4,846 beefy recipes

Russian cabbage soup with slow-simmered beef chuck, tomatoes, and shredded cabbage in a sweet-sour broth finished with fresh lemon juice and a cool dollop of sour cream.

Make this famous tasty soup that is perfect with bread bowls or dinner rolls.

A rustic Italian cauliflower soup simmered in beef broth with plenty of garlic, red pepper flakes, and fresh parsley. Ladle it into bowls and shower with freshly grated Romano cheese. Simple, bold, and soul-warming.

Classic beef stroganoff scaled for one person with tender chuck steak, mushrooms, and a silky sour cream sauce. Ready in 30 minutes, served over noodles or rice.

Stew up your summer days with this succulent dish that is best enjoyed when eaten outside!

Get out the crockpot for this delicious vegetable soup made with ground beef, italian zucchini squash and tomatoes.

I love this vegetable soup, I added two kinds of mushrooms, I am a mushroom's fan, it was still a great recipe.

Homemade chipotle sauce with rehydrated dried chipotles, bacon, tomatoes, beef stock, and fresh cilantro. A smoky, spicy Mexican sauce with customizable heat level.

Easy pot-au-feu with lean pork, leeks, carrots, and mixed vegetables simmered in beef broth with thyme and marjoram. A simplified French one-pot dinner ready in 90 minutes.

Tender veal cutlets and sautéed mushrooms in a paprika-Marsala cream sauce, spooned over a nutty barley pilaf with shallots and zucchini. A complete one-hour dinner with serious depth.

Hearty Italian wedding soup simmered for hours with beef shanks, tiny meatballs, vegetables, tomatoes, and small pasta shells. Topped with grated Parmesan for a soul-warming bowl.

Texas Red Chili loaded with cubed beef, pork, and veal simmered three hours in chili powder and cumin. No beans, no tomatoes, just meat and heat the Lone Star way.

Fork-tender flank steak slow-cooked on a bed of onions and mushrooms in the Crock-Pot, rubbed with Worcestershire and paprika. Set it up in 10 minutes and let it cook all day.

A hearty campfire stew layered in a Dutch oven: seared beef, potatoes, carrots, celery, peppers, zucchini, sausage, and melted cheddar. No liquid added, the veggies do all the work.

Slow-roasted barbecue pork (or beef) braised for 3 hours in a homemade sauce of ketchup, vinegar, dry mustard, and Worcestershire. Shreds fork-tender for sandwiches.

Parcha bozbash is a Caucasian lamb soup with chestnuts, quince, prunes, and chickpeas in a rich beef broth finished with clarified butter. A hearty, aromatic stew with sweet and savory depth from traditional regional ingredients.