Cubed beef

tender beef (sirloin or rump steak), cut into small cubes (500 g) • soy sauce • oyster sauce • fish sauce • sugar • rice vinegar • ground black pepper • vegetable oil • Juice of 1 lime • salt • black pepper • water •

beef stew meat, cut into large cubes (about 1 kg) • large onion, thinly sliced • large carrots • white mushrooms, cleaned and sliced (about 500 grams) • smoked bacon, diced (less fatty than traditional lardons) (about 200 grams) • red wine (about 350 ml) • beef stock (mix 3 teaspoons beef base with 3/4 cup water) (about 200 ml) • heaping tablespoons all-purpose flour • Bouquet garni, salt, pepper, olive oil

beef stew meat (about 500 grams), such as chuck or round, cut into cubes • large carrots (use more if they are thin) • white onion • bay leaves • bouquet garni (bundle of fresh herbs such as thyme, parsley, and rosemary) • Salt and pepper • tomato sauce • water (about 240 ml) • cornstarch (Maizena)

pie crust • onion, finely chopped • potatoes, diced (about 150 grams) • carrots, finely chopped (about 130 grams) • garlic, minced • beef stew meat, cubed (340 grams) • Olive oil • Salt • Pepper • Dried thyme • beef broth (about 315 ml) • cornstarch (or flour) (about 15 grams) •

beef, cut into large cubes (500 g) • carrots (500 g) • large onion • garlic • sunflower oil • butter (about 1 oz or 25 g) • all-purpose flour • Burgundy red wine (1 liter) • Salt • Espelette pepper (or substitute with a pinch of cayenne) • Thyme • Bay

beef stew meat, cut into cubes (about 500 grams) • onion, diced • artichoke hearts, cut into cubes • Juice of half a lemon • flour (about 16 grams) • cinnamon • allspice • salt • vegetable oil • water (about 710 ml) • chopped parsley for garnish

large purple eggplant • green zucchinis • onion • garlic cloves • beef tenderloin (about 600 grams) • fresh cilantro • beef broth (about 200 ml) • Salt • Peruvian chili powder • Indian-style spice blend • heaping tablespoons spiced breadcrumbs • drizzle of olive oil

chopped onion (about 80 grams) • carrots, cut into chunks (about 200 grams) • peeled zucchini, cut into chunks (about 600 grams) • water (about 600 grams) • beef bouillon cube • salt • black pepper • creamy cheese (such as Laughing Cow or cream cheese, about 80 grams total)

ground beef (500 g) • butternut squash (500 g) • medium potatoes • crushed tomatoes • onion • carrots • milk (about 80 ml) • vegetable bouillon cube • Butter • Salt and pepper

beef chuck (about 700 grams) • marinated garlic with their marinade oil (homemade, see linked recipe) • crushed black pepper (see tip in link) • red wine, 14% alcohol (about 400 ml; I used Côtes de Provence) • Salt • fresh parsley (from the garden, see tip in link)

beef stew meat (about 1 kg) • carrots • large potatoes • onions • garlic • beef broth (about 700 ml) • red wine (about 240 ml, such as Côtes du Rhône) • olive oil • bay leaves • dried thyme • Salt and pepper

beef tenderloin (300 g) • piece fresh ginger (2 cm) • heaping tablespoons shelled peanuts • mini red bell peppers • large two-color bell pepper • large Black Krim tomato • heaping tablespoons tomato-ginger marinade (homemade; see linked recipe)

beef tenderloin (about 600 grams) • leeks • broccoli stem • carrots (see tip in link) • onion • red potatoes (Roseval or similar) • garlic • small white mushrooms (about 400 grams) • red wine (about 8.5 fl oz or 250 ml) • beef broth (about 10 fl oz or 300 ml, homemade if possible) • chopped parsley • sour cream •

beef (about 1000 g) • large purple eggplants (about 400 g) • smoked mackerel (about 200 g) • tomatoes (about 100 g) • mild chili peppers (about 100 g) • fresh okra (about 200 g) • large white and red onions (about 200 g) • garlic cloves (about 50 g) • bouillon cubes (about 100 g) • red seasoning powder (about 50 g) • Kadi bouillon powder (about 50 g) • ginger powder

all-purpose flour (100 g) • salt • water (50 ml) • pork shoulder (or ground beef or chicken breast) (125 g) • napa cabbage (or 2 leaves green cabbage) • chives • white mushroom (or 1 tablespoon dried wood ear mushrooms, rehydrated) • fresh ginger • garlic clove • soy sauce • mirin • sesame oil •

pumpkin (about 400 grams) • potatoes (about 650 grams) • milk (about 300 ml) • butter (about 30 grams) • ground nutmeg • ground beef (about 600 grams) • onion • olive oil • Salt and pepper • Parsley • shredded Swiss cheese (about 100 grams)

beef chuck, cut for stew (about 1.5 kg) • carrots • bacon or pancetta, diced (about 200 g) • all-purpose flour (about 60 g) • pearl onions • olive oil • garlic • Burgundy red wine (about 500 ml) • beef bouillon cube • boiling water (about 500 ml) • white mushrooms, sliced (optional, about 250 g) • bouquet garni (bundle of thyme, bay leaf, and parsley) •

olive oil (50 ml) • beef stew meat, cut for Bourguignon (400 g) • red or yellow onions • garlic cloves • flour • Burgundy red wine (350 ml, about 1/2 bottle) • Salt and pepper • water (300 ml) • beef bouillon powder or veal stock powder • crushed tomatoes • leek leaves (about 6 inches long) • bay leaves •

beef chuck, cut for stew (about 1 kg) • carrots • smoked bacon pieces (about 100 g) • mushrooms • large onions • red wine (about 1 1/2 cups or 375 ml) • butter (about 50 g) • garlic • cornstarch (or flour) • beef bouillon cube • bouquet garni (bundle of herbs)

beef chuck roast (about 1 kg, or use beef shank or brisket) • pearl onions (about 100 g) • thick-cut bacon or pancetta, diced (about 100 g) • garlic • carrots • purple turnips • bouquet garni (bundle of fresh herbs such as thyme, bay leaf, and parsley) • oil • butter (about 20 g) • flour • dry red Burgundy wine (1 liter) • beef bouillon cube, crumbled (reduced fat if available) •

beef (about 1 kg) • onions • garlic • carrots • white mushrooms (about 250 grams) • bacon or pancetta (about 100 grams) • baby potatoes (about 500 grams) • small bottle red wine (about 2 cups or 500 ml) • flour (about 20–30 grams) • bouquet garni (bundle of herbs) • Salt and pepper • Salted butter

beef stew meat (about 600 grams) • leeks • carrots • potatoes • onions • bouquet garni (bundle of herbs) • whole clove • Coarse salt • Black pepper • beef bouillon cube

beef chuck roast (ask your butcher for advice) • carrots • leeks • celery with stalks • potatoes • yellow turnips • onions • beef bouillon cubes • marrow bones

peeled potatoes (about 650 grams) • ground beef (about 500 grams) • onion • garlic • tomato sauce (about 300 grams) • medium carrot • shredded mozzarella or Swiss cheese (about 120 grams) • grated Parmesan cheese (about 50 grams) • heavy cream (about 100 ml) • Herbes de Provence, thyme, salt, pepper, nutmeg • bay leaves

beef chuck (about 1 kg) • bacon pieces (about 150 grams) • red bell pepper • tomatoes • garlic • red onions • olive oil (30 ml) • paprika • cumin • chili powder • flour • crushed tomatoes (about 400 ml) •

braising beef (about 400 grams) • onions • Chopped parsley • carrots (about 300 grams) • Salt and freshly ground black pepper • beef broth (1 liter), or 2 bouillon cubes dissolved in water • Bay

potatoes (800 g) • ground beef (200 g) • onion • eggs • All-purpose flour • Panko breadcrumbs • Salt • Pepper

veal neck • ground beef • yellow onion • carrot • celery stalk • garlic clove • thyme • bay leaves • green peas • veal stock • (about 60 ml) dry white wine • Salt •

beef stew meat (such as chuck) (about 600 grams) • carrots • small potatoes • green cabbage • garlic • beef bouillon cube