13 classic beef recipes that everyone should have

Chefs recommend 13 classic beef recipes that everyone should have in their repertoire.

Many dishes with beef evoke fond memories. Beef plays a pretty significant role in a wide variety of cuisines, whether it’s a cultural classic like steak frites that will transport you to France, Mom’s special meatloaf recipe, or a hearty stew you grew up with. While you can dress up the meat with a lavish sauce or seasoning, the quality of the cut never changes.

Start here, then choose a cooking style based on the ingredients you have in your kitchen. Here are the best beef recipes to add to your repertoire that will have you serving dishes that are restaurant-quality in no time, whether you have the time to let your beef sit and simmer throughout the day or prefer a fresh-off-the-grill fillet.

Bourguignon beef

“Beef bourguignon is one of my favourite beef dishes. Everyone enjoys French pot roast, and bacon and mushrooms are perennial fan favourites.” — Jeb Aldrich, chef at Charleston, South Carolina’s Brasserie la Banque

The Shepherd’s Pie

“A delicious pie can be made from leftover pot roast, ground beef, or both. Put a lot of vegetables in a casserole dish, put mashed potatoes on top, and bake it. For a quick, filling dinner during the winter, my mother used to keep one of these loaded up in the freezer. The best part is that there are countless opportunities once you master the process.” — Victor King, executive chef and co-owner of Birmingham, Alabama’s The Essential.

Wellington beef

“The most elegant dish there is beef Wellington. It’s always a show-stopper at a dinner party and isn’t nearly as difficult to make as people think.” — Colt Taylor, chef at Old Saybrook, Connecticut’s The Essex

Short ribs of beef braised

“If necessary, you can prepare everything in stages in advance and then combine it in a Dutch oven or crockpot. After several hours, you can leave it alone and come back to tender, succulent beef ribs sitting in their own sauce. It’s a warming dish to make on a sluggish, chilly day off.” — Rob McDaniel, owner and executive chef of Helen in Birmingham, Alabama.

Short ribs of beef braised

“If necessary, you can prepare everything in stages in advance and then combine it in a Dutch oven or crockpot. After several hours, you can leave it alone and come back to tender, succulent beef ribs sitting in their own sauce. It’s a warming dish to make on a sluggish, chilly day off.” — Rob McDaniel, owner and executive chef of Helen in Birmingham, Alabama.

Pot-au-Feu

The French classic pot-au-feu can be prepared for a large table and is a dish to share. — William Becquin, chef at Cheval Blanc’s Le Tout-Paris Paris

Curry Kheema

“Masala kheema prepared in the Indian style ought to be a universal skill. It’s a spicy-flavoured minced beef curry that would go well with rice, roti, or even tortillas and is the ideal cold-weather dish. In the Indian subcontinent, particularly in the state of Kashmir, it is a very popular dish. Onions, ginger, garlic, and tomatoes that have been caramelised are used to make the flavorful masala. Roasted cumin, ground fennel seeds, and tomatoes are used to flavour it. To prepare this dish, I adhere to the traditional 80/20 meat-to-fat ratio.”

Meatballs

“A good meatball for a hearty, household-friendly pasta dish.” — Vincent Gomis, chef de cuisine at St. Barts’ Le Barthélemy Hotel & Spa, which also operates Amis St. Barth Meatballs with Tomato Sauce from F&W Recipes

stewed beef

“Everyone should be able to prepare a dish of braised beef stew. It can be of any kind, from any culture, but knowing how to use slow-cooking methods to break down a tough, cheap cut of meat and turn it into a warm, comforting dish that can feed a lot of people is a beautiful thing.” Chef, entrepreneur, activist, Top Chef: All Stars champion, and Top Chef judge Melissa King

“Everyone should know how to make beef stew à la Niçoise, served with smooth polenta or pansies (chickpea fries). With onions, carrots, tomatoes, garlic, a bouquet garni of thyme and bay leaves, and a little grated parmesan or lemon juice, a beef stew in the Niçoise style is made.”

Roast Pot

“Everyone should have a recipe for tender, fall-off-the-bone pot roast in their repertoire. It makes a wonderful comfort food dish for the fall and winter. I’ll be honest and say that I look forward to the pot roast leftovers more than the actual meal. — Lauren Gustus, Sweet Chick’s chef

“Pot roast was always something my grandmother made when the family got together when I was growing up in the Midwest. The main problem with pot roast is how quickly it can get dry. The two most important things to keep in mind when preparing this dish are to make sure you have the proper amount of moisture and that you’re not overcooking. If worst comes to worst, you can use the pan to make a fantastic gravy if you dry it out.

Roast Standing Ribs with Reverse Sear

“In my opinion, this is the boss of all roasts, and if you can pull it off for your visitors or a group of close friends, it will be even better. I’ve been using this technique for the past six years, and it never gets boring. With just your oven and a small amount of tin foil, you can create the ideal pink colour that extends all the way to the crust, just like a prime rib you would find at a steakhouse.”

Obituary Stew

“Nothing beats a hearty bowl of oxtail stew, also known as rabo guisado. When Cubans rewrote their version of rabo encendido, which is complex and spicy because of the hot chillies, they were influenced by Spain. Although the Basque Country uses mild and sweet peppers, the work involved in preparation is the same.”

Animal Loaf

“Everyone ought to learn how to make a meatloaf, in my opinion. Make sure to include plenty of cooked, minced mushrooms and onions as well as some nice, soaked breadcrumbs if you want it to be light and fluffy.”

Beef au poeuf

“It goes well with a porterhouse or grilled fillet and is a very traditional yet straightforward sauce. The key ingredient for me is brined green peppercorns, and unlike traditional recipes, mine uses white wine instead of cognac or brandy to make it a little lighter.”