Beef
869 recipes found
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The Secret to the Best Beef Empanadas? It's Not Beef
A regional specialty of the northeastern Argentine state of Chaco, these buttery empanada are stuffed with tender shreds of beef jerky and heaps of caramelized onions.
Beef Boti (Marinated Grilled Kebabs)
In Pakistan and across the Indian subcontinent, grilled meat is a streetside staple, especially during Eid al-Adha, when families gather to cook and share festive meals. Tender, flavorful beef boti is a particular favorite. The secret lies in the marinade: a mix of yogurt, spices, lemon juice and puréed papaya, which acts as a natural tenderizer. After marinating for at least 12 hours, the cubes of beef are threaded onto skewers, sizzled on the grill, and served with a tangle of raw onions and a squeeze of lemon. Toasting the cumin and coriander elevates the dish, though ground spices work well in a pinch. With just a handful of pantry ingredients and a bit of patience, this recipe delivers bold, smoky flavor and irresistible tenderness. It’s perfect for a weeknight dinner or weekend gathering, as it can easily be doubled for a crowd.
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Grilled Steak Kebabs That Taste Like a Night Out
These grilled steak kebabs pair marinated beef sirloin tips with mushrooms and onions to deliver a steakhouse experience on a stick.
Lomo al Trapo (Salt-Grilled Beef Tenderloin)
Preparing lomo al trapo calls for a resolute attitude at the grill. Tenderloin is costly, so you must have faith that you are not going to incinerate a prized piece of beef by enshrouding it in a dish towel and committing it to the flames like a sacrificial mummy. In Bogotá, Colombia, this showstopper is often prepared for a Sunday barbecue. This method, based on a version from the chef Jaime Pesaque of Sapiens restaurant in Lima, Peru, wraps the center-cut beef tenderloin in a salt-covered, wine-soaked towel. The wine infuses the salt and, through it, the meat, which grills in that package directly on red-hot coals. When the blackened bundle is brought to the table, you crack the crust to reveal the cooked tenderloin within and serve it up in thick slices, with chimichurri, horseradish cream or Colombian ají sauce. For step-by-step photos, see the article linked below.
Adana Meatballs
These meatballs are a take on classic Turkish kebabs in which the ground meat mixture is usually skewered and grilled. Here, the mixture is bulked up with bell peppers and onions — which keeps the meatballs plump and moist — and spiced with cumin, then formed into orbs and baked for a quick weeknight or even party-night meal. The ground meat option is flexible: Using all beef is a great option, rather than using half beef and half lamb. (But don’t swap in ground chicken or turkey, because both have added water and the mixture will be too wet to form meatballs.) You can serve the spread of meatballs, garlicky yogurt and herb salad alongside warm pita bread for guests to make their own sandwiches, or with fluffy rice.
Berbere Meatballs
These meatballs, enhanced with both Parmesan and berbere seasoning, the fenugreek-and-chile-laced spice mix at the heart of Ethiopian and Eritrean cuisines, are neither Italian nor Ethiopian, but indisputably delicious. The addition of fresh cilantro offers a unique taste that pairs well with the heat of the berbere and the umami of the Parmesan. These meatballs freeze very well, to be baked off whenever the craving hits, or they can be enjoyed right away, paired with rice and salad or vegetables.
Loose Meat Sandwich
The sandwich of choice around Sioux City, Iowa is the loose meat sandwich — think Sloppy Joes without the tomato-based sauce. Here, ground beef and onions are cooked into intensely flavorful crumbles with a few seasonings, then piled high on a hamburger bun with dill pickles and yellow mustard. Sometimes known as a Maid-Rite (named after the restaurant chain that popularized it), a “tavern” or a “canteen,” this is the nostalgic sandwich of a million Iowan childhoods. The recipe easily satisfies a crowd: Just make a double batch of the beef filling, then scoop onto buns until you run out.
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This Restaurant-Worthy Pork Tenderloin Brings the Sauces—One Fruity, One Fresh
Doused with a sweet tart cherry compote and drizzled with an emerald-green arugula sauce, roasted pork tenderloin has never looked better.
Beef Fried Rice
Fried rice is perfect for easy and fast weeknight cooking, as it is highly customizable and can be made with all sorts of veggies and protein. This beef version employs a traditional Chinese technique of velveting meat that quickly tenderizes tougher cuts. Simply mix the beef with cornstarch and oil (seasoned here with soy sauce) and let stand for 30 minutes (or even just 15 minutes, if that’s all you’ve got) before stir-frying until browned. Feel free to add more vegetables to this fried rice, like shredded cabbage or snow peas. Be sure to have all of your prep ready before cooking, as the process goes quickly.
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Chilean Beef Empanadas
These big baked empanadas filled with a spiced beef and onion stew called pino are popular throughout Chile.
Burgoo
If you were to spend some time in Kentucky on Derby Day, or visit at a local restaurant like Shack in the Back BBQ, you’ll likely see people eating burgoo. Burgoo, a cousin of Brunswick stew and Minnesota booya, is a richly layered, slow-cooked stew that usually contains a mix of meats and vegetables such as corn, okra and lima beans, simmered with tomatoes. There’s a saying among “burgoo-masters” that goes,“If it walked, crawled or flew, it goes in burgoo,” and indeed, many traditional versions, cooked over an open fire, have included meats like mutton, squirrel, duck and rabbit. This version uses chicken, pork and beef. Burgoo takes as much effort as you’d imagine, with prep being the biggest hurdle. However, if you set aside a Sunday morning to tackle it, you’ll be rewarded with a rich and flavorful meal that will leave you fulfilled in more ways than one. A pot of burgoo needs just as much room as it needs time to cook, so consider using at least a 9-quart Dutch oven or stock pot for this recipe.
Haleem (Spiced Beef, Lentil and Barley Stew)
Heavily spiced with peppercorns, fresh ginger, cumin and garam masala, this slow-cooked stew is rich with meltingly tender beef and thickened with tender, broken-down dal and barley. It’s typically prepared in big pots to feed a crowd for special occasions like Eid in Muslim communities across India and Pakistan. While haleem is traditionally slow-simmered on the stove for a few hours (see Tip for the stovetop method), this version, made in an Instant Pot, achieves a similar result in just over an hour. Briefly pulsing the stew in a food processor or using an immersion blender during the final moments of cooking is the easiest way to achieve the stew’s signature silky texture, but vigorous whisking will also do the trick. Serve with roti, naan or pita.
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Chinese One-Pot Braised Brisket
This one-pot beef stew with carrots and daikon radishes is a Cantonese classic. Made with chu hou paste—a blend of fermented yellow soybeans, sesame seeds, garlic, ginger, hoisin sauce, soy sauce, and sugar—it’s a sweet and savory stew that’s deeply flavorful. Plus: It comes together in a single pot.
French Onion Orecchiette
This baked pasta highlights caramelized onions in a riff on French onion soup. French onion soup is about slowly caramelized onions with deep flavor. Always make extra caramelized onions and store them in the freezer for whenever you need to add more oomph in a flash. Coaxing the onions to caramelize does indeed take time, but shortcuts don’t create the same depth. The onions really need to spend time slowly sweetening over a low flame. If you feel like the bottom of the pan is scorching before the onions have caramelized sufficiently, add a splash of water to release the fond and incorporate it into the onions before continuing.
Boulèts (Epis-Spiced Meatballs)
A favorite of the chef Elsy Dinvil, these tender fried beef meatballs were a common sight on her childhood dinner table in Jérémie, Haiti. Comforting yet complex thanks to epis, a Haitian seasoning blend made with herbs and spices, they’re a great addition to rice or even some crusty bread. You can enjoy them as is or with the piquant onion and tomato sauce below. If you like heat, be sure to break open the Scotch bonnet chile after it’s tender from stewing, and it’ll give the sauce a hot, fruity flavor.
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Kansas City Steak Soup
This Kansas City steak soup is teeming with browned morsels of steak, a glossy and tangy roux-thickened broth, and a simple medley of fresh vegetables. Its savory kick comes from a few somewhat surprising ingredients.
Shake and Bake Pork Chops
This homemade version of the nostalgic seasoned bread crumbs from the supermarket yields pork chops that cook up almost as easy and fast — and even juicier. The recipe also gives your spice cabinet a workout with a delicious blend of spices. Start by brushing a thin layer of mayonnaise on boneless pork chops to lock in moisture and add flavor. Then coat the chops in a heavily seasoned sweet and savory bread crumb mix and bake until perfectly crispy and moist. Served with applesauce on the side, these pork chops are perfect for quick weeknight dinners. In fact, the bread crumb mix can be made in large batches so it is always on hand.
Cottage Pie
In this hearty and satisfying meal, ground beef is smothered in a delicious and thick gravy along with carrots, onions, celery and peas, then covered in creamy mashed potatoes and baked. Known for being freezer friendly, easy to make and economical, this recipe stretches its simple ingredients to feed many mouths. For variation, try using other vegetables in the base and swapping in sweet potatoes for the topping.
Steak au Poivre for Two
A celebratory French dish that likely originated in Paris in the 1920s, steak au poivre might be associated with white-tablecloth dining, but it is a recipe that you can easily make at home for a fraction of the price. It begins with a piece of beef that is crusted in crushed peppercorns, then topped with a silky, peppery Cognac pan sauce. In this version, using one large, well-marbled rib-eye steak instead of two individual filets means it’s more affordable, more flavorful and simpler to cook. (Preparing one perfect steak is easier than two.) Season generously, sear on the stovetop, then finish in the oven for even cooking. Let it rest while you prepare your pan sauce. Slice your steak into generous slabs and fan it out over your sauce, a move that makes the meat look more plentiful and the finished dish more lavish than if you drizzled the sauce on top.
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Daube de Boeuf à la Gasconne (Gascogne-Style Beef Stew)
Bold and full flavored, this beef and root vegetable stew from the Gascogne region of France is country cooking at its best.
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Cheesesteak Egg Rolls
Crispy, savory, homemade fried cheesesteak egg rolls are well within your grasp—if you know a few simple tricks.
Vegetable Beef Soup
A lighter version of beef stew, this soup has all the makings of a cold-weather comfort meal: hunks of potatoes, a mix of hearty vegetables, and tender, fall-apart beef that’s been slowly cooked in a tomatoey broth. Stew meat, a diced mix of various cuts of beef, is the easiest and most economical option, but that can be swapped with singular cuts, including chuck, round or brisket. If you have a bottle of wine already open or are planning to drink it with the meal, pour in a little here to release the browned bits from the bottom of the pot and add a depth of flavor; if not, water or more beef stock works, too. Sprinkle each serving with crushed butter crackers or serve with a wedge of cornbread.
Spicy, Creamy Weeknight Bolognese
This pasta sauce captures the soul-soothing essence of a long-simmering Bolognese even though it cooks quickly. Searing ground beef gives it a caramelized taste that mimics the depth of slow-cooked meat. Adding a few spoonfuls of red curry paste doesn’t make it taste like curry, but gives it instant nuance and depth. Some rich cream at the end rounds the sharp heat to an enveloping warmth. To save even more time, you can chop the vegetables while the meat is cooking. The sauce tastes great on any type of pasta, but it’s especially nice with varieties that can capture it in their curves.
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Sheet-Pan Pork Tenderloin With Sweet Potatoes and Broccoli
This easy sheet-pan dinner features juicy pork tenderloin, carmelized sweet potato, and tender broccoli. It's a complete meal that's loaded with flavor but light on prep and cleanup.