Beef Recipes and Menus from Saveur Magazine

23 results
Narrow Results You've Selected: Beef Saveur Soups & Stews Easy Remove all Cuisine American (7) Eastern European/Russian (3) Classic (2) Healthy (2) Italian (2) Show all... Asian (1) Cajun/Creole (1) Central/South American (1) Chinese (1) French (1) Gluten-Free (1) Jewish (1) Kosher (1) Mexican (1) Middle Eastern (1) Other (1) Southern/Soul Food (1) Spanish/Portuguese (1) Vietnamese (1) Season Winter (19) Fall (14) Summer (3) Occasion Passover (1) Thanksgiving (1) Technique Stew (9) Saute (8) Slow Cook (8) Poach (3) Braise (2) Show all... Marinate (1) Topic Recipe (23) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Difficulty:Easy"; var omni_prop8 = "Main Ingredient:Beef,Source:Saveur,Course:Soups & Stews,Difficulty:Easy"; var omni_pageName="saveur:"+omni_prop12; 04/11/2013 Poike (Galilean Beef Stew) Any seasonal vegetable, from earthy turnips to pungent kohlrabi, can be added to this hearty beef stew recipe. Issue #156 03/08/2013 Solyanka (Russian Sweet and Sour Beef Soup) A mix of fresh and cured beef and pork gives this classic Russian sweet and sour soup heft. Issue #154 09/11/2012 Mushroom-Barley Soup A hearty beef stock serves as the base for a rich soup of mushrooms and barley, a more elegant (but no less satisfying) version of the New York deli staple, elevated with fresh thyme and a squeeze of lemon juice. Issue #150 09/05/2012 Borscht Eaten hot or cold, vegetarian or with shreds of beef, enriched with a dollop of sour cream and wisps of dill, the beet-based soup is the quintessence of good Eastern European cooking. Issue #150 02/27/2012 Brodo (Beef Broth with Tortellini and Parmesan) This classic Italian broth, is adapted from a recipe in Lynne Rossetto Kasper's The Splendid Table (William Morrow Cookbooks, 1992). Issue #145 09/30/2011 T'fina Pkaila (Beef Rib and Meatball Stew) This Tunisian stew is packed with flavor from tender beef spare ribs, cilantro-spiked meatballs, and spinach. Issue #141 01/09/2011 Puchero (Pork, Beef, and Chicken Soup) This recipe for a hearty soup made with cassava, beef, chicken, and pork is based on one in Secrets of Colombian Cooking by Patricia McCausland-Gallo (Hippocrene, 2004). Issue #136 01/04/2013 Hong Shao Niu Rou Mian (Taiwanese Beef Noodle Soup) The recipe for this soup is based on one from Taipei's Yong Kang Beef Noodle shop. Issue #134 02/12/2010 Woody DeSilva's Championship Chili Texas chili doesn't get any better than this fiery-hot version. Continue... Issue #121 05/16/2008 Beef Noodle Soup with Liver Dumplings (Hovezi Polevka s Nudlemi a Jatrovymi Knedlicky) Thin noodles and hearty liver dumplings make this rich, hearty soup a mainstay of the 86-year-old Klas Restaurant in Cicero, Illinois. Issue #112 02/12/2008 Tibetan Beef and Potato Stew In this recipe, given to us by author Naomi Duguid, beef is substituted for yak meat, traditional in Tibet. Issue #109 01/10/2010 Cincinnati Chili Redolent of warm spices, deeply flavored Cincinnati-style chili is an enduring American classic. Continue... Issue #108 01/16/2008 Huê´-Style Spicy Beef and Rice Noodle Soup (Bún Bò Huê´) This spicy noodle soup is an invigorating brow wiper. Issue #96 12/15/2005 Lady Bird Johnson's Pedernales Chili President Lyndon B. Johnson's wife, Lady Bird, used to share this classic cowboy chili recipe freely with her guests. Issue #80 11/11/2005 Italian Wedding Soup This soup in fact has nothing to do with weddings. In Italian, it is called minestra maritata (married soup) for its harmonious mingling of ingredients, and somewhere along the line the name got mistranslated. Issue #72 08/15/2007 Rich Beef Stock Use this stock to make any recipe calling for a rich beef stock. Issue #61 07/30/2002 Portuguese Beef Stew This recipe comes from a longtime Holy Ghost cook. Issue #59 08/13/2007 Beef Stock This basic stock can be used in a variety of dishes. We use it to poach salmon and to make consommé. Issue #33 04/13/2007 Beef Stew Burgundy-Style This is a classic, hearty stew, made rich with a good bottle of burgundy wine. Issue #30 05/21/2007 Barbecue Gumbo Any scraps of smoked meat can be used to flavor this spirited, Louisiana-influenced gumbo: chicken, pork, even spicy smoked sausage. Issue #27 « Previous 1 2 Next »