4,729 beefy recipes

1 tbsp of chicken base may be used in place of instant chicken bouillion

Oven-baked beef stew with a creamy mushroom soup and onion soup mix gravy. Cornstarch-dredged beef sears at high heat, then slow-bakes with potatoes, carrots, and celery until fork-tender.

Pepper your meat loaf with this savory recipe that will find a place in your heart and your tummy.

Incredibly rich, red wine flavor infused into the rice perfectly with the tomato and cheese. Typically from Northern Italy, choose a Pinot Noir or any other good Italian drinking wine.

Szechwan dry-fried beef: shredded steak fried until dark and chewy, then tossed with hot bean sauce, chiles, ginger, and toasted Sichuan peppercorns for that signature mala numbing-spicy heat.

Thirty cloves of garlic, white wine, cinnamon, and cumin transform beef stew into a Greek stifado that smells like a Mediterranean kitchen. Topped with crumbled feta and crunchy walnuts for the finish.

Add some spices to your steak and potatoes with this quick and easy recipe you'll love!

Jerk beef marinated 24 hours in allspice, thyme, hot sauce, and crushed tomatoes, then sauteed until browned. Serve over white rice for a Caribbean weeknight dinner.

Creole jambalaya with shrimp, cubed ham, and rice simmered in tomatoes and beef broth with the holy trinity. A one-pot Cajun classic packed with Southern flavor.

Texas-style beef chili with coarsely ground chuck, beer, Rotel tomatoes, and a bold nine-spice blend. No beans, all meat. Make it in the microwave or slow cooker.

It could be a soup or even a chili, it's up to you. Very easy to modify this recipe to your own desires. If you like, kick it up a notch and serve dolloped with sour cream, shredded cheese and/or crushed corn chips!

This has been a hit since I first made it on X-mas a few years ago! This dish has been demanded at every occassion!

French-style steak salad with grilled flank steak, lemon-sauteed mushrooms, and red onion marinated in a herb vinaigrette with chervil, basil, and thyme.

Creamy linguine with sun-dried tomatoes, toasted pine nuts, shallots, garlic, and white wine in a half-and-half sauce finished with Parmesan. Restaurant-style Italian pasta at home.

Duck liver mousse with port and cognac, set in a flavored aspic jelly base. A classic French masterchef pate, sliced and served on toasts as a refined first course.

Smoky, beer-braised chili loaded with cubed flank steak, jalapenos, and masa harina. This thick, hearty Texas-style chili simmers low and slow until every spoonful hits with deep, layered heat.