4,784 beet recipes

Ground beef and shredded cabbage meatloaf topped with bacon strips, tomato paste, and melted American cheese. A hearty twist on classic meatloaf that stretches your grocery budget.

Butter-glazed onions simmer with beef stock, white wine, sherry, and garlic in the crockpot for a French onion soup topped with cheese-crusted toasted baguette.

Ranch-style round steak dredged in mustard-seasoned flour, browned in a skillet, and braised until fork-tender with a Worcestershire gravy. Classic country cooking.

German-style filled cucumbers stuffed with seasoned ground beef, tied together, and braised with bacon and onion in a cornstarch-thickened gravy.

Pichelsteiner is a hearty Bavarian layered stew of pork, beef, and mutton slow-cooked with potatoes, carrots, celeriac, and leeks in beef stock. A rustic German classic that gets better the next day.

Portuguese chili beans with ground chuck, dried kidney beans, tomato sauce, cloves, and a whole red chili pepper. A hearty, mildly spiced bean stew served with crusty Portuguese bread.

Homemade meatball soup with bow-tie pasta, chickpeas, spinach, and mushrooms in a basil tomato broth. Italian comfort in a bowl that feeds the whole family.

Cuban sandwich meets burger: ground chuck patties stacked with Swiss cheese, smoked ham, dill pickles, roasted garlic mayo, and Dijon, then pressed on the grill until flat and crispy.

An easy and no-fail recipe for classic meatloaf with several variations for leftovers. It doesn't take long to make at all, and is very tasty

Homemade crispy tacos with seasoned ground beef, cheese, and tomatoes folded in flour tortillas and pan-fried golden in oil. Crunchy, cheesy, and ready in 40 minutes.

Dramatic flambéed steak Diane with brandy flames and rich pan sauce. Classic tableside preparation brings French restaurant flair to your home kitchen.

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.

Thin-sliced round steak braised until fork-tender in soy sauce and ginger broth, then simmered with tomatoes, green peppers, and mushrooms. A Chinese-American classic served over hot rice.

Hearty meatball chowder with walnut-sized beef meatballs, potatoes, carrots, rice, and Mexicorn in a tomato-beef broth. A big-batch soup that feeds a crowd.

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.

Numero Uno Chili simmers ground beef and pork with cocoa, cinnamon, toasted cumin, and Mexican oregano for a rich, complex bowl with serious depth. Kidney beans and cornmeal round out the texture.