4,899 beet recipes

Slow cooker family pot roast with chuck, celery, onions, cream of tomato soup, beef bouillon, and sage. A 9-hour hands-off Sunday roast that thickens into rich gravy.

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.

Austrian liver dumplings (Leberknodel) bind pureed calf's liver with bread, egg, butter, and parsley into small simmered dumplings. Soul-warming Habsburg-empire bite served floating in clear broth or alongside roast meat.

Scandinavian pot roast braised in beer with dill, allspice, brown sugar, and cider vinegar, finished with a sour cream gravy. Fork-tender and deeply savory.

Luxurious steak Diane with creamy mushroom sauce and tender pan-seared beef. Restaurant-quality classic ready in 20 minutes for impressive date night dinners.

Slow-simmered beef brisket with green chiles and garlic shreds into tender burrito filling perfect for meal prep, taco nights, or feeding a crowd on a budget.

No-fuss beef chili with just 6 ingredients: ground beef, kidney beans, tomato sauce, water, soup mix, and chili powder. One skillet, 40 minutes, done.

A savory and succulent soup made with beef broth and a bit of red wine.

Pan-seared beef tenderloin topped with melted blue cheese and sweet balsamic caramelized onions. A simple, elegant steak dinner that's ready in 40 minutes.

Homemade Swedish Christmas sausage (julkorv) stuffed into natural hog casings with ground beef, mashed potatoes, allspice, and cloves. A treasured Scandinavian holiday tradition you can make ahead and freeze for the big day.

Beer-braised pot roast marinated overnight in dark stout with caraway, rosemary, and cloves, then slow-cooked until fork-tender. A German-Belgian style beef braise with a deep, malty gravy.

Slow cooker flank steak braised in sauterne wine, beef broth, and soy sauce with sliced mushrooms. Fork-tender beef with a rich, glossy mushroom gravy.

Hungarian goulash soup with tender beef cubes, paprika, green peppers, and caraway seeds simmered in beef stock. A hearty one-pot soup that tastes even better the next day.

A delicious and hearty soup made with ground beef, diced tomatoes and green bell peppers.

Traditional Rio Grande Valley barbacoa de cabeza, beef head pit-cooked overnight in coals with onion, garlic, and cilantro. The Sunday-morning tortilla filling that defines South Texas cooking.

Texas-style beef brisket braised in a sweet brown sugar and vinegar sauce with ketchup and onions. Dutch oven or crockpot, fork-tender in either method.