4,784 beet recipes

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.

This Austrian homestyle vegetable soup starts with a butter-flour roux for body, then simmers potatoes, carrots, and broccoli in a savory broth. Thick, warming, and endlessly adaptable to whatever's in your fridge.

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Ground beef and green beans in Worcestershire gravy topped with sour cream mashed potatoes and melted American cheese. A shepherd's pie shortcut done entirely in one skillet.

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.

Albondigas soup with cumin-spiced beef meatballs simmered in a rich broth with cabbage, zucchini, tomatoes, green chiles, and fresh cilantro. A hearty Mexican meatball soup.

Sopa de Albondigas, a traditional Mexican meatball soup with beef and pork meatballs mixed with rice, simmered in a tomato beef broth. A hearty, comforting bowl of homemade soup.

Hearty steak soup with ground beef, carrots, celery, onion, and mixed vegetables in a roux-thickened broth with diced tomatoes. A big-batch crowd-pleaser that freezes well.

Make-ahead taco meat with ground beef, onion, cumin, and tomato sauce. A freezer-friendly batch base for taco nights, burritos, nachos, and quick weeknight bowls.

Pot roast of your choice is a flexible Dutch oven method for fork-tender chuck roast. Browned hard, braised low with aromatics, and finished with a skimmed pan sauce you can thicken to gravy. Classic Sunday supper.

Sauerfleisch, a German sauerbraten-style pot roast where beef marinates two days in a tangy brine, then braises tender in a dark, sweet-sour roux gravy. Serve with potato or bread dumplings.

Non-alcoholic red wine substitute for cooking made with water, beef stock, and vinegar. A quick three-ingredient swap that adds acidity and depth to sauces, stews, and braises.

Chimichangas with seasoned ground beef and enchilada sauce wrapped in tortillas and fried crisp. A Southwestern restaurant classic ready in 30 minutes.

Grilled steak marinated in Coca-Cola, garlic, and aromatics. This easy Chinese-inspired recipe tenderizes beef with a sweet-savory glaze, ready in 45 minutes.

A traditional mincemeat recipe that actually has meat in it!

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.