1,544 beer recipes

Ribeye steaks dipped in melted butter and coated with a fiery three-pepper Cajun seasoning blend, then pan-seared in minutes. A quick blackened steak recipe with serious Louisiana heat.

Veal Marsala with scaloppine pan-seared in butter and finished with a quick Marsala wine pan sauce. A classic Italian entree with just 6 ingredients, ready in 30 minutes.

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.

Pan-seared filet mignon with a Dijon mustard cream sauce, mushrooms, shallots, and vodka. A quick, restaurant-quality steak dinner with a rich, sharp pan sauce.

Old-fashioned potted beef tongue blended with butter, nutmeg, cloves, sage, and parsley, then sealed under clarified butter. A classic British larder spread for toast, crackers, or sandwiches.

Tater tot casserole with seasoned ground beef and cream of celery soup topped with crispy frozen tater tots. A family-friendly weeknight dinner kids love.

Pepper Jack stuffed burgers hide molten jalapeno pepper cheese inside grilled beef patties. The juiciest backyard burger trick, ready in 25 minutes for cookouts and game day.

Easy London broil scores flank steak in a diamond pattern, marinates in garlic, oil, and vinegar, then grills hot for a quick steak dinner. Six ingredients, no fuss.

Lou Pastis en Pott, the classic Languedoc potted meat: beef and pork slow-cooked in red wine with juniper, sealed under lard, and built up over weeks. Traditional French preservation cooking.

Mushroom cheeseburger pizza piles seasoned ground beef and mushrooms over a par-baked refrigerated pizza crust, topped with melted cheddar. Easy weeknight family dinner ready in 40 minutes.

Hearty steak and bean chowder with cubed sirloin, spicy chili beans, russet potatoes, and tomato. One-pot meal somewhere between chili and beef stew, ready in 45 minutes.

Hamburger pastry hand pies stuffed with seasoned ground beef, onions, vegetables, cheese, and ketchup, all wrapped in a flaky pie crust. A classic American-style meat turnover for lunchboxes, potlucks, or weeknight dinners.

Pot roast of buffalo: a lean bison rump roast larded with pork, marinated for days, then braised tender in a rich stock-and-tomato gravy. Classic wild game cookery.

Company ham roasted on a bed of onions and apples, rubbed with thyme, cinnamon and marjoram, basted with sherry and beef broth. A holiday-ready centerpiece without a sweet glaze.

Layered burrito casserole stacked with seasoned ground beef, refried beans, Monterey Jack cheese, green chilies, and flour tortillas. All the burrito flavor without the rolling.

Daube glace: the classic New Orleans cold beef aspic from Louisiana Creole tradition. Shredded pot roast suspended in jellied savory consomme with celery, lemon, and Tabasco. A summer Creole appetizer.