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Beef main dish - 145 recipes

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The ultimate surf and turf - steak with shrimp and a Parmesan sauce

  • 2 (10-ounce) sirloin steaks
  • 2 cups heavy cream, 16 ounces
  • 2 tablespoons fresh basil, chopped (2 teaspoons dry)
  • 1/2 cup Parmesan cheese, grated
  • Salt & pepper, to taste
  • 20 shrimp, tails and shells removed
  • 1 tablespoon butter
3.9/5 (219 Votes)

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This recipe for Szechuan Beef with Broccoli is very easy to make and is delicious over white rice

  • 1 tablespoon peanut oil (or vegetable/canola oil)
  • 1/2 teaspoon ground ginger
  • 1 clove garlic, minced
  • 1 cup broccoli florets, must be fresh to stir fry and not get soggy
  • 4 ounces thin sliced stir fry beef
  • 1 teaspoon chili paste
  • 1 teaspoon soy sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon salt
  • 1 teaspoon coarse ground black pepper
  • Pinch sesame seeds (option, for garnish)
4.5/5 (44 Votes)

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This recipe takes normal steaks to a whole new level of decadence! Make this copycat recipe for Cheesecake Factory ...

  • 2 tablespoons butter, divided
  • 12 ounces beef tenderloin, cut into 3-ounce medallions
  • Salt, to taste
  • 2 teaspoons cracked whole black peppercorns
  • 3 tablespoons pearl onions, chopped
  • 1/2 cup sliced fresh mushrooms, such as baby bella
  • 1/4 cup brandy, or white wine
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon Dijon mustard, prepared
  • 3/4 cup beef stock
  • 1/4 cup cream
  • 1/4 cup chives, chopped
3.8/5 (434 Votes)

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Hearty crock pot dish made with beef chuck roast, dry pinto beans, Rotel tomatoes, onion, and Mexican seasonings

  • 2 to 2 1/2 pound boneless beef chuck roast, excess fat removed
  • 2 cups dry pinto beans, uncooked (rinsed and drained)
  • 1 (10-ounce) can Rotel tomatoes with green chilies, undrained (I used Original)
  • 1 small onion, chopped (about 2/3 cup)
  • 1/8 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon garlic salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon beef bouillon granules
  • Salt and black pepper, optional
  • Water, as needed
3.8/5 (284 Votes)

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This recipe is adapted from The Pioneer Woman

  • 1 whole (4 To 5 Pounds) Chuck Roast
  • 2 Tablespoons Olive Oil
  • 2 whole Onions
  • 6 whole Carrots (Up To 8 Carrots)
  • 2 whole garlic cloves, peeled
  • Salt To Taste
  • Pepper To Taste
  • 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
  • 2 Tbsp. tomato paste
  • 1 Tbsp. Worcestershire Sauce
  • 4 cups Beef Stock
  • 3 sprigs Fresh Thyme, or more to taste
  • 3 sprigs Fresh Rosemary, or more to taste
4.6/5 (36 Votes)

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This tasty dish comes together easily for those hectic weeknight meals

  • 2 pounds beef, thinly sliced
  • 1 large onion, diced
  • 3 tablespoons sugar
  • 3 cloves garlic, chopped fine
  • 1/2 cup soy sauce
  • 3 tablespoons cooking sherry
  • 1/2 teaspoon red pepper
  • 1 tablespoon cooking oil
4.1/5 (8 Votes)

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The Pioneer Woman Cooks, published her first cookbook in November 2009

  • For the gravy:
  • 3 cups unbleached all-purpose flour
  • 1/8 teaspoon cayenne pepper
  • 1 large egg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 6 cube steaks , about 5 ounces each, pounded to 1/3 inch thickness
  • 4 to 5 cups peanut oil (or vegetable oil)
  • 1/4 cup grease (from the pan, after cooking the steaks)
  • 1/3 cup flour
  • 2 cups milk (note:I used 1 1/2 cups milk and 1/4 chicken stock)
  • Kosher salt & fresh cracked pepper, to taste
4.7/5 (25 Votes)

By

This Best Meatballs Ever recipe will be one that you make over and over again

  • 1-pound extra lean ground beef
  • 1/2 teaspoon sea salt
  • 1 small onion, diced
  • 1/2 teaspoon garlic salt
  • 1 1/2 teaspoons Italian seasoning
  • 3/4 teaspoon crushed red pepper flakes
  • 1 dash hot pepper sauce (such as Frank's RedHot®), or to taste
  • 1 1/2 tablespoons Worcestershire sauce
  • 1/3 cup skim milk
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup seasoned bread crumbs
4.4/5 (38 Votes)

By

Serve this simple and delicious beef and broccoli dish over rice and garnish with sesame seeds and sliced scallions

  • 1 1/2 pounds skirt steak (can substitute flank steak or top round)
  • 3 tablespoons cornstarch
  • Salt and pepper
  • 5 tablespoon sunflower or vegetable oil
  • 2 pounds broccoli florets
  • 1/2 teaspoon Kosher salt
  • 1 cup low sodium chicken broth
  • 1/2 cup oyster sauce
  • 5 tablespoons dry sherry or rice wine
  • 2 tablespoons low sodium soy sauce
  • 3 tablespoon chili garlic sauce
  • 1 teaspoon grated ginger
  • 4 cloves garlic, minced
  • 1 teaspoon grated ginger
  • Sesame seeds
  • Minced green onions
5/5 (1 Votes)

By

This recipe comes from Chef Hubert Keller

  • 4 pounds short ribs
  • Salt and pepper
  • 3 tablespoons olive oil
  • 2 small onions, peeled, sliced
  • 2 carrots, peeled and coarsely chopped
  • 2 celery stalks, chopped
  • 2 inch piece fresh ginger, peeled, sliced thinly
  • 2 garlic cloves, peeled and chopped
  • 1 stalk lemongrass
  • 1 1/2 cups red wine, pinot noir
  • 1 can diced tomatoes with juice
  • 2 tablespoons brown sugar
  • 2 tablespoons parsley, chopped
  • 3 tablespoons tomato paste
  • 3 cups beef stock
  • 1 sprig fresh sage
4.4/5 (42 Votes)

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Nothing better than a tender pot roast for dinner, served with the onions, carrots and potatoes that roasted along ...

  • Salt and freshly ground black pepper
  • 3 to 5 pound chuck roast
  • 3 tablespoons olive oil
  • 2 whole onions, peeled and halved
  • 6 to 8 whole carrots, unpeeled, cut into 2 inch pieces
  • 1 cup red wine, optional
  • 3 cups beef broth
  • 2 or 3 sprigs fresh rosemary
  • 2 or 3 sprigs fresh thyme
4.2/5 (64 Votes)

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This recipe is ever so adapted from America’s Test Kitchen Slow Cooker Revolution

  • 2 Tablespoons vegetable (or olive) oil
  • 3 onions, minced
  • 1/4 cup tomato paste
  • 1 Tablespoon minced fresh thyme (or 3/4 tsp. dried)
  • 1/2 cup dry red wine
  • 1 (28-oz) can crushed tomatoes*
  • 2 cups beef broth
  • 2 cups low-sodium chicken broth
  • 2 carrots, peeled and chopped medium
  • 1/3 cup soy sauce
  • 1/4 cup pearl barley**
  • 2 pounds beef blade steak (I used chuck-eye roast, which is my preference)
  • salt and pepper
  • 1/4 cup minced fresh parsley
  • if you like less tomato flavor, either decrease the crushed tomatoes by half or a small can of tomato sauce
  • I doubled the barley, and am glad that I did
4.5/5 (37 Votes)

Any burning questions? Our chefs answer!

Beef and Barley Soup (Slow Cooker) Applebee's Copycat Shrimp and Parmesan Steak