Beef Recipes

Italian-American spaghetti and meatballs with a three-meat blend (beef, pork, veal), a slow-simmered tomato sauce with red wine, and parmesan-bread crumb meatballs browned then finished in sauce.

Mexican sausage stew braises beef brisket and hot Italian sausage with cinnamon, allspice, beer, and beef stock, then thickens with sweet potato and corn. Topped with melty Monterey Jack and cilantro.

Ground beef casserole with creamy onion-cream cheese filling, biscuit topping, and sliced olives. A retro church-supper classic that disappears in minutes at the table.

Beer-braised jalapeño chili loaded with beef and pork, three kinds of chiles, and toasted cumin, with no beans in sight. A fiery Texas-style bowl that simmers low in the crock-pot until the meat falls apart.

Chili macaroni is a one-pot weeknight dinner combining ground beef, kidney beans, corn, tomatoes, and elbow macaroni in a chili-spiced sauce, topped with melted cheddar. Think homemade Hamburger Helper chili mac, only better.

Vegetable burger soup with ground beef, stewed tomatoes, tomato sauce, and frozen mixed vegetables. A quick, hearty weeknight soup using pantry staples in under 45 minutes.

Mexican-style broiled flank steak marinated overnight in lime juice, garlic, and oregano. Slice thin against the grain and serve with tortillas and guacamole.

Pennsylvania Dutch sauerbraten with chuck roast bacon-larded, vinegar-marinated for days, then pot-roasted with cloves and allspice for an almost-black sweet-sour gravy.

Cincinnati Skyline chili with cinnamon, allspice, and cumin simmered for 3 hours. A unique Midwest-style chili with warm spices that's built for topping spaghetti or coneys.

City chicken is a Depression-era classic of cubed beef, pork, and chicken stacked on skewers shaped like drumsticks, dredged in egg-milk and flour, then slow-baked until fork-tender. Old-school Pittsburgh comfort.

Open-faced oven-baked hamburgers spread on buns with mustard, onion, and ground beef. Ready in 20 minutes and freezer-friendly for quick weeknight dinners.

A succulent steak dinner made with hot pepper sauce and a bit of gin.

Hearty vegetarian chili with meatless crumbles, dried apricots, and warm spices, simmered in beer and tomato sauce for a sweet-savory twist on classic chili.

Slow-roasted beef tenderloin sliced thin, served with buttery wine-simmered mushrooms and chilled black-eyed pea salsa for an elegant Texas feast.

Aushok are Afghan spinach-filled dumplings made with egg roll wrappers, served with garlicky yogurt, tomato korma sauce, and a coriander-spiced beef sauce. Three bold sauces, one unforgettable bowl.

Old Mexico slow cooker chili with cubed stewing beef, three forms of tomato, chili powder, and a kick of hot sauce. No beans, just deep-simmered Texas-style heat.