Beef Recipes & Ideas

Yeehaw!

They taste like childhood.

Zero to braised in under an hour.

I’ve never met a lasagna I didn’t love. Yes, there’s something about the way it’s assembled — with the rich sauce, melty cheese, and juicy bits of browned meat blanketing the noodles — but what really makes it stand out is how the ingredients come together for a warm, comforting meal. And that’s exactly what you can expect when you tuck into a bowl of this lasagna-inspired soup. The secret to the best (and easiest) lasagna soup is jarred marinara sauce.

It's truly restaurant-worthy.

The gravy is next-level.

Beefy brisket is the king of Texas barbecue. Yes, Texas has smoked ribs and pulled pork, but tender, peppery brisket is what most people dream of when they think Texas barbecue. Swiped with mustard and packed with a salt and pepper coating before slow smoking produces a brisket that is ingenious in simplicity and mind-blowing in flavor. The best Texas-style brisket is tender without falling apart and has a thick layer of smoky-peppery bark that surrounds each slice.

Bechamel > ricotta, always.

Mashed potatoes are a must.

Prime rib roast’s promises cannot be understated. Standing tall on a serving platter ready to be carved, its dark, crisp exterior promises a tender, rosy interior full of intense beefy flavor. Partner this special-occasion cut of beef with good wine, a swipe of homemade horseradish cream, and a platter of golden roasted potatoes and you’re on your way to a classic holiday meal. Here, we use the easiest cooking method: oven-searing.

You’ll want to make them all winter.

Once you try this version of adobo, you’ll be a believer.

Paprika is the star.

The best sheet pan dinner ever.

Wait for the praise.

Better the next day is an understatement.

Just wait until you taste that jus.

A new way to enjoy hot dogs.

Always one of the first to disappear.

Pickles make it perfect.

All the same flavors with less of the fuss.

And there’s bacon!

Sweet plantain + cheese = perfection

You don't need to travel to the Windy City for this delicacy.

It’s where a burger meets a hoagie.

Check out that gooey cheese!

It’s all about Taco Wednesday.

If you’re craving a juicy, tender, cheese-topped burger — one that you can really sink your teeth into — then you need to try the stovetop method. No dry hockey pucks here! Just the kind of burger you’d normally pay big bucks for at a restaurant. Today we’re talking burgers. From the best kind of ground beef to use to tips for shaping the patties, with a step-by-step recipe for simply the best burgers you’ve ever had — at home or elsewhere. Ready?

Make it fancy with an easy herb butter.

A Juicy Lucy is a simple but ingenious twist on a cheeseburger (with a super-cute name). Instead of cheese melting on top of a hamburger patty, it’s stuffed inside of it, creating an oozy, cheesy center.The first time I heard of this concept, I was instantly intrigued (which isn’t surprising, given how much I loved Oscar Mayer cheese-stuffed hot dogs growing up).

Every bite is perfection.

Father’s Day is just around the corner! Along with the the perfect grill for the summer, cocktail gifts, and any other last-minute Father’s Day gifts, a special home-cooked dinner is the perfect way to show every dad or father figure in our lives how much we love and appreciate them.

Classic condiments take this barbecue side to the next level.

It’s a must-try!

They’re that good.

Lately, I have been all about flank steak. This cut isn’t quite as fancy — or typically as expensive — as premium steaks, like ribeye and filet mignon, but it cooks just as quickly and delivers big on flavor. I love it for more casual weeknight meals, like easy steak fajitas or alongside some roasted veggies. Plus, the leftovers make tasty steak sandwiches for lunch the next day.

The technique is a game-changer.

It will be love at first crunch.

It’s all about the sticky honey-garlic sauce.

Turn them into a brand-new meal.

Brisket is a hearty cut of beef that requires time and technique to tenderize, making it one of the best cuts for braising and slow cooking. While you’ll see beef brisket served as corned beef in the spring and smoked down in Texas, the classic holiday beef brisket is typically braised in a sweet and tangy gravy. (To learn more about brisket and get tips for buying it, check out our brisket for beginners guide.

The best thing to happen to egg noodles.

Drown everything in savory brown gravy.

The perfect make-ahead meal.

Over the years, I’ve cooked corned beef and cabbage every which way. I’ve pulled out my slow cooker for an all-day simmer when I couldn’t be in the kitchen, and I’ve used the Instant Pot when I didn’t have much time on the clock. But my favorite method that I come back to again and again is stovetop corned beef and cabbage.

Corned beef and cabbage is the classic St. Patrick’s Day food that many of us make every year. Our slow cooker corned beef and cabbage is the absolute best and easiest version because it’s hands-off and fuss-free. Plus if you have leftovers, you can make corned beef hash for breakfast the following day!

Spaghetti makes it perfect for a crowd.

Enjoy with a glass of good wine.

Quick! What’s the first meal that comes to mind when you think of ground beef? For me it’s grilled burgers or crunchy tacos that I used to eat as a kid. But those two foods barely scratch the surface of all the different dinners you can cook up with some ground beef. Arm yourself with a pack of ground beef and the sky’s the limit when it comes to dinner possibilities.

They bake in half the time as the classic.