4,899 beet recipes

Grilled pepper sirloin steaks marinated overnight in steak sauce, Dijon mustard, brown sugar, and crushed whole peppercorns. Bold, spicy, and built for the grill.

Supreme burgers with onion soup mix and sour cream mixed right into the ground beef for extra-juicy, deeply seasoned patties. Five ingredients, ready to grill in 30 minutes.

Shoko is a West African beef and spinach stew slow-simmered with tomatoes, onions, green pepper, ginger, and cayenne. Hearty, warming, and served over boiled rice after three hours of cooking.

Braised Veal Shank, seasoned with Alpine Pepper and served with pink eye potatoes drizzled in an olive oil and native mint mix.

Knead ground beef with onions, peppers, and coriander into oval kofta, skewer with vegetables, and grill until charred for juicy Afghan-style meatballs with smoky flavor.

Elegant French-style sea consomme blending beef stock and clam juice with a squeeze of lemon, topped with salted whipped cream. A 15-minute starter that feels luxurious.

Bacon-wrapped chicken breasts slow-cooked over dried beef in a rich cream of mushroom and sour cream sauce. A hands-off crockpot dinner with serious comfort food credentials.

Try this new rendition of Sloppy Joes' made of mustard and celery seeds.

A hearty soup made with red cabbage, salt pork and red wine that is sure to satisfy your hunger!

Bacon-wrapped chicken breasts baked low and slow on a bed of chipped beef, smothered in a creamy mushroom and sour cream sauce. Old-school comfort food at its finest.

Ground beef browned with onion and sage, stirred into a creamy curry-spiked milk gravy, then baked in a casserole until bubbly. Old-school comfort food with a warm spice twist. Serve over rice or noodles.

Flemish carbonades is a Belgian beef stew braised in beer with onions and garlic in the slow cooker. Fork-tender beef chuck in a thick, malty gravy.

Simple cabbage soup with tomato juice, carrots, onion, and beef bouillon simmered for an hour. Low-calorie, low-sodium, and just one pot to clean.

Freezer-friendly mini pizza appetizers loaded with ground beef, sausage, and melted Velveeta on French bread rounds. Make a big batch, freeze, and bake from frozen whenever cravings hit.

Sauerbraten pot roast marinated 4-10 days in malt vinegar and horseradish, then slow-braised with onions. A traditional German sour roast with tangy, fork-tender beef.

Pueblo Fire is a New Mexican red chile soup with dried chile pods blended smooth, browned beef round steak, and barbecue sauce, simmered for an hour. A fiery, rustic Southwestern bowl.