4,896 beer recipes

Sirloin tips browned and braised in red wine, soy sauce, and beef bouillon with mushrooms, snow peas, and water chestnuts. Served over rice with a thick, glossy gravy. Includes a Western-style noodle variation.

Open-faced rump roast sandwich on toasted rye with Monterey Jack cheese, sweet relish, and coleslaw dressing. A quick, no-cook way to turn leftover roast beef into a satisfying lunch in 10 minutes.

Golda's brisket is a Jewish-style braised beef brisket seared and slow-cooked in tomato juice with new potatoes, pearl onions, and carrots. A complete one-pot holiday meal for a crowd.

Ho'o Kanaka Stew, a traditional Hawaiian beef and vegetable stew thickened with poi. Salt pork, chuck, cabbage, and tropical staples in one rustic pot.

Country fried steaks coated in a seasoned flour-cornmeal crust and smothered in herb-laced milk gravy with marjoram and thyme. Classic Southern supper table centerpiece.

Ground beef and potato stir-fry seasoned with cinnamon, cumin, and paprika in a Moroccan-inspired spice blend. A fast 30-minute one-wok weeknight dinner.

Italian sirloin stew with cubed sirloin, zucchini, tomatoes, and garlic in a basil-scented broth, finished with grated parmesan. Quick weeknight stew ready in 40 minutes.

Thin-sliced flank steak marinated in white wine, soy sauce, fresh ginger, and brown sugar, then threaded on skewers and grilled. Makes 30 to 40 crowd-ready teriyaki beef skewers.

This savory dish made with ground beef, sour cream and a variety of cheeses is bound to become one of your crockpot favorites.

A Reuben sandwich in skillet form: corned beef, sauerkraut, and caraway seeds cooked with rice, then topped with Thousand Island dressing and Swiss cheese. One pan, 30 minutes, dinner done.

This hearty and savory stew is made with carrots, garlic and a variety of spices.

Easy leftover shepherd's pie turns Sunday's roast beef, gravy, peas, and carrots into a golden-topped weeknight casserole. The smartest way to repurpose Sunday dinner.

Glazed pearl onions caramelized with sugar, braised in beef stock, and finished with a splash of red wine vinegar. A sweet-and-tangy side dish using frozen pearl onions.

Mexican pita pockets stuffed with seasoned ground beef, beans, salsa, cheddar, lettuce, and tomato. A taco-meets-pita mashup that holds together better than a tortilla. Ready in 30 minutes.

Easy old-fashioned pot roast: a 3-ingredient Dutch oven roast braised in onion soup mix and water until fork-tender. The Sunday-supper classic that never lets anyone down.

Beef liver and onions with a Mexican twist: flour-dredged liver browned with garlic and jalapeno, then simmered low and slow with sliced onions until tender.