4,694 beef recipes

Hearty Irish stew with browned beef, potatoes, carrots, celery, onion, and cabbage wedges simmered in beef broth. A simple, warming one-pot dinner.

Treat your roast with a new succulent flavor with this simple recipe that uses horseradish and cabbage.

Savory minced beef nestled in a flaky base with a golden puff pastry top creates individual handheld meat pies that bring British pub food straight to your kitchen.

A tender and juicy pot roast that is cooked to perfection. Perfect for those Sunday dinners with the family.

Add some spice to your short ribs and let a tantalizing aroma from your crockpot roam your kitchen.

Have some fun making and enjoying this scrumptious crockpot dish.

Wesley Pitts' award-winning Texas chili with beef chuck, ground pork, beer, mole powder, and masa harina thickening. The legendary Terlingua competition formula.

Hamburger barley soup loaded with carrots, celery, onions, and tomatoes in a beefy broth. A one-pot meal that simmers for an hour until the barley turns tender and chewy.

Creamy Reuben soup: corned beef, sauerkraut, and Swiss cheese melted into a half-and-half base for everything you love about a Reuben sandwich in a bowl. Serve with rye croutons.

This stir fry is sweet and as fiery as you want to make it with Sriracha sauce. This recipe uses beef, but you could substitute chicken or shrimp. It's quick and easy to make, and is impressively attractive.

Easy mac and cheese beef casserole stretches a box of mac and cheese with browned ground beef, onion, and a creamy soup blend. A pantry-friendly weeknight one-pot for hungry families.

Reuben meatloaf wraps a beef and caraway loaf around a hidden core of sauerkraut, corned beef, and Swiss cheese. All the flavors of a classic Reuben sandwich baked into a microwave-friendly loaf.

Plain basic chili, a Texas-style chili con carne made with cubed beef, not ground, simmered low in chili powder, beef broth, and crushed tomatoes until fork-tender. No beans, no filler, just rich, beefy chili.

Broiled filet mignon brushed with butter and oil, cooked fast under high heat for a seared crust and a rosy, tender middle. A simple steakhouse classic you can nail at home in 10 minutes.

Rich, deeply flavored veal stock built from roasted bones, mirepoix, tomatoes, and aromatics, simmered for up to 8 hours. A foundational kitchen staple that elevates every sauce it touches.

Capital punishment chili is a fiery Texas-style bowl of red: chunks of beef chuck and pork simmered low with beer, a mountain of chili powder and cumin, a touch of mole and masa harina. No beans, all bold.