4,899 beet recipes

French onion soup with onions caramelized for 90 minutes, simmered in beef stock and white wine, then topped with crusty bread and bubbling Gruyère. Made a day ahead for the deepest flavor.

Microwave zucchini lasagna with ground beef, cottage cheese, and shredded mozzarella. A low-carb pasta-free lasagna that uses zucchini slices as the noodles and cooks in 30 minutes.

Grilled steaks marinated in red wine, garlic, and Worcestershire then crusted with grainy mustard and cracked black pepper. The mustard caramelizes on the grill into a peppery, fragrant bark.

Red lentil soup with caramelized onions, dried mint, and paprika simmered in beef stock. A pantry-friendly soup that purees silky or stays brothy with tender lentils throughout.

Kapusniak is a Polish fresh cabbage soup with browned pork, paprika, bay leaf, and a splash of sherry, finished with sour cream. A 65-minute warming Eastern European bowl.

Marinated pot roast cooked in a clay pot with red wine, aromatic vegetables, and fresh herbs. A 24-hour marinade and slow oven braise turns tough beef round into fork-tender Sunday dinner.

Sweet-and-sour meatloaf is a classic ground beef loaf glazed in a sticky tomato, brown sugar, vinegar, and mustard sauce baked right onto the top during the final 10 minutes.

Mini pizza pies built on flattened biscuit dough rounds, topped with pizza sauce, pepperoni, browned ground beef, mozzarella, and parmesan. No-yeast personal pizzas ready in 15 minutes.

Cozy chili con carne with chunks of beef, pinto beans, ripe tomatoes, sage, oregano, cumin, and chili powder. A long-simmered Texas-style stew for cold nights.

Traditional Irish boiled dinner: fresh beef brisket simmered in lager with leeks, onion, carrots, red potatoes, turnips, and cabbage. A St. Patrick's Day-ready one-pot feast that feeds six from one Dutch oven.

Rack of lamb primeurs roasted over its own bones with thyme, then sauced with a deglazed pan jus and plated with spring baby vegetables. Classic French bistro dinner-party centerpiece.

Hamburgers au poivre take the French steak au poivre treatment and apply it to ground beef patties: black pepper-crusted burgers seared hard, served on a toasted bun with a red wine, Dijon, green peppercorn, and tarragon cream sauce.

Island teriyaki beef skewers marinate round steak in soy, molasses, ginger, garlic, and dry mustard, then broil or grill on skewers. Hawaiian-style appetizer with deep umami glaze. Ready in under 40 minutes.

Beef bourguignon braises floured chuck in a full bottle of Burgundy with bacon, cognac and herbs until the meat falls apart. Finished the classic way with browned pearl onions and sauteed mushrooms.

Rich and creamy mushroom soup with three kinds of mushrooms (dried, portobello, button), heavy cream, and beef base. Dried mushroom soaking liquid delivers serious umami depth.

Slow cooker braciole with thin-pounded round steak rolled around Italian sausage filling and braised in tomato sauce for 8 to 10 hours until fork-tender.