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Hanoi Beef & Rice-Noodel Soup (Pho Bac)

Authentic Hanoi-style beef pho with charred aromatics, star anise, cinnamon, and a 6-hour broth. Crystal-clear, deeply savory, topped with paper-thin raw beef cooked by the hot soup.

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Stir Fried Salted Beef with Hot Chili

Thai stir-fried salted beef with chili: shredded beef cured in salt and fish sauce, fried until crispy, then tossed with hot chilies, celery, and Thai seasoning. A spicy, salty Bangkok street food classic.

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Beef, Ginger & Ramen Noodle Soup

Quick and easy Asian inspired beef and noodle soup.

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Pickled or Corned Beef or Venison

Pickled or corned beef (or venison): a traditional barrel-cure brine for beef or wild game using salt, saltpeter, and molasses. Old-fashioned homesteader method for preserving large cuts.

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Potato Parm Crusted Fillet Of Beef

Pan-seared beef fillets crusted with shredded potatoes, Parmesan, and onion, crisped in butter, then finished in a hot oven. A steakhouse riff on filet mignon with a built-in potato pancake on top.

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Beef-Cabbage Rolls in a Clay Cooker

Beef cabbage rolls baked in a clay cooker with ground beef, salt pork, cooked rice, and beef stock. The clay pot traps steam for tender, juicy rolls with a rich, meaty filling.

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Fillet of Beef with Cilantro Lime Sauce

Cold roasted beef fillet served rare with a vibrant cilantro lime sauce made from fresh herbs, cornichons, Dijon mustard, and garlic. An elegant make-ahead main for entertaining.

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Stir Fried Beef & Broccoli in Oyster Sauce

Beef and broccoli stir-fry in oyster sauce with garlic, ginger, and scallions. Marinated flank steak seared in a hot wok with crisp-tender broccoli, better than takeout.

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Beef & Root Vegetable Soup with Homemade Stock

Beef and root vegetable soup made the slow way: a from-scratch stock from meaty soup bones, then simmered with shank meat, barley, turnip, parsnip, and tomato. Hearty, deeply savory, and better the next day.

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Beef Tournedos with Gin & Juniper Sauce

Pepper-crusted beef tenderloin tournedos with a bold pan sauce of gin, crushed juniper berries, and balsamic vinegar. An elegant 35-minute dinner for two.

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Beef & Mushroom Stroganoff with Egg Noodle

Beef and Mushroom Stroganoff with Egg Noodles recipe

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Crockery Pot Old-Fashioned Vege/Beef Soup

A hearty soup made with succulent beef, potatoes, corn and stewed tomatoes.

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Brisket of Beef with Sauerkraut & Dumplings

Pennsylvania Dutch-style beef brisket braised with tangy sauerkraut and topped with square-cut dumplings. A hearty, old-world comfort dish that feeds a crowd of twelve.

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Beef Stroganoff with Basil Rosemary Infused Sauce

Beef Stroganoff with Basil Rosemary Infused Sauce recipe

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Roasted Red Currant & Sherry Beef Ribs

Red currant jelly is brillant in this marinated sauce. A few ingredients create this juicy and delicious roasted beef ribs.

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All Beef Texas Chili- Ladies Home Journal

Authentic Texas beef chili with no beans, toasted cumin, and beer-braised chuck. Bold, chunky chili simmered low and slow until fork-tender in rich tomato broth.

Showing 1153 - 1168 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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