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The best beef recipes - 1028 recipes

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THE BEST beef jerky recipe

  • 5 pounds 90% lean ground beef (90-92%)
  • 4 1/2 teaspoons non-iodized salt
  • 2 1/4 teaspoons Accent seasoning
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon crushed red pepper flakes
  • 2 1/4 tablespoons meat tenderizer
  • 3/4 tablespoon pepper
  • 3 tablespoons brown sugar
  • 1/2 cup Worcestershire sauce
  • 1/2 cup liquid smoke
  • 1/3 cup ketchup
4.2/5 (35 Votes)

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beef

  • 1 pound ground beef
  • 1/4 cup flour
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 tablespoon dried minced onion
  • 1/2 cup water
  • flat bread (pita will work or make and use Ojibwa bread)
  • oil (for deep frying)
  • sour cream, to taste
  • shredded lettuce, to taste
  • shredded Cheddar/jack cheese, to taste
  • diced tomatoes, to taste
4.1/5 (51 Votes)

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Pressure Cooker Beef Short Ribs taste like the weekend but are fast enough for a hearty weeknight dinner thanks to ...

  • 5 strips 5 strips bacon
  • 3 to 4 pounds 3 to 4 pounds bone-in short ribs trimmed of excess fat
  • Salt and pepper
  • 1/2 cup 1/2 cup diced red onion
  • 1 tablespoon 1 tablespoon minced garlic
  • 1 cup 1 cup beef stock or broth
  • 2 tablespoons 2 tablespoons balsamic vinegar
  • 1 tablespoon 1 tablespoon light brown sugar
  • 1 teaspoon 1 teaspoon dried thyme
  • 2 teaspoon 2 teaspoon cornstarch whisked into 1 t water
  • 3 tablespoon 3 tablespoon butter
4.3/5 (32 Votes)

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Preheat oven to 375 degrees F

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/4 pounds beef cubed steak
  • 1 egg
  • 1/4 cup milk
  • 3/4 cup dry bread crumbs
  • 1/4 cup vegetable oil
  • 1 (24-ounce) package refrigerated mashed potatoes
  • 3 scallions, thinly sliced
  • 1/2 cup shredded Cheddar cheese
4.5/5 (17 Votes)

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Tender, thin-sliced beef and broccoli in a rich sauce that is salty and sweet with just a little heat from the red ...

  • 1 1/2 pounds boneless beef chuck roast, well trimmed and sliced into thin strips or flank steak cut into strips against the grain
  • Salt and pepper
  • 2 teaspoons olive oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 3/4 cup beef broth
  • 1/2 cup soy sauce*
  • 1/3 cup brown sugar
  • 2 tablespoons sesame oil
  • 1/8 teaspoon red pepper flakes
  • Broccoli florets/sugar snap peas/ thin sliced carrots (as desired)
  • 2 tablespoons water
  • 2 tablespoons cornstarch
  • Toasted sesame seeds or roasted cashews for garnish, optional
4.3/5 (15 Votes)

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1. Melt 1 tbsp of butter in a medium skillet over medium heat

  • 1 tbsp plus 4 tsp butter
  • 1 medium onion, chopped fine
  • 1 pound ground sirloin or bison
  • 1 tbsp chopped fresh thyme or 1 tsp dried thyme
  • 1 tsp kosher salt
  • Table grind pepper to taste
  • 2 tbsp all purpose flour
  • 1 cup dry red wine
  • 1/4 cup heavy cream
4.5/5 (15 Votes)

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In a large skillet, cook beef and chilies over medium heat until the meat is no longer pink; drain

  • 1 lb ground beef
  • 1 can (4 oz) chopped green chilies
  • 1 pkg (8 oz) cream cheese, cubed
  • 1/4 tsp ground cumin
  • 1/4 tsp chili powder
  • 3 tubes (8 oz each) refrigerated crescent rolls
4.4/5 (15 Votes)

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Marinate the beef with all the ingredients for the Marinade, about 15 minutes

  • 8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces 6 oz (175 g) broccoli florets Water, for boiling 2 1/2 tablespoons oil 2-in (5 cm) ginger, peeled and sliced
  • Marinade: 1/2 tablespoon soy sauce 1 teaspoon rice wine or sherry 1/4 teaspoon sesame oil 3 dashes white pepper 1 tablespoon corn starch
  • Sauce: 1 tablespoon soy sauce 1 tablespoon oyster sauce 1/4 teaspoon sesame oil 1/2 teaspoon sugar 1 teaspoon corn starch 4 tablespoons water
4.5/5 (16 Votes)

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Heat a cast iron sauce pan with the olive oil and add beef, garlic, tomatoes, onions and jalapeño; gently sauté u...

  • Small Tomato Salad for the Tortilla Topping:
  • 2 lbs. of left of roast beef – sliced into thin strips
  • 15 oz. can of black beans - drained
  • 1 large jalapeño – diced with seeds
  • 2 vine ripe tomatoes – diced with seeds
  • 1 1/2 onions – sliced
  • 3 cloves of garlic – chopped
  • 1/4 cup of chicken broth
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • 1 tsp. curry powder
  • 1/2 tsp. turmeric
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 2 tbs. olive oil
  • 8 oz. of shredded cheddar cheese or cheese of your choice
  • Sour cream for topping
  • 1 vine ripe tomato – diced
  • 1/2 onion – diced
  • 1/2 cup of fresh Italian parsley or cilantro
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • Juice of 1/2 lemon or lime
  • 2-3 tbs. olive oil
  • For the Flatbread:
  • 3 cups of flour
  • 3 tbs. of canola oil
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. baking powder
  • 3/4 cup of warm water
4.5/5 (14 Votes)

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Combine all the ingredients--except barbecue sauce--in a bowl, stir and pour over brisket

  • 1 (2.5 - 3) pound lean beef brisket
  • Marinade
  • 1/4 cup balsamic vinegar
  • 2 bay leaves
  • 3 cloves garlic, minced
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon cumin
  • 1 (4.5 ounce) can diced green chilis
  • 1/2 cup broth, low sodium, fat free (beef, chicken or vegetable will work)
  • 1 teaspoon celery seeds
  • 1 teaspoon black pepper
  • Kosher or sea salt to taste
  • 1 cup spicy barbecue sauce, more or less to taste (we like Annie's Naturals, BBQ Sauce) or check out our recipe
4.5/5 (14 Votes)

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Combine all ingredients except for beef, fillings, and sauce ingredients to make marinade

  • FOR THE SAUCE:
  • 2 lbs beef, prime rib is best
  • 1 cup plain yogurt
  • 1/4 cup vinegar
  • 2 cloves garlic, crushed
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 cardamom pods
  • 1 teaspoon allspice
  • juice from 1 lemon
  • 1 cup tahini
  • 2 cloves garlic, crushed
  • 1/4 cup lemon juice
  • 2 tablespoons yogurt
  • PITA FILLINGS:
  • 8 loaves of pita bread or 4 large
  • thinly sliced cucumbers
  • thinly sliced onions
  • 1/2 teaspoon sumac
  • thinly sliced tomatoes
  • 1/2 cup fresh parsley, finely chopped
  • pickle slices (optional)
4.5/5 (16 Votes)

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Heat oven to 350°F. Cook and drain pasta shells as directed on package

  • 24 uncooked jumbo pasta shells
  • 1 pound lean (at least 80%) ground beef
  • 1 (26-ounce) jar chunky tomato pasta sauce
  • 1/4 cup water
  • 1 (8-ounce) container chive and onion cream cheese spread
  • 1 1/2 cups 6 cheese Italian cheese blend, shredded (6-ounces)
  • 1/2 cup Parmesan cheese, grated
  • 1 egg
  • 1 to 2 tablespoons fresh parsley, chopped, if desired
4.2/5 (51 Votes)

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