuffs into tacos.

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Venison Stew#3

Hearty venison stew with carrots, potatoes, and a warm blend of paprika and allspice. Brown the meat, simmer low and slow, and let the crockpot do the heavy lifting.

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Deer Filet A'Tournedos Brennan

Grilled deer loin filets topped with a grilled tomato slice and a rich red wine mushroom sauce with Worcestershire. A Brennan-style tournedos that turns wild game into fine dining.

Showing 3409 - 3424 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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