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149 beef recipes

that are a good source of fiber ready in over 4 hours

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Delicious Slow Cook Pot Roast

A succulent pot roast that is simmered to perfection. The leftovers taste great in a sandwich!

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Crockpot Spaghetti Sauce

Avoid having to clean up a mess and cook this traditional spaghetti sauce by following the simple crockpot recipe.

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Crockpot Round Steak Italiana

Teach your steak how to speak Italian with simple crockpot recipe.

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Crock Pot Stuffed Peppers

This tasty side dish can now be made with that new crockpot you've been dying to use!

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Savory Crockpot Stew

Nothing beats a tasty stew or an easy crockpot recipe that is stress free!

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A Gahntze Tzimmes

Tired of making the same old dinner? Entertain relatives and neighbors with this dish full of unique flavors!

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Magic Meatloaf

Add some magic to your meat loaf with this simple recipe that will instantly become one of your favorites.

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Beef Stew in A Crock Pot

A succulent and savory beef stew that your family won't believe you made in the crockpot!

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Waldorf Astoria Stew- Crock Pot

A savory and hearty crockpot stew made with succulent beef, potatoes and juicy tomatoes.

Showing 97 - 112 of 149 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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