Fill big chef shoes: Julia Child and Jacques Pepin shared this recipe for Chateaubriand, beef tenderloin cooked between two thin steaks (which are then tossed).
Author: Martha Stewart
Slow braising an otherwise tough cut of meat like brisket turns the beef meltingly soft. This dish will warm you on chilly fall and winter nights.
Author: Martha Stewart
Hanger steak is sliced into narrow, half-foot-long pieces, which are perfect for maneuvering around a small grill. Serve this with heavy-duty sides like potatoes and creamed spinach.
Author: Martha Stewart
Buying a large piece of beef chuck and portioning it at home instead of buying cubed stew meat is a great way to infuse more flavor in to this hearty meal.
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, as desired.
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 when the meat comes off the heat, to give it a...
Author: Shira Bocar
Bacon-wrapped meatloaf is a wonderful thing and it's only more wonderful when the beefy meatloaf is amped up with cheddar cheese. Try slices on buns with iceberg lettuce and Russian Dressing.
Author: Martha Stewart
Repurpose leftover steak in this cheesesteak-inspired sandwich.
Author: Martha Stewart
Straight out of central casting: a savory, slender patty on a deliciously squishy bun.
Author: Martha Stewart
This recipe brings an old family favorite into the 21st century. Savoy cabbage becomes a wrapper for a fragrant mix of beef, pork, herbs, and nutty brown rice. The bundles, which meld with a spicy tomato...
Author: Martha Stewart
Lime and garlic, with a bit of soy sauce, are a perfect and easy marinade for skirt steak.
Author: Martha Stewart
Lean cuts of meat like strip steak are best cooked with a brief sear; they stay tender while taking on a crisp, smoky exterior. Here, you saute a few peppers and onions, then braise them in tomato sauce...
Author: Martha Stewart
Fold this Mexican-style mixture into corn tortillas for our Beef Tacos, or try it in our Classic Taco Salad, on top of sweet potatoes, or as a hearty addition to stews.
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 with thyme.
Author: Martha Stewart
This lighter version of fondue Bourguignonne pan-sears the meat as opposed to the traditional method of frying beef cubes in oil. You can substitute chicken or peeled shrimp for the beef and cook it in...
Author: Martha Stewart
This hearty dinner recipe combines beef with bell pepper, carrots, chickpeas, and Ethiopian berbere seasoning-a spice blend of up to twenty ingredients including chile, paprika, ginger, and garlic. The...
Author: Martha Stewart
Be sure to let the meat rest before slicing into pieces; allowing it to sit helps to retain the juices and flavor.
Author: Martha Stewart
Start simmering this robust fall stew in the morning, and its irresistible flavors will greet you at dinner time. Some slow cookers have a stovetop-safe insert, so you can do all the cooking in one pot....
Author: Martha Stewart
Make this fuss-free version of the deli favorite easily at home.
Author: Martha Stewart
Warm up with a comforting bowl of this easy freezer-friendly Irish Beef-Stout Stew.
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
Martha's take on the classic Cuban beef stew relies on affordable flank steak. Browning the beef before adding it to the slow cooker makes the meat and the cooking liquid even more delicious. This recipe...
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 meal for later in the week.
Author: Martha Stewart
Serve the steaks with an assortment of red and green lettuces dressed with a simple vinaigrette.
Author: Martha Stewart
A T-bone steak would also work in this recipe, but take into account whether the cut is smaller than the standard porterhouse and adjust the cooking time as needed.
Author: Martha Stewart
Filet mignon is best cooked rare to medium rare and the pepper enhances the meat's flavor.
Author: Martha Stewart
Grilled onions, a fried egg, and canned beet slices are key ingredients in the sky-high Aussie burger.
Author: Martha Stewart
Beef bottom round is a wallet-friendly and flavorful alternative to traditional beef tenderloin-and this preparation ensures it's also very tender.
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 aisles; regular breadcrumbs can be swapped in,...
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, reserve eight ounces of sliced cooked brisket;...
Author: Martha Stewart
Stir in the sour cream just before serving this hearty Russian-style Beef Stroganoff. We chose tenderloin, but you can substitute trimmed rib-eye, which is less expensive.
Author: Martha Stewart
Basil, tomatoes, and olive oil refine this sandwich. The soft bread soaks up the juices of fresh-off-the-grill steak, so no flavor is lost.
Author: Martha Stewart
Any type of ground meat will work with this recipe, but a blend of pork and beef will yield the best results. Serve the meatballs over your favorite pasta and freeze any leftovers in the sauce; they can...
Author: Martha Stewart
The oven makes quick work of browning these beef meatballs.
Author: Martha Stewart
This savory "cake" is packed with pasta, meaty tomato sauce, and cheese. A springform pan allows it to hold its shape. It takes only a few minutes to pack the ziti into the pan for this dish.
Author: Martha Stewart
Livening up a rich, flavorful cut of meat with fresh-tasting greens makes for a fabulous (and foolproof) party dish.
Author: Martha Stewart
Two types of ground meat (beef and pork) are enriched with pancetta and cream in this old-school Italian sauce, while porcini mushrooms and Marsala add wonderful depth of flavor. Make pasta night extra...
Author: Martha Stewart
Red Thai chiles turn up the volume on this one-pot weeknight wonder that's faster (and tastier!) than takeout.
Author: Martha Stewart
Oxtail is cooked low and slow with red wine until tender and succulent. Peppery watercress is added at the last minute until it's just wilted.
Author: Martha Stewart
Thanks to the skirt steak's generous marbling, you don't need much extra oil for a stir-fry with bok choy.
Author: Martha Stewart
No beans in this hearty ground beef-based chili! The meat is cooked with aromatics, then amped up with fire-roasted tomatoes, chili powder, and cocoa.
Author: Riley Wofford
A delicious shallot sauce with balsamic vinegar and parsley elevates this simple steak dish.
Author: Martha Stewart
This herb-crusted standing rib roast is a welcome change from turkey over the December holidays. Don't skimp on the garlic, the heads have a milder flavor when roasted.
Author: Martha Stewart
Affordable chuck roast is a great choice for stews because it becomes tender and flavorful as it simmers. Cutting the meat into small pieces shortens the cooking time.
Author: Martha Stewart
Livening up a rich, flavorful cut of meat with fresh-tasting greens makes for a fabulous (and foolproof) party dish.
Author: Martha Stewart
Try grilled bruschetta with this supper: Brush thick slices of crusty bread with olive oil, then grill until toasted on both sides. Flank steak can be used in place of hanger.
Author: Martha Stewart