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Grilled beef skewers with a spicy Korean marinade. Quick and easy Paleo dinner.
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This ultra-comforting soup will warm you up on the coldest of days.
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This chili con carne is the best homemade chili recipe you’ll find! Brown chunks of beef in bacon fat, then add kidney beans, onion, garlic, tomatoes, jalapeños, chili powder, and ground chipotles. Top with grated cheddar and a squeeze of lime.
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Save this hearty Irish-inspired stew recipe and let it be there for you any night you need a big bowl of comfort.
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Italian pot roast! Rump or chuck beef roast, first browned in olive oil, then slow cooked in a sofritto base of carrots, celery, and onion, with Italian plum tomatoes and red wine.
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Beef goulash with light, fluffy dumplings. Central European goulash, a beef stew with Hungarian paprika, onions, tomato paste, cubed chuck roast, herbs and stock.
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Carbonnade beef and beer stew is a hearty recipe with wonderful flavor notes.
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Make this hearty, satisfying stew with chunks of beef, carrots, parsnips, potatoes, and of course, Guinness stout. Perfect for everything from snow days to St. Patrick's Day.
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Your next party, serve shredded, slowly braised chuck roast in barbecue sauce for sandwiches.
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Not your everyday pot roast! Braise chuck roast in red wine with pancetta for an elegant pot roast recipe.
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It’s so much easier than you think to make the most delicious homemade birria tacos!
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Birria is a heavenly combination of slow cooked, tender beef and a rich, spicy broth. Serve it as is or make birria tacos with it!
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Dress up your holiday prime rib with herb-kissed butter.
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A timeless and foolproof roast beef for rump, round, or sirloin roast.
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The best part of a big Sunday roast? Hash the next day, of course!
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Cooking sous vide makes the most tender roast beef EVER.
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This fresh beet soup is drop dead gorgeous, but also incredibly delicious. Here's what you need to know to make it at home. 3 teaspoons extra virgin olive oil or vegetable oil, divided 1 (1 1/4 pound) section bone-in beef shank with a lot of meat, or 1 pound beef stew meat, excess fat trimmed 1 large onion, chopped (about 1 1/2 cups) 8 cups beef broth or beef stock, divided 4 large beets (about 1 1/2 pounds), peeled and chopped 4 carrots (1 pound), peeled and chopped 1 large russet potato (6 ounces), peeled and cut into 1/2-inch cubes 2 cups thinly sliced cabbage 3/4 cup chopped fresh dill, divided 3 tablespoons red wine vinegar 1 cup sour cream Salt and freshly ground black pepper to taste
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I make it for almost every holiday.
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