4,846 beefy recipes

Mexican mince from Marguerite Patten combines ground beef with kidney beans, sweetcorn, tomatoes, and chili powder. A British wartime-era spin on chili served over rice or pasta.

Mennonite schnitzel with flour-coated veal steaks braised in onions and sour cream gravy. A traditional comfort dish with tender meat and creamy pan sauce.

Bring some Swedish culture into your home with this simple crockpot recipe that is bound to make you forget about the barbecue.

Slow cooker Italian beef sandwiches with shredded chuck roast simmered in herbed broth with basil, oregano, and onion soup mix. Pile the tender beef onto Italian rolls and serve Chicago-style with dipping juice.

Jenny's Chili is a simple ground beef and kidney bean chili with brown sugar and chili powder, simmered low and slow. A seven-ingredient, no-fuss chili that gets better the longer it cooks.

Bacon-wrapped chicken breasts baked low and slow over smoked beef in a creamy mushroom and sour cream sauce. Five ingredients, zero fuss, and enough to feed a crowd of eight.

Lean cabbage and tomato soup simmered with carrots, onion, and beef bouillon for an hour, a pantry-friendly low-fat brothy bowl that comes together with seven ingredients.

Elegant French-style sea consomme blending beef stock and clam juice with a squeeze of lemon, topped with salted whipped cream. A 15-minute starter that feels luxurious.

Klossel Suppe is a German dumpling soup with light, tender bread crumb dumplings flavored with nutmeg and parsley, simmered in beef broth. Ready in 30 minutes.

Whiskey-marinated flank steak scored in a diamond pattern, soaked overnight in Jack Daniel's with garlic and dry mustard, then grilled hot and fast with butter. Bold, smoky, and tender.

Tregaron Granny's broth simmers shin beef and bacon with cabbage, carrots, parsnips, turnip, and potatoes for a Welsh farmhouse one-pot, thickened with oatmeal and finished with leek. A rib-sticking valley classic.

Classic country fried steak: round steak pounded tender, dredged in seasoned flour, and fried crisp in a covered skillet. Served with creamy milk gravy from the pan drippings.

Pueblo Fire is a New Mexican red chile soup with dried chile pods blended smooth, browned beef round steak, and barbecue sauce, simmered for an hour. A fiery, rustic Southwestern bowl.

Bone marrow onion sauce with dry sherry and beef broth, pureed until silky smooth. A rich, old-school European sauce for roast beef, made in the microwave.

Classic French onion soup with caramelized onions simmered in rich beef broth, topped with crusty bread and bubbly melted Gruyere broiled to golden-brown. The bistro favorite, made at home.

This quick and tasty soup that can be served as a side dish or just with a crusty bread and crackers!