4,899 beet recipes

Easy runzas made with crescent roll dough, ground beef, cabbage, and onion soup mix. A shortcut version of the classic Nebraska meat-and-cabbage pocket.

Filet mignon seared rare, deglazed with port wine, and baked under a creamy mushroom sauce with creme fraiche and beef broth. An elegant French-style steak served with potato noisettes.

Plains Tribes dried corn soup with dried beef or buffalo and fatback, simmered low and slow after a 48-hour corn soak. A traditional Native American recipe with deep, earthy flavor.

Sauerkraut balls with corned beef, ham, and tangy kraut bound in a thick roux, breaded and fried golden. The Ohio bar-snack classic with crackly crust and a savory, slightly sour center.

Meatloaf and mashed potato roll bakes seasoned ground beef wrapped around a creamy potato, bacon, and mushroom filling. A retro one-pan dinner with built-in sides.

Cowboy chili with ground beef, pinto beans, stewed tomatoes, beef stock, and a classic chili-cumin-oregano spice trio. A no-frills cattle drive bowl, cooked low and slow.

Easy pot roast slow-cooked with stewed tomatoes, beef stock, and horseradish for 4-5 hours in a crockpot or covered roaster. A dump-and-forget roast with homemade flour gravy.

Prize winning shepherd's pie made with ground roast beef, mushrooms, red wine, and a splash of cognac. Slow-simmered filling under egg-washed mashed potatoes, baked golden. The cottage pie elevated.

German meatloaf (Falscher Hase) with a beef-pork blend wrapped around whole hard-boiled eggs, topped with bacon, and served with a sour cream pan sauce. A stunning centerpiece when sliced.

Slow cooker tavern sandwiches (loose meat) with ground beef simmered in ketchup, chili powder, and dry mustard. A Midwestern classic served sloppy on toasted buns.

A no-bean Texas-style beef chili with cubed chuck, beer, jalapeños, and masa for thickening. Slow-simmered for 2 hours until fork-tender with bold cumin and chili powder heat.

Slow cooker pot roast with beef chuck rubbed in seasoned salt, paprika, and pepper. Set it and forget it for 8 to 10 hours until fork-tender. Just seven simple pantry ingredients.

So so so good! My whole family loved it, and it didn't last long. I'm sure that my husband will ask me to make it again very soon. Just wait and see :)

A unique and savory beef chuck roast that is cooked with honey, cider vinegar and gingersnap cookies.

A basic but succulent pot roast that can be made with some help from your friendly crockpot!

Traditional chile con carne tamale filling with shredded beef or pork, red chile, comino, and oregano simmered thick in beef stock. The authentic filling for homemade tamales.