Using a slow cooker to cook the meat to just-right tenderness, you too can serve a true French Dip to all of your friends and family during the cold winter...
Author: Giselle
This hearty, all-time classic chilli con carne recipe is hard to beat - delicious!
Author: Jamie Oliver
A convenience store treat that you can make in your own home. Cooked smoked sausage is pickled in a red brine for an irresistible indulgence.
Author: Mike
This would be a hot contender for South Africa's national dish! The recipe was selected for an international recipe book published in 1951 by the United...
Author: Lannice Snyman
A simple way to roast topside of beef to ensure it's super succulent, every time
Author: Jamie Oliver
The traditional dish uses a good amount of olive oil and meat with a lot of marbling. This version is lower in fat, but is true to the spirit of the recipe....
Author: Bob Cody
The next time you make a pot roast, put your leftover meat, vegetables, and cooking liquid to good use and whip up this delicious pot pie for dinner the...
Author: Valerie
These steaks are wonderful and easy to make. They also make their own gravy. Wonderful served with rice.
Author: KARISSAK
This seasoning makes any steak awesome. This is the best. It doesn't overpower the steak. I can't eat a steak out anymore because I always compare it to...
Author: Rocky
This updated take on the classic corned beef dinner features extra-crispy roasted cabbage and potato wedges instead of boiled. Serve it drizzled in a dill...
Author: Anna Stockwell
This is a recipe created by Russian German immigrants. It is very popular in the Nebraska, South Dakota region where I am from. Cabbage and ground beef...
Author: AARONNE2004
This gorgeous casserole with beef and onions is best made the day before. Store the leftovers in the fridge, covered; it also freezes well.
Author: Lolly B
First had this dish at an Amish church in rural Ohio. I will never forget the delicious smell of that church kitchen! After a little questioning, a kind...
Author: ashli113
Warning: can become habit-forming and a weekly regular on your kitchen table. Good change of pace from traditional burgers, great served with mashed potatoes...
Author: JUSTJEN33
Top sirloin roast with garlic, potatoes, onions, carrots, and green peppers cooked slow cooked to perfection.
Author: DONTCOOKMUCH
The best vegetable gravy you ever tasted--and the roast isn't bad either! We always had this meal with mounds of mashed potatoes. Great on a cold wintry...
Author: J.Stewart
I made this up as a Valentine's Day dinner. The butter is what makes this dish.
Author: Kristin
I love the steak at a restaurant I frequent. I developed a recipe at home through trial and error. I feel it comes pretty close. This is a flavorful way...
Author: Victoria Champagne Benoit
Combine ground beef, ground veal, and pancetta with red wine, milk, and aromatics for this traditional Italian meat sauce.
Author: David Downie
Thick beef stew good eaten from a bowl or poured over biscuits. Substitute lamb and voila!...Irish stew!! If thicker stew is desired, add more cornstarch...
Author: Paula Antoniou
Cubed sirloin tips baked in cream of mushroom soup, red wine, milk, mixed with beef and beef onion soup mix. Served over egg noodles. Great with dinner...
Author: Candi Riccardelli
My mother used to make beef stew in a pressure cooker at least once a week. I crave it all the time and have doctored up the flavor so it's no longer just...
Author: Kel Kel
Savory pot roast in a creamy gravy that's just perfect for serving over mashed potatoes or noodles.
Author: htovey
Corned beef used to be a weekend only treat for me due to how long it took to cook, until I discovered the Instant Pot®. Save yourself time and hassle...
Author: Soup Loving Nicole
Author: Elizabeth Karmel
Espagnole is a classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux. Given that the sauce is French in...
Easy to make and a favorite of my family. Excellent with french fries and a salad!!
Author: SAMME
Author: Jeanne Kelley
This is the oven version that is the original I got from my mother. It is unbelievably delicious.
Author: Mark D. Wilder
With this incredibly rich beef stroganoff casserole, all you need is a crisp green salad. Garnish with more dill sprigs if desired.
Author: noopster
The Spiedie is a New York original, created in Binghamton. Spiedie meat is grilled on wooden skewers then served, skewer and all, on a fat slice of French...
Author: julie a
The only way this tender, oniony brisket could get any better? Pair it with ultra-oniony kugel and fresh spring vegetables.
Author: Suzanne Tracht
This is comfort food at its best. My Granny makes it for me frequently when I visit. The sauce is good and thick. Serve with corn muffins.
Author: ANGIE
I just made this up out of the blue and everyone including the kids loved it. The meat fell apart and was delicious.
Author: Yvonne
This Slow Cooker Round Steak uses the power of the crock pot to deliver tender steaks in a rich mushroom and onion gravy.
Author: NeighborFood LLC
An amazing beef and mushroom stew that gets better the longer it simmers, and heated up the next day.
Author: LMKENEFICK
Excellent in a pressure cooker! I tried it once in a slow cooker: not as flavorful. I adapted a recipe that came with my pressure cooker. It is also known...
Author: Peter I.
This is a terrific family dinner. Tender pieces of steak are sauteed with juicy peppers in a great sauce. Serve with white rice or buttered mashed potatoes,...
Author: Melissa Carmela
Author: Bruce Aidells
My special recipe combines balsamic vinegar, olive oil, and spices creating a simple, delicious marinade. My technique yields the most tender and juicy...
Author: Anonymous
Author: Devin Alexander
Alita tweaked this rich, tomato-based beef stew over the years from her original recipe, which was much less red and contained less vegetables. We're always...
Author: Kate in Berkeley
Two great drinks equals one fantastic marinade for skirt steak, the juiciest and most flavorful piece of meat you can put on a grill. It's smoky and subtly...
Author: Chef John