Search
by Ingredient

4,091 beef recipes

Recipe NOT List Recipe NOT List™ - disabled
placeholder
Awesome Stuffed Pepper Soup

A delicious and hearty soup made with ground beef, diced tomatoes and green bell peppers.

placeholder
Yakimondu

These Korean dumplings made with beef chuck and napa cabbage can be fried or steamed.

placeholder
French Pot Roast

This succulent pot roast is simmered to perfection in your very own slow cooker.

placeholder
Quick & Easy Meat Loaf

If you're in a hurry, try this hassle free recipe that will help you create a scrumptious meat loaf in no time!

placeholder
Romertopf Beef in Red Wine

Romertopf Beef in Red Wine recipe

placeholder
Crockpot California Tamale Pie

My family really loves this recipe. I almost never have leftovers, and when I do there is a race to see who gets to them first.

placeholder
"Cock 'N Bull" Stew

A savory and succulent stew made with stewing beef, chicken thighs, steak sauce and a bit of this and that which gives it a wonderful aroma and flavor!

placeholder
Canadian Cipate (C-Pout)

A delicious French-Canadian dish made with boneless pork, veal and white wine.

placeholder
Cheesy Crock Pot Reuben Soup

Cheesy Crock Pot Reuben Soup recipe

placeholder
Boiled Dinner with Dumplings

Delicious Irish meal!

placeholder
Booyah for 100 people

Booya or booyah is popular the twin cities of Minneapolis and St. Paul in Minnesota, and in Northeast Wisconsin. The dish is said to have originally consisted of mostly turtle meat and cabbage, although such things as chicken and oxtails and rutabagas and potatoes have always had a prominent role. The term seems to have first appeared in print in the 1880s.

Showing 4049 - 4064 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.

more kitche tips & tricks