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4,091 beef recipes

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Groaty Dick Pudding

Groaty Dick Pudding recipe

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Italian Wedding Soup

A true Italian soup that has a wonderful taste that can warm up any rainy day.

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Cabbage Rolls (Polish Style)

Change up your dinner plans and try making these scrumptious cabbage rolls everyone is sure to enjoy!

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Chinese Egg Rolls

Add an authentic Chinese dish to your cookbook with this scrumptious recipe that's easy to follow.

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Crockpot Steak Soup

Seems too good to be true, but this succulent dish can be enjoyed with some help from the crockpot that is stashed away in your cupboard.

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Beef with Celery & Mushrooms

Beef slices are stir-fried with onions, celeries and mushrooms in a soy-wine sauce. Quick, easy and flavorful. Serve it with a bowl of rice or steamed buns to complete the meal.

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Cheeseburger Soup

This soup is outstanding. It is rich, hearty and flavorful. The recipe is requested everytime I serve it.

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Crockpot Pizza/Lasagna

Don't let your crockpot collect dust. Instead use it to create this cheesy, scrumptious dish that is bound to be your family's favorite.

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Mediterranean-Style Beef Stir Fry

Mediterranean-Style Beef Stir Fry recipe

Showing 4001 - 4016 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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