332 beef green recipes

Ropa vieja is a classic Cuban shredded beef dish braised in a rich tomato sauce with cumin, oregano, garlic, and green peppers. Served over white rice with fried plantains on the side.

Cuban-style picadillo with capers, pimento-stuffed olives, burgundy wine, and a touch of nutmeg. Ground beef braised in a savory-sweet sofrito. Serve over rice with plantains.

Bring some Mexican fever into your kitchen with this dish that will make your tastebuds have a fiesta!

Pan-fried sirloin steaks finished in a bold rye whiskey pan sauce with scallions, beef extract, and fresh lemon juice. A quick, boozy steak dinner with serious depth of flavor.

Hot corned beef sandwiches with American cheese, green olives, ketchup, and Worcestershire sauce stuffed in coney buns and heated in foil. A quick, savory, retro lunch ready in 15 minutes.

This tasty recipe for roulade calls for beef, bacon slices, celery and green pepper.

Add some spice to your short ribs and let a tantalizing aroma from your crockpot roam your kitchen.

Ground beef pepper steak with seared patties and soy sauce-garlic green peppers. Seven ingredients, 20 minutes, and a budget-friendly riff on Chinese pepper steak.

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.

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.

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

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

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.

A trail-ready vegetable beef soup made with freeze-dried veggies, pasta shells, and Parmesan. Just add water at camp for a hot, filling bowl after a long hike.

Stageline chili is a no-bean, big-batch Texas-style chili with chopped brisket, ground pork, green chiles, beer, and a shot of tequila. Simmered low for 2 to 3 hours and feeds 20.