Only the Best Beef Recipes

This is my favorite home baked bread recipe. I got it from an Amish cookbook years ago and no other bread recipe I have tried beats it. It is a standard in our house with beef stew.

Prolific cookbook author James McNair has been chief judge of Sutter Home Winery's burger cook-off since it began in Napa in 1990. One of his...

Texans like their barbecue spicy, in the tradition of the Southwest, which is chili pepper country. For this recipe, you'll need to order a...

Made with spicy sausages and smoky grilled onion, these are not your standard burgers.

Irish stouts produce a thick head when poured, so chill the can or bottle well before measuring to reduce the foam.

Brasato al Barolo

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There is a bit of a contradiction inherent in this homey dish: Barolo isn't exactly a cheap cooking wine. Not to worry: The less-expensive bottles recommended below will produce an equally unctuous result.

Serve Cabernet Sauvignon with the steaks.

Market Tip: Pick well-trimmed ribs with a thick solid portion of meat on the bone.

This full-bodied stew will bring the crowd running when you lift the lid. First, pieces of chuck are browned to develop their flavor, then...

This venerable cold-weather dish has never looked so pretty or tasted so good. Partner it with a tossed green salad and French bread. Uncork a dry red wine.

Can be prepared in 45 minutes or less.

"The shallot sauce takes some time, but is well worth the trouble. This is definitely a company dish, and the recipe doubles well for a larger party. Serve with a green salad and roasted vegetables."

Pour a full-bodied red wine, such as a Bordeaux, Merlot or Cabernet Sauvignon.

This dish is a particularly good accompaniment to beef or lamb.

One of the most-requested items on the lunch menu at the Chicago Chop House. The restaurant adds roasted red-skinned potatoes and sautéed mushrooms, too.

·Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors...

"This is the chili recipe the gang eats at Purdue Boilermaker football games. I always prep and cook the chili the night before and then reheat the next day. This is a combination of many different tomato-based chili recipes. Good luck and enjoy."

Boeuf à la Mode

"After growing up in West Texas for 30 years where barbecue is the best, I found this recipe which is so tender and absolutely delicious. Leftovers, if you have any, make really great sandwiches. You can increase the liquid smoke to 4 tablespoons for really smoky flavor."

Begin this at least one day ahead. Serve with Potato-Leek Matzo Balls and steamed asparagus. What to drink: A full-bodied red with robust fruit,...

Uncork a Cabernet Sauvignon or Burgundy to serve with dinner.

You'll be sorry you didn't grow up in Chicago, and eat one of those wonderful beef sandwiches from Carm's. This tastes identical. This wonderful recipe came from my sister Linda knowing how homesick I am for Chicago food. Start cooking 18 hours before you want to eat.

I'm getting tired of seeing the so-called tortilla soup recipes running around that are nothing but a glorified chicken soup with tortillas added. Here's the real McCoy. Similar to the recipe at Houston's restaurant (modified, of course, to suit my tastes)For a beef version check out my

There's something for everyone in this traditional specialty. Don't forget to soak the bamboo skewers before using them.

Crockpot recipe. Beware - this is spicy, but is an excellent shredded beef for tacos, sandwiches or enchiladas!

The Irish butcher at my market gave me a new (to me anyway) recipe for corned beef & cabbage; he told me to cook it in Guinness Draught. Since everyone raved about it, I thought I'd share the recipe he gave me.

My dad knows how much I love this. Thanks for the recipe.

"Cut-out dog biscuits with rolled oats, cornmeal and cheddar cheese. You can change the flavor of these by substituting chicken bouillon for the beef."

Some say it was his favorite meal, and others claim it resembled the boots that he wore. Whatever the case may be, the Duke of Wellington has a...

"An Indian friend of my mother's gave her this recipe for beef curry back in 1936," writes Bill Goodhue of Chino, California. "The recipe has...

Marinate the tri-tip for at least two hours.

Here's a centerpiece dish that really lives up to the name. Uncork a Cabernet Sauvignon, red Bordeaux or red Super-Tuscan.

"If you love hot and sweet we're confident this will be your favorite. An ultimate treat for family outings, sporting events, camping or hiking trips. Pineapple juice is the key that ties the flavors together. Go easy on the black and red pepper as the flavor goes a long ways!"

Who ever said that marinades are only for flavor and not tenderizing has never tried this recipe! this marinade produces the most fabulous tasting beef and pork and tenderizes like nothing you have ever had before! I developed this recipe almost 20 years ago and still use it to this day, this works fabulous on a London Broil, it makes the best kabobs and pork tenderloins!--- the longer the meat marinades the more tender and juicy it will be, so plan ahead the meat needs to stay in the fridge for a minimum of 8 hours to 24 hours (even better if left for 24 hours!) the amounts listed are enough for 2 pounds beef or pork so you might want to double or even triple the ingredients, if I am doubling or tripling I usually cut back on the soy sauce and still only use 2-3 tablespoons fresh garlic, you can add in 1 teaspoon dry mustard powder also, the powdered meat tenderizer is only optional you do not have to use it this works great even without it! IMPORTANT - PLEASE DON'T FORGET TO LEAVE YOUR MEAT OUT ON THE COUNTER AND BRING TO ALMOST ROOM TEMPERATURE BEFORE COOKING, THIS WILL RELAX THE MEAT FIBERS AND CREATE A JUICIER AND MORE TENDER STEAK OR CUT OF BEEF ----------------- DO NOT substitute the honey for anything else except for maple syrup, using honey will produce the best marinade!

After experimenting with many different spice combinations over the years for me this is the closest to the store-bought package taco seasoning --- I always increase this recipe 10x and keep in a glass jar tightly covered in my fridge to have ready for recipes, if you like lots of heat then adjust the cayenne pepper to taste or you may omit completely, if you can find some dryed granulated tomato powder then add about 1-2 teaspoons with the mix, I purchase mine at a bulk spice store it really gives the seasoning a lift, the amounts stated are equivalent to one package taco seasoning mix — don't save this mix to use only for tacos, add some in your recipes to kick up the flavor, it's even great in hambugers, ground beef mixture for casseroles, stews and soups, I even add this to my Parmesan meatballs --- this also makes a great gift for the cook on your list just increase amounts and present in a fancy glass jar.

"A hearty stew made with winter vegetables. Definitely worth the time. Beef tips can be substituted for lamb."

Ann Gillespie of Alexandria, Virginia, writes: \"Because I'm balancing graduate school and a family, I try to cook things that don't take a lot of time. But I love experimenting with ingredients, so most of my recipes are easy to make and use interesting flavor combinations. The olives and cinnamon in this stew give it a nice Moroccan flavor.

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This dish balances sweet and savory with tangy Kalamata olives and golden raisins.

Serve over couscous, if desired.

"Last year my family spent the holidays on the Big Island of Hawaii," writes Jo Lucarz of Phoenix, Arizona. "One afternoon we ate lunch in...

Who needs takeout? You can make tender sirloin beef tips and broccoli in a velvety soy glaze just as fast yourself.

Salting the beef 24 to 36 hours in advance enhances flavor and texture. For more on this technique, see the test-kitchen tip below.

New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches),...

White, black, green and pink peppercorns add wonderful flavor to this very special prime rib. If possible, search out a butcher who carries...

Offer a hearty Cabernet Sauvignon with this impressive prime rib.

"I have had this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork."

In the book American Gourmet, Jane and Michael Stern describe beef Wellington as a "lardaceous dish" that is "rich beyond reason." The...

Beloved by the British, this rich, protein-filled dish is traditionally made with a mashed-potato crust. For a sweeter one, use a blend of...

This sensational dish is best when made with meaty short ribs that are three to four inches long. Serve with a simple green salad and glasses of good Zinfandel.

These are so quick and tasty--you can use strips of boneless chicken breast instead of the beef. Feel free to double the marinade. The flavour is so great for such a short marination time...you can can do them up ahead of time and have the meat sit longer if you wish.

Here's an easy dish to cook ahead for company. Serve it with buttered noodles or mashed potatoes, then add a vegetable to round out a comforting meal.

"Garlic lovers, this marinade is for you! I have used this on both beef roast and chicken, and I'm certain it will taste great on any cut or type of meat you choose. I typically use a 2 to 4 pound beef roast."

A cold-weather favorite, this all-beef, no-bean chili gets added appeal from a seasonal ingredient: butternut squash. For best results,...

This sauce can be used with beef or cheese enchiladas. The amount of "heat" in the sauce depends on the type and amount of chili powder you use.

A crowd-pleasing standard gets a makeover with ground turkey instead of beef; sautéed vegetables and sun-dried tomatoes add flavor. Round out the...

Going beyond the customary side dishes for beef (mushrooms and a gratin), we've combined all the luxurious flavor of wild mushrooms sautéed in...