17 Big and Hearty Beef Recipes (2024)

Unless you’re vegan, vegetarian, or just have a strong aversion to beef, you’re going to love this collection of 17 Big and Hearty Beef Recipes. For me, beef is meant to be filling, comforting, and it should always – without fail – be tender, moist, and taste like your mom made it.

17 Big and Hearty Beef Recipes (1)

My 17 Big and Hearty Beef Recipes – all made by yours truly – is just that: filling, hearty, beefy, affordable, comfortable, and easy to make right at home. No special gadgets or cooking vessels needed!

Initially, Lord Byron’s Kitchen was a vegetarian blog, but since I started to incorporate meat-based dishes, there’s quite a few beef dishes that use inexpensive cuts of beef and transform them into tender and delicious meals. With winter just around the corner, there’s no better time than now to get your beef on! Come along for the ride!

Some of these recipes might be old news to you, while others might be new. Either way, I hope they are all a gentle reminder of a great recipe that you promised yourself you’d make, and I hope they warm your belly and your home. Here we go:

This first dish, 30 Minute Mongolian Beef, is a dish that combines so many flavours. It’s garlicky, gingery, crispy, sweet, salty, and oh, so tasty! These words only partially describe 30 Minute Mongolian Beef; it’s a dish that has to be tasted to be truly appreciated and understood.

Next, we’ll slow things down a little with braised beef short ribs. Seared to lock in moisture, and slowly baked in a red wine gravy with veggies, Red Wine Braised Beef Short Ribs are perfect for Sunday night family dinners or a romantic dinner for two at home.

Lord Byron’s Kitchen has only a few slow cooker recipes, but with the cooler temperatures ahead, there will be more coming your way. In the meantime, it’s safe to assume that everyone loves pulled pork, but why should pork have all of the fun? My Slow Cooker Barbeque Pulled Beef is a perfect pork substitute – slowly roasted, tender shreds of beef, with exceptionally great flavours!

Slow cookers doesn’t mean that all of your meat has to be broken down so much that it’s pulled or shredded. If cooked just right, the beef can be sliced too. Rich in flavour, these sweet, spicy, tangySlow Cooker BBQ Sliced Beef Sandwiches, are sure to be a hit! A great way to tenderize inexpensive cuts of beef and add extreme flavour!

Sliced beef make me think of popular buffet type dishes like this thinly sliced beef which has been lightly seared and tossed in a thick orange-based sauce. Orange Ginger Garlic Beef is a quick take-out inspired dish which packs a punch of flavour while using just a few fresh ingredients.

My favourite thing about beef is that it can hold up to big and bold flavours.There’s just no beating the flavour combination of sweet and sour; it’s simple, inexpensive, rustic, and delicious. Sweet and Sour Braised Beef Short Ribs are easy to prepare and delightfully indulgent!

Not having a slow cooker at home, doesn’t mean you are not going to enjoy some tender, moist beef. This next recipe will make sure of that!Succulent and moist, and slowly braised with onions and a delicious home-made broth. Oven Roasted Beef Sirloin is tender and super flavourful; a perfect Sunday dinner main!

Beef doesn’t have to be sirloin or in roast form. Ground beef is super affordable and easy to cook with as well. So, how about a soup recipe in this 17 Big and Hearty Beef Recipes post?A soup that’s a complete meal! Beef and Pasta Tomato Soup covers all the bases in terms of being a well-balanced meal. It’s delicious, hearty, mom/dad-approved, and kid-friendly too!

A more classic soup recipe, using beef, is my Slow Braised Beef Stew with Rice; it’s not a typical beef stew, but it’s absolutely delicious nonetheless. Loaded with tender chunks of beef, and carrots, peppers, celery, corn, and rice, this stew is perfect anytime!

Like the Mongolian Beef recipe above, this recipe also takes 30 minutes from start to finish.Tenderized cuts of beef, fried until crispy, and coated in a garlic and ginger sauce – 30 Minute Ginger Beef is an inexpensive dinner the whole family will love!

I had almost forgotten about this slow cooker beef recipe! I have to include this one because slow cooker-based meals are meant to be easy and affordable.Three Ingredient Slow Cooker Pot Roast can’t be beaten in terms of price and ease. So delicious and tender, a great way to use cheaper cuts of beef.

While most of us think of beef recipes in terms of stews, steaks, or roasts, I also like beef in the form of pasta sauce. Have you ever tried a Braised Beef Ragu instead of regular pasta sauce? Slow-roasted, seasoned braised beef, cooked to perfection then shredded and added to a delicious, hearty marinara sauce – the perfect ragu sauce for a thick-cut pasta dish!

Because it’s fun to eat meat on sticks, I’m including this beef skewer recipe that can be made right on your stove top with any old grill pan.Tender, thinly sliced sirloin tip steak, grilled to perfection with a sweet glaze. Teriyaki Steak Skewers are a great indoor or outdoor grilling option!

Next, Slow Braised Barbequed Beef Bites are tender and moist with just the right amount of heat and sweet. This recipe is the perfect way to enjoy deep barbeque flavours without grilling.

An easy game day favourite; Barbeque Beef Bites are deliciously simple to make and smothered in a sweet, spicy, thick, homemade barbeque sauce. As far as appetizers go, you’ll be the winner; hands down!

And, probably my personal favourite – moist, succulent, perfectly seasoned, and bite-sized; these are just a few ways to describe these Roasted Herbed Beef Tips. Marinated and oven-roasted to perfection, and using the most simple ingredients, beef is transformed into a mouth-watering dish with numerous serving options.

Another really great recipe for cubed beef is this one – it’s aclassic recipe with simple, rustic ingredients; Pepper Steak with Pearl Onions is a family favourite! Loaded with beef, peppers, and onions, and all tossed in an easy gravy, this dish is cheap, but super impressive!

Lastly, a bonus recipe! I wanted to remind you of my beef seasoning recipe. If you ever need a simple beef seasoning, look no further. Most home cooks know that pre-mixed seasoning blends are perfect for those of us with a busy lifestyle. Add this Roast Beef Seasoning Blend to a slow-roasted beef, a pan-seared steak, or toss it with some roasted potatoes. Perfect flavour for the serious meat eater and vegetarian too!

There you go, Dear Reader, 17 Big and Hearty Beef Recipes for you to refer to over and over again. Like most of my recipe collections, you can find all of these recipes here at Lord Byron’s Kitchen. Don’t forget to check out my sides section for great ideas to accompany these beef dishes. Enjoy!

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FAQs

What cut of beef is best for beef bourguignon? ›

Braising steak is the classic cut of meat for bourguignon. Often sold as braising or stewing steak, it can come from many parts of the animal, but all the hard working muscles like shin, chuck, and blade that need a low and slow approach to break down the tough muscle fibres.

What gives beef stew the best flavor? ›

Add spices such as turmeric, coriander and cumin at the early stage of cooking, when you are frying onions and garlic, to enhance the taste of the beef stew. Fresh herbs like coriander and bay leaves also contribute a distinct flavour without making the dish too spicy for the younger members of the family.

How long does beef bourguignon last in the fridge? ›

Storage. Beef Bourguignon is one of those dishes that just gets better as it sits. Allow the classic french stew to cool completely and transfer it to an airtight container and keep refrigerated. It will keep for 5-7 days.

What is the number 1 meat eaten in the world? ›

According to the United Nations Food and Agriculture Organization, pork is the most widely eaten meat in the world (36%) followed by poultry (33%), beef (24%), and goats/sheep (5%).

What is the most eaten dish in the world? ›

Rice is the staple food of more than half the world's population, and it's been that way for centuries. It's cheap, it's filling, and it can be easily grown in a variety of climates. Rice is so important to so many people that it's no surprise that it's the world's most-eaten food.

What's the difference between Beef Bourguignon and beef stew? ›

The main difference is that beef bourguignon uses a full bottle of red wine for the sauce, whereas beef stew calls for little to no wine. Additionally, beef bourguignon also typically includes bacon, pearl onions, and mushrooms.

What is the hardest cut of beef to cook? ›

Shank. Shank is arguably the toughest, cheapest cut of beef. Located in front of the brisket at the cow's forearm, this beef cut is notable for its sinewy dryness. Due to its lack of popularity, shank is not typically found in retail stores.

Does beef get more tender the longer you cook it? ›

Your meat will be juicier and more tender

The longer cooking time and the low heat complement each other perfectly. As a result, even though the meat is cooked for far longer, it doesn't dry out because the temperature is low. As a result, this is the best way to retain all the natural juices of the meat.

Why put tomato paste in beef stew? ›

I contacted Laurence to get the lowdown on why she adds tomato paste to her beef stew. "I include tomato paste in many braised recipes because it adds a depth of flavor without increasing the liquid quantity in the dish," Laurence explains.

How do I make my stew taste richer? ›

If so here are some tips for making your stews tasty and have your family begging you for more!
  1. Choose your ingredients wisely. ...
  2. Start off with a good flavour base. ...
  3. Add vegetables. ...
  4. Add flavourings to taste. ...
  5. Add Herbs and/or Spices. ...
  6. Spices: (Optional) ...
  7. Add stock or wine/beer. ...
  8. Add thickeners.

What are the best vegetables to put in beef stew? ›

Vegetables that work well in a beef stew include Hardroots vegetable, carrots, potatoes, onions, celery, and parsnips. These vegetables add flavor and texture to the stew while complementing the richness of the beef. You can also consider adding mushrooms, turnips, or peas for variety.

Why is my beef bourguignon so bitter? ›

My beef Bourguignon tastes bitter

If your beef Bourguignon tastes disappointingly butter, it could be overcooked. A good tip to try is adding a spoonful of redcurrant jelly or a little sugar to add a little sweetness. Deglazing the pot with ¼ cup (60ml) brandy to the dish will add an extra layer of flavour.

What to serve with beef bourguignon? ›

Cooked homestyle, it is often served with egg noodles (in French: pâtes), potatoes or simply garlic bread. We love it with broad noodles like tagliatelle or (better still) papardelle, dressed with a few drops of olive oil and parsley, and dowsed with a small spoon of the meat sauce before serving.

What wine is good for beef bourguignon? ›

Red Burgundy is the traditional match for Beef Bourguignon, Merlot dominated blends from both Australia and Bordeaux. Red Bordeaux in particular, can be enjoyed more fully. A weighty Pinot Noir or a robust Ribera del Duero. Tempranillo wine is also fine.

What country is number 1 in beef? ›

Brazil was the biggest exporter of beef in 2023, followed by India, which exports water buffalo, the United States and Australia.

What is the best beef to eat? ›

“What people consider the quote-on-quote best steaks are the middle meats,” says Flannery. “Those are steaks from the midsection of the animal, between the rib and the rump.” These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree.

Which country has the tastiest beef? ›

Argentina is a mecca for meat-lovers, with many claiming the country has the very best steak in the world. But what makes it so good? From the grass-fed Pampas cows to the unique beef cuts and special Asado cooking techniques, Argentinian steak is a work of art from start to finish.

What is the most prized beef in the world? ›

It had never been sold outside of Japan — until now. Grown exclusively in the Mie Prefecture in Japan, Matsusaka cattle are raised so their fat achieves the lowest melting point possible.

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