739 beefy recipes

Sizzling beef fajitas with lime-Worcestershire marinated steak, charred peppers, onions, and warm tortillas. Tex-Mex grill night with serrano heat.

Pennsylvania Dutch sauerbraten with chuck roast bacon-larded, vinegar-marinated for days, then pot-roasted with cloves and allspice for an almost-black sweet-sour gravy.

Beer-braised corned beef brisket simmered low and slow with potatoes, carrots, and cabbage. A hearty one-pot Irish-American classic for St. Patrick's Day or any cold-weather Sunday.

Homemade beef gravy mix from scratch using flour, beef base, cornstarch, and ketchup. A DIY replacement for store-bought gravy packets with pantry staples.

Easy cola beef pot roast braised in cola and chicken broth with onion, carrot, and peas. Surprising soda-tenderized beef with a glossy, sweet-savory sauce.

Zucchini boats stuffed Andalouse-style with chopped beef, ham, mushrooms, tomatoes, and bell pepper in seasoned breadcrumbs. A rustic Spanish-inspired supper in 45 minutes.

Add some Spanish taste to your cooking with these scrumptious appetizers made with ground beef and hot chili peppers.

Joyce's steak and mushroom gravy: flour-dredged round steak browned and slow-simmered in cream of mushroom soup. Classic midwestern comfort over mashed potatoes.

Veal and asparagus, simply prepared with the French classic Bearnaise sauce.

Steakhouse pan-broiled steak done right in a cast iron skillet, salted ahead and seared in its own beef fat for a deep crust, then finished with a quick red wine and brandy pan sauce mounted with butter.

Pressure cooker pot roast with beef chuck browned and cooked in beef stock with aromatics for one hour, then finished with fresh vegetables in the flavorful broth. Fork-tender roast in a fraction of the time.

This steak is very tasty, the beef should be very fresh, then can get very nice steak!

Freezer mix pizza with a quick Bisquick-yeast crust topped with beef-tomato sauce, Italian seasoning, cheddar, mozzarella, and Parmesan. A homemade pizza using pantry staples.

Theada's beef jerky uses an old-school boil-and-bake method with a salt-vinegar brine, finished with Liquid Smoke and A-1 sauce. A pantry-friendly homemade jerky that skips the dehydrator.

Peruvian-style beef skewers marinated overnight in jalapeño-spiked vinegar marinade and grilled over mesquite for smoky, spicy, tangy street food at home.

Santa Maria-style grilled tri-tip marinated 24 hours in red wine, olive oil, Worcestershire, soy sauce, and garlic. Central California barbecue at its finest.