I love exploring global beef recipes, and I’m excited to share some favorites with you. From the creamy comfort of Beef Stroganoff to the sophisticated allure of Beef Wellington, each dish offers unique flavors.

Join me as I dive into 15 delicious recipes, including Beef Bourguignon, Spaghetti Bolognese, and more!

The 15 Best beef recipes

1. Beef Stroganoff

Beef Stroganoff is a classic Russian dish featuring tender beef sirloin slices cooked with onions, mushrooms, and a rich, creamy sauce made from beef broth and sour cream, perfect served over noodles or rice.

Ingredients

1 lb beef sirloin, thinly sliced
1 onion, finely chopped
1 cup mushrooms, sliced
1 cup beef broth
1 cup sour cream
2 tablespoons butter
Salt and pepper to taste

Instructions

1. In a large skillet, melt the butter over medium-high heat. Add the sliced beef and cook until browned on all sides. Remove the beef from the skillet and set aside.

2. In the same skillet, sauté the chopped onion and sliced mushrooms until the onion is translucent and the mushrooms are tender.

3. Stir in the beef broth and bring the mixture to a simmer. Return the beef to the skillet and let it simmer for about 5 minutes.

4. Reduce the heat to low, stir in the sour cream, and season with salt and pepper to taste. Cook gently until heated through, then serve over cooked noodles or rice.

2. Beef Wellington

Beef Wellington is a luxurious dish featuring beef tenderloin coated with Dijon mustard, wrapped in prosciutto and a layer of sautéed mushrooms, then encased in puff pastry and baked to golden perfection.

Ingredients

Beef tenderloin (center-cut)
Puff pastry sheets
Prosciutto slices
Mushrooms (finely chopped)
Dijon mustard
Egg (beaten, for egg wash)
Olive oil

Instructions

1. Sear the beef tenderloin in olive oil over high heat until browned on all sides, then let it cool and brush with Dijon mustard.

2. Sauté the chopped mushrooms until they release their moisture and become dry. Allow to cool.

3. Lay out the prosciutto slices in overlapping layers, spread the mushroom mixture on top, and wrap the beef tenderloin with them.

4. Encase the wrapped beef in puff pastry, seal the edges, brush with egg wash, and bake at 400°F (200°C) until the pastry is golden brown. Let it rest before slicing.

3. Beef Bourguignon

Beef Bourguignon is a classic French stew featuring tender chunks of beef chuck simmered with a rich blend of red wine, beef stock, garlic, and a bouquet garni of thyme, parsley, and bay leaf.

Ingredients

2 pounds of beef chuck, cut into 2-inch cubes
Salt and pepper to taste
2 tablespoons of olive oil
1 bottle of red wine (preferably Burgundy)
2 cups of beef stock
2 cloves of garlic, finely chopped
1 bouquet garni (a bundle of herbs including thyme, parsley, and bay leaf)

Instructions

1. Season the beef cubes with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Brown the beef cubes on all sides in batches and set them aside.

2. In the same pot, add the garlic and sauté for about 1 minute. Return the beef to the pot and pour in the red wine and beef stock.

3. Add the bouquet garni to the pot. Bring the mixture to a boil, then reduce the heat to low, and simmer gently for 2 to 3 hours, or until the beef is tender. Remove the bouquet garni before serving.

4. Spaghetti Bolognese

Spaghetti Bolognese is a classic Italian dish featuring a rich meat sauce made with ground beef, onion, garlic, canned tomatoes, and oregano. It’s simmered to perfection and served over cooked spaghetti.

Ingredients

400g ground beef
1 onion, finely chopped
2 cloves garlic, minced
400g canned tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
Salt and pepper to taste#

Instructions

1. In a large pan, sauté the onion and garlic over medium heat until softened.

2. Add the ground beef and cook until browned.

3. Stir in the canned tomatoes, tomato paste, oregano, salt, and pepper. Simmer for 20-30 minutes, stirring occasionally.

4. Cook spaghetti according to package instructions, drain, and serve topped with the Bolognese sauce.

5. Beef Tacos

Beef Tacos combine ground beef cooked with taco seasoning, onions, and garlic, served in warm corn tortillas, and topped with shredded lettuce and cheese. Perfect for a quick and satisfying meal.

Ingredients

Ground beef (1 pound)
Taco seasoning (2 tablespoons)
Small onion, chopped (1)
Garlic cloves, minced (2)
Corn tortillas (8)
Shredded lettuce (1 cup)
Shredded cheese (cheddar or your choice, 1 cup)

Instructions

1. In a large skillet over medium heat, brown the ground beef, breaking it apart with a spoon. Drain any excess fat.

2. Add the chopped onion and minced garlic to the skillet with the beef, cooking until the onion is translucent.

3. Stir in the taco seasoning along with a quarter cup of water. Simmer until the mixture thickens.

4. Warm the corn tortillas as desired, then fill each with the beef mixture. Top with shredded lettuce and cheese before serving.

6. Chile Con Carne

Chile Con Carne is a hearty stew featuring tender cubed beef chuck, sautéed onion, and garlic, all simmered with aromatic chili powder, crushed tomatoes, and beef broth, creating a rich and savory dish.

Ingredients

• 1 tablespoon vegetable oil
• 1 pound beef chuck, cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 can (1

  4.5 oz) crushed tomatoes

• 1 cup beef broth

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Instructions

1. Heat the vegetable oil in a large pot over medium-high heat. Brown the beef cubes on all sides, then remove them from the pot and set aside.

2. In the same pot, add the chopped onion and garlic, and sauté until the onion is translucent. Stir in the chili powder until fragrant.

3. Return the beef to the pot, add the crushed tomatoes and beef broth, and bring to a simmer. Cover and cook on low heat for about

1.5 to 2 hours or until the beef is tender. Adjust seasoning as necessary.

7. Classic Beef Stew

Classic Beef Stew is a hearty and comforting dish featuring tender beef chuck, carrots, and potatoes simmered with red wine and beef broth. This rich combination creates a robust and savory meal perfect for any occasion.

Ingredients

2 pounds beef chuck, cut into 1-inch cubes
3 tablespoons all-purpose flour
2 tablespoons vegetable oil
4 cups beef broth
1 cup red wine
3 carrots, peeled and sliced
2 potatoes, peeled and diced

Instructions

1. Coat the beef cubes in flour, shaking off any excess.

2. In a large pot, heat the vegetable oil over medium-high heat. Sear the beef on all sides until browned; remove and set aside.

3. Pour in the beef broth and red wine, scraping up any browned bits from the pot. Return the beef to the pot, bring to a boil, then reduce heat and simmer for 1 hour.

4. Add the carrots and potatoes to the pot and continue to simmer for an additional hour, or until the beef and vegetables are tender. Season with salt and pepper to taste before serving.

8. Beef Fajitas

Beef Fajitas highlights juicy flank steak marinated in olive oil, lime juice, and cumin, complemented by sautéed onions and colorful bell peppers. Perfectly served in warm tortillas for a simple, delectable meal.

Ingredients

1 pound flank steak
1 tablespoon olive oil
1 tablespoon lime juice
1 large onion, sliced
2 bell peppers, sliced (assorted colors)
1 teaspoon ground cumin
Salt and pepper to taste

Instructions

1. Marinate the steak: In a bowl, combine olive oil, lime juice, cumin, salt, and pepper. Place the flank steak in the marinade, ensuring it is well coated. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

2. Cook the steak: Heat a large skillet over medium-high heat. Remove the steak from the marinade and cook for 3-4 minutes on each side, or until desired doneness is reached. Let it rest for a few minutes before slicing.

3. Sauté the vegetables: In the same skillet, add the onion and bell peppers. Sauté until the onions are translucent and the peppers are tender, about 5-7 minutes.

4. Assemble and serve: Slice the steak against the grain into strips and serve with the sautéed vegetables on warm tortillas. Optional toppings include salsa, guacamole, or sour cream.

9. Korean Beef Bulgogi

Korean Beef Bulgogi is a classic Korean dish featuring thinly sliced beef sirloin or ribeye marinated in a mix of soy sauce, sugar, sesame oil, minced garlic, and black pepper, then grilled or pan-cooked with onions.

Ingredients

• 1 pound beef sirloin or ribeye, thinly sliced
• 1/4 cup soy sauce
• 2 tablespoons sugar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1/4 teaspoon black pepper
• 1/2 onion, sliced

Instructions

1. In a bowl, combine soy sauce, sugar, sesame oil, minced garlic, and black pepper. Mix well to create the marinade.

2. Add the thinly sliced beef and onion to the marinade. Mix thoroughly to ensure the beef is evenly coated. Marinate for at least 30 minutes, or up to overnight for best results.

3. Heat a grill or skillet over medium-high heat. Cook the marinated beef and onions in batches until the beef is browned and cooked through. Serve hot.

10. Japanese Wagyu Steak

Japanese Wagyu steak is a luxurious cut known for its rich marbling and tenderness. It is seasoned with sea salt and freshly ground black pepper, then cooked with high-quality olive oil, garlic, butter, and fresh herbs.

Ingredients

• 1 Japanese Wagyu steak (approximately 8-10 ounces)
• Sea salt
• Freshly ground black pepper
• 1 tablespoon high-quality olive oil or vegetable oil
• 2 cloves garlic, crushed
• 1 tablespoon unsalted butter
• Sprigs of fresh thyme or rosemary

Instructions

1. Take the Wagyu steak out of the refrigerator and let it come to room temperature for about 30 minutes before cooking. This helps ensure even cooking.

2. Season both sides of the steak generously with sea salt and freshly ground black pepper. Heat the oil in a heavy-bottomed skillet over medium-high heat until shimmering.

3. Place the steak in the skillet and sear for about 2-3 minutes on each side for medium-rare, or until it reaches your desired doneness. During the last minute of cooking, add the garlic, butter, and herbs to the skillet and spoon the melted butter over the steak to baste it.

4. Remove the steak from the skillet and let it rest on a plate, loosely covered with foil, for about 5 minutes before slicing and serving.

11. Moroccan Beef Tagine

Moroccan Beef Tagine combines tender beef chuck with aromatic spices like cumin and cinnamon, enhanced by sweet dried apricots. Cooked slowly, this dish is deeply flavorful and showcases a delightful blend of ingredients.

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Ingredients

• 2 pounds beef chuck, cut into

  1.5-inch cubes

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 cup dried apricots, chopped

Instructions

1. Heat the olive oil in a large tagine or Dutch oven over medium-high heat. Add the beef cubes and brown them evenly on all sides. Remove the beef and set aside.

2. In the same pot, add the chopped onion and sauté until soft. Stir in the garlic, cumin, and cinnamon, cooking for another minute until fragrant.

3. Return the beef to the pot, add the chopped apricots, and cover with water or beef broth. Bring to a simmer, cover, and cook on low heat for about 2 hours, or until the beef is tender and the sauce has thickened.

12. Thai Spicy Beef Salad (Yum Nua)

I explore the zesty flavors of Thai Spicy Beef Salad (Yum Nua), featuring succulent beef sirloin or flank steak, infused with lime juice, fish sauce, red chili peppers, and complemented by fresh cilantro and cucumber.

Ingredients

Beef sirloin or flank steak (about 300g)
Lime juice (2 tablespoons)
Fish sauce (2 tablespoons)
Red chili peppers, thinly sliced (2-3, or to taste)
Sugar (1 teaspoon)
Fresh cilantro leaves (a handful)
Cucumber, thinly sliced (1 small)

Instructions

1. Grill or sear the beef sirloin or flank steak to your desired level of doneness, typically medium-rare. Let it rest for a few minutes, then thinly slice it against the grain.

2. In a mixing bowl, combine lime juice, fish sauce, sugar, and red chili peppers. Stir until the sugar is dissolved.

3. Add the sliced beef, fresh cilantro leaves, and cucumber to the bowl. Toss everything together until the beef is well-coated in the dressing. Serve immediately.

13. Argentine Asado (Grilled Beef)

Argentine Asado is a traditional grill featuring beef ribs (asado de tira) and chorizo sausages, seasoned with coarse salt and topped with chimichurri sauce. Fresh oregano and lemon enhance this classic dish.

Ingredients

Beef ribs (asado de tira)
Coarse salt
Chorizo sausages
Chimichurri sauce
Fresh oregano
Olive oil
Lemon

Instructions

1. Prepare the grill by lighting charcoal and allowing it to burn until covered with white ash, ensuring steady, even heat.

2. Season the beef ribs generously with coarse salt on both sides.

3. Place the beef ribs and chorizo sausages on the grill, cooking slowly over indirect heat for about

1.5 to 2 hours. Turn occasionally to ensure even cooking.

4. Serve the grilled beef with chimichurri sauce drizzled on top and garnish with fresh oregano and a squeeze of lemon.

14. Brazilian Feijoada with Beef

Brazilian Feijoada with Beef is a hearty stew featuring tender beef chuck, black beans soaked overnight, and aromatic spices like onion, garlic, and bay leaves. It’s a classic dish that represents Brazil’s rich culinary tradition.

Ingredients

2 pounds of beef chuck, cut into cubes
1 pound of black beans, soaked overnight
2 tablespoons of olive oil
1 large onion, chopped
4 cloves of garlic, minced
2 bay leaves
Salt and pepper to taste

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until the onions are translucent.

2. Add the beef cubes to the pot, searing them until browned on all sides. Season with salt and pepper.

3. Drain and rinse the soaked black beans. Add them to the pot along with the bay leaves.

4. Cover everything with water, bring to a boil, then reduce the heat to a simmer. Cover and cook until the beans and beef are tender, about

2.5 to 3 hours. Adjust seasoning as needed.

15. Ethiopian Kitfo (Seasoned Raw Beef)

Kitfo is a traditional Ethiopian dish featuring finely minced lean beef seasoned with clarified spiced butter, Mitmita, and salt. It’s often enhanced with fresh herbs like Ethiopian basil, offering a flavorful and aromatic experience.

Ingredients

1 pound lean beef (such as beef fillet or sirloin), finely minced
3 tablespoons clarified spiced butter (niter kibbeh)
1 teaspoon Mitmita (Ethiopian spice blend) or cayenne pepper (adjust to taste)
Salt to taste
2 tablespoons finely chopped fresh herbs (such as Ethiopian basil or fresh oregano)

Instructions

1. Begin by melting the clarified spiced butter (niter kibbeh) in a small pan over low heat. This will be used to season the beef.

2. In a mixing bowl, combine the minced beef with the melted niter kibbeh, stirring it thoroughly to coat the meat evenly.

3. Season the mixture with salt and Mitmita, adjusting to your preferred level of heat. Mix well to ensure the spices are evenly distributed throughout the beef.

4. Finally, fold in the finely chopped fresh herbs and give the mixture one last stir before serving. Kitfo is traditionally served raw, but you may lightly sauté it for a cooked version known as “leb leb.” Serve alongside injera, Ethiopian flatbread, and enjoy with assorted sides such as gomen (collard greens) or ayib (Ethiopian cheese).