Meat recipe collection

French Acadian (Canada) version of the British classic Shepherd's pie.

Tender beef chunks simmer with bay leaf and red pepper, then bake with rice, kidney beans, bell peppers, and curry powder in this hearty one-dish meal.

A savory and hearty soup made with succulent ground pork and beef, brown rice, carrots and green peas.

A succulent and scrumptious dish that can be served over noodles or rice.

If you're feeding a large group of people, then try making this scrumptious dish that will satisfy everyone's hunger.

Treat your guests with this scrumptious chicken dish that everyone will love!

An exotic and succulent dish made with lean beef, veal, chicken and turkey. A heavenly dish for meat lovers!

A scrumptious casserole made with ground beef, celery and shredded cabbage. Best served with fried potatoes or bread.

Beef Bourguignonne braised in red Burgundy wine with mushrooms, onions, thyme, and marjoram. A classic French stew with deep wine-soaked flavor and fork-tender beef chunks.

Classic boeuf bourguignon, beef slowly braised in red wine until fork-tender, with smoky bacon, sweet little onions, and buttery mushrooms. The deeply savory French beef stew worth the slow oven time.

Hearty Pennsylvania Dutch stuffing loaded with chicken, toasted bread cubes, and vegetables, all bound with eggs and broth. Bakes up golden and feeds a crowd.

A savory chicken soup that's made with corn, carrots, celery and egg noodles.

Majestic crown roast of pork glazed with ancho chili, honey, and bourbon marinade, roasted until the bones stand proud and the meat carves like butter.

Cajun andouille pork sausage made traditionally: hand-chopped pork with garlic, thyme, and Louisiana spices, stuffed into casings and smoked over hickory with sugar on the coals.

Rich onion soup built on a blond roux, loaded with smoky andouille sausage, finished with melted Parmesan and crispy croutons for French onion meets Cajun flair.

Here, beef brisket takes on an Asian flare. Slices of meat are braised in an aromatic stock seasoned with star anise, soy sauce, ginger, garlic, red pepper and dark molasses. As a final step, pureed eggplant is stirred in, for flavor and thickening.