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For our version of Joe Booker Stew, we microwaved the salt pork to speed up the rendering, then rinsed off the exce...

  • Serves 6 to 8
  • You can substitute peeled, chopped turnip or parsnip for the rutabaga. Use a Dutch oven with at least a 6-quart capacity.
  • Ingredients
  • STEW
  • 8 ounces salt pork, quartered
  • 3 pound boneless beef chuck, cut into 1-inch chunks
  • Pepper
  • 2 onions, chopped
  • 2 tablespoons all-purpose flour
  • 4 cups low-sodium beef broth
  • 4 cups water
  • 2 teaspoons minced fresh thyme
  • 1 1/2 pounds red potatoes, scrubbed and cut into 3/4-inch chunks
  • 1 1/2 pounds rutabaga, peeled and cut into 3/4-inch chunks (see note)
  • 1 pound carrots, peeled and cut into 3/4-inch chunks
  • DUMPLINGS
  • 2 cups all-purpose flour
  • 5 teaspoons baking powder
  • 1/2 cup finely chopped fresh parsley
  • Salt and pepper
  • 1 cup milk
  • 3 tablespoons unsalted butter, cut into 1/2-inch pieces
4.1/5 (26 Votes)

By

Heat oil in a frying pan over medium heat

  • 1 tablespoon vegetable oil
  • 1 brown onion, chopped
  • 1 teaspoon salt
  • 1 tablespoon cumin seeds
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon chilli powder
  • 1 garlic clove, crushed
  • 300 g lean beef mince
  • 400 g Sebago potatoes, peeled, diced, washed
  • 1 tablespoon lemon juice
  • 1/3 cup coriander leaves, chopped
  • 3 sheets frozen ready-rolled puff pastry, partially thawed
  • 1 egg, lightly beaten
4.2/5 (16 Votes)

By

Instructions Measure corn flakes, crush to 1 cup

  • Ingredients Chuck Wagon Beef Patties
  • 2 Cups Corn Flakes
  • 1 Egg
  • 1/2 Cup BBQ Sauce (divided)
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 1 lb. Winner's Ground Beef
4.2/5 (18 Votes)

By

Easy to make beef and cabbage casserole is a perfect weeknight dinner

  • 2 pounds lean ground beef
  • 1 onion, chopped
  • 1 (28-ounce) can tomato sauce, or crushed tomatoes
  • 3 1/2 pound head cabbage, chopped
  • 1 cup uncooked long grain rice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 teaspoon garlic powder
  • 2 (14-ounce) cans beef broth
  • Monterey jack cheese, for serving
3.9/5 (28 Votes)

By

Being a native Californian, with a combination of German and Mexico roots, I'd never heard of-- yet along-- tasted ...

  • SAUCE:
  • 2 tablespoons olive oil
  • 1 rack baby back ribs (about 2 1/4 pounds), cut into 2-rib sections
  • Table salt and ground black pepper
  • 1 pound hot Italian sausage links
  • 2 medium onions, chopped fine (about 2-cups)
  • 1 1/4 teaspoons dried oregano
  • 3 tablespoons tomato paste
  • 4 medium garlic cloves, minced or pressed through garlic press (about 4-teaspoons)
  • 2 (28-ounce) cans crushed tomatoes
  • 2/3 cup beef broth
  • 1/4 cup fresh basil leaves, chopped
  • MEATBALLS:
  • 2 slices hearty white sandwich bread, crusts removed and bread cut into 1/2-inch cubes
  • 1/2 cup buttermilk (Six tablespoons of plain yogurt thinned with 2 tablespoons of milk can be substituted for the buttermilk.)
  • 1/4 cup fresh parsley leaves, chopped
  • 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
  • 1 large egg yolk
  • 1/2 teaspoon table salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound meatloaf mix* (I used a combo of ground beef and pork)
  • 2 ounces thinly sliced prosciutto, chopped fine
  • 1 ounce Pecorino Romano, grated (about 1/2 cup)
  • 1/2 cup olive oil
  • PASTA:
  • 1 1/2 pounds spaghetti or linguine
  • 2 tablespoons table salt
  • Grated parmesan cheese for serving
4.2/5 (18 Votes)

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Preheat Oven 325 degrees: Combine all of the ingredients for the rub in a small bowl

  • For the Rub:
  • 3 – 4 lb. boneless bottom round roast
  • 1/2 tsp. turmeric
  • 1/2 tsp. cinnamon
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 2 tbs. olive oil
3.7/5 (53 Votes)

By

Let meat come to room temperature

  • One 5 lb. beef tenderloin (center cut) **
  • (I used two 2-1/2 lb. center cut tenderloins)
  • Olive oil
  • 1/2 tsp. each: salt, pepper, garlic powder and paprika
4.1/5 (21 Votes)

By

This beef stew is certainly perfect for Christmas, but you’ll enjoy it so much you’ll make it several times thr...

  • 2 1/2 pounds beef stew meat, cut into 2-inch pieces
  • Kosher salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 3 onions, chopped
  • 1 cup celery, chopped
  • 1/4 cup red wine
  • 4 cups beef stock
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/8 teaspoon dried marjoram
  • 3 large potatoes, peeled and quartered
  • 4 carrots, peeled and cut into 2-inch slices
  • 1 (10-ounce) package frozen peas
4/5 (23 Votes)

By

Preheat oven to 350ºF. Heat oil in heavy skillet (not nonstick) over medium-high heat

  • 4 Certified Angus Beef ® filet steaks, cut 1 1/4 to 1 1/2 inches thick
  • 1 tablespoon olive oil
  • 2 tablespoons fine chopped fresh rosemary, divided
  • 2 tablespoons cracked peppercorn blend
  • 2 teaspoons kosher salt
  • 1/4 cup diced shallots
  • 4 cloves garlic, minced
  • 1 cup cabernet sauvignon (red wine)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons butter
  • 3 tablespoons chopped parsley
  • Salt and pepper to taste
4.3/5 (15 Votes)

By

Preheat oven to 400º F

  • 1 pound leftover roast beef (or boiled beef)
  • 2 large onions, thinly sliced
  • 1 cup beef broth
  • 1 cup beef gravy (if possible, reserved from original roast, but store-bought is fine)
  • 1 cup breadcrumbs
  • 2-3 tablespoons butter
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 tablespoon red wine vinegar
  • salt and pepper, to taste
  • Parsley or rosemary, garnish
4.2/5 (11 Votes)

By

Thai cuisines is one of our favorites

  • 2 lbs of Grass-fed ground beef
  • 3 tbsp coconut oil
  • 2 1/2 bell peppers (we like a green and some red or orange for color)
  • 1 pinch sea salt (be conservative and add it last)
  • 3 – 4 Thai chili or Serano peppers (depends how spicy you like it; we eat Thai spicy, Joe knows )
  • 1 large yellow onion, sliced
  • 4 big stalks of fresh Thai basil, regular works too
  • 5 tbsp Thai fish sauce
  • 1 tsp Coconut Crystals
4.2/5 (10 Votes)

By

I cannot believe how easy this is to make, at a fraction of the cost in fine restaurants

  • 4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
  • Kosher salt
  • 2 tablespoons whole peppercorns
  • 1 tablespoon unsalted butter
  • 1 teaspoon olive oil
  • 1/3 cup Cognac, plus 1 teaspoon
  • 1 cup heavy cream
4.3/5 (9 Votes)

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Fillet of Beef au Poivre Joe Booker Stew (Beef Stew with Dumplings)