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
Bite into one of these extra-juicy burgers to reveal a delicious surprise: a gooey melted-cheese center.
Author: Martha Stewart
The best complement to this traditional German pot-roast dish is Perfect Mashed Potatoes.
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
The sugar and sweet paprika in this rub are an ideal balance for developing a delicious seared crust on this showcase steak.
Author: Martha Stewart
Try this steak with our Rosemary Potatoes and Steamed Green Beans.
Author: Martha Stewart
Create two delicious dishes in one. Reinvent the classic duo by baking fluffy mashed potatoes into the middle of meatloaf.
Author: Martha Stewart
Beouf Bourguignon is a classic French-style stew that simmers slowly for several hours, so it's perfect for a weekend feast.
Author: Martha Stewart
Check our recipe for Roast Beef with Caramelized Shallots and use leftovers for this sandwich.
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
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
Livening up a rich, flavorful cut of meat with fresh-tasting greens makes for a fabulous (and foolproof) party dish.
Author: Martha Stewart
This dish -- strips of filet mignon browned in butter and served with shallots and mushrooms in a cognac cream sauce -- makes a perfect cold-weather meal.
Author: Martha Stewart
Making an exotic, vibrant steak salad is no big deal. Just mix lime juice, rice vinegar, and seasonings into a multi-tasking marinade and dressing. This Asian Steak Salad with Cucumber and Napa Cabbage...
Author: Martha Stewart
Despite its Francophile trappings, this sandwich of shredded roast chuck and melted Swiss on a toasty baguette is an American invention.
Author: Martha Stewart
A delicious shallot sauce with balsamic vinegar and parsley elevates this simple steak dish.
Author: Martha Stewart
We used a mixture of smooth and grainy mustards, but you may choose either.
Author: Martha Stewart
Our slow-cooker beef brisket is the star of this warming one-pot stew. The braised meat lends this soup long-simmered flavor in a fraction of the time.
Author: Martha Stewart
After months of outdoor barbecuing, grilling moves indoors with this stove-top sandwich. It's piled high with thinly sliced flank steak, charred onions, and melted Gruyere.
Author: Martha Stewart
Our quick version of pizzaiola is brimming with Italian flavors: tomatoes, mozzarella, and oregano. Serve it with a side of your favorite pasta.
Author: Martha Stewart
Brisket is often the star of a traditional Passover meal. This crowd-pleasing rendition is oven-braised low and slow with red wine and aromatics. Root vegetables like carrots and parsnips cook in the same...
Author: Martha Stewart
Minute steaks with caramelized onions are delicious on a toasted baguette.
Author: Martha Stewart
Traditionally used for fajitas, this skirt steak is also delicious with a spice rub such as this.
Author: Martha Stewart
Skirt steak is well-marbled and should be cook medium rare; any more, it will toughen.
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
Vermouth is used to deglaze the skillet the steak is cooked in, then enriched with cream to make an addictive pan sauce. A spoonful of Dijon mustard adds a subtle kick.
Author: Martha Stewart
Our version of the Italian classic Spaghetti with Bolognese Sauce includes ground pork. If you'd like to skip the pork; just use an additional pound of ground beef for this pasta dish.
Author: Martha Stewart
An elegant option for when a crowd-pleasing classic entree is the way to go.
Author: Martha Stewart
Pot Roast with Bacon and Vegetables featuring a hearty braise is perfect comfort food. Fresh herbs and flavorful liquids, combined with long, slow cooking, transform inexpensive cuts of beef and humble...
Author: Martha Stewart
For juicy meat and a great crust, choose a thicker cut such as rib eye. Because this type of steak takes longer to cook, it will have time to develop a nice sear.
Author: Martha Stewart
The brisket in this Homemade Corned Beef with Vegetables needs to brine for two weeks, so plan ahead. Pink curing salt develops flavor and while the brisket can be made without it, the result won't be...
Author: Martha Stewart
Some traditions you just don't mess with, and a Chicago dog is one of them. All-beef frankfurters are "dragged through the garden," meaning they're piled with a bunch of veggie condiments. Try rocking...
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
Corned beef-a St. Patrick's Day standby-is made from brisket that has been cured and preserved with salt, sugar, and various spices. That's right: salt and a little time are all you need to transform a...
Author: Martha Stewart
Marinara sauce replaces ketchup in this Italian twist on the American comfort food classic.
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
Picadillo is a dish consisting of ground beef, onions, garlic, and tomatoes.
Author: Martha Stewart
Using just a few flavorful ingredients and a quick-cooking cut of meat shaves time off your mealtime efforts.
Author: Martha Stewart
When you pair Asian flavors with spring vegetables and steak, you're bound to come out with a terrific dinner -- plus, the rice catches all the tasty sauce and pan juices.
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
The delicious recipe is courtesy of Alice Waters and can be found in her cookbook, "The Art of Simple Food."
Author: Martha Stewart
This recipe for Frankie's Meatballs comes from "Rao's Cookbook," by Frank Pellegrino. Rao's is one of Michael Kors' favorite restaurants in Manhattan.
Author: Martha Stewart
Customize this American classic with toppings such as cheese, tomatoes, raw or grilled onion, pickles, jalapenos, and more.
Author: Martha Stewart
This traditional wine reduction tops the cote du boeuf shared with us by chefs Lee Hanson and Riad Nasr, of New York City's Balthazar and Pastis restaurants.
Author: Martha Stewart
Cube steak is an affordable option for this classic dish, though Lucinda prefers using flavorful sirloin in her version.
Author: Martha Stewart