1,279 beet green recipes

One-pan pepper steak and potatoes with thinly sliced flank steak, green peppers, and garlic pepper seasoning. A complete skillet dinner ready in 30 minutes.

Moroccan-spiced beef brisket braised with turmeric, ginger, tomatoes, and briny green olives. Seared, slow-braised, chilled to defat, then reheated for fork-tender slices.

Jellied consomme: a chilled, clear beef broth set with unflavored gelatin and spiked with sherry. An elegant retro summer starter served in cups with curried whipped cream.

Swedish-style hamburger patties topped with butter-sauteed golden onions and green pepper rings. Simple, old-world comfort food with just five ingredients.

Spicy cabbage beef soup made in the slow cooker: browned ground beef, cabbage and kidney beans simmered low in a tomato broth with picante sauce, cumin and a kick of heat. A hearty, hands-off, fill-you-up soup.

New Mexican green chili stew of browned beef (or pork) simmered with diced potatoes, onion, garlic, and Hatch green chilies in a brothy, soupy base. A classic Santa Fe and Albuquerque kitchen staple.

Retro cream cheese balls with dried beef and green onions, split three ways: black olive, green olive, and nut-rolled. A crowd-pleasing party appetizer trio.

Santa Fe Trail beef casserole: ground beef, onion, green pepper, and green beans in tomato soup, blanketed with egg-enriched mashed potatoes. A shepherd's-pie style Southwestern classic.

Classic New Orleans daube glace: shredded roast beef and stuffed olives suspended in a spicy beef gelatin mold. Old-school Creole elegance, served cold.

Hearty beef stew simmered with red wine, tomatoes, new potatoes, carrots, and green beans in a rich broth. No shortcuts, just a proper Dutch oven stew that fills the house with warmth on a cold day.

Hamburger barley soup loaded with carrots, celery, onions, and tomatoes in a beefy broth. A one-pot meal that simmers for an hour until the barley turns tender and chewy.

5-hour beef stew, the dump-and-bake oven version that needs zero browning. Beef chuck, potatoes, carrots, peas, and red wine slow-roast into a thick, savory stew.

Mexican-style meatloaf with taco seasoning, green chiles, and cheddar cheese, topped with a fresh tomato-salsa topping. Serve with Mexican rice for a Tex-Mex twist.

Easy leftover shepherd's pie turns Sunday's roast beef, gravy, peas, and carrots into a golden-topped weeknight casserole. The smartest way to repurpose Sunday dinner.

Andouille smoked sausage in Cajun red gravy: smoky pork andouille smothered with onions, celery, bell pepper, and garlic in a tomato-laced beef gravy. Spoon over rice for a Louisiana classic.

Beef tenderloin with morels and tarragon-Marsala sauce pan-sears filets and finishes them in a cream sauce built on earthy morels, sweet Marsala, and anise-tinged tarragon. Restaurant-plate dinner without the prix fixe.