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Beef

Beef might be an excellent choice for a roast, but there's so much more to this versatile meat. Check out our best-ever beef recipes, including stews, curries and pies
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Showing: 28 recipes
Suugo Suqaar
Suugo Suqaar

An echo of Italy’s colonisation, Somalia’s take on spaghetti bolognese includes a spice blend called xawaash, which adds a gentle heat to the meat sauce. For true authenticity, serve with a chopped ripe banana – the sweet fruit balances the meaty ragù

Recipe by Nadine Brown

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Serves: 6
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Black treacle and Guinness brisket
Black treacle and Guinness brisket

This is a delicious alternative to rare roast beef – rich, tender brisket in a caramelised shallot, Guinness and treacle sauce

Recipe by Spencer Lengsfield

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Serves: 6
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Espresso-and-whisky-braised ribs
Espresso-and-whisky-braised ribs
Coffee pairs well with beef, the acidity helping flavour and tenderise the meat. Smoky peated Scotch helps lend depth to the stew too

Recipe by Nadine Brown

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Serves: 6
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Spiced cinnamon beef stew with popping cranberries
Spiced cinnamon beef stew with popping cranberries
Fresh cranberries add a lovely pop of almost citrusy sharpness to this rich beef stew. Serve with a buttery mash for the perfect ‘come in from the cold’ dinner

Recipe by Sarah Akhurst

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Serves: 6
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All-american ribs with sticky bourbon glaze
All-american ribs with sticky bourbon glaze
The ultimate in barbecue food, sticky ribs always go down well at a party. Serve with some griddled corn and plenty of napkins! Any leftover barbecue sauce is also great with burgers and chicken.

Recipe by Sarah Akhurst

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Serves: 6
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Speedy beef stifado
Speedy beef stifado
This cheat’s stifado uses ready-made meatballs instead of stewing beef to deliver the same tender results in a fraction of the time

Recipe by Sarah Akhurst

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Serves: 6
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Braised short ribs with sweet potato mash and pickled walnuts
Braised short ribs with sweet potato mash and pickled walnuts
Don’t skip the walnuts, they bring a lovely sharp note to this comforting dish

Recipe by Sarah Akhurst

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Serves: 4-6
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Campfire chilli
Campfire chilli
Made with meltingly tender brisket instead of mince, this rich, smoky beef chilli is perfect bowl food for Bonfire Night or cold winter evenings

Recipe by Sarah Akhurst

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Serves: 8-10
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Massaman beef and aubergine skewers
Massaman beef and aubergine skewers
You can use any lean beef steak cuts in this recipe, so look out for any special deals (but adjust the cooking time according to the thickness of the meat). If making this as a standalone main, serve it with some salad leaves plus warm flatbreads, chapatis or soft naan, or just a big bowl of jasmine rice

Recipe by Sarah Cook

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Serves: 6
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