Traditional recipes

Wintertime Braised Meals

Wintertime Braised Meals

In the cold and dark days of winter, very few dishes top a steaming dish of fork-tender braised short ribs.

Slowly braising tough cuts of meat leaves it so tender it falls off the bone, and the connective tissues and fat render down, enriching the sauce. As well, the tough cuts of meat suited for braising are relatively inexpensive to buy, making braised meat an economical dinner choice.

Braising is also a very easy cooking technique that does not require a lot of hands-on work. Simply brown the meat well, add the liquids and let it cook, low and slow, until the meat falls off the bone.

If you’re cooking for one or two, braised dishes can be repurposed for a second or third meal during the week (plus, braised meat usually tastes better a day or two after it was made). Braised meat, torn into pieces, can be added to pastas, salads, sandwiches, even soup.

Appetizers:

A simple green salad, embellished with crunchy spiced walnuts and tender braised pears, tossed in a fruity dressing.

Entrées:

From The Daily Meal

A classic braised meat dish. The low heat turns this once-tough cut of meat into something meltingly tender.

Serve with Fresh Pasta

From The Daily Meal

Making fresh egg pasta at home is not as difficult as you may think.

From The Daily Meal

It is quite easy to overcook (and dry out) pork. This recipe calls for braising the chops in beer, cooking the meat through so it is moist and tender.

Serve with Basic Mashed Potatoes #2

From The Daily Meal

A simple mashed potato recipe that even mashed potato-haters like.

The gamey flavor of duck pairs well with tender and sweet shallots and earthy parsnips.

Serve with a Sweet Potato Gratin

From The Daily Meal

A basic side dish, full of flavor, that can be made in advance and baked just before serving.

From The Daily Meal

If you need to serve a crowd for lunch, braise a pork shoulder a couple of days in advance. The meat will fall right off the bone and can be used in this sandwich, or for tacos, fajitas, even burritos.

Serve with Roasted Sweet Potato Wedges with Rosemary and Sea Salt

From The Daily Meal

A fun alternative to French fries that doesn’t require hot oil, and is full of flavor.

Side Dishes:

Gently braising endive removes the bitterness that some people dislike. The mustard vinaigrette adds a nice kick of flavor.

Desserts:

Many of the pears you find in grocery stores are tough and fibrous to eat alone. Once peeled and gently cooked in a liquid, the fruit becomes spoon tender. An easy dessert that is just as good eaten at breakfast with yogurt the next day.


Braised Vegetables

When Alex said he was going to make braised vegetables for me, I was dubious. Then, I tasted them and immediately exclaimed, “Wow!” These vegetables taste like they’ve been roasting under a chicken all day long. While they’re plant based and healthy, they’re bursting with flavor that takes cozy to the next level. These braised veggies are the perfect side dish to any main, with the jewel toned purple onion and orange carrot. Ready to get braising?


33 Braised Meat Recipes to Turn a House Into a Home

Matt Taylor-Gross

When the temperatures drop and snow starts to fall, we’re in full-on braise mode. We’ll braise anything, from chicken to beef to venison, and it’s great every way. Browning meat before simmering it in a little liquid—usually some combination of wine, beer, and flavorful stock—gives incredibly tender, moist, and flavorful results. It works as well for slow-cooked roasts as it does for a quick weeknight meal of chicken in mustard sauce. Here, our favorite recipes for braised meats.

German Braised Beef Rolls (Rouladen)

In this version of the German classic, thinly pounded beef is smeared with whole-grain mustard rolled with bacon, onion, and pickle spears and then braised until tender. Get the recipe for German Braised Beef Rolls »

Chettinad Pepper Chicken (Koli Milagu Masala)

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Honey-Braised Lamb Shanks (Mrouzia)

Lamb shanks are braised for hours in a sumptuous sauce of honey, almonds, and raisins in this centuries-old Moroccan dish served at the restaurant Mansouria. Get the recipe for Honey-Braised Lamb Shanks »

Mexican Braised Spare Ribs with Squash and Corn

Braise pork ribs with a homey, vegetable-rich sauce with a touch of heat, and use the leftovers for tacos. This is a classic recipe from Mexican cooking sage Josefina Velázquez de León. Get the recipe for Mexican Braised Spare Ribs with Squash and Corn »

Lamb Shanks in Red Wine with Creamy Eggplant

A creamy eggplant purée, enriched with béchamel and Gruyère cheese serves as a bed for meltingly tender lamb shanks, slow-braised in red wine and aromatics. Get the recipe for Lamb Shanks in Red Wine with Creamy Eggplant »

Beef Braised with Tomatoes and Cloves

Green Chicken and White Bean Chili

Green Chicken and White Bean Chili

Hungarian Braised Beef with Paprika (Pörkölt)

Known everywhere—except in Hungary—as goulash, this stew is made with a generous amount of paprika and cook down until the meat is fork-tender. Get the recipe for Hungarian Braised Beef with Paprika »

Braised Venison Shoulder with Mushroom Pierogi

A hearty warm venison stew with homestyle mushroom pierogis are all you need to stay warm in the fall. Get the recipe for Braised Venison Shoulder with Mushroom Pierogi »

Braised Oxtail with Butter Beans

Oxtail, a tough cut of meat, becomes meltingly tender when braised in this traditional Jamaican dish, served with Coconut Rice and Red Beans, which soak up all the flavorful pan juices. Get the recipe for Braised Oxtail with Butter Beans »

Braised Beef Stew with Garlic Cream

Braised Beef Stew with Garlic Cream

Braised Brisket Burgers with Pimento Cheese

Brisket is braised in stout, bourbon, and soy sauce in these spicy pimento cheese-topped sliders from Edward Lee, executive chef at 610 Magnolia in Louisville, KY. Get the recipe for Braised Brisket Burgers with Pimento Cheese »

Carnitas Tacos (Michoacán-Style Braised Pork Tacos)

At the Viva Taco bus in Turlock, Silvestre Valencia adds jalapeño pickling liquid to the pork braise, which tenderizes the meat and keeps it from drying out. Get the recipe for Carnitas Tacos »

Shanghai Red-Braised Pork with Eggs

Two types of soy sauce and a touch of sugar give this dish—beloved throughout China—its signature glossiness and a deep red-brown tint. Serve the tender pork belly morsels and boiled eggs with a light vegetable, like bok choy. Get the recipe for Shanghai Red-Braised Pork with Eggs »

The Ultimate Pot Roast

A low and slow braise is the best way to transform tough cuts of meat into fork-tender morsels. This version, made with a crosscut whole beef shank, is cooked in white wine and rich homemade beef bouillon layered with vegetables and aromatics for added complexity. Crunchy roasted radishes and a funky flaxseed, herb, and vinegar relish balance the pot roast's richness with acidity and texture. Get the recipe for The Ultimate Pot Roast »

Kashmiri Lamb in Chile Sauce (Mirchi Qorma)

Tender lamb simmers in a fiery sauce in this recipe from Adhoo's in Srinagar, Kashmir. Get the recipe for Kashmiri Lamb »

Chicken Paprikash (Paprikás Csirke)

Telangana-Style Curried Chicken Stew

Carved out of ten former districts of Andhra Pradesh, Telangan officially became India's 29th state in June 2014. For this eponymous dish from Telangana home cook Padma Reddy, the skin is removed from the chicken to allow the flavors of the marinade—coconut, lime, garlic, ginger, cardamom, mace and more—to penetrate. Get the recipe for Telangana-Style Curried Chicken Stew »

Crispy Pork Belly with Persimmons

Crispy Pork Belly with Persimmons

Filipino Beef Short Ribs Adobo (Adobong Tadyang)

Whole garlic cloves perfume the braise for this tangy beef dish from Marvin Gapultos' The Adobo Road Cookbook (Tuttle, 2013). Get the recipe for Filipino Beef Short Ribs Adobo »

Chickpea Stew with Lamb, Pork, and Veal (Cozido de Grão)

Chickpeas are bolstered with spicy sausage and three kinds of meat in a filling stew served at País das Uvas in Vila de Frades, Portugal. Get the recipe for Chickpea Stew with Lamb, Pork, and Veal »

Hunter's Wife Chicken (Pollo alla Cacciatora)

The recipe for this stew, a northern Italian braise of chicken and vegetables in a tomato sauce, is adapted from Marcella Hazan's book Essentials of Italian Cooking (Knopf, 1992). Get the recipe for Hunter's Wife Chicken »

Braised Pork and Clams (Porco à Alentejana)

For this dish, pork and fresh clams are braised in an aromatic mixture of wine, tomato, and red pepper paste. Get the recipe for Braised Pork and Clams »

Mustard and White Wine Braised Chicken

This adaptation of a regional French classic swaps out the traditional Dijon in favor of a grainy, seeded mustard. Get the recipe for Mustard and White Wine Braised Chicken »

Braised Rabbit with Mushrooms and Celery Root

Wild rabbit, a favorite among hunters in Kansas, is braised in beer and chicken stock to make an autumnal main dish. Get the recipe for Braised Rabbit with Mushrooms and Celery Root »

Braised Pork Roast with Root Vegetables (Schweineschmor-braten mit Rübengemüse)

Juniper berries and caraway seeds give braised pork a floral, woodsy flavor. Wrapping it in bacon keeps the meat moist. Get the recipe for Braised Pork Roast with Root Vegetables (Schweineschmor-braten mit Rübengemüse) »

Coq au Vin (Chicken in Wine Sauce)

This wine-enhanced chicken braise dotted with pearl onions and button mushrooms is as simple to prepare as it is elegant to serve. Get the recipe for Coq au Vin »

Flemish Beef and Beer Stew (Carbonnade)

Unlike French beef stews made with wine, carbonnade—a Flemish stew—relies on the deep, dark flavor of Belgian abbey-style beer. But what really gives the dish its distinctive character is the addition of brown sugar and cider vinegar, a sweet-sour combination that plays beautifully against the caramelized onions and rich beer. Get the recipe for Flemish Beef and Beer Stew »

Beef Brisket and Picadillo-Stuffed Empanadas

Tender, braised beef brisket is combined with raisins, sherry, pine nuts, and spicy chile powder in the fragrant filling for sugar-dusted, savory-sweet empanadas. Get the recipe for Beef Brisket and Picadillo-Stuffed Empanadas »

Doro Wot (Ethiopian Chicken Stew)

Spiced butter and an Ethiopian spice mix called Berbere are the secret to this long-cooking Ethiopian braised chicken dish. Get the recipe for Doro Wot (Ethiopian Chicken Stew) »

Beef Rendang

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7 one-pan recipes that max out on comfort, not dishes to wash

It’s been nearly a year since the start of the pandemic, and the constant onslaught of dish washing has yet to cease. While some of us have abandoned our sourdough starters or let our mini-scallion farms fall by the wayside, the task of cleaning up after each meal still weighs heavily on us. To minimize this relentless nuisance this winter, here are a slew of warm, cozy recipes fit for the season and, more important, made with just one pan or pot.

For more comforting winter recipes, head over to our Recipe Finder.

Wine-Braised Pot Roast, above. The beauty of a good braise lies in its relative effortlessness. Aside from a quick sear and deglazing, this mostly hands-off recipe is sure to delight once it hits the table.

Lentil and Macaroni Soup With Swiss Chard. Fragrant with cumin and coriander, this soup is nice and hearty, and sure to bring comfort on a cold night.

Sheet Pan Maple-Mustard Chicken Thighs and Red Cabbage. Crispy chicken skin is hard to resist, and the sweet-and-tangy mix of maple syrup and whole grain mustard adds tons of flavor with few ingredients.

Pork Chili Verde. Ground pork and canned beans make this green chili a great weeknight dinner option.

Chicken, Sausage and Shrimp Jambalaya. For anyone who has never made jambalaya at home, this recipe is straightforward and nearly foolproof, and is a worthy contender to be in your regular dinner rotation.

Cod Stew With Fennel, Olives and Orange Essence. Delicate fennel, briny olives, and bright orange juice and zest infuse this warming fish stew with tons of flavor.

Bean and Barley Chili. This vegetarian chili is done in less than an hour, making it ideal for dinner any weeknight.


One pan braised chicken thigh dinner

1. Set the oven rack in the center of the oven and preheat to 325°F.

2. To a large bowl, add the chicken. Pat generously with salt, pepper, and paprika. Toss with the flour.

3. In a large heavy, oven proof frying pan (ideally cast-iron, 12 inches or bigger), over medium-high heat, add the oil. Set the thighs skin side down in the pan and sear for about 8 minutes, or until the skin turns golden brown. Flip the thighs.

4. Add the onion and fennel, cut sides up, and nestle the carrots, parsnips, and garlic in the pan. Everything will shrink as the contents braise. Add the stock and wine, and if necessary extra stock, or water, to bring the liquids roughly three-quarters of the way up the chicken. Top with the herbs and lemon slices, and drizzle with olive oil. Bring to a simmer, then turn off the heat. Cover the pan tightly with a lid or aluminum foil.

5. Bake for 30 minutes. Remove the foil and bake for another hour, or until the tops of the veggies are browned and the liquid has reduced by about two-thirds. During the last 30 minutes make sure the liquids don’t reduce and blacken at the bottom of the pan. If they do, add stock or water ½ cup at a time. In the last 15minutes, nestle the greens between the pan contents so they simmer.


Preparation

  • Heat the oven to 350°F. Cut the carrots and parsnip on the diagonal into 1-inch chunks. Cut the turnips and onions into wedges about 1 inch thick at their widest point. Split the fennel bulb lengthwise, notch out the core, and then cut the fennel crosswise into 1-inch slices. Heat the olive oil in a medium (9- inch) Dutch oven over medium heat. Add the onions and cook, stirring occasionally, until softened and lightly browned, about 5 min. Add the other vegetables, the bouquet garni, 1/2 tsp. salt, and pepper to taste. Raise the heat to medium high and cook until the vegetables are lightly browned, 5 to 7 min. Add the water or broth and bring to a boil. Cover the pot, put it in the oven, and bake until the vegetables are fully cooked but still hold their shape, 20 to 25 min. With a slotted spoon, transfer the vegetables to a serving bowl. Bring the pan juices to a boil over medium heat.(If there’s a lot of liquid left, boil until reduced to about 1/4 cup.) Discard the bouquet garni. Whisk in the butter and herbs. Spoon the sauce over the vegetables and serve.

Although a Dutch oven (a deep, straight-sided flameproof casserole with a tight-fitting lid) is traditional for this recipe, a straight-sided sauté pan works, too. If you use a sauté pan, it should be about 3 inches deep and no more than 9 inches in diameter. That way, the vegetables will be snugly packed. Be sure it has a lid. Be extra careful when you take a sauté pan out of the oven: The handle will be extremely hot, so tie a kitchen towel around it to prevent burning yourself or others who might try to touch the pan, not realizing that it’s been in the oven.


A Cozy Braise: Moroccan-Style Braised Chicken, A Warm Embrace For The Soul In Wintertime

There's a certain quiet stillness, a soft hush, that often accompanies the biting-cold of winter's evenings. Do you ever find yourself listening for it? Sometimes while waiting for my husband to arrive home from work, I like to open my front door and step out onto the landing of my porch into the stark darkness, that place where there are only the little shimmering lights of the those far away stars, like little specks of crystalized sugar on a dark countertop and I inhale deeply, deliberately. I step outside into the crispness in order to feel myself shudder just a little bit, and come alive I step outside to touch the cold and feel it envelope me for a few moments, so that, in turn, the warmth of the my living room can feel that much more obvious, appreciated. As the cold, sharp wisps of winter's breeze whip around me and cause me to wince just a little, my desire to be wrapped in a warm embrace, to comfort and be comforted by another, begins to take hold. Winter is a time that the soul longs to be soothed and gently enveloped by the soft cocoon of nurture and care it's a perfect time for all of the cozy elements found in life to be appreciated, enjoyed and also expressed.

The cold, quietness of winter holds within it the perfect opportunity to not only lovingly nourish our own bodies and souls, but those of our loved ones, as well. There's nothing quite like having a warming meal in front of me to take the chill out of my bones and if I feel that way, then I know that those that I love and hold dear, surely feel the same. It gives me joy to prepare something from the heart that will warm not only the body but the spirit of someone that I love, so that they can know undoubtedly that they are cherished. There's a beautiful, mystical thing that happens between us when we prepare meals for one another and then partake in enjoying them together a palpable love is felt, and it deepens the flavor of that which is being eaten. A fragrant meal of Moroccan-Style Braised Chicken with warm spices and rich sauce is delicious and pleasurable enough to bring the body true joy, simply because it is savory, hot food but the addition of the desire of the person preparing that braise—a desire to comfort, love, nurture and care for those that it is being prepared for—is that wonderfully mysterious and delicious “flavor” that one can't quite put their finger on, but can never get enough of. It melts away the chill of those little ice crystals that tingle in our fingers and toes during the frostiness of this cozy season.

The winter's cold bite provides a reason for delicious braises to be prepared and shared with the people in our life it provides a reason for blankets to be wrapped tightly around shoulders, and for arms to be wrapped lovingly in warm embraces. May we all experience the preciousness of being enveloped in the warm cocoon of nurture and care that another can provide us and may we each, in turn, provide that little nook for another in our life to take shelter in, away from the cold, and where love is found.

Taste what's good and pass it on.

Moroccan-Style Braised Chicken Breasts with Warm Spices, Chickpeas and Tomatoes over Lemon-Almond Couscous
Print this recipe

(Serves about 4-6, depending on size of chicken breasts)

¾ teaspoon sea salt
½ teaspoon cracked black pepper
½ teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon smoked paprika
4 bone-in, skin on, split chicken breasts
• Olive oil
1 large onion, quartered and sliced
4 cloves garlic, pressed through garlic press
2 tablespoons tomato paste
4 Roma tomatoes, chopped
1 (15 oz) can organic chickpeas (garbanzo beans), drained and rinsed
1 teaspoon orange zest
2 cups chicken stock, hot
1 tablespoon flat-leaf parsley, chopped
1 tablespoon cilantro leaves, chopped
1 teaspoon lemon zest
• Lemon-Toasted Almond Couscous (recipe below)

-In a small ramekin, combine the sea salt, black pepper, cumin, cinnamon and smoked paprika with a fork, and set aside.

-Place the 4 split chicken breasts into a large bowl or onto a large platter, and drizzle them with about 1 tablespoon of the olive oil next, sprinkle about half of the spice mixture from the the ramekin over the chicken breasts, and rub the spices into the chicken set the remaining half of the spice mixture aside for a moment.

-Place a large, heavy-bottom or cast iron braising pot over medium-high/high heat, and drizzle in about
2 tablespoons of the olive oil once the oil becomes very hot, add the chicken breasts, skin-side down, and allow the skin to sear and become golden-brown, about 5-6 minutes then, flip the chicken over, and allow it to sear on the bone-side for another 2-3 minutes remove the chicken breasts from the pot, and set them aside for a moment next, reduce the heat to low/medium-low, add in the sliced onion, and allow it to lightly caramelize for 2-3 minutes (add a touch more olive oil if needed), scraping up any brown bits from the bottom next, add in the garlic, and once it becomes aromatic, add in the remaining half of the spice mixture from the ramekin, and stir to incorporate next, stir in the tomato paste, and allow it to cook for just a moment or two then add in the chopped tomatoes, the chickpeas, the orange zest and the hot chicken stock, and stir to combine next, add the chicken breasts back into the pot, bone-side down and skin-side up, cover the pot with the lid slightly askew to vent, and simmer the chicken gently on low for about 40 minutes to finish, stir in the chopped parsley, chopped cilantro and lemon zest, and add a pinch or two more of salt/pepper, if necessary you can leave the chicken breasts on the bone, or remove the bones/ribs and cut the breasts into slices, to serve.

-To serve, spoon some of the Lemon-Toasted Almond Couscous into a bowl or on a plate, place chicken on top, and spoon a generous amount of the sauce with the chickpeas, tomatoes and onions over top garnish with a sprig of fresh cilantro, or some toasted almond slices.

Toasted-Almond and Lemon Couscous ingredients:

1 ½ cups water
1 tablespoon olive oil
1 teaspoon sea salt
1 ½ cups couscous (I use whole wheat)
1 teaspoon lemon zest
¼ cup toasted, sliced almonds

-Place a small pot with the water, olive oil and salt over medium-high heat, and bring to the boil turn the heat off, add in the couscous and stir, and cover tightly for 5 minutes until all water is absorbed after 5 minutes, fluff the couscous with a fork, add in the lemon zest and the almonds, and fluff with fork to incorporate the ingredients serve while hot.

About Ingrid Beer

Ingrid obtained her Culinary Arts degree in 2005 after graduating with honors from the California School of Culinary Arts (Le Cordon Bleu program) in Pasadena, CA.

She has had the pleasure and privilege of being the Executive Chef for two substance abuse facilities in Malibu, Ca., as well as a personal chef for private clients.


An Old World Chinese Dish

One of our favorite old-world dishes from Shanghai is Braised Spring Bamboo Shoots or yóu mèn sun (油焖笋) . Even though this dish is a common traditional dish (i.e., maybe your grandparents ate it more often than your parents), it’s still really popular and no less delicious! I know we say that a lot around here, but please don’t underestimate the allure of this dish! (Especially if you have tried my Braised Pork Belly.)

If you are a vegetarian or vegan and you want to know what all the fuss is about, here is your chance to find out. The cooking method and the spices for both are pretty much the same.

I love them both, but if I had to choose one, I would pick braised spring bamboo shoots. Crazy, I know. But yes, I would pick spring bamboo over juicy slabs of pork belly any day. In short, this vegetarian/vegan dish will not disappoint!


Recipe: Braised winter melon

Winter melon, sweet light slightly cold. Into the lungs, large intestine, bladder. Recipe: A common home-cooked winter melon. This is a bit sweet and sour. The simple way to say this is: winter melon is stewed with tomato sauce and oyster sauce. ❤️

Ingredients:

  • Melon 700g
  • Salad oil 20 ml
  • Tomato sauce 60g
  • 3 grams of sesame oil
  • 2 leaves of fragrant leaves (optional)
  • Aniseed half (optional)
  • There is salt in the salt seasoning, no longer added
  • 10 grams of oyster sauce

Steps:

Wash the melon, cut into pieces, and serve for spare.

Put 20 ml of salad oil in the pot, two pieces of fragrant leaves, half aniseed, heat the sauté until the fragrant leaves turn brown

Pour in melon and stir well

Add 60 grams of tomato sauce, such a spoon needs to add 5-7 scoops, stir fry evenly, fry for about 2 minutes and then proceed to the next step, emphasize, you must fry the tomato sauce! The taste of the final product depends on how much the sauce is added. The amount added is enough, and the melon is reddish if a small amount is added, it is necessary to add some salt.

Two spoons of oyster sauce, stir well

Add high soup (or marinated gravy, or water) according to personal preference. If you like 2-5 spoons of such a spoon, if you like to put shrimp, seaweed, or scallops, you can put about 10 grams in this step. If you like sweetness, you can put in four more sugar.

Change to a small fire cover and stew until the melon is soft and rotten to the extent that you like it. Open the lid and stir fry for about 10 minutes, but it depends on how much firepower you use.

Then turn to the fire, open the lid, add sesame oil, it is recommended to take the soup to the dry fire and collect the color of the dried melon.

Take a picture immediately after you do it, the color will look great if it takes ten or twenty minutes, the color will be darker.

If you add the flavored shrimp skin or scallops to the dish, it will be delicious. Specially talk about "coloring seasoning" The initial coloring of red-burning vegetables, coloring during cooking, with the help of sugar, soy sauce, cooking wine, wine, sauce and other color. Momo, this braised melon is colored with ketchup, but it is a common practice. The son of the mother is very fond of eating, and the kitchen does not have this recipe for the time being. It takes a lot of time to take pictures, write recipes, and often change it. Share it with the kitchen friends who are willing to do it. It’s sour and sweet, think about it again! . Delete a lot of words above.


18 Beef Recipes to Warm Up Your Winter

Holiday dinner, here we come! Beef tenderloin seasoned with thyme is the perfect easy winter celebration meal.

Beef Stew

Beef stew is a cold weather staple. One bite of this melt-in-your-mouth beef and you&aposll warm right up. Cook one big dutch oven-full and you&aposll be able to eat it all week long.

Vietnamese-Style Beef Skewers

Photography by Kate Mathis

Seven ingredients and 25 minutes later, and voilà𠅊 delish holiday party appetizer for twelve.

Barbecue Beef Subs

Dream lunch: check! Make this tender, sweet &aposn savory sub everyone will love.

Beef and Lemongrass Soup

Craving flavor? Try our quick and easy, spicy and citrusy beef and lemongrass soup with garlic, limes, and chili paste.

Spicy Beef Taco Salad

Tacos don&apost have to come with a shell! Get the same lovable crunch from tortilla chips in this simple, tasty salad.

Beef & Barley Stew

This stew is loaded with veggies and herbs to make it as flavorful as possible.

Stuffed Beef Tenderloin

Your family will be begging you for more of this broccoli-and-breadcrumb-stuffed tenderloin.

Low & Slow Chipotle-Maple Beef

This soft meat has the ideal balance between sweet and spicy.

Beef & Zucchini Lettuce Wraps

Whether you&aposre trying to cut back on carbs or you just want to switch it up, lettuce wraps are both delish and nutrish.

Smoky Beef Chili

Turn up the heat! This fiery chili is the best way to warm up this winter.

Beer-Braised Beef

Beer isn&apost just for drinking! Cook your brisket in Guinness for a dark, wheat-y taste.

Beef Fillet with Puttanesca-Style Burst Tomatoes & White Beans

You&aposd be surprised how easy this flavor-packed, healthy dinner is.

Turkish Beef Stew

Make this simple Turkish stew spiced with cinnamon, cloves, and parsley.

Beef Wellington

This classic wrapped-tenderloin recipe should be your go-to for special occasions this year (and every year). It never disappoints at holidays!

Spiced Moroccan Beef Bowl

Morocco is known for its amazing spices. Here, we&aposre using cumin and cinnamon, which make for a super tasty (and different!) beef bowl.

Spanish Beef Stew

Watch out, tastebuds, this dish is full of flavor. Don&apost forget to save enough cooked rice, beef, and cooking liquid to re-use for another meal later in the week (see below!).

Beef & Pepper Jack Enchiladas

This delish of a dinner has never been so easy! Use leftovers from the Spanish Beef Stew and get four more simple ingredients to make this quick dish.


Watch the video: How To Perfectly Braise Beef Tasty (December 2021).