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Fillet of Beef with Cilantro Lime Sauce

Cold roasted beef fillet served rare with a vibrant cilantro lime sauce made from fresh herbs, cornichons, Dijon mustard, and garlic. An elegant make-ahead main for entertaining.

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Hearty Beef Summer Vegetable Soup

Hearty beef summer vegetable soup with fresh tomatoes, corn, lima beans, and cabbage. Slow-simmered soup with tender beef chunks and garden vegetables.

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Barbecued Beef Sandwiches for a Crowd

Slow-roasted beef brisket braised in barbecue sauce until fork-tender, thinly sliced, and piled high on buns. Feeds 50 hungry guests with just 4 simple ingredients.

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Beef Stew with Vegetables & Mushroom

Slow cooker beef stew with carrots, celery, new potatoes, mushrooms, and red wine. Set it before work, come home to a deeply flavored, fork-tender stew thickened with a flour slurry. Feeds 16, freezes beautifully.

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Peppercorn Beef with Grilled Vegetables

Grilled beef tenderloin marinated in red wine and cracked peppercorns, served alongside charred vegetable kabobs. Backyard grill dinner with a bold steakhouse-style pepper crust.

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Spicy Mu Shu Beef Roll-Ups

Mu shu-style beef roll-ups in flour tortillas with orange marmalade-salsa glaze, spinach, mushrooms, and sliced almonds. A sweet-heat fusion wrap baked until warm.

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Crunchy Bean Sprouts with Beef

Stir-fried flank steak with a soy-sherry gravy over crunchy scalded bean sprouts and onion, seasoned with homemade Szechuan pepper salt. A textural Chinese beef dish.

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Herb Crusted Beef Filet, Sweet Potato Straws,

Herb crusted beef filet with a red wine demi-glace and crispy sweet potato straws. Seared with thyme, oregano, and rosemary then oven roasted for a restaurant-quality dinner at home.

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Sunday Rib Roast of Beef & Wild Mushrooms

Flavorful roast beef with earthy wild mushrooms and rosemary sauce.

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All Beef Texas Chili- Ladies Home Journal

Authentic Texas beef chili with no beans, toasted cumin, and beer-braised chuck. Bold, chunky chili simmered low and slow until fork-tender in rich tomato broth.

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Crockery Pot Old-Fashioned Vege/Beef Soup

A hearty soup made with succulent beef, potatoes, corn and stewed tomatoes.

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Beef Pot Roast, Oriental Style

Slow-braised beef eye of round simmered with soy sauce, dry sherry, fresh ginger, and mushrooms until fork-tender. Sliced and served over hot rice with a rich pan gravy.

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Dried Beef & Noodle Casserole

Microwave dried beef and noodle casserole with cream of mushroom soup and melted cheddar. Ready in 40 minutes with zero oven time, this retro one-dish comfort meal is pure weeknight convenience.

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Beef & Bean Barbecue Bake

Weeknight beef and bean barbecue bake with Velveeta cheese and buttermilk biscuits around the edge. Retro family-friendly one-dish dinner ready in 30 minutes.

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Beef Stew with Root Vegetables

Beef stew with root vegetables braised slow in red wine until the meat falls apart, then finished with a bright lemon, rosemary, and garlic gremolata. A hearty winter one-pot.

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Quick Beef Quiche For Two

If your significant other loves a hearty meal, then this savory beef quiche is the perfect dinner to make for your loved one.

Showing 1057 - 1072 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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