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This rib roast of beef makes the perfect roast. Even if there are fewer than eight of you it's still worth cooking the whole roast and enjoying the leftovers.
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Beef chuck is simmered with onion, cilantro and peppers to make a lively taco stuffing.
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Cooked in a clay pot, this Korean soft tofu stew is a filling one-pot meal with ground beef, green onions, egg, and a hint of spice.
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Chopped cheese sandwiches originated in New York City, but this version is spicy and cooked in a cast iron skillet instead of a flat top grill.
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The flour-dredged ribs are browned in olive oil and then simmered with vegetables and herbs in red wine and beef stock.
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This recipe is by Pete Wells and takes About 6 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Button mushrooms and peas are the final ingredients added to this low-fat rosemary seasoned stew. Serve as is or over cooked noodles.