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Cubed beef, carrots, potatoes, and peas are combined with a homemade gravy and baked in between pie crusts.
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Ground beef and cilantro make a delicious filling for these flaky empanadas.
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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.
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This brisket gets rubbed with seasonings, braised and roasted so it's super-tender with a crisp crust; it goes perfectly with the garlicky oregano sauce.
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Get Teriyaki Beef Stick and Sticky Rice Recipe from Food Network
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Ground beef spiced with taco seasoning is layered with Mexican-style ingredients and rolled into an exciting loaf.
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Knoephla soup is a German potato soup with homemade dumplings that will keep you warm and full during the cold winter months.
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These veggie burgers have no soy in them, instead using cashews, almonds, rice, and pinto beans to deliver a meat-free burger option.
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These turkey legs are rubbed with poultry seasoning and slow-cooked over a broth to achieve a chewiness that makes them so fun to eat!
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Accompanied by a simple watercress salad, this home-roasted roast beef sandwich is a cut above the rest.