Good meatloaf is about as comforting as comfort food gets. Thankfully, meatloaf doesn't have to be complex to be good. It just needs to be tender (from breadcrumbs soaked in milk and gentle handling) and...
Author: Martha Stewart
Author: Martha Stewart
Soft sandwich buns work best with this classic kid-friendly Sloppy Joe recipe-as do chips and pickles. The beef mixture can also be served over pasta.
Author: Martha Stewart
With the right steak, a good cast-iron or other ovenproof skillet, your kitchen can be the best steakhouse in town.
Author: Martha Stewart
Get a head start on dinner with this fresh take on a slow-simmered, all-in-one meal that makes clean-up a breeze.
Author: Martha Stewart
Ground beef and sweet Italian sausage enrich the sauce for this beloved baked pasta, while no-boil lasagna noodles speed up the process. Check out our step-by-step guide.
Author: Martha Stewart
Stuffed cabbage is not only filling, but it's also simple to prepare. Our hearty stuffed cabbage recipe calls for meat, veggies, and more. Serve stuffed cabbage with hot tomato sauce and sour cream for...
Author: Martha Stewart
The char of a hot grill brings out the bold beef flavors of these steaks, which are simply seasoned with salt and pepper.
Author: Martha Stewart
With an Instant Pot or pressure cooker, the classic Sunday afternoon pot roast can be on the table in under two hours -- without ever turning on your oven. We seasoned this one with North African ingredients...
Author: Martha Stewart
This quick meal will give the whole family a satisfying meal.
Author: Martha Stewart
Be sure to let the meat rest 45 minutes or it will be underdone. It's delicious with roasted carrots and shallots.
Author: Martha Stewart
No pasta's more iconic than spaghetti and meatballs, and now, it's a breeze to make -- the meatballs simmer right in the sauce.
Author: Martha Stewart
Short ribs get a lot of their flavor from their fat; as the meat cooks, the fat melts away and infuses the sauce, making it rich, smooth, and absolutely delicious.From the book "Mad Hungry," by Lucinda...
Author: Martha Stewart
Prep these beef stroganoff ingredients, cover the pot, and go! Simmering and braising beef stroganoff for a long time at a low temperature yields extra-intense flavor with little effort. The method is...
Author: Martha Stewart
A classic, the slow braise renders beef stew meat mouth-wateringly tender.
Author: Martha Stewart
Serve this tender, fall-off-the-bone meat with bread, polenta, or sauteed Swiss chard. You can also present it as a "sauce" by shredding the meat, mixing it with the leftover tomatoes from the pan, and...
Author: Martha Stewart
Aromatic and satisfying, a comforting bowl of beef stew always hits the mark on extra chilly nights. Here, seared pieces of marbled beef simmer away until fall-apart-tender in broth, with punchy aromatics...
Author: Greg Lofts
Covering the cooked meatloaf with chili sauce then returning it to the oven for a few minutes gives a slightly sweet, mildly spicy glaze on top.
Author: Martha Stewart
This sweet and spicy dish is like an instant tropical vacation, especially since your slow cooker does all the work.
Author: Martha Stewart
Braising in a slow cooker turns a tough, less-expensive cut of beef into a flavorful, hearty meal that's ideal for Passover and sure to become a family favorite.
Author: Martha Stewart
A meal featuring beef tenderloin is a delicious indulgence during this celebratory holiday season.
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 and place in the slow cooker. This recipe comes...
Author: Martha Stewart
Serve the holiday-worthy roast with its traditional side dish, Yorkshire Pudding.
Author: Martha Stewart
This classic Italian recipe from chef Daniel Mancini is sure to become a favorite in your home.
Author: Martha Stewart
Saltine cracker crumbs replace the usual breadcrumbs in this family-friendly meatloaf with a sweet glaze.
Author: Martha Stewart
It's very lean, so flank steak requires tenderizing; marinate in this Asian-infused sauce before cooking, and thinly slice against the grain before serving.
Author: Martha Stewart
Our take on this classic Greek casserole uses a mixture of ricotta and feta cheeses instead of the conventional white sauce, which is made from butter, flour, and milk.
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 for up to two days in the fridge. It makes party...
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 or slaw.
Author: Martha Stewart
Sharp cheddar and horseradish give our meatloaf sandwiches extra punch.
Author: Martha Stewart
Eye of round is one of the least expensive cuts of meat and is best when roasted.
Author: Martha Stewart
Martha's traditional Bolognese sauce recipe is not as heavily based on tomatoes as typical Italian-American meat sauces. In fact, the meat is cooked with white wine, milk, and chicken stock in addition...
Author: Martha Stewart
In this classic French stew, beef is slow-simmered to tenderness. A red wine with herbal notes balances orange zest and thyme; egg noodles soak up the flavorful sauce.
Author: Martha Stewart
An easy freezer-friendly dish, this elevated TV dinner reheats beautifully in the microwave or oven.
Author: Martha Stewart
Serve this all-American classic with all the toppings you love -- cheese, lettuce, pickles, and onion.
Author: Martha Stewart
From here on, this cozy classic will become Your Famous Lasagna, sure to star at weekend parties and weeknight meals for years to come. The noodles are layered with rich meat sauce and creamy ricotta mixed...
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 Willan has drawn on her own family's techniques...
Author: Martha Stewart
Make this quick weeknight meal in 40 minutes using canned black beans and smoked sausage, such as Polish kielbasa.
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 bay leaf and rosemary.
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
New York strip (also known as shell steak) is a boneless cut from the short loin, which is known for its tenderness. The red-wine sauce gets a boost from Dijon mustard.
Author: Martha Stewart
Creamy ricotta cheese is the secret to keeping these meatballs tender and moist.
Author: Martha Stewart
Slavic peasants created this stew using three basic ingredients: equal parts beef and onions, and a healthy dose of paprika. Whether you use sweet or spicy Hungarian paprika, it should be fresh, with a...
Author: Martha Stewart
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 before carving. Keep in mind it will continue to...
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 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, not in a loaf pan, so it has more caramelized crust...
Author: Martha Stewart
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
Serve roast beef with all the trimmings for an easy meal rich in flavor. The centerpiece standing rib roast is presented with roasted potatoes that are ridged with a fork so they can soak up ample pan...
Author: Martha Stewart
Cooking steak longer on one side gives you a nice, flavorful sear without overcooking. You'll also get great results in a wok.
Author: Martha Stewart