Beef Recipes

Fantastic ways to cook steaks, burgers, brisket and barbecue—all tested and perfected by Food & Wine editors.

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Swiss Army Stew

On a recent visit to the Valais, a region in southwest Switzerland known for both the highest mountain peaks and most vineyards in the country, I attended a small wine festival in the German-speaking village of Saas-Balen. One of the food stalls bore a sign that read “Militär Landküche”; inside, a group of Swiss Army veterans wearing camouflage fatigues and crimson berets were cooking in a real-deal Swiss Army field kitchen. From giant iron vats perched in the back of the mobile kitchen trailer they ladled up a stew of beef, cabbage, and root vegetables in a thin but richly flavored broth. The dish was called spatz, and it was humbly served in a paper bowl, accompanied by a plain slice of brown bread on a paper napkin. Though I had been eagerly anticipating a feast of melted raclette, naturally, I had to try it. It was both unexpected and fascinating, an ideal pairing to the alpine red wines I’d tasted at the event. This dish is simple, utilitarian fare meant for feeding a large group, and it’s deeply nourishing. Every male in Switzerland is required to serve in the military, so the stew is well-known throughout the country, with infinite variations based on the region and season. When I asked my friend Olivier Roten (who is a third-generation Valaisan winemaker of Caves du Paradis in Sierre) about the stew, he recalled eating it regularly from the standard-issue mess kit soldiers carry with them that features two compartments: one side for the stew and the other side for bread and other starchy sides. He explained that stews like this are not only ubiquitous in the military, but to Swiss cuisine in general—so much so that the word for the evening meal in French-speaking Switzerland is le souper, as opposed to le dîner, which is more commonly used in France. I’ve read that spatz is a variation of French pot-au-feu, although certainly a less fussy one. I love it for its simplicity. Everything goes into one pot; a few hours later a meal ideal for the depths of winter emerges. It’s just the right kind of healthy eating for that post-holiday detox, without sacrificing flavor and satisfaction. Swiss wines are wildly underrepresented in the United States, but do seek them out. Perhaps you’ve heard of Chasselas, called Fendant in the Valais, and its kinship to all things cheese, from fondue to raclette, but here’s an opportunity to try a Swiss red. Pinot Noir thrives in the Valais, where it grows in the terraced foothills of the Upper Rhône River Valley alongside Gamay and more rustic indigenous varieties like Humagne Rouge and Cornalin. I found Roten’s 2017 Avalanche Pinot Noir a delicious match to this recipe, with its characteristic silky-smooth texture and hints of holiday spice that mirror the clove and nutmeg found in the broth.
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Braised Beef and Handmade Noodles

Tender but hearty handmade noodles, simply made with flour, eggs, and whole-milk yogurt, add texture to the stew and thicken the broth. Store the noodles and broth separately to prevent the noodles from dissolving. Read Iliana Regan's essay about this recipe, My Mom Daydreams About These Noodles.
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Slow-Cooker Classic Beef Stew

Make your next beef stew in a slow cooker for all that long-cooked, rich flavor with none of the fuss. Adding a few ingredients near the end of cooking helps the dish stay fresh and bright with plenty of texture. Be sure to use boneless chuck roast, which has excellent marbling and flavor. Feel free to double this recipe, which makes even better leftovers, and freezes easily once cooled.
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Instant Pot Classic Beef Stew

Make your next beef stew in an Instant Pot for that slow-cooked, rich flavor in a fraction of the time of traditional recipes. Adding the mushrooms and onions during the few last minutes helps preserve their texture; the addition of mustard and vinegar bring a nice brightness that balances chuck’s rich flavor. Be sure to use boneless chuck roast, which has excellent marbling and flavor. Feel free to double this recipe, which makes even better leftovers, and freezes easily once cooled.
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Dutch Oven Classic Beef Stew

There’s nothing better than coming home to a simmering pot of this hearty stew on a cool fall or winter day. Hearty chunks of beef turn tender after a low and slow trip in your favorite Dutch oven; potatoes join the party during the tail end of cooking to retain their texture. Cut potatoes into similar-size pieces to guarantee they cook evenly.
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More Beef

Rib Eye Aguachile

You know that moment when you come up with a BRILLIANT idea for a dinner party recipe, only to Google it 5 seconds later and learn that it not only exists, but it’s actually trendy? Sigh. My “brilliant” idea was to take aguachile (a seafood dish) and swap the surf for turf—in this case, rib eye. Turns out it’s currently all the rage in the northern states of Mexico. But instead of getting discouraged and ditching the idea, I dug in and did some research. And what I discovered was pretty cool. Let me back up a bit. Agua (water) chile (chile) is a dish that originated in Sinaloa: water, chiles, lime, and salt are blended together and poured over raw shrimp (or scallops) and topped with onions and cilantro before serving. In the past (like pre-Hispanic past, not like the 1970s) this method was used on meat, such as deer, cow, and bison. Back in the day, when the Sinaloenses preserved meat for the winter months, they would soften it back up before eating by soaking it in this same aguachile mixture and then make tacos. It wasn’t until later, thanks to the influence of Asian settlers, that seafood became a crucial part of their diet, and classic shrimp aguachile was born. So here we are, with a dish that you can now find in all the cool restaurants, who probably have no idea they’re returning to the recipe’s roots. But let me be clear—I’m not soaking jerky here! We're simply saucing a seared piece of well-marbled rib eye (still raw in the center) with a cold, spicy broth for a refreshing, hearty dish that demands a cold cerveza. So maybe I didn’t actually come up with a brand-new dish to wow my guests. But at least I had some interesting dinner conversation to share—and a delicious OG aguachile on top of that. Enjoy!
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Double-Cut Rib Eye with Sweet Gorgonzola Butter

At her modern chophouse, Jar, in Los Angeles, 2002 BNC Suzanne Tracht’s menu changes with the seasons. To celebrate summer, she says, “this juicy, sweet combo of Gorgonzola and beef alongside fresh heirloom tomatoes is how I kick off the outdoor months.” A two-rib prime rib eye mini-roast makes it easy to light up the grill. Tracht offers good reason to source your steak from a trusted butcher: “You want your guests passing around the bones at the end.” Serve the grilled beef with Sweet Gorgonzola Butter and Heirloom Tomato Salad with Pickled Ramp Vinaigrette.
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Korean-Style Short Ribs

Chef David Shim, from Cote in New York City, prepares these galbi or Korean-Style Short Ribs with two marinades for maximum flavor. It all starts with scoring the meat in a diamond pattern, to maximize absorption of the marinade. Shim then coats the meat in pureed onion, pear, ginger and garlic before tossing it in a soy-mirin wet marinade. Shim recommends preparing the short ribs the night before or early in the morning of the day you plan to serve them. Recipe printed with permission from Chef David Shim of Cote.