Beef and Bean ChimichangasWine Pairings: Malbec, Full Robust Red
These tasty beef and bean treats are baked instead of fried.
Irish Beef Stew (with Guinness & Red Wine)Wine Pairings: Bordeaux Red Blend
The addition of Guinness and red wine take this beef stew to another level.
Cabernet Beef StewWine Pairings: Cabernet Sauvignon, Merlot, Bordeaux Blend Red
How to greet winter: sip a glass of wine and make this rich, saucy beef stew. Comfort food at it’s best! Paleo and gluten free.
Tender Grilled Short RibsWine Pairings: Full Robust Reds
The Koreans and the Argentineans know something that we don’t: Short rib is the best cut of meat for grilling. Chef J. Kenji Lopez very strongly suggests cooking your short ribs to medium-rare—about 130°F. Any cooler than that and the intramuscular fat will remain solid and waxy, rather than unctuous and juicy. Much hotter and the fat will start leaking out copiously, making your ribs tough and dry.
Classic Beef StroganoffWine Pairings: Cabernet, Merlot
Basic ingredients, quick prep and great flavor—all reasons that this dish is a classic! Tip: Beef is easier to cut when it has been partially frozen for about 1 hour first..
Short Ribs with TagliatelleWine Pairings: Cabernet, Merlot, Syrah
This sauce is great to make on a weekend and it also freezes well. Shaved chocolate adds a fun, interesting and delicious twist, but you can also use Parmesan instead.
Sloppy Cola Joe DogsWine Pairings: Cabernet Sauvignon
A splash of cola gives the ground beef a sweet boost that plays well off the filling’s spices. Try these with traditional or split-top hot dog buns or hoagie rolls. Garnish with your favorite coleslaw for crunch and color.
Pastel de Choclo (Chilean Beef and Corn Casserole)Wine Pairings: Syrah, Carmenere, Medium Racy Reds
This beef and corn casserole is very popular dish in Chile. The creamed corn on top caramelizes in the oven, and the result is a delicious salty/sweet combination that’s reminiscent of shepherd’s pie.
Blue Cheese BurgersWine Pairings: Bordeaux Red Blend
Fabulous grilled blue cheese burgers, with ground beef, mustard, garlic, green onions, and tangy creamy blue cheese.
Coffee-Rubbed Texas-Style BrisketWine Pairings: California or Washington Cabernet Sauvignon
Grilling alone gives meat a smoky flavor, and adding coffee to the concoction only makes this tender, melt-in-your-mouth brisket that much better.
Tapas Sliders with Pasilla Chili AioliWine Pairings: Tempranillo
These Spanish Sliders will make a great appetizer, or make into a meal with some roasted potatoes and a side salad.
Juicy Oven SteakWine Pairings: Bordeaux Red Blend, Cabernet Sauvignon
Grilling and pan searing are both fantastic ways to cook steak, but with a thick cut, the outside can get gray and overcooked before the center is done. We highly recommend using a remote probe thermometer for this recipe so you can make sure to remove the steaks from the oven as soon as they hit the right temperature.
Beef Sirloin with Piquillo Peppers and CapersWine Pairings: Cabernet Sauvignon, Full Robust Reds
Meat expert and cookbook author Bruce Aidells creates a fantastic, bare-bones rub for sirloin steak with nothing more than paprika, brown sugar, salt and pepper. Especially noteworthy is his use of pre-roasted, jarred piquillo peppers to make a quick, easy and delicious sauce.
Cabernet-Braised Short RibsWine Pairings: Cabernet Sauvignon
This recipe is great for a day you are home to let them cook a long time.
Classic French Bordelaise SauceWine Pairings: Bordeaux Red Blend
This recipe for bordelaise sauce is a classic French sauce using red wine. The sauce is named after the famous wine-growing region of Bordeaux in Southwest France. Serve this over your favorite steak recipe with roasted potatoes.
Grilled Eggplant MoussakaWine Pairings: Syrah/Shiraz, Cabernet Sauvignon
What makes the difference in this traditional Greek recipe is the grilled, not fried, vegetables, that impart a subtle smokey quality to the dish. It’s a lighter version of the famous Greek dish, and just as delicious.
Steak GorgonzolaWine Pairings: Medium Racy Reds
The combination of grilled steak and Gorgonzola cheese is truly delicious and amazing.
TafelspitzWine Pairings: Light Crisp Whites
Tafelspitz is the national dish of Austria. It is simply boiled beef with a variety of root vegetables, delicious broth, served with a horseradish sauce or a sour cream and chives sauce. Pair with roasted potatoes.
Sombrero FajitasWine Pairings: Malbec, Full Robust Red
This is a very easy family pleaser. Beef Skirts are rubbed with fajita seasoning and garlic powder then cooked in a blend of bacon, bell peppers, onions and cilantro and topped with Monterrey Jack cheese.
Bacon Burgers on Brioche BunsWine Pairings: Bordeaux Red Blend
This fantastic bacon burger recipe by Tyler Florence is a staff-favorite at Food and Wine Magazine. We think it will pair wonderfully with a Merlot-based Bordeaux.
Filet Mignon with Fig-Cabernet Vinegar GlazeWine Pairings: Cabernet, Merlot
Use a good Cabernet or other red wine vinegar, since it is the main ingredient. The combination of flavors is awesome. To save time, make the sauce the day before, it keeps perfectly.
Argentine Stuffed Flank Steak: MatambreWine Pairings: Malbec, Full Robust Red
Matambre is an Argentine dish made of a meat roll stuffed with vegetables, hard-boiled eggs and herbs, then boiled or oven-roasted. It is served sliced—with the fillings making a colorful display—either hot or cold.
Argentinian Grilled Steak With RosemaryWine Pairings: Malbec
Saunter up to the counter at a butcher shop and order a fresh piece of bright-red prime beef for this recipe.
Tri-Tip Steak with Shitake Mushrooms and Tipsy Onion and Garlic JamWine Pairings: Cabernet, Merlot
We love Emily G’s Jams! All flavors are delicious served over warm brie or cream cheese as an easy appetizer, but we really love how versatile they are as an added ingredient to a savory recipe. Check out Emily G’s recipe blog for other great ideas to use with her jams.
Chilean Braised BrisketWine Pairings: Full Robust Reds
Braised brisket or meat is a very traditional dish in Chile that makes use of cheaper beef cuts, which are very tasty. You can use brisket or chuck that contains more fat or top round.
Grilled Steak Sandwich with Herbed Tomato SauceWine Pairings: Italian Red, Medium Racy Reds
Rosemary and oregano season a rustic, open-face pileup that’s ready in just 35 minutes. The recipe calls for four slices of bread; if your loaf is wide, use two slices and cut them in half.
Bistecca alla Fiorentina (Florentine Steak)Wine Pairings: Sangiovese
Brushing meat with rosemary imparts an herbal fragrance to this Italian steak, which is traditionally served with cannellini beans and lemon wedges.
Perfect Porterhouse SteakWine Pairings: Full Robust Red
With a steak this thick, you need to season liberally; chef Bobby Flay coated the surface of the meat until it was virtually white from salt.
Beef Burgers with Blue Cheese and Caramelized OnionsWine Pairings: Full Robust Red
Salty blue cheese, sweet onions, and juicy beef are a classic and addictive combination. Cooking the onions is the most time-consuming part of this recipe, but be patient: It’s worth it to coax out their deep, earthy flavor.
Beef EmpanadasWine Pairings: Malbec, Tempranillo, Grenache
These little stuffed pastries probably arrived in Argentina from Galicia, in northwestern Spain. Empanadas can be filled with a variety of flavors to make a delicious snack or a hearty, portable meal.
Beef and Butternut Squash StewWine Pairings: Cabernet Sauvignon
A great fall recipe and a perfect way to use butternut squash.
Flank Steak with Herbed SalsaWine Pairings: Syrah, Cabernet, Merlot
To make this delicious flank steak it is good to chop all the salsa ingredients together on a large cutting board so the tomatoes, garlic, jalapeño and herbs get well combined. You can even season the salsa with a splash of olive oil on the board. This is great for tacos or just by itself!
Reverse Seared Steak with Garlic Herbed ButterWine Pairings: Cabernet Sauvignon, Bordeaux Blend Red
Cooking the steak in the oven first helps to break down the fat and connective tissue, resulting in a steak that’s both melting and juicy. The time spent in the oven also dries out the surface of the meat which helps to achieve a perfectly even sear across the surface of the steak. As long as you’ve got a meat thermometer (preferably instant read), this method really is foolproof!
Grilled Flatiron Steak with Toasted Spice VinaigretteWine Pairings: Medium Racy Reds
Let the steaks rest on top of the tomatoes. Their juices will commingle and make the dressing that much better.
Coffee-Marinated Beef Tenderloin SteaksWine Pairings: Cabernet Sauvingon
If you look in your pantry, you’ll probably find the staple items needed to make this marinade. Make an extra cup of joe the morning you plan to prepare the marinade. Store the marinade in the refrigerator until you’re ready to use it.
Really Good BrisketWine Pairings: Bordeaux Red Blend, Cabernet Sauvignon
Enjoy this with a really good Cab. Thanks to its iron-like minerality and firm tannins, Cabernet is a natural partner for beef.