This meat sauce has slow-cooked flavor (without requiring hours at the stove). Use it in our Famous Lasagna or atop some spaghetti for dinner tonight.
Author: Martha Stewart
Eye of round is one of the least expensive cuts of meat and is best when roasted.
Author: Martha Stewart
Served over pasta or polenta, or in sandwich rolls, this simple meat dish becomes a star.
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...
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
Mario loves ribeye and wanted to share this tasty recipe courtesy of T-Bonz Gill & Grill in North Mrytle, South Carolina.
Author: Martha Stewart
Beef simmered with garlic and peppers in a thick tomato sauce makes for a warm and satisfying dinner. A slow cooker turns a less expensive cut of meat...
Author: Martha Stewart
This nourishing fall meal is a sure crowd-pleaser. Try substituting ground pork for the beef. Braise leftover cabbage or shred it and enjoy in a salad...
Author: Martha Stewart
For a classic pot roast-a tough cut of beef braised until succulent and tender-we start with a well-marbled chuck. Pair it with familiar carrots and potatoes...
Author: Martha Stewart
This easy Crock-Pot chili recipe is courtesy of comedian Jimmy Fallon.
Author: Martha Stewart
Lime and garlic, with a bit of soy sauce, are a perfect and easy marinade for skirt steak.
Author: Martha Stewart
Author: Martha Stewart
Nothing hits the spot on a chilly winter night like a hearty bowl of stew. Boost the feel-good factor with this lighter version.
Author: Martha Stewart
This all-American Garlic Lover's Pot Roast recipe is courtesy of Emeril Lagasse. Pair it with Emeril's creamy Mashed Potatoes for a complete meal.
Author: Martha Stewart
Nothing says home cooking like meatloaf, all the better when it's an old family recipe, like this one.
Author: Martha Stewart
A thick stew made with Le Puy lentils and kielbasa makes ahearty, no-fuss meal. Its aroma, reminiscent of French country cooking, comes from a blend of...
Author: Martha Stewart
A few special touches turn these burgers into a memorable meal. Don't forget the sauteed mushrooms.
Author: Martha Stewart
This classic meatloaf uses coarsely ground beef for a juicer bite. It's brushed with the essential brown sugar-ketchup glaze and baked on a sheet pan,...
Author: Martha Stewart
Sharp cheddar and horseradish give our meatloaf sandwiches extra punch.
Author: Martha Stewart
Nothing says "home" like a classic meat loaf, the ultimate comfort food. The glaze adds a salty-sweet finish.
Author: Martha Stewart
Grilled onions, a fried egg, and canned beet slices are key ingredients in the sky-high Aussie burger.
Author: Martha Stewart
If you're not freezing the Wellingtons, chill them at least 1 hour (or overnight), then bake about 25 minutes for medium-rare.
Author: Martha Stewart
The only thing better than a hearty meatloaf dinner is the sandwich you can make with the leftovers.
Author: Martha Stewart
Bacon-wrapped meatloaf is a wonderful thing and it's only more wonderful when the beefy meatloaf is amped up with cheddar cheese. Try slices on buns with...
Author: Martha Stewart
Sauteed steaks flavored with a garlic rub and the smoky-sweet taste of caramelized onions are a satisfying, easy-to-make main course.
Author: Martha Stewart
The key is to buy ground beef chuck with at least 20 percent fat, which produces the juiciest burgers.
Author: Martha Stewart
Our cute twist on meat and potatoes will have the little ones clamoring for more.
Author: Martha Stewart
Fiery horseradish sauce is a classic companion to roast beef. After the beef finishes cooking, let it stand at room temperature for at least ten minutes...
Author: Martha Stewart
Using sirloin and sausage makes this chili especially hearty. Garnish with shredded Monterey Jack cheese, pickled jalapenos, and thinly sliced red onion,...
Author: Martha Stewart
Try chef Mike Maroni's family recipes when you're craving classic Italian fare.
Author: Martha Stewart
Flank is a flavorful, lean cut of steak that's sliced thin and served. Make the deep, savory marinade ahead of time and let it work its magic on the meat...
Author: Martha Stewart
Serve the steaks with an assortment of red and green lettuces dressed with a simple vinaigrette.
Author: Martha Stewart
A T-bone steak would also work in this recipe, but take into account whether the cut is smaller than the standard porterhouse and adjust the cooking time...
Author: Martha Stewart
Make your own Philly-style cheese steak sandwich at home. Thinly sliced rib-eye and onion are cooked, then topped with provolone to melt before being placed...
Author: Martha Stewart
This recipe for delicious braised short ribs is from the October 2007 issue of Everyday Food. To make this dish a complete meal, serve it with creamy polenta...
Author: Martha Stewart
Based on chimichurri, a staple of Argentinean steakhouses, this zesty sauce can be served with just about any cut of meat. It is also great drizzled over...
Author: Martha Stewart
Fold this Mexican-style mixture into corn tortillas for our Beef Tacos, or try it in our Classic Taco Salad, on top of sweet potatoes, or as a hearty addition...
Author: Martha Stewart
Make this fuss-free version of the deli favorite easily at home.
Author: Martha Stewart
For less spicy burritos, remove the jalapeno ribs and seeds before chopping.
Author: Martha Stewart
There's no need to soak these dried beans because they simmer in the slow cooker. Save a little of the chopped red onion for a fresh garnish.
Author: Martha Stewart
Repurpose leftover steak in this cheesesteak-inspired sandwich.
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...
Author: Martha Stewart
Author: Martha Stewart
The long, relatively thin cut known as hanger steak may be labeled "butcher's steak," "bistro cut," or, if already cut lengthwise into two pieces, "steak...
Author: Martha Stewart
Straight out of central casting: a savory, slender patty on a deliciously squishy bun.
Author: Martha Stewart
A lean cut of tender beef pairs well with roasted peppers, onions, and potatoes for a hearty and satisfying meal.
Author: Martha Stewart
Roast beef is classic British fare. It's the centerpiece of a traditional Sunday dinner, and the hearty main course for a holiday celebration. Chef Anne...
Author: Martha Stewart