The Utah Beef Council and Beef. It’s What’s For Dinner are sharing a comforting classic today, chopped steaks with mushroom and onion gravy made ...

This comes together in stages starting by spreading a little butter on the cut sides of the rolls and toasting those in a heavy bottomed pan or cast iron skillet. Press down on the rolls a little bit ...

the beef with salt and pepper. Slice in half so it fits in the pressure cooker without overcrowding. Add oil to the pressure cooker and allow it to heat up for about one minute before adding beef.

Steakhouses are known for traditional cuts of meat like a strip steak with a nice fat cap, a marbled ribeye, and tender pieces of lean fillet. In addition to all the regular contenders that you're ...

This is a cross between a traditional beef stroganoff and a quick-cooking stew, with plenty of room for adjustment: Add extra mustard, use fewer herbs, go with more red wine and less beef broth or ...

There is nothing fancy about this old-school dish, in which pieces of chuck roast cook in the oven for two hours with mushrooms, onions, and ample herbs. But it's the most comforting dish, which begs ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 2 tablespoons oil in Dutch oven over medium-high heat ...

For the Jewish holidays, my Nana stewed beef with lots of onions and mushrooms. Her preferred spices were simply salt and pepper. The result was hearty, earthy and a little on the heavy side. I’ve ...