Good meatloaf is about as comforting as comfort food gets. Thankfully, meatloaf doesn't have to be complex to be good. It just needs to be tender (from breadcrumbs soaked in milk and gentle handling) and...
Author: Martha Stewart
Follow our foolproof recipe for a restaurant-quality pan-fried steak in under 10 minutes. Serve with a simple steak sauce and a classic side like roasted potatoes. From the book Mad Hungry, by Lucinda...
Author: Martha Stewart
Author: Martha Stewart
With the right steak, a good cast-iron or other ovenproof skillet, your kitchen can be the best steakhouse in town.
Author: Martha Stewart
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.
Author: Martha Stewart
Get a head start on dinner with this fresh take on a slow-simmered, all-in-one meal that makes clean-up a breeze.
Author: Martha Stewart
Perfect for pot roast recipes, inexpensive chuck is one of the most flavorful cuts of beef. Simmering it slowly and gently in the oven results in a wonderfully tender pot roast. Vegetables like onions...
Author: Martha Stewart
Ground beef and sweet Italian sausage enrich the sauce for this beloved baked pasta, while no-boil lasagna noodles speed up the process. Check out our step-by-step guide.
Author: Martha Stewart
This St. Patrick's Day favorite couldn't be simpler to make. By making your corned beef and cabbage in a slow cooker, all of the hard work is done for you.
Author: Martha Stewart
You can make this beef stew in the oven or a slow cooker. Either way, in two simple steps, you will have a warming, wholesome, and wonderfully flavorful meal.
Author: Martha Stewart
Stuffed cabbage is not only filling, but it's also simple to prepare. Our hearty stuffed cabbage recipe calls for meat, veggies, and more. Serve stuffed cabbage with hot tomato sauce and sour cream for...
Author: Martha Stewart
The char of a hot grill brings out the bold beef flavors of these steaks, which are simply seasoned with salt and pepper.
Author: Martha Stewart
With an Instant Pot or pressure cooker, the classic Sunday afternoon pot roast can be on the table in under two hours -- without ever turning on your oven. We seasoned this one with North African ingredients...
Author: Martha Stewart
No pasta's more iconic than spaghetti and meatballs, and now, it's a breeze to make -- the meatballs simmer right in the sauce.
Author: Martha Stewart
In this classic French stew, beef is slow-simmered to tenderness. A red wine with herbal notes balances orange zest and thyme; egg noodles soak up the flavorful sauce.
Author: Martha Stewart
Prep these beef stroganoff ingredients, cover the pot, and go! Simmering and braising beef stroganoff for a long time at a low temperature yields extra-intense flavor with little effort. The method is...
Author: Martha Stewart
Be sure to let the meat rest 45 minutes or it will be underdone. It's delicious with roasted carrots and shallots.
Author: Martha Stewart
Aromatic and satisfying, a comforting bowl of beef stew always hits the mark on extra chilly nights. Here, seared pieces of marbled beef simmer away until fall-apart-tender in broth, with punchy aromatics...
Author: Greg Lofts
This quick meal will give the whole family a satisfying meal.
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 into a flavorful stew. Serve it in flour tortillas...
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 overcooking the meat. See our tips on setting...
Author: Martha Stewart
Short ribs get a lot of their flavor from their fat; as the meat cooks, the fat melts away and infuses the sauce, making it rich, smooth, and absolutely delicious.From the book "Mad Hungry," by Lucinda...
Author: Martha Stewart
Flank is a flavorful, lean cut of steak that's sliced thin and served. Make the deep, savory marinade ahead of time and let it work its magic on the meat for up to two days in the fridge. It makes party...
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
Served over pasta or polenta, or in sandwich rolls, this simple meat dish becomes a star.
Author: Martha Stewart
Braising in a slow cooker turns a tough, less-expensive cut of beef into a flavorful, hearty meal that's ideal for Passover and sure to become a family favorite.
Author: Martha Stewart
It's very lean, so flank steak requires tenderizing; marinate in this Asian-infused sauce before cooking, and thinly slice against the grain before serving.
Author: Martha Stewart
Don't let its name fool you--these roll-ups are worthy of a special occasion and call for using one of the leaner cuts of beef, top-round steak.
Author: Martha Stewart
For a classic pot roast-a tough cut of beef braised until succulent and tender-we start with a well-marbled chuck. Pair it with familiar carrots and potatoes and place in the slow cooker. This recipe comes...
Author: Martha Stewart
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...
Author: Martha Stewart
Roast beef is classic British fare. It's the centerpiece of a traditional Sunday dinner, and the hearty main course for a holiday celebration. Chef Anne Willan has drawn on her own family's techniques...
Author: Martha Stewart
Serve the holiday-worthy roast with its traditional side dish, Yorkshire Pudding.
Author: Martha Stewart
A meal featuring beef tenderloin is a delicious indulgence during this celebratory holiday season.
Author: Martha Stewart
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.
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 it with the leftover tomatoes from the pan, and...
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
Make this quick weeknight meal in 40 minutes using canned black beans and smoked sausage, such as Polish kielbasa.
Author: Martha Stewart
Saltine cracker crumbs replace the usual breadcrumbs in this family-friendly meatloaf with a sweet glaze.
Author: Martha Stewart
New York strip (also known as shell steak) is a boneless cut from the short loin, which is known for its tenderness. The red-wine sauce gets a boost from Dijon mustard.
Author: Martha Stewart
A classic, the slow braise renders beef stew meat mouth-wateringly tender.
Author: Martha Stewart
If you're not freezing the Wellingtons, chill them at least 1 hour (or overnight), then bake about 25 minutes for medium-rare.
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 before carving. Keep in mind it will continue to...
Author: Martha Stewart
Sharp cheddar and horseradish give our meatloaf sandwiches extra punch.
Author: Martha Stewart
Eye of round is one of the least expensive cuts of meat and is best when roasted.
Author: Martha Stewart
Serve this all-American classic with all the toppings you love -- cheese, lettuce, pickles, and onion.
Author: Martha Stewart
Our take on this classic Greek casserole uses a mixture of ricotta and feta cheeses instead of the conventional white sauce, which is made from butter, flour, and milk.
Author: Martha Stewart
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.
Author: Martha Stewart
A thick stew made with Le Puy lentils and kielbasa makes ahearty, no-fuss meal. Its aroma, reminiscent of French country cooking, comes from a blend of bay leaf and rosemary.
Author: Martha Stewart
An easy freezer-friendly dish, this elevated TV dinner reheats beautifully in the microwave or oven.
Author: Martha Stewart
If your meat is not a thick center cut, the cooking time will be less. Letting the roast rest allows the juices to distribute.
Author: Martha Stewart