4,896 beer recipes

A simple meatloaf topped with cheese that can be made in advance using your Nuwave oven.

Crispy deep-fried curry puffs made with homemade crepes wrapped around a spiced beef, carrot, and parsnip filling. A Singapore street food favorite made from scratch at home.

A succulent and savory beef casserole made with cream of mushroom soup and cream of celery soup.

Slow-simmered beef brisket with green chiles and garlic shreds into tender burrito filling perfect for meal prep, taco nights, or feeding a crowd on a budget.

New Mexico red bean chili with ground beef, three cans of kidney beans, and pureed pimentos. Built on ground New Mexico chile with allspice, cumin, and coriander.

Rich, deeply flavored veal stock built from roasted bones, mirepoix, tomatoes, and aromatics, simmered for up to 8 hours. A foundational kitchen staple that elevates every sauce it touches.

Fork-tender pot roast braised in cola, tomatoes, and Italian seasonings until it falls apart. The Coca-Cola breaks down the meat fibers while adding subtle caramel sweetness to the gravy.

Round or blade steak slow-cooks with dry onion soup mix and cream of mushroom soup for fall-apart tender beef blanketed in savory gravy over mashed potatoes.

Seared filet mignon with a red wine and shallot pan sauce reduced with beef stock and thyme. A classic French bistro steak dinner ready in 30 minutes.

Crispy chicken fried steak fingers coated in a seasoned flour paste and saltine crumbs, fried golden, and served with rich homemade cream gravy. Quick, crunchy, and built for dipping.

Sauerkraut balls with corned beef, ham, and tangy kraut bound in a thick roux, breaded and fried golden. The Ohio bar-snack classic with crackly crust and a savory, slightly sour center.

Cowboy chili with ground beef, pinto beans, stewed tomatoes, beef stock, and a classic chili-cumin-oregano spice trio. A no-frills cattle drive bowl, cooked low and slow.

A bare-bones homemade sausage base of ground beef and cracked black pepper, stuffed into casings and left to dry. The blank-canvas starting point for building your own Italian, breakfast, or smoky sausage blends.

A large batch cured German style sausage from scratch.

Old-fashioned mincemeat pie filling made with real ground beef, apples, raisins, cider, and warm baking spices. A blue-ribbon recipe that freezes in batches so you're always ready for pie season.

Set-it-and-forget-it slow cooker French dip with tender beef roast simmered 10-12 hours in savory broth with herbs and peppercorns. Shred, pile on toasted rolls, dip in the au jus. Effortless comfort.