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4,091 beef recipes

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Dallas Dandy Brisket

Dallas Dandy Brisket recipe

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Dutch Meatloaf

Dutch Meatloaf recipe

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Acadian Shepherd's Pie

French Acadian (Canada) version of the British classic Shepherd's pie.

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Baked Lasagne

Lasagna lovers will adore this easy recipe that will have them drooling once dinner is ready!

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Crockpot Stroganoff

A basic stroganoff dish that you can let simmer in your crockpot during the day or overnight.

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Crockpot Swedish Cabbage Rolls

Instead of turning on the oven and making the kitchen hot, try this simple crockpot recipe that will make scrumptious cabbage rolls in no time!

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Quick & Easy Lasagne

A quick and scrumptious lasagna made with spaghetti sauce, mushrooms and a variety of cheeses.

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Creole Steak Strips (Crockpot)

Instead of lighting the barbecue, turn on your crockpot so you can enjoy this succulent dish that will satisfy your hunger.

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James Beard's Traditional Mincemeat

Serving a crowd, a traditional mincemeat recipe using cost saving cuts of meat capable once used in other recipes of serving up to 50 people. Marinated in cognac and other liqueurs in an old fashioned crock for weeks.

Showing 3937 - 3952 of 4091 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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