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Cowboy Hot Tamale Pie

Ground beef tamale pie with a cornmeal mush crust, chili-seasoned meat, corn, black olives, and melted cheddar on top. A Tex-Mex casserole that feeds six hungry folks in about an hour.

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Spaghetti a la Brindisi

Spaghetti with a rich simmered ground beef sauce loaded with mushrooms, scallions, garlic, and tomatoes. Inspired by the Italian port city of Brindisi, ready in 45 minutes.

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Steak Salad Stuffed Pockets

Steak salad stuffed pita pockets with broiled round steak, crisp romaine, cucumber, and tomato tossed in a lemon-dijon dressing. A protein-packed whole wheat lunch ready in under 30 minutes.

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Meat Loaf Bourguignon

Meatloaf Bourguignon stuffed with cheddar cheese, made with beef and pork seasoned with red wine, Dijon mustard, herbs, walnuts, and teriyaki sauce. French-inspired comfort food.

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Polenta Pasticciata - Polenta Lasagne

Polenta pasticciata layers firm cooled polenta squares with porcini-spiked beef ragù, plum tomatoes, and grated pecorino into a rustic Northern Italian bake. Lasagne, but with cornmeal instead of pasta.

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Mamamia's Lasagna

Classic Italian lasagna with homemade meat sauce from Italian sausage and ground beef, ricotta filling, mozzarella, and Parmesan. A from-scratch Sunday dinner.

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All American Meat Loaf

You won't be able to hear the American National Anthem while you enjoy this hearty dish that will satisfy your hunger in a heartbeat.

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Freezer Mix Mexican Casserole

Mexican beef casserole with corn, olives, and chili powder topped with a cheesy cornmeal biscuit crust. A freezer-friendly weeknight dinner that bakes into a bubbly, golden one-dish meal.

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Chicken & Lentils in Clay

Whole chicken and lentils baked in a clay cooker with smoked pork, aromatics, red wine, and dry mustard. A one-pot French-style braise with deeply concentrated flavor.

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Summertime's Bounty Pie

Ground beef meat pie with a seasoned beef and sour cream crust pressed into a pie pan, filled with mixed vegetables and melted cheddar cheese. A crustless meat pie with built-in protein shell.

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Italian Chili

Italian chili with ground beef, pepperoni, kidney beans, mushrooms, and crushed tomatoes in Italian seasoning. A pizza-meets-chili mashup for the stovetop or crock pot.

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Diner Goulash

Diner-style beef goulash with cubed round steak simmered in a tangy ketchup, paprika, and Worcestershire sauce gravy. Served over hot egg noodles for a hearty weeknight dinner.

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Mouth of Hell Chili

Brisket chili built on beer, stewed tomatoes, and a fistful of red pepper flakes, thickened with masa harina and finished with a shot of tequila poured tableside.

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Grilled Ribeye Steak with Guinness Marinade

Grilled Ribeye Steak with Guinness Marinade recipe

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Hamburger Minestrone Soup

Hamburger minestrone soup: a hearty one-pot beef soup with potatoes, carrots, celery, cabbage, tomatoes, and rice. An Italian-American twist on classic minestrone.

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C.S.Beef Stew

Oven-baked beef stew with a creamy mushroom soup and onion soup mix gravy. Cornstarch-dredged beef sears at high heat, then slow-bakes with potatoes, carrots, and celery until fork-tender.

Showing 3809 - 3824 of 4694 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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