500 shucked recipes

Slow cooker Southwestern beef and pinto beans with salt pork, red chili, cumin seeds, and tomato paste. Set it and forget it for 9-10 hours of hands-off cooking.

Nothing beats a succulent pot roast dinner and this recipe proves just that.

Poor man's lasagne, a one-pot ground beef and macaroni casserole with tomato sauce, mushrooms, and a cheesy topping. A budget-friendly skillet-to-oven alternative to layered lasagna in under an hour.

Italian-style pot roast is a beef chuck braised for three hours with soffritto, tomato paste, red wine, and Italian herbs. Sliced beef plus pasta sauce over spaghetti, feeds eight.

Black bean chili with ground chuck, cocoa powder, molasses, cinnamon, and liquid smoke for complex depth. Pressure-cooked dried beans and a low-and-slow simmer build serious flavor.

Traditional Viennese beef soup simmered from scratch with chuck, marrow bones, leeks, celeriac, turnips, and cauliflower. Rich, clear broth with tender meat and root vegetables.

Hearty beef curry with tender chuck roast, sweet potatoes, carrots, and plump raisins in a warmly spiced tomato broth. Served over orzo for a cozy, one-pot-style dinner.

Hearty beef borscht with browned chuck, cabbage, potatoes, tomatoes, and dill, finished with a swirl of sour cream. A chunky, stew-like take on the Eastern European classic.

Delicious Italian meatballs are served in a bread basket, absolutely delicious and flavorful!

The beef comes out tender and fall apart with lots of yummy sauce on top.

Pepper your meat loaf with this savory recipe that will find a place in your heart and your tummy.

BBQ beef short ribs marinated in soy sauce, dry sherry, brown sugar, ginger, and five-spice powder, then grilled low and slow until fall-off-the-bone tender. Asian-inspired barbecue.

Venison chuck simmered with red wine, mushrooms, potatoes, and kohlrabi until fork-tender. A rustic, hearty wild game stew served over rice that turns your deer harvest into a real country supper.

Slow cooker tangy barbecue beef sandwiches with chuck roast braised in a vinegar-spiked sauce until fork-tender, then shredded and piled on buns.

Genuine Texas chili, the real-deal bowl of red: chuck roast and coarse ground beef simmered 3 hours with cumin, chili powder, tomatoes, and enchilada sauce. No beans, by Texas law.

Grilled Salisbury steak patties with grated onion, chives, and garlic, broiled to order and finished with a buttery Belmont sauce of ketchup, mustard, lemon, and sherry. Supper-club classic.