Beef Recipes

This easy Crock-Pot chili recipe is courtesy of comedian Jimmy Fallon.

This easy chili recipe makes eight one-cup servings; if you reserve half, you'll also have enough for four servings of our Cheesy Hash-Brown Bake, a stick-to-your-ribs meal for later in the week.

No pasta is more iconic than spaghetti and meatballs, and now, it's a breeze to make. After browning, the meatballs simmer right in the sauce.

Give homemade beef stock a chance to shine in this classic, comforting soup recipe.

Martha's traditional Bolognese sauce recipe is not as heavily based on tomatoes as typical Italian-American meat sauces. In fact, the meat is cooked with white wine, milk, and chicken stock in addition to tomatoes.

All this cut of meat needs is a straightforward recipe to help its robust, beefy flavor shine. Begin by placing your steak in a cast-iron skillet on the stovetop; you'll transfer it to the oven to finish the job. Using a meat thermometer is essential, since it allows you to gauge your preferred level of doneness. Another pro tip? Let the steak rest before before slicing and serving for maximum flavor.

Some traditions you just don't mess with, and a Chicago dog is one of them. All-beef frankfurters are "dragged through the garden," meaning they're piled with a bunch of veggie condiments. Try rocking these dogs at home for your next casual buffet.

Soft sandwich buns work best with this classic kid-friendly Sloppy Joe recipe—as do chips and pickles. The beef mixture can also be served over pasta.

This meat sauce has slow-cooked flavor (without requiring hours at the stove). Use it in our Famous Lasagna or atop some spaghetti for dinner tonight.

This cozy casserole is a super easy solution to the question of what's for dinner. The savory mixture of sautéed onions, ground beef, and mushrooms get some added bulk with a bag of frozen mixed vegetables and cheddar cheese. The hash brown topping is crisped up with help from the broiler. 

When Sarah Carey, our editorial director of food and entertaining, was a kid, holiday visits to her grandparents' house often included her grandma's sweet-and-sour version of classic beef brisket. She recreated it from memory, one bite at a time, using three key ingredients: Chili sauce, brown sugar, and vinegar.

Straight out of central casting: a savory, slender patty on a deliciously squishy bun.

This nourishing fall meal is a sure crowd-pleaser. Try substituting ground pork for the beef. Braise leftover cabbage or shred it and enjoy in a salad or slaw.

Cowboy ribeye steak has a lot of aliases: Butchers call this bone-in cut a rib chop, while chefs refer to it as the aforementioned cowboy or hatchet steak. It’s also known as the “meat-eaters steak” for its rich, but not overpowering flavor. Whatever you decide to name it, if you're cooking this special piece of meat, it’s important to get a nice sear to help break down external fat and internal marbling before you finish the steak in the oven. For maximum flavor, we use a simple rub with oregano, paprika, and brown sugar to coat the meat, letting it sit for three to four hours or overnight before cooking.

Serve this tender, fall-off-the-bone meat with bread, polenta, or sauteed Swiss chard. You can also present it as a "sauce" by shredding the meat, mixing it with the leftover tomatoes from the pan, and tossing with pasta.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

This is a sumptuous feast of chuck roast, supplemented by carrots, potatoes, and turnips. This recipe makes eight serving—perfect for holiday entertaining. 

Saltine cracker crumbs replace the usual breadcrumbs in this family-friendly meatloaf with a sweet glaze.

Two types of ground meat (beef and pork) are enriched with pancetta and cream in this old-school Italian sauce, while porcini mushrooms and Marsala add wonderful depth of flavor. Make pasta night extra special by serving atop fresh pappardelle.

Nothing says home cooking like meatloaf, all the better when it's an old family recipe, like this one.

Serve these savory pies made with store-bought puff pastry alongside a salad or roasted green vegetables, such as broccoli rabe.

Made from a combination of beef and pork, these meatballs are a Scandinavian favorite that goes from appetizer to main in a flash (just add noodles). It's a tradition to serve them with sweet-tart lingonberry jam; if you can't find it, grape or red-currant jelly is a good substitute.

Not just any beef ribs, these are dino ribs from the short plate section of a cow's rib cage. Typically, they are cut into shorter lengths—about 12 inches long—and sold as beef short ribs. Martha seasons them with salt and pepper, and browns them on the stovetop. Then she covers the roasting pan with parchment paper and aluminum foil to help keep them tender while they slow roast for about 4 hours in the oven. They're finished simply with a squeeze of lemon juice, some green olives, and grated fresh horseradish.

This classic meatloaf uses coarsely ground beef for a juicer bite. It's brushed with the essential brown sugar-ketchup glaze and baked on a sheet pan, not in a loaf pan, so it has more caramelized crust for everyone.