The magical dinner duo of meat and potatoes takes center stage in this classic beef recipe. Sear the roast in a skillet, then slow-cook with oodles of veggies, beef broth, and a bit of vino. In a rush? You can get this rib-sticking meal on the table in less than an hour with a pressure cooker.
Thinly sliced sirloin steak cooks quickly, making it possible to serve this fancy French dinner even on a hectic weeknight. Layers of flavor from mushrooms, onions, herbs, and more make it taste just like traditional bourguignon.
Pick your path: Our twist on Texas chili (calling for ground chuck instead of beef chuck cubes, although you could use either) can be made on your stove top or in the slow cooker. Whichever cooking method you choose, be sure to serve with a side of sour cream, diced onions, and some lime wedges for toppings.
It's not just for St. Patrick's Day! This brined beef recipe is delicious any time—and nearly any way. Besides serving alongside cabbage, try this corned beef recipe in sandwiches, potato hashes, soups, and casseroles.
Meet your new favorite party appetizer! You can prep a big batch of meatballs (we're talking 70) up to a month before your bash, then freeze. Come party time, combine the fresh marinara and frozen meatballs in a skillet, then simmer until heated through. Now that's some no-sweat snacking.
This creamy beef-topped pasta is one of our ultimate comfort food recipes. A bit of beef bouillon makes it taste like it cooked all day. It will be our secret that this classic beef dinner takes just 30 minutes!
Tip: Freeze the sirloin for 15 minutes before slicing to make it easier to trim thin bite-size strips.
These slow cooker Sloppy Joes taste just like the meaty sandwiches Mom used to make, but with a hidden grown-up twist: a bottle of beer in the sauce!
A spice-rubbed roast beef is the ultimate Christmas dinner centerpiece. Add a thick, savory gravy and a side of fluffy Yorkshire puddings and you’ll have a holiday beef recipe that will have everyone asking for it again next year!
Try this classic ketchup-topped meat loaf recipe for dinner tonight and you'll understand why a loyal BH&G fan has baked this beef entree for more than six decades straight: "I have been making this meat loaf since I was 10 years old, I am now 75!" Yes—it's just that good.
For a surprisingly doable (and quick!) take on this fancy French steak technique, saute pepper-crusted tenderloin steaks in a skillet, then deglaze the pan with broth, cream, and mustard. Bring the pan sauce to boiling to reduce, spoon over the steaks, and prepare to earn all the stars from your dinner critics!
One pot. One pound of steak. One can of beef broth. Stir in heaps of vegetables and a few seasonings. The result after 90 minutes? Six big bowlfuls of hearty goodness.
Start with frozen puff pastry to make this stunning beef Wellington simple enough to serve any Sunday. It's a showstopping recipe when sliced and served solo, but we recommend taking things to the next level with a drizzle of homemade Madeira wine sauce.
Just 20 minutes of marinating makes all the difference for this fast restaurant-quality sirloin steak recipe. Sweet apple cider, tangy balsamic vinegar, and umami Worcestershire infuse each bite with flavor. Since that same marinade combo is the starting point for the glaze, you need just six ingredients to make this mealtime magic!
Two keys to the best burgers ever: Opt for 85 percent lean ground beef and don't overmix the meat (no kneading, please)! Brush the burgers with olive oil before grilling, then add desired toppings for results that are way more mouthwatering than you'll find coming out of any fast food window.
To make this fall-apart tender beef brisket an almost completely hands-off affair, marinate the meat in your slow cooker liner overnight in the refrigerator. Come morning, pop it into the slow cooker, simmer on low for 10 to 12 hours, and your holiday-worthy, weeknight-easy entree is done.
Steak and spuds, plus plenty of tomatoes and carrots, shine in this hearty beef soup. A tablespoon of Hungarian paprika is the not-so-secret European ingredient that seasons this traditional goulash.