A classic, the slow braise renders beef stew meat mouth-wateringly tender.
Author: Martha Stewart
A simple way to roast topside of beef to ensure it's super succulent, every time
Author: Jamie Oliver
Nothing says "home" like a classic meat loaf, the ultimate comfort food. The glaze adds a salty-sweet finish.
Author: Martha Stewart
This sweet and spicy dish is like an instant tropical vacation, especially since your slow cooker does all the work.
Author: Martha Stewart
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...
Author: Martha Stewart
Sharp cheddar and horseradish give our meatloaf sandwiches extra punch.
Author: Martha Stewart
There's no need to soak these dried beans because they simmer in the slow cooker. Save a little of the chopped red onion for a fresh garnish.
Author: Martha Stewart
This recipe for delicious braised short ribs is from the October 2007 issue of Everyday Food. To make this dish a complete meal, serve it with creamy polenta...
Author: Martha Stewart
This hearty French-style stew is a classic combination of wine, garlic, and onion. Serve Beef Bourguignon with boiled or roasted new potatoes.
Author: Martha Stewart
A lean cut of tender beef pairs well with roasted peppers, onions, and potatoes for a hearty and satisfying meal.
Author: Martha Stewart
It's important to set up direct and indirect heat zones when grilling this beef tenderloin. You want to sear the outside so that it has a nice crust without...
Author: Martha Stewart
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...
Author: Martha Stewart
Letting garlic-stuffed beef pot roast simmer a long time with rosemary gives it a lot of flavor in this Italian rendition.
Author: Martha Stewart
A few special touches turn these burgers into a memorable meal. Don't forget the sauteed mushrooms.
Author: Martha Stewart
Our version of the Italian classic Spaghetti with Bolognese Sauce includes ground pork. If you'd like to skip the pork; just use an additional pound of...
Author: Martha Stewart
Beouf Bourguignon is a classic French-style stew that simmers slowly for several hours, so it's perfect for a weekend feast.
Author: Martha Stewart
Fiery horseradish sauce is a classic companion to roast beef. After the beef finishes cooking, let it stand at room temperature for at least ten minutes...
Author: Martha Stewart
The only thing better than a hearty meatloaf dinner is the sandwich you can make with the leftovers.
Author: Martha Stewart
Beef simmered with garlic and peppers in a thick tomato sauce makes for a warm and satisfying dinner. A slow cooker turns a less expensive cut of meat...
Author: Martha Stewart
The peppery coating, quick sear, and finish in the oven ensure tender, flavorful results for this beef tenderloin.How to Carve Beef Tenderloin
Author: Martha Stewart
Using sirloin and sausage makes this chili especially hearty. Garnish with shredded Monterey Jack cheese, pickled jalapenos, and thinly sliced red onion,...
Author: Martha Stewart
Lime and garlic, with a bit of soy sauce, are a perfect and easy marinade for skirt steak.
Author: Martha Stewart
Cooking steak longer on one side gives you a nice, flavorful sear without overcooking. You'll also get great results in a wok.
Author: Martha Stewart
Bite into one of these extra-juicy burgers to reveal a delicious surprise: a gooey melted-cheese center.
Author: Martha Stewart
Repurpose leftover steak in this cheesesteak-inspired sandwich.
Author: Martha Stewart
Meltingly tender brisket is the centerpiece of a family-friendly meal; leftovers make a tasty pasta ragu. If you plan to make Linguine with Beef and Onions,...
Author: Martha Stewart
The long, relatively thin cut known as hanger steak may be labeled "butcher's steak," "bistro cut," or, if already cut lengthwise into two pieces, "steak...
Author: Martha Stewart
Serve the steaks with an assortment of red and green lettuces dressed with a simple vinaigrette.
Author: Martha Stewart
Covering the cooked meatloaf with chili sauce then returning it to the oven for a few minutes gives a slightly sweet, mildly spicy glaze on top.
Author: Martha Stewart
If you've ever craved pizza and a cheesesteak at the same time -- and who hasn't? -- you're in luck; this pizza incorporates the flavors of both for a...
Author: Martha Stewart
Some dishes are so adjustable, they're more a concept than a recipe. Exhibit A: this grilled-steak salad. The trick is to drizzle on a little vinaigrette...
Author: Shira Bocar
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,...
Author: Martha Stewart
Sauteed steaks flavored with a garlic rub and the smoky-sweet taste of caramelized onions are a satisfying, easy-to-make main course.
Author: Martha Stewart
An elegant option for when a crowd-pleasing classic entree is the way to go.
Author: Martha Stewart
5 minutes of prep for a rich, wholesome stew? You can't beat that.
Author: Martha Stewart
For a just-right side dish, mix up our Basic Potato Salad, replacing the mayo with 1/2 cup olive oil and 1 tablespoon Dijon mustard.
Author: Martha Stewart
The best complement to this traditional German pot-roast dish is Perfect Mashed Potatoes.
Author: Martha Stewart
Try this steak with our Rosemary Potatoes and Steamed Green Beans.
Author: Martha Stewart
This Mongolian Beef Recipe is a crispy homemade version that's less sweet and more flavorful than restaurant versions you're probably used to....
Author: Bill
We love the way the Instant Pot or pressure cooker promotes silky, falling-off-the-bone texture for braise-worthy cuts like short ribs. Here, the ribs...
Author: Martha Stewart
Fresh lasagna sheets are worth it for this specialty lasagna, which includes enrobing the layers of meatballs and sausage in a parcel of pasta sheets before...
Author: Martha Stewart
Our comforting menu of meatloaf and buttermilk mashed potatoes is as hearty as the diner original -- but better for you. Panko is sold in many international...
Author: Martha Stewart
Customize this American classic with toppings such as cheese, tomatoes, raw or grilled onion, pickles, jalapenos, and more.
Author: Martha Stewart
This recipe is easily doubled; you can bake one batch tonight and freeze another for a no-fuss weeknight meal.
Author: Martha Stewart
Some of the most satisfying chili around is the most basic: a beef and tomato base with a little heat from chiles to create excitement. This recipe calls...
Author: Martha Stewart
With a savory blend of meats, flavorful cheese, and garlic, these meatballs are sure to be an instant favorite. The meatballs can be cooked without the...
Author: Martha Stewart
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...
Author: Martha Stewart