Meat recipe collection

Beef tenderloin kabobs marinated in red wine, olive oil, rosemary, and oregano with mushrooms, zucchini, red pepper, and cherry tomatoes. Grilled in 8 minutes.

USDA-style beef loaf for a crowd: makes four 8-inch loaves with milk-soaked bread, eggs, ketchup and Worcestershire. Bake all four, freeze three. Government-tested batch cooking at its most practical.

Beef and bean burrito casserole stacked in a slow cooker with flour tortillas, enchilada sauce, ground beef, refried beans and cheddar. Sliced into wedges and served with all the fixings.

Country-style beef ragout slow-braised in red wine and beef broth with onions, garlic, mushrooms, and ripe olives. Hearty French-Italian stew served over noodles.

Stuffed flank steak rolled with a mushroom, herb, and bread crumb filling, browned in bacon fat, and braised in beef broth with a Dijon mustard gravy.

Classic German beef rouladen with thin round steak spread with Dijon mustard, rolled around bacon and onion wedges, then braised in beef broth with a flour-thickened gravy.

Sliced beefsteak tomatoes topped with a creamy herb dressing made from yogurt, olive oil, lemon juice, and fresh garden herbs. A no-cook summer side that chills before serving.

Lots of flavors and textures, the beef is tender and succulent. Serve a bowl of this delicious stew with some crusty bread to complete a meal.

Beef stew braised in cranberry chutney with raisins, walnuts, honey, and warm spices. Stewing beef slow-simmered until the tart cranberries melt into a rich, fruity sauce.

Four-ingredient beef chuck braised in red wine and golden mushroom soup for 3 hours until fork-tender. A hands-off oven roast that makes its own rich, savory gravy.

Beef and barley stew bakes in one casserole with ground beef, pearl barley, tomatoes, water chestnuts, and frozen mixed vegetables. Hearty, hands-off oven dinner.

Beef cabbage rolls baked in a clay cooker with ground beef, salt pork, cooked rice, and beef stock. The clay pot traps steam for tender, juicy rolls with a rich, meaty filling.

Classic beefsteak and kidney pie with claret-marinated kidneys, browned beef, and mushrooms baked under a golden pastry crust. Traditional British pub fare done right at home.

Beefsteak smothered in onions (filet braise aux ognons): pounded round steak braised for two hours over six sliced onions with vinegar, thyme, bay, and garlic. Classic French-Creole comfort.

Authentic Texas chili (chile con carne) with coarsely ground beef, six tablespoons of chili powder and jalapeño heat. No beans, just bold beef and spice.

Cider chicken braised Normandy-style with hard cider, calvados, bacon, prunes, slow-cooked onions, and a fresh bouquet garni. Rustic French autumn cooking at its best.