Let’s make this Christmas unforgettable with a table full of mouthwatering beef dishes that promise to delight every guest! Whether you’re craving the comfort of a slow-cooked roast or the excitement of a spicy stir-fry, our roundup of 19 festive recipes has something for every home cook in North America. Dive in to discover your next holiday centerpiece that’s sure to earn rave reviews!
Christmas Beef Wellington
Very few dishes can rival the elegance and festive flair of a perfectly prepared Beef Wellington. This classic dish, with its tender beef encased in a golden, flaky pastry, is a showstopper that’s surprisingly approachable when broken down into simple, manageable steps.
Ingredients
- a 2-pound beef tenderloin, trimmed
- a couple of tablespoons of olive oil
- a generous pinch of salt and freshly ground black pepper
- a splash of brandy
- about 2 cups of finely chopped mushrooms
- a couple of cloves of garlic, minced
- a sheet of puff pastry, thawed
- a couple of slices of prosciutto
- an egg, beaten (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C) to ensure it’s hot enough to cook the beef evenly.
- Season the beef tenderloin all over with salt and pepper, then sear it in a hot pan with olive oil for about 2 minutes per side until it’s nicely browned. Tip: Let the meat sit at room temperature for about 20 minutes before searing for even cooking.
- Remove the beef from the pan and deglaze with a splash of brandy, scraping up any browned bits for extra flavor.
- In the same pan, sauté the mushrooms and garlic until they’re soft and all the liquid has evaporated, about 5 minutes. Let this mixture cool slightly.
- Lay out the prosciutto slices on a piece of plastic wrap, spread the mushroom mixture over them, then place the seared beef on top. Roll everything tightly in the plastic wrap and chill for 15 minutes to set the shape. Tip: Chilling helps the Wellington hold its shape when baked.
- Roll out the puff pastry on a floured surface, unwrap the beef bundle, and place it in the center. Brush the edges of the pastry with egg wash, then fold it over the beef, sealing it tightly. Tip: Trim any excess pastry to avoid thick, doughy spots.
- Place the Wellington seam-side down on a baking sheet, brush the top with more egg wash, and bake for 25-30 minutes until the pastry is golden and puffed.
- Let it rest for 10 minutes before slicing to allow the juices to redistribute.
Out of the oven, the Beef Wellington presents a stunning contrast of textures—crispy pastry giving way to juicy, medium-rare beef, all wrapped in the earthy depth of mushrooms and prosciutto. Serve it sliced thickly on a platter, perhaps with a side of roasted vegetables or a simple green salad to cut through the richness.
Holiday Roast Beef with Garlic and Herbs
This holiday season, transform your dinner table into a festive feast with a roast beef that’s juicy, flavorful, and aromatic. The combination of garlic and herbs not only infuses the meat with incredible flavors but also fills your home with a welcoming aroma that promises a delicious meal ahead.
Ingredients
- A 3 to 4-pound beef roast (your choice of cut)
- A couple of tablespoons of olive oil
- 4 cloves of garlic, minced
- A tablespoon of fresh rosemary, chopped
- A tablespoon of fresh thyme, chopped
- A teaspoon of salt
- A half teaspoon of black pepper
- A splash of beef broth (about a cup)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for the roast.
- Pat the beef roast dry with paper towels; this helps the seasoning stick better and promotes browning.
- Rub the roast all over with olive oil, then evenly coat it with the minced garlic, rosemary, thyme, salt, and pepper.
- Place the roast on a rack in a roasting pan, fat side up, to allow the fat to baste the meat as it cooks.
- Pour the beef broth into the bottom of the pan to keep the roast moist and add flavor to the pan juices.
- Roast in the preheated oven for about 20 minutes per pound for medium-rare, or until a meat thermometer reads 135°F (57°C).
- Once done, remove the roast from the oven and let it rest for 15 minutes before slicing; this allows the juices to redistribute.
You’ll love how the garlic and herb crust gives way to tender, pink-centered slices that are bursting with flavor. Serve it with the pan juices drizzled over the top for an extra touch of richness, or alongside roasted vegetables for a complete holiday meal.
Festive Beef Tenderloin with Red Wine Sauce
Just in time for the holiday season, this Festive Beef Tenderloin with Red Wine Sauce is a showstopper that’s surprisingly simple to make. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.
Ingredients
- 2 lbs beef tenderloin, trimmed
- A couple of tablespoons of olive oil
- Salt and freshly ground black pepper, to generously season
- A splash of red wine (about 1 cup)
- 2 cups beef broth
- A few sprigs of fresh thyme
- 2 tablespoons unsalted butter
- A small handful of all-purpose flour (about 2 tablespoons)
Instructions
- Preheat your oven to 425°F (220°C) to ensure it’s hot enough for a perfect sear.
- Season the beef tenderloin all over with salt and pepper. Tip: Letting the meat sit at room temperature for about 30 minutes before cooking ensures even cooking.
- Heat olive oil in a large oven-proof skillet over medium-high heat. Once hot, add the beef and sear on all sides until beautifully browned, about 3-4 minutes per side.
- Transfer the skillet to the preheated oven and roast for about 15-20 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Tip: Use a meat thermometer for accuracy.
- Remove the beef from the skillet and let it rest on a cutting board, covered loosely with foil, for at least 10 minutes. This allows the juices to redistribute.
- While the beef rests, make the sauce. In the same skillet, sprinkle flour over the drippings and cook over medium heat, stirring, for 1 minute.
- Gradually whisk in the red wine, scraping up any browned bits from the bottom of the pan. Tip: These bits are packed with flavor, so don’t skip this step!
- Add the beef broth and thyme, bringing the mixture to a simmer. Cook until the sauce thickens slightly, about 5 minutes.
- Remove from heat and whisk in the butter until the sauce is glossy and smooth.
- Slice the beef and serve with the red wine sauce drizzled over the top.
Finished with a velvety red wine sauce, this beef tenderloin is luxuriously tender with a rich, deep flavor. For an extra festive touch, garnish with additional thyme sprigs or serve alongside roasted winter vegetables.
Christmas Beef Brisket with Cranberry Glaze
Preparing a Christmas Beef Brisket with Cranberry Glaze is simpler than you might think, and it’s a surefire way to impress your holiday guests with minimal fuss.
Ingredients
- a 4-pound beef brisket
- a couple of cups of fresh cranberries
- a splash of orange juice
- a quarter cup of honey
- a tablespoon of apple cider vinegar
- a pinch of salt and pepper
- a teaspoon of garlic powder
- a tablespoon of olive oil
Instructions
- Preheat your oven to 325°F to ensure it’s ready for the brisket.
- Season the brisket evenly with salt, pepper, and garlic powder, rubbing the spices in for full coverage.
- Heat olive oil in a large oven-proof skillet over medium-high heat, then sear the brisket on all sides until browned, about 4 minutes per side. Tip: Searing locks in the juices for a moist brisket.
- While the brisket sears, blend cranberries, orange juice, honey, and apple cider vinegar in a blender until smooth for the glaze.
- Pour the cranberry glaze over the brisket in the skillet, making sure it’s well coated.
- Cover the skillet with a lid or aluminum foil and transfer to the oven. Bake for about 3 hours, or until the brisket is fork-tender. Tip: Check the brisket halfway through to ensure it’s cooking evenly.
- Remove the brisket from the oven and let it rest for 10 minutes before slicing. Tip: Resting allows the juices to redistribute, making every bite succulent.
- Slice the brisket against the grain for tender pieces and serve with the cranberry glaze drizzled on top.
Now the brisket boasts a perfect balance of savory and sweet, with the cranberry glaze adding a festive touch. Serve it alongside roasted vegetables or mashed potatoes for a complete holiday meal that’s as beautiful as it is delicious.
Merry Beef Rib Roast with Horseradish Cream
You’re about to embark on a culinary journey that will leave your taste buds dancing with joy. This Merry Beef Rib Roast with Horseradish Cream is a showstopper that’s surprisingly simple to make, perfect for those special occasions or when you’re in the mood to treat yourself.
Ingredients
- A 4-pound beef rib roast
- A couple of tablespoons of olive oil
- A generous sprinkle of salt and freshly ground black pepper
- A cup of sour cream
- A couple of tablespoons of prepared horseradish
- A splash of lemon juice
- A pinch of salt
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for the roast.
- Rub the beef rib roast all over with olive oil, then season it generously with salt and pepper. This helps to create a delicious crust.
- Place the roast on a rack in a roasting pan, fat side up, and insert a meat thermometer into the thickest part, avoiding the bone.
- Roast in the preheated oven until the thermometer reads 135°F (57°C) for medium-rare, about 2 to 2.5 hours. Tip: For even cooking, let the roast sit at room temperature for about an hour before roasting.
- While the roast cooks, mix the sour cream, horseradish, lemon juice, and a pinch of salt in a small bowl to make the horseradish cream. Cover and refrigerate until serving.
- Once the roast reaches the desired temperature, remove it from the oven and let it rest for at least 20 minutes before carving. Tip: Resting allows the juices to redistribute, making the meat juicier.
- Carve the roast into slices and serve with the horseradish cream on the side.
Behold the perfect harmony of flavors and textures in every bite—the succulent, tender beef paired with the sharp, creamy horseradish sauce is nothing short of divine. Try serving it with roasted vegetables or a crisp salad to round out the meal.
Yuletide Beef Stew with Root Vegetables
When the chill of the season sets in, nothing warms the soul quite like a hearty stew. This Yuletide Beef Stew with Root Vegetables is a festive twist on a classic, perfect for gathering around the table with loved ones.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- A couple of tablespoons of olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- A splash of red wine (optional)
- 3 carrots, peeled and sliced
- 2 parsnips, peeled and sliced
- 2 potatoes, peeled and cubed
- 1 tsp dried thyme
- Salt and pepper, to season
Instructions
- Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
- Add chopped onion and minced garlic to the pot, sautéing until soft, about 3 minutes.
- Pour in beef broth and a splash of red wine, scraping the bottom to loosen any browned bits. Tip: This adds depth to the stew’s flavor.
- Stir in carrots, parsnips, potatoes, and thyme. Season with salt and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until beef is tender. Tip: Stir occasionally to prevent sticking.
- Once done, adjust seasoning if needed and serve hot.
The stew boasts tender beef and soft root vegetables in a rich, flavorful broth. Serve it with crusty bread for dipping or over a bed of mashed potatoes for extra comfort.
Seasoned Beef Pot Roast with Gravy
Let’s dive into making a comforting and flavorful seasoned beef pot roast with gravy, perfect for a cozy dinner. This dish is all about slow cooking to tender perfection, and I’ll guide you through each step to ensure success.
Ingredients
- 3 lbs beef chuck roast
- A couple of tablespoons of olive oil
- 4 cloves of garlic, minced
- 1 large onion, chopped
- 2 cups of beef broth
- A splash of Worcestershire sauce
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- Salt and pepper, to your liking
- 2 tablespoons of all-purpose flour
- 1/4 cup of water
Instructions
- Preheat your oven to 325°F (163°C).
- Season the beef chuck roast generously with salt and pepper on all sides.
- Heat a couple of tablespoons of olive oil in a large Dutch oven over medium-high heat. Once hot, add the beef and sear until browned on all sides, about 4-5 minutes per side. Tip: Don’t rush the searing; it’s key for flavor.
- Remove the beef and set aside. In the same pot, add the chopped onion and minced garlic, sautéing until soft, about 3 minutes.
- Pour in 2 cups of beef broth and a splash of Worcestershire sauce, scraping the bottom to loosen any browned bits. Tip: Those bits are packed with flavor!
- Add the beef back to the pot, along with 1 teaspoon each of dried thyme and rosemary. Cover and transfer to the oven.
- Bake for about 3 hours, or until the beef is fork-tender. Tip: Check occasionally to ensure there’s enough liquid; add a bit more broth if needed.
- Once done, remove the beef and set aside. Skim any excess fat from the liquid in the pot.
- In a small bowl, mix 2 tablespoons of all-purpose flour with 1/4 cup of water until smooth. Stir this into the pot to thicken the gravy.
- Simmer the gravy on the stove for a few minutes until it reaches your desired consistency.
Just imagine slicing into that tender beef, with the rich gravy drizzled over the top. Serve it over mashed potatoes or with a side of roasted vegetables for a complete meal that’s sure to impress.
Christmas Eve Beef Stroganoff
As the holiday season approaches, there’s nothing quite like gathering around the table for a comforting, creamy dish that feels both festive and familiar. Christmas Eve Beef Stroganoff is a classic that combines tender beef, earthy mushrooms, and a rich sour cream sauce, perfect for a cozy night in.
Ingredients
- 1.5 lbs of beef sirloin, sliced into thin strips
- A couple of tablespoons of olive oil
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 8 oz of mushrooms, sliced
- A splash of beef broth (about 1 cup)
- A dollop of Dijon mustard (about 1 tbsp)
- 1 cup of sour cream
- Salt and pepper, just a pinch of each
- 12 oz of egg noodles
- A sprinkle of fresh parsley, chopped (for garnish)
Instructions
- Heat a large skillet over medium-high heat and add the olive oil.
- Add the beef strips to the skillet, seasoning with salt and pepper, and cook until browned, about 3-4 minutes. Remove and set aside.
- In the same skillet, add the onion and garlic, cooking until soft, about 2 minutes.
- Tip: Don’t wash the skillet yet; those browned bits add flavor!
- Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
- Pour in the beef broth and Dijon mustard, stirring to combine and scrape up any browned bits from the bottom of the skillet.
- Return the beef to the skillet, reduce heat to low, and simmer for 10 minutes.
- Tip: Simmering gently prevents the sour cream from curdling when added later.
- Meanwhile, cook the egg noodles according to package instructions until al dente.
- Stir the sour cream into the beef mixture until fully incorporated and heated through, about 2 minutes.
- Tip: For extra richness, you can add a bit more sour cream to taste.
- Serve the stroganoff over the cooked egg noodles, garnished with fresh parsley.
Fluffy egg noodles soak up the creamy sauce, while the tender beef and mushrooms offer a satisfying bite. For a festive twist, serve with a side of roasted Brussels sprouts or a crisp winter salad.
Holiday Beef and Mushroom Pie
Whipping up a comforting Holiday Beef and Mushroom Pie is easier than you think, especially when you follow these straightforward steps. Let’s dive into creating this hearty dish that’s perfect for chilly evenings.
Ingredients
- 1.5 lbs of beef chuck, cut into 1-inch cubes
- A couple of cups of sliced cremini mushrooms
- 1 large onion, diced
- 2 cloves of garlic, minced
- A splash of red wine (about 1/2 cup)
- 2 cups of beef broth
- 1 tbsp of tomato paste
- A handful of fresh thyme
- 2 tbsp of all-purpose flour
- 1 sheet of puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Salt and pepper, to season
Instructions
- Preheat your oven to 375°F (190°C) to get it ready for baking.
- Season the beef cubes with salt and pepper, then brown them in a large pan over medium-high heat for about 5 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets a good sear.
- Remove the beef and sauté the onions and garlic in the same pan until soft, about 3 minutes.
- Add the mushrooms and cook until they release their moisture, roughly 5 minutes.
- Stir in the flour and tomato paste, cooking for another minute to remove the raw flour taste.
- Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pan. Tip: Those bits are packed with flavor!
- Return the beef to the pan, add the thyme, and simmer on low heat for 1.5 hours, or until the beef is tender. Tip: The liquid should reduce slightly, thickening the sauce.
- Transfer the beef mixture to a pie dish, cover with the puff pastry, and brush with the beaten egg.
- Bake for 25-30 minutes, or until the pastry is golden and puffed.
Kick back and admire your golden, flaky masterpiece. The tender beef and earthy mushrooms meld beautifully under the crisp pastry, making it a showstopper at any dinner table. Serve it with a simple green salad to cut through the richness.
Festive Beef Kebabs with Peppercorn Sauce
Whipping up a batch of these Festive Beef Kebabs with Peppercorn Sauce is easier than you might think, and they’re perfect for adding a little flair to your dinner table. Let’s walk through the process together, step by step, to ensure your kebabs are juicy, flavorful, and cooked to perfection.
Ingredients
- 1.5 lbs of beef sirloin, cut into 1-inch cubes
- A couple of tablespoons of olive oil
- A splash of soy sauce
- 2 cloves of garlic, minced
- A teaspoon of crushed black peppercorns
- 1/2 cup of heavy cream
- A pinch of salt
- Wooden or metal skewers
Instructions
- Preheat your grill to medium-high heat, around 400°F, to get it ready for the kebabs.
- In a bowl, mix the beef cubes with olive oil, soy sauce, and minced garlic. Let it marinate for at least 15 minutes to soak up all those flavors.
- Thread the marinated beef onto skewers, leaving a little space between each piece for even cooking.
- Place the kebabs on the grill. Cook for about 4 minutes on each side for medium-rare, or longer if you prefer your beef more well-done.
- While the kebabs are grilling, heat a small saucepan over medium heat. Add the crushed peppercorns and toast them for about a minute until fragrant.
- Pour in the heavy cream and a pinch of salt, stirring continuously until the sauce thickens slightly, about 3 minutes.
- Once the kebabs are done, let them rest for a couple of minutes before serving. This helps the juices redistribute, making the beef even more tender.
- Serve the kebabs hot with the peppercorn sauce drizzled over the top or on the side for dipping.
Outstanding in both flavor and presentation, these kebabs offer a delightful contrast between the tender, juicy beef and the creamy, slightly spicy peppercorn sauce. For an extra festive touch, serve them alongside a colorful salad or roasted vegetables to complete the meal.
Christmas Morning Beef Hash
Delightfully hearty and perfect for a festive morning, this Christmas Morning Beef Hash combines savory flavors with a comforting texture that’s sure to kickstart your holiday. It’s a simple yet satisfying dish that brings warmth and joy to any breakfast table.
Ingredients
- 2 cups of diced leftover roast beef
- 3 medium potatoes, peeled and cubed
- 1 large onion, chopped
- A couple of tablespoons of olive oil
- A splash of beef broth
- Salt and pepper, just enough to season
Instructions
- Heat a large skillet over medium heat and add a couple of tablespoons of olive oil.
- Once the oil is shimmering, add the chopped onion and sauté until translucent, about 5 minutes.
- Add the cubed potatoes to the skillet, spreading them out in an even layer. Let them cook undisturbed for a few minutes to get a nice golden crust.
- Stir in the diced leftover roast beef, mixing well with the potatoes and onions.
- Pour a splash of beef broth into the skillet to deglaze the pan, scraping up any browned bits for extra flavor.
- Season with salt and pepper, then cover the skillet and let everything cook together for about 10 minutes, or until the potatoes are tender.
- Remove the lid and let the hash cook for another 5 minutes to crisp up the bottom layer.
- Give everything a final stir, then taste and adjust the seasoning if necessary.
Mouthwatering and robust, this beef hash boasts a perfect balance of crispy edges and tender bites. Serve it topped with a fried egg for a decadent twist or alongside some toasted sourdough for a complete meal.
Joyful Beef and Barley Soup
Begin by gathering your ingredients for a hearty and comforting bowl of Joyful Beef and Barley Soup. This recipe is perfect for those chilly evenings when you crave something warm and satisfying.
Ingredients
- 1 pound of beef chuck, cut into bite-sized pieces
- 1 cup of pearl barley, rinsed
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, finely chopped
- 4 cups of beef broth
- 2 cups of water
- a splash of olive oil
- a couple of garlic cloves, minced
- 1 bay leaf
- salt and pepper, just enough to season
Instructions
- Heat a splash of olive oil in a large pot over medium-high heat.
- Add the beef pieces and brown them on all sides, about 5 minutes, to lock in the flavors.
- Throw in the chopped onion, diced carrots, and celery, cooking until they start to soften, around 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the beef broth and water, then add the rinsed barley and bay leaf.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes, or until the barley is tender.
- Season with salt and pepper to your liking, then remove the bay leaf before serving.
After simmering, the soup will have a rich, hearty texture with the barley adding a pleasant chewiness. The flavors meld beautifully, making each spoonful a comforting embrace. Serve it with a slice of crusty bread for dipping, or sprinkle some fresh herbs on top for a pop of color and freshness.
Seasonal Beef Roulade with Spinach and Cheese
Delight in the flavors of the season with this beef roulade, a dish that combines tender beef, fresh spinach, and melty cheese into a roll that’s as impressive as it is delicious. Perfect for a special dinner, this recipe walks you through each step to ensure success, even if you’re trying it for the first time.
Ingredients
- 1.5 lbs of flank steak, pounded to about 1/4 inch thickness
- A couple of cups of fresh spinach, roughly chopped
- 1 cup of shredded mozzarella cheese
- A splash of olive oil
- 2 cloves of garlic, minced
- 1 tsp of salt
- 1/2 tsp of black pepper
- Kitchen twine for tying
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Lay the pounded flank steak flat on a clean surface and season both sides evenly with salt and pepper.
- Spread the minced garlic over the steak, then layer the chopped spinach and shredded mozzarella cheese on top, leaving a small border around the edges.
- Carefully roll the steak tightly from one end to the other, securing it with kitchen twine at 1-inch intervals to keep the filling inside.
- Heat a splash of olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the roulade on all sides until golden brown, about 2-3 minutes per side.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.
- Let the roulade rest for 10 minutes before slicing to allow the juices to redistribute, ensuring every slice is moist and flavorful.
Mouthwatering and visually stunning, this beef roulade offers a perfect balance of textures and flavors. Serve it sliced on a platter with roasted vegetables or atop a bed of creamy mashed potatoes for a complete meal that’s sure to impress.
Christmas Dinner Beef Short Ribs
On a chilly Christmas evening, nothing warms the heart and home like the rich, savory aroma of beef short ribs slow-cooking to perfection. Let’s walk through how to create this festive centerpiece, ensuring every step is as joyful as the holiday itself.
Ingredients
- 3 lbs of beef short ribs
- A couple of tablespoons of olive oil
- A splash of red wine (about 1/2 cup)
- 2 cups of beef broth
- A handful of fresh thyme sprigs
- 3 cloves of garlic, minced
- 1 large onion, chopped
- 2 carrots, chopped into big chunks
- Salt and pepper, just enough to season
Instructions
- Preheat your oven to 325°F. This low and slow temperature is key for tender ribs.
- Season the short ribs generously with salt and pepper on all sides.
- Heat a couple of tablespoons of olive oil in a large Dutch oven over medium-high heat. Once hot, sear the ribs until they’re beautifully browned on all sides, about 3-4 minutes per side. Tip: Don’t overcrowd the pot; sear in batches if necessary.
- Remove the ribs and set aside. In the same pot, toss in the chopped onion, carrots, and minced garlic. Cook until they start to soften, about 5 minutes.
- Pour in a splash of red wine to deglaze the pot, scraping up all those tasty bits stuck to the bottom. Let it simmer for a couple of minutes.
- Add the beef broth and thyme sprigs, then return the ribs to the pot. The liquid should come about halfway up the sides of the ribs. Tip: If it doesn’t, add a bit more broth or water.
- Cover the pot and transfer it to the oven. Let it braise for about 3 hours, or until the meat is fork-tender. Tip: Check halfway through to ensure the liquid hasn’t reduced too much.
- Once done, remove the ribs from the pot and let them rest for a few minutes before serving.
Melt-in-your-mouth tender, these ribs are packed with deep, comforting flavors that pair wonderfully with creamy mashed potatoes or a crisp winter salad. For an extra festive touch, garnish with a sprinkle of pomegranate seeds for a burst of color and sweetness.
Cheery Beef and Guinness Stew
Many chilly evenings call for a hearty, comforting dish that warms you from the inside out, and this Cheery Beef and Guinness Stew does just that. It’s a robust blend of tender beef, rich Guinness, and vegetables, simmered to perfection.
Ingredients
- 2 lbs of beef chuck, cut into 1-inch cubes
- A couple of tablespoons of olive oil
- 1 large onion, chopped
- 2 carrots, peeled and sliced into thick coins
- 2 celery stalks, chopped
- 3 cloves of garlic, minced
- A splash of Guinness stout (about 1 cup)
- 2 cups of beef broth
- A handful of fresh thyme sprigs
- 1 bay leaf
- Salt and freshly ground black pepper, to season
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
- Add the beef cubes in batches, ensuring not to overcrowd the pan, and brown on all sides. This should take about 5-7 minutes per batch. Tip: Don’t rush the browning process; it’s key for flavor.
- Remove the beef and set aside. In the same pot, add the onion, carrots, and celery. Cook until the onions are translucent, about 5 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Pour in the Guinness, scraping up any browned bits from the bottom of the pot. Tip: Those bits are packed with flavor!
- Return the beef to the pot along with the beef broth, thyme, and bay leaf. Bring to a simmer.
- Cover and reduce the heat to low. Let it simmer gently for about 2 hours, or until the beef is fork-tender. Tip: Check occasionally to ensure it’s not boiling; a gentle simmer is what you want.
- Season with salt and pepper to taste before serving.
After simmering, the stew will have a rich, deep flavor with melt-in-your-mouth beef and vegetables that have soaked up all the Guinness goodness. Serve it with a slice of crusty bread to dunk into the savory broth, or over a bed of creamy mashed potatoes for an extra comforting meal.
Holiday Beef Lo Mein with Vegetables
First, let’s dive into making this comforting and flavorful Holiday Beef Lo Mein with Vegetables, perfect for those cozy evenings when you crave something hearty yet easy to whip up.
Ingredients
- 8 oz of lo mein noodles
- 1 lb of flank steak, thinly sliced
- 2 cups of mixed vegetables (think bell peppers, carrots, and broccoli)
- 3 cloves of garlic, minced
- A splash of soy sauce
- A couple of tablespoons of oyster sauce
- 1 tablespoon of sesame oil
- A pinch of sugar
- 2 tablespoons of vegetable oil
Instructions
- Boil the lo mein noodles according to the package instructions, then drain and set aside. Tip: Rinse them under cold water to stop the cooking process and prevent sticking.
- Heat a tablespoon of vegetable oil in a large pan over medium-high heat. Add the flank steak and cook until no longer pink, about 2-3 minutes per side. Remove and set aside.
- In the same pan, add another tablespoon of vegetable oil. Toss in the minced garlic and mixed vegetables, stirring frequently for about 5 minutes until they’re just tender.
- Return the beef to the pan with the vegetables. Add the cooked noodles, soy sauce, oyster sauce, sesame oil, and a pinch of sugar. Stir everything together until well combined and heated through, about 2 minutes. Tip: Adjust the heat to prevent the sauces from burning.
- Serve hot, garnished with sesame seeds if you like. Tip: For an extra crunch, sprinkle some chopped green onions on top before serving.
Outcome: This dish boasts a delightful mix of textures, from the tender beef to the crisp vegetables and chewy noodles, all coated in a savory, slightly sweet sauce. Try serving it with a side of spicy chili oil for those who enjoy a bit of heat.
Festive Beef Empanadas
Here’s how to whip up some delicious Festive Beef Empanadas that are sure to be a hit at any gathering. These hand-held pies are packed with flavor and are perfect for sharing.
Ingredients
- 2 cups of all-purpose flour, plus a little extra for dusting
- A pinch of salt
- 1 stick (8 tbsp) of cold butter, cubed
- 1/4 cup of ice water
- 1 lb of ground beef
- 1 small onion, finely chopped
- A couple of garlic cloves, minced
- 1 tsp of ground cumin
- 1/2 tsp of smoked paprika
- A splash of olive oil
- 1 egg, beaten (for egg wash)
Instructions
- In a large bowl, mix the flour and salt. Add the cold butter cubes and use your fingers to rub them into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, a tablespoon at a time, mixing until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
- Wrap the dough in plastic and chill in the fridge for at least 30 minutes.
- While the dough chills, heat a splash of olive oil in a pan over medium heat. Add the onion and garlic, sautéing until soft.
- Add the ground beef, breaking it apart with a spoon. Cook until no longer pink, then stir in the cumin and smoked paprika. Tip: Browning the beef well adds depth to the flavor.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Use a round cutter to cut out circles.
- Spoon a bit of the beef mixture onto each dough circle, fold over to form a half-moon, and crimp the edges with a fork to seal. Tip: Don’t overfill to prevent bursting.
- Brush the empanadas with beaten egg for a golden finish and bake for 20-25 minutes, until golden brown.
Zesty and satisfying, these empanadas have a crispy exterior with a savory, spiced beef filling. Serve them with a side of chimichurri sauce for an extra kick or pack them for a picnic—they’re just as good at room temperature.
Christmas Beef and Ale Pie
Every holiday season calls for a hearty dish that brings warmth and joy to the table, and this Christmas Beef and Ale Pie is just the ticket. It’s a rich, flavorful pie that combines tender beef with the deep flavors of ale, all encased in a flaky pastry crust.
Ingredients
- 2 cups of all-purpose flour, plus a little extra for dusting
- A pinch of salt
- 1 stick of cold butter, cubed
- About 4-5 tbsp of ice water
- 1.5 lbs of beef chuck, cut into 1-inch pieces
- A couple of tbsp of olive oil
- 1 large onion, chopped
- 2 carrots, diced
- A splash of ale (about 1 cup)
- 1 cup of beef stock
- A handful of fresh thyme
- 1 egg, beaten (for glazing)
Instructions
- Start by making the pastry: mix the flour and salt in a large bowl, then rub in the butter until it resembles breadcrumbs.
- Gradually add the ice water, a tbsp at a time, until the dough comes together. Wrap it in cling film and chill for 30 minutes.
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a large pan over medium heat, then brown the beef in batches. Set aside.
- In the same pan, soften the onion and carrots for about 5 minutes until they start to caramelize.
- Return the beef to the pan, add the ale, beef stock, and thyme. Simmer gently for 1.5 hours until the beef is tender.
- Roll out the pastry on a floured surface to fit your pie dish, then spoon in the beef mixture.
- Cover with a pastry lid, seal the edges, and brush with beaten egg. Make a small slit in the top to let steam escape.
- Bake for 30-35 minutes until golden and crisp.
When it’s ready, the pie should have a golden, flaky crust with a rich, savory filling that’s packed with flavor. Serve it with a side of mashed potatoes or a simple green salad for a complete meal.
Merry Beef Bourguignon
Let’s dive into making a comforting Merry Beef Bourguignon, a dish that’s as festive as it is flavorful, perfect for cozying up during the cooler months. This methodical guide will walk you through each step, ensuring even beginners can achieve a delicious result.
Ingredients
- 2 lbs of beef chuck, cut into 2-inch cubes
- A couple of carrots, sliced
- 1 large onion, diced
- A splash of red wine (about 2 cups)
- 2 cups of beef broth
- A handful of mushrooms, quartered
- 2 tbsp of tomato paste
- A sprig of thyme
- 2 cloves of garlic, minced
- 2 tbsp of all-purpose flour
- 3 tbsp of olive oil
- Salt and pepper, just enough to season
Instructions
- Preheat your oven to 325°F (163°C).
- Season the beef cubes generously with salt and pepper.
- Heat 2 tbsp of olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, ensuring each piece gets a nice sear. Tip: Don’t overcrowd the pot to get a better crust.
- Remove the beef and set aside. In the same pot, add the remaining olive oil, then sauté the onions, carrots, and mushrooms until softened, about 5 minutes.
- Stir in the garlic and tomato paste, cooking for another minute until fragrant.
- Sprinkle the flour over the vegetables, stirring well to coat. This will help thicken the sauce later.
- Pour in the red wine and beef broth, scraping the bottom of the pot to lift any browned bits. Tip: Those bits are packed with flavor!
- Return the beef to the pot, add the thyme, and bring to a simmer.
- Cover and transfer to the oven. Cook for about 2 hours, or until the beef is fork-tender. Tip: Check occasionally to ensure the liquid is at a gentle simmer.
- Remove from the oven and let it sit for 10 minutes before serving. The sauce should be rich and velvety, clinging to the tender beef and vegetables. Serve over mashed potatoes or with a crusty baguette to soak up every last drop.
The Merry Beef Bourguignon boasts a deep, wine-infused sauce with melt-in-your-mouth beef and earthy vegetables. For a festive twist, garnish with fresh thyme or serve in individual ramekins topped with puff pastry.
Conclusion
Certainly, this roundup of 19 Festive Christmas Beef Recipes offers a treasure trove of delicious ideas to make your holiday meals unforgettable. Whether you’re planning a cozy family dinner or a grand festive feast, there’s something here for every home cook. We’d love to hear which recipes become your favorites—don’t forget to leave a comment and share the joy by pinning this article on Pinterest!
