20 Festive Christmas Beef Recipes Delicious

Just imagine your holiday table graced with the rich, savory aroma of perfectly cooked beef—from elegant roasts to cozy stews. Whether you’re hosting a festive feast or craving comforting seasonal flavors, these 20 Christmas beef recipes promise to delight every palate. Get ready to find your new holiday favorite and make this year’s celebrations truly unforgettable!

Herb-Crusted Prime Rib Roast

Visions of holiday tables just got a whole lot more delicious with this showstopping centerpiece. You’re about to create the most tender, flavorful prime rib that practically carves itself, surrounded by a crispy, aromatic herb crust that fills your kitchen with the most incredible scent. This is the kind of meal that makes everyone feel special and satisfied.

Ingredients

– 1 (8-pound) bone-in prime rib roast with beautiful marbling
– ¼ cup coarse kosher salt with large, crunchy flakes
– 2 tablespoons freshly cracked black pepper with robust aroma
– ¼ cup fragrant fresh rosemary leaves, finely chopped
– ¼ cup earthy fresh thyme leaves, stripped from stems
– 8 plump garlic cloves, minced into a pungent paste
– ½ cup rich extra virgin olive oil with fruity notes

Instructions

1. Remove your prime rib roast from refrigeration and place it on a cutting board.
2. Let the roast sit at room temperature for exactly 3 hours to ensure even cooking from edge to center.
3. Preheat your oven to 450°F while the roast comes to temperature.
4. Pat the entire surface of the roast completely dry with paper towels for optimal crust formation.
5. Combine the coarse kosher salt, freshly cracked black pepper, fragrant rosemary, earthy thyme, and minced garlic in a small bowl.
6. Drizzle the rich olive oil over the herb mixture and stir until it forms a thick, spreadable paste.
7. Rub the herb paste evenly over every surface of the prime rib, including the bones and fatty cap.
8. Place the seasoned roast bone-side down in a heavy roasting pan fitted with a rack.
9. Insert an oven-safe meat thermometer into the thickest part of the meat, avoiding contact with bone.
10. Roast at 450°F for exactly 20 minutes to create that beautiful initial sear and crust.
11. Reduce oven temperature to 325°F without opening the oven door to maintain consistent heat.
12. Continue roasting until the thermometer reads 120°F for medium-rare, about 2½ to 3 hours depending on your oven.
13. Transfer the roast to a clean cutting board and tent loosely with aluminum foil.
14. Let the meat rest undisturbed for exactly 30 minutes to allow juices to redistribute throughout.
15. Carve the roast by slicing between the bones and cutting against the grain for maximum tenderness.

Heavenly slices reveal a perfect pink center that’s incredibly juicy, while that golden herb crust adds wonderful texture and garlicky fragrance. The resting time makes all the difference—you’ll notice how the meat holds onto every bit of its natural juices when you slice into it. Try serving thick slices alongside creamy horseradish sauce and buttery mashed potatoes for the ultimate comfort meal that feels both elegant and completely satisfying.

Garlic Butter Beef Tenderloin

Ugh, is there anything better than the smell of garlic butter sizzling in your kitchen? This garlic butter beef tenderloin is that showstopping meal you can actually pull off without stressing—perfect for date night or when you just want to treat yourself. It’s juicy, flavorful, and way easier than it looks.

Ingredients

– 1.5 lbs beef tenderloin, trimmed and tied
– 3 tbsp unsalted butter, softened
– 4 cloves garlic, freshly minced
– 1 tbsp fresh rosemary, finely chopped
– 1 tsp coarse kosher salt
– 1/2 tsp freshly cracked black pepper
– 1 tbsp extra virgin olive oil
– 1/4 cup dry red wine, like Cabernet Sauvignon
– 1/4 cup low-sodium beef broth

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the beef tenderloin completely dry with paper towels—this helps it sear beautifully instead of steaming.
3. Rub the tenderloin all over with extra virgin olive oil.
4. Season the beef generously with coarse kosher salt and freshly cracked black pepper, pressing gently so it adheres.
5. Heat a large, oven-safe skillet over medium-high heat for 2 minutes until very hot.
6. Sear the tenderloin for 3–4 minutes per side, until a deep golden-brown crust forms.
7. Transfer the skillet directly to the preheated oven and roast for 15–20 minutes, or until an instant-read thermometer inserted into the thickest part reads 135°F for medium-rare.
8. Remove the skillet from the oven and transfer the beef to a cutting board to rest for 10 minutes—don’t skip this, as it lets the juices redistribute.
9. While the beef rests, return the skillet to the stovetop over medium heat.
10. Add the freshly minced garlic and sauté for 30 seconds until fragrant.
11. Pour in the dry red wine to deglaze the pan, scraping up all the browned bits with a wooden spoon for extra flavor.
12. Simmer the wine for 1–2 minutes until reduced by half.
13. Stir in the low-sodium beef broth and bring to a gentle simmer.
14. Whisk in the softened unsalted butter and finely chopped fresh rosemary until the sauce is glossy and slightly thickened.
15. Slice the rested beef into 1-inch thick medallions.
16. Drizzle the garlic butter sauce over the sliced beef before serving. For the juiciest results, slice against the grain—you’ll see the muscle fibers running in one direction, so cut perpendicular to them.
Final thoughts: Feel the melt-in-your-mouth tenderness of each slice, with the rich garlic butter sauce soaking into every bite. Serve it over creamy mashed potatoes or with crispy roasted asparagus to soak up that incredible pan sauce.

Red Wine Braised Short Ribs

Ugh, is there anything more comforting than coming home to the incredible aroma of something slowly braising in the oven? You’re in for a real treat with these short ribs—they practically fall apart with tenderness. Let’s get cozy in the kitchen.

Ingredients

– 3 pounds of bone-in beef short ribs
– 2 tablespoons of rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and chopped into ½-inch pieces
– 2 celery stalks, chopped into ½-inch pieces
– 4 cloves of fresh garlic, minced
– 1 tablespoon of double-concentrated tomato paste
– 2 cups of full-bodied dry red wine
– 4 cups of rich beef stock
– 3 fresh thyme sprigs
– 2 dried bay leaves
– 1 teaspoon of coarse kosher salt
– ½ teaspoon of freshly cracked black pepper
– 1 tablespoon of all-purpose flour

Instructions

1. Preheat your oven to 325°F.
2. Pat the bone-in beef short ribs completely dry with paper towels.
3. Season all sides of the short ribs generously with coarse kosher salt and freshly cracked black pepper.
4. Heat rich extra virgin olive oil in a large Dutch oven over medium-high heat until it shimmers.
5. Sear the short ribs in batches until deeply browned on all sides, about 4-5 minutes per side.
6. Transfer the seared short ribs to a clean plate.
7. Add the finely diced yellow onion to the hot pot and cook until softened and translucent, about 5 minutes.
8. Stir in the chopped carrots and celery and cook for 4 more minutes until slightly softened.
9. Add the minced fresh garlic and cook for 1 minute until fragrant.
10. Stir in the double-concentrated tomato paste and cook for 2 minutes until it darkens in color.
11. Sprinkle the all-purpose flour over the vegetables and cook for 1 minute while stirring constantly.
12. Pour in the full-bodied dry red wine, scraping up all the browned bits from the bottom of the pot.
13. Let the wine simmer and reduce by half, about 8-10 minutes.
14. Pour in the rich beef stock and bring the liquid to a gentle simmer.
15. Return the seared short ribs to the pot along with any accumulated juices.
16. Tuck the fresh thyme sprigs and dried bay leaves into the liquid.
17. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.
18. Braise for 2½ to 3 hours until the meat is fork-tender and easily pulls away from the bone.
19. Carefully remove the pot from the oven and let it rest for 15 minutes before serving.
20. Skim any excess fat from the surface of the sauce with a spoon.

This creates the most incredible, silky sauce that clings to every tender strand of meat. The flavor is deeply savory with just a hint of wine’s fruitiness shining through. Try serving these luxurious short ribs over creamy polenta or buttery mashed potatoes to soak up every last drop of that incredible sauce.

Christmas Beef Wellington

Holiday dinners call for something truly special, and this Christmas Beef Wellington is that showstopper centerpiece you’ve been dreaming of. You get that perfect golden puff pastry wrapped around tender beef and savory mushroom goodness—it’s easier than you think to create this restaurant-quality masterpiece at home.

Ingredients

– 2 lb beef tenderloin center cut
– 1 tbsp coarse sea salt
– 2 tsp freshly cracked black pepper
– 2 tbsp rich extra virgin olive oil
– 1 lb cremini mushrooms
– 3 cloves aromatic garlic
– 2 tbsp fresh thyme leaves
– 1/4 cup dry red wine
– 6 slices prosciutto
– 2 tbsp Dijon mustard with whole grains
– 1 sheet frozen puff pastry
– 1 farm-fresh egg

Instructions

1. Pat the 2 lb beef tenderloin completely dry with paper towels.
2. Season all sides generously with 1 tbsp coarse sea salt and 2 tsp freshly cracked black pepper.
3. Heat 2 tbsp rich extra virgin olive oil in a large skillet over high heat until shimmering.
4. Sear the beef for 2 minutes per side until deeply browned, creating a flavorful crust.
5. Transfer the beef to a plate and brush all sides with 2 tbsp Dijon mustard while still warm.
6. Let the beef cool completely to room temperature, about 30 minutes.
7. Pulse 1 lb cremini mushrooms and 3 cloves aromatic garlic in a food processor until finely chopped.
8. Cook the mushroom mixture in the same skillet over medium heat for 15 minutes until all moisture evaporates.
9. Stir in 2 tbsp fresh thyme leaves and 1/4 cup dry red wine, cooking for 2 more minutes.
10. Spread the mushroom duxelles on a plate and chill in refrigerator for 20 minutes.
11. Lay 6 slices prosciutto in overlapping rows on plastic wrap.
12. Spread the chilled mushroom mixture evenly over the prosciutto layer.
13. Place the cooled beef in the center and wrap tightly using the plastic wrap.
14. Refrigerate the wrapped beef bundle for 30 minutes to set the shape.
15. Roll out 1 sheet thawed puff pastry on a floured surface to 1/8-inch thickness.
16. Unwrap the beef bundle and place it in the center of the pastry.
17. Whisk 1 farm-fresh egg with 1 tbsp water to create an egg wash.
18. Brush the pastry edges with egg wash and wrap the beef completely, sealing all seams.
19. Place the Wellington seam-side down on a baking sheet lined with parchment paper.
20. Brush the entire pastry with remaining egg wash for golden browning.
21. Score the top with decorative patterns using a sharp knife.
22. Chill the assembled Wellington for 20 minutes while preheating oven to 400°F.
23. Bake for 35-40 minutes until the pastry is puffed and deep golden brown.
24. Insert an instant-read thermometer into the center—it should read 125°F for medium-rare.
25. Let the Wellington rest for 15 minutes before slicing to retain juices.

Nothing beats that moment when you slice into the crisp, buttery pastry to reveal the pink-perfect beef inside. The earthy mushroom layer adds incredible depth against the salty prosciutto, creating layers of flavor in every bite. Serve thick slices with roasted winter vegetables or a simple arugula salad for a holiday meal they’ll talk about for years.

Peppercorn-Crusted Beef Roast

Craving something impressive but surprisingly simple? This peppercorn-crusted beef roast delivers restaurant-worthy flavor with minimal fuss, making it perfect for Sunday dinners or holiday gatherings when you want to wow your guests without spending all day in the kitchen.

Ingredients

• 1 (3-4 pound) well-marbled beef roast
• 3 tablespoons freshly cracked mixed peppercorns
• 2 tablespoons coarse kosher salt
• 4 cloves aromatic garlic, minced
• 2 tablespoons rich extra virgin olive oil
• 1 cup robust beef broth
• ½ cup full-bodied red wine
• 2 tablespoons creamy Dijon mustard
• 1 tablespoon fresh thyme leaves
• 1 tablespoon unsalted butter

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Pat the well-marbled beef roast completely dry with paper towels—this helps the crust form beautifully.
3. Rub the rich extra virgin olive oil evenly over the entire surface of the roast.
4. Combine the freshly cracked mixed peppercorns, coarse kosher salt, and minced aromatic garlic in a small bowl.
5. Press the peppercorn mixture firmly onto all sides of the roast, creating an even crust.
6. Place the roast in a large oven-safe skillet or roasting pan, fat-side up.
7. Roast for 60-75 minutes, or until a meat thermometer inserted into the thickest part reads 135°F for medium-rare.
8. Transfer the roast to a cutting board and let it rest for 15 minutes—don’t skip this step, as it allows the juices to redistribute.
9. While the roast rests, place the skillet over medium heat and add the robust beef broth and full-bodied red wine, scraping up all the browned bits from the bottom.
10. Whisk in the creamy Dijon mustard and fresh thyme leaves, then simmer for 5-7 minutes until slightly reduced.
11. Remove the sauce from heat and swirl in the unsalted butter until glossy and smooth.
12. Slice the roast against the grain into ½-inch thick pieces.

What makes this roast truly special is that crackling peppercorn crust giving way to juicy, pink-centered beef. The pan sauce adds a tangy, rich finish that complements the spice beautifully. Try serving thin slices over creamy mashed potatoes or alongside roasted root vegetables for a complete meal that feels both elegant and comforting.

Rosemary Garlic Beef Ribeye

Hearty and aromatic, this rosemary garlic beef ribeye is exactly what you need when craving something special but simple. You’ll love how the fragrant herbs and savory garlic transform an already delicious cut into something truly memorable. It’s restaurant-quality flavor made right in your own kitchen.

Ingredients

• 2 (12-ounce) beef ribeye steaks, about 1.5 inches thick
• 3 tablespoons rich extra virgin olive oil
• 4 cloves fresh garlic, thinly sliced
• 2 tablespoons freshly chopped rosemary
• 1 teaspoon coarse kosher salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons unsalted butter

Instructions

1. Remove the ribeye steaks from refrigeration and let them sit at room temperature for 30 minutes to ensure even cooking.
2. Pat the steaks completely dry with paper towels to promote better browning.
3. Rub both sides of each steak with 1 tablespoon of olive oil.
4. Season both sides generously with kosher salt and freshly cracked black pepper, pressing the seasoning into the meat.
5. Heat a cast-iron skillet over medium-high heat for 3 minutes until very hot.
6. Add the remaining 1 tablespoon of olive oil to the hot skillet and swirl to coat.
7. Carefully place the steaks in the skillet and cook undisturbed for 4 minutes to develop a deep brown crust.
8. Flip the steaks using tongs and cook for another 4 minutes on the second side.
9. Reduce the heat to medium and add the sliced garlic, chopped rosemary, and butter to the skillet.
10. Tilt the skillet slightly and use a spoon to baste the steaks continuously with the herb butter for 2 minutes.
11. Insert an instant-read thermometer into the thickest part of a steak to check for doneness—130°F for medium-rare or 140°F for medium.
12. Transfer the steaks to a cutting board and let them rest for 8 minutes to allow juices to redistribute.

Every bite delivers that perfect contrast between the crispy, herb-crusted exterior and the juicy, pink interior. The rosemary and garlic infuse the beef with incredible depth that pairs beautifully with roasted potatoes or a simple arugula salad. Try slicing it thin and serving over creamy polenta for an extra special dinner.

Balsamic Glazed Beef Brisket

Let’s talk about a dish that transforms tough beef into something magical with just a little patience and a sweet-tangy glaze. You’re going to love how this balsamic glazed brisket becomes fall-apart tender while developing deep, caramelized flavors. It’s the kind of comforting meal that makes your kitchen smell incredible for hours.

Ingredients

• 4 pounds well-marbled beef brisket
• 2 tablespoons coarse kosher salt
• 1 tablespoon freshly cracked black pepper
• 2 tablespoons rich extra virgin olive oil
• 3 large yellow onions, thinly sliced
• 6 fresh garlic cloves, minced
• 1 cup robust balsamic vinegar
• 1/2 cup pure maple syrup
• 2 cups rich beef broth
• 3 fresh rosemary sprigs
• 2 fresh thyme sprigs

Instructions

1. Pat the beef brisket completely dry with paper towels.
2. Rub the coarse kosher salt and freshly cracked black pepper evenly over all sides of the brisket.
3. Heat the rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the brisket fat-side down for 5-7 minutes until deeply browned and crispy.
5. Flip the brisket and sear the other side for another 5-7 minutes until browned.
6. Remove the brisket from the pot and set it aside on a plate.
7. Add the thinly sliced yellow onions to the same pot and cook for 8-10 minutes until softened and golden.
8. Stir in the minced fresh garlic cloves and cook for 1 minute until fragrant.
9. Pour in the robust balsamic vinegar, scraping up any browned bits from the bottom of the pot.
10. Add the pure maple syrup and rich beef broth, stirring to combine.
11. Return the seared brisket to the pot, nestling it into the liquid.
12. Tuck the fresh rosemary sprigs and fresh thyme sprigs around the brisket.
13. Bring the liquid to a gentle simmer, then cover the pot tightly with a lid.
14. Transfer the covered pot to a 300°F oven and braise for 4 hours.
15. Remove the pot from the oven and carefully transfer the brisket to a cutting board.
16. Skim any excess fat from the surface of the braising liquid.
17. Simmer the liquid over medium heat for 15-20 minutes until reduced to a thick, glossy glaze.
18. Slice the brisket against the grain into 1/2-inch thick pieces.
19. Arrange the sliced brisket on a serving platter and spoon the reduced glaze over the top.

Outrageously tender slices practically melt in your mouth, balanced by that sweet-tangy glaze that clings to every bite. Try serving it over creamy polenta to soak up all that incredible sauce, or pile it high on soft potato rolls for the most epic sandwiches you’ve ever made.

Beef and Mushroom Stuffed Peppers

Sometimes you just need a comforting meal that comes together without too much fuss. These beef and mushroom stuffed peppers are exactly that—savory, satisfying, and perfect for a cozy weeknight dinner. You’ll love how the flavors meld together while the peppers get beautifully tender.

Ingredients

– 4 large bell peppers (any color you like)
– 1 pound lean ground beef
– 8 ounces cremini mushrooms, finely chopped
– 1 medium yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1 cup cooked long-grain white rice
– 1 (15-ounce) can crushed tomatoes with their rich juices
– 1 cup shredded mozzarella cheese
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 1 teaspoon dried oregano

Instructions

1. Preheat your oven to 375°F.
2. Carefully slice the bell peppers in half lengthwise and remove all seeds and white membranes.
3. Place the pepper halves cut-side up in a 9×13-inch baking dish.
4. Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers.
5. Add the finely diced yellow onion and cook for 4-5 minutes until translucent and fragrant.
6. Add the minced fresh garlic and cook for 1 minute until golden and aromatic.
7. Add the lean ground beef, breaking it up with a wooden spoon, and cook for 6-7 minutes until no pink remains.
8. Stir in the finely chopped cremini mushrooms and cook for 5-6 minutes until they release their moisture and become tender.
9. Mix in the cooked long-grain white rice, crushed tomatoes, kosher salt, freshly ground black pepper, and dried oregano until well combined.
10. Spoon the beef and mushroom mixture evenly into each pepper half, packing it down gently.
11. Cover the baking dish tightly with aluminum foil.
12. Bake at 375°F for 25 minutes until the peppers are fork-tender.
13. Remove the foil and sprinkle the shredded mozzarella cheese evenly over each stuffed pepper.
14. Return to the oven uncovered for 8-10 minutes until the cheese is melted and bubbly with golden spots.
15. Let the stuffed peppers rest for 5 minutes before serving to allow the flavors to settle.

Hearty and deeply satisfying, these stuffed peppers offer a wonderful contrast between the tender-crisp pepper shells and the savory beef filling. The melted mozzarella creates a creamy blanket that brings everything together perfectly. Try serving them over a bed of fresh greens or with crusty bread to soak up any delicious juices left in the baking dish.

Spiced Beef Pot Roast with Root Vegetables

Brace yourself for the most comforting meal you’ll make all season. This spiced beef pot roast fills your kitchen with incredible aromas while slowly transforming into fall-apart tender perfection. You’re going to love how the root vegetables soak up all those rich, spiced flavors.

Ingredients

• 3 pounds well-marbled chuck roast
• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, roughly chopped
• 4 cloves fresh garlic, minced
• 2 cups robust beef broth
• 1 cup dry red wine
• 2 tablespoons Worcestershire sauce
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes
• 3 large carrots, cut into 2-inch chunks
• 2 parsnips, peeled and cut into chunks
• 1 pound baby potatoes
• 2 sprigs fresh rosemary
• 2 bay leaves
• Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 325°F.
2. Pat the chuck roast completely dry with paper towels.
3. Generously season all sides of the roast with kosher salt and freshly ground black pepper.
4. Heat the extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
5. Sear the roast for 4-5 minutes per side until deeply browned, developing a flavorful crust.
6. Transfer the seared roast to a plate, leaving the drippings in the pot.
7. Add the chopped onion to the hot drippings and cook for 5 minutes until softened.
8. Stir in the minced garlic and cook for 1 minute until fragrant.
9. Pour in the red wine to deglaze the pot, scraping up all the browned bits from the bottom.
10. Add the beef broth, Worcestershire sauce, smoked paprika, ground cumin, and red pepper flakes.
11. Return the seared roast to the pot, nestling it into the liquid.
12. Tuck the rosemary sprigs and bay leaves around the roast.
13. Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven.
14. Braise for 2 hours until the meat begins to tenderize.
15. Remove the pot from the oven and arrange the carrot chunks, parsnip chunks, and baby potatoes around the roast.
16. Return the covered pot to the oven and continue braising for 1 more hour.
17. Check for doneness by inserting a fork into the meat—it should pull apart easily with no resistance.
18. Remove the bay leaves and rosemary stems before serving.

Amazingly tender beef literally falls apart at the touch of your fork, while the root vegetables become meltingly soft yet still hold their shape. The spiced broth creates a deeply flavorful gravy that’s perfect for soaking up with crusty bread. For a fun twist, shred any leftovers and serve over creamy polenta or stuff into warm tortillas for next-day beef tacos.

Beef and Cranberry Meatballs

Mmm, you know those cozy fall evenings when you want something comforting but impressive enough for guests? These beef and cranberry meatballs deliver that perfect balance of savory and sweet, making them ideal for everything from weeknight dinners to holiday parties.

Ingredients

– 1 pound 85% lean ground beef
– 1/2 cup sweet dried cranberries
– 1/4 cup panko breadcrumbs
– 1 large farm-fresh egg
– 2 tablespoons rich Worcestershire sauce
– 1 tablespoon aromatic garlic powder
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly ground black pepper
– 2 tablespoons extra virgin olive oil
– 1/2 cup tangy cranberry juice
– 1/4 cup dark brown sugar

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine 1 pound 85% lean ground beef, 1/2 cup sweet dried cranberries, 1/4 cup panko breadcrumbs, 1 large farm-fresh egg, 2 tablespoons rich Worcestershire sauce, 1 tablespoon aromatic garlic powder, 1 teaspoon coarse kosher salt, and 1/2 teaspoon freshly ground black pepper.
3. Gently mix everything with your hands until just combined—overmixing can make meatballs tough.
4. Roll the mixture into 1-inch balls, placing them evenly spaced on your prepared baking sheet.
5. Bake for 15 minutes until the meatballs are firm and lightly browned.
6. While baking, heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat.
7. Transfer the baked meatballs to the skillet using tongs.
8. Pour in 1/2 cup tangy cranberry juice and 1/4 cup dark brown sugar, stirring gently to coat.
9. Simmer for 8-10 minutes until the sauce thickens and glazes the meatballs evenly—basting occasionally creates that glossy finish.
10. Remove from heat when the sauce coats the back of a spoon. You’ll love how the tender beef pairs with the sweet-tart cranberry glaze, creating little flavor explosions in every bite. These shine served over creamy polenta or as appetizers with toothpicks—either way, they disappear fast!

Christmas Beef Stew with Red Wine

There’s something magical about a hearty beef stew simmering on the stove during the holidays—it fills your home with the most incredible aromas and promises cozy comfort in every bowl. This Christmas version gets extra depth from robust red wine and festive herbs, making it perfect for chilly evenings or as the star of your holiday table. You’ll love how the flavors meld together into something truly special.

Ingredients

– 2 lbs beef chuck roast, cut into 1-inch cubes
– 3 tbsp rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 4 medium carrots, peeled and sliced into ½-inch rounds
– 3 stalks celery, chopped
– 2 cups dry red wine
– 4 cups rich beef broth
– 2 tbsp tomato paste
– 2 bay leaves
– 1 tsp fresh thyme leaves
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 2 tbsp all-purpose flour
– 1 lb baby potatoes, halved

Instructions

1. Pat the beef cubes completely dry with paper towels.
2. Season the beef evenly with kosher salt and freshly ground black pepper.
3. Heat 2 tablespoons of extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Working in batches, brown the beef cubes for 3-4 minutes per side until deeply caramelized.
5. Transfer the browned beef to a clean plate, leaving the drippings in the pot.
6. Add the remaining tablespoon of olive oil to the pot.
7. Sauté the diced onion for 5 minutes until translucent and fragrant.
8. Add the minced garlic and cook for 1 minute until golden and aromatic.
9. Stir in the sliced carrots and chopped celery, cooking for 4 minutes until slightly softened.
10. Sprinkle the flour over the vegetables and cook for 2 minutes while stirring constantly.
11. Pour in the dry red wine, scraping the bottom of the pot to release any browned bits.
12. Simmer the wine for 5 minutes until reduced by half.
13. Stir in the tomato paste until fully incorporated.
14. Return the browned beef and any accumulated juices to the pot.
15. Add the beef broth, bay leaves, and fresh thyme leaves.
16. Bring the stew to a gentle boil, then reduce heat to low.
17. Cover the pot and simmer for 1 hour and 30 minutes, stirring occasionally.
18. Add the halved baby potatoes to the pot.
19. Continue simmering uncovered for 45 minutes until the potatoes are fork-tender.
20. Remove the bay leaves before serving.

Each spoonful delivers tender beef that falls apart effortlessly alongside velvety potatoes and sweet carrots. The red wine creates a luxurious, deep-flavored broth that’s both rich and comforting. Enjoy it with crusty bread for dipping or serve over creamy mashed potatoes for the ultimate holiday comfort meal.

Beef and Blue Cheese Stuffed Mushrooms

Aren’t you always looking for that perfect appetizer that feels fancy but comes together without stress? These beef and blue cheese stuffed mushrooms deliver exactly that—savory, cheesy, and totally irresistible. You’ll love how the rich filling pairs with the tender mushroom caps.

Ingredients

– 16 large cremini mushroom caps, wiped clean
– 1 lb ground beef (85% lean)
– 1/2 cup crumbled blue cheese, creamy and tangy
– 1/4 cup panko breadcrumbs, lightly toasted
– 1/4 cup finely chopped yellow onion
– 2 cloves garlic, minced
– 2 tbsp extra virgin olive oil, rich and fruity
– 1 tbsp Worcestershire sauce, deeply savory
– 1 tsp fresh thyme leaves, fragrant
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Carefully remove the stems from 16 large cremini mushroom caps and wipe the caps clean with a damp paper towel.
3. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Add 1/4 cup of finely chopped yellow onion and cook for 3 minutes, stirring frequently, until softened.
5. Stir in 2 cloves of minced garlic and cook for 1 minute until fragrant.
6. Add 1 lb of ground beef to the skillet, breaking it up with a wooden spoon as it cooks.
7. Cook the beef for 6-8 minutes until fully browned and no pink remains.
8. Drain any excess grease from the skillet using a slotted spoon.
9. Stir in 1 tablespoon of deeply savory Worcestershire sauce, 1 teaspoon of fragrant fresh thyme leaves, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper.
10. Remove the skillet from heat and let the mixture cool for 5 minutes.
11. Gently fold in 1/2 cup of creamy, tangy blue cheese crumbles and 1/4 cup of lightly toasted panko breadcrumbs until just combined.
12. Evenly spoon the beef and blue cheese mixture into each prepared mushroom cap, mounding it slightly.
13. Arrange the stuffed mushrooms on the prepared baking sheet, spacing them about 1 inch apart.
14. Bake at 375°F for 18-20 minutes until the mushroom caps are tender and the filling is golden brown on top.
15. Let the mushrooms rest for 3 minutes before serving to allow the filling to set.

You’ll notice the mushrooms become wonderfully tender while the filling stays juicy with pockets of melted blue cheese. The savory beef and tangy cheese create a bold flavor that pairs perfectly with a crisp white wine or as a standout game-day snack.

Beef Tenderloin with Horseradish Cream

Sometimes you just need a showstopper dinner that feels fancy but isn’t actually complicated. This beef tenderloin with horseradish cream is exactly that—tender, flavorful, and perfect for impressing guests or treating yourself.

Ingredients

– 1 (2-pound) beef tenderloin roast, trimmed
– 2 tablespoons extra virgin olive oil
– 1 tablespoon coarse kosher salt
– 1 teaspoon freshly cracked black pepper
– 3 cloves garlic, minced
– 1 cup heavy whipping cream
– ¼ cup prepared horseradish
– 1 tablespoon fresh lemon juice
– 2 tablespoons chopped fresh chives

Instructions

1. Preheat your oven to 425°F and place an oven-safe skillet inside to heat up.
2. Pat the beef tenderloin completely dry with paper towels to ensure a good sear.
3. Rub the tenderloin all over with extra virgin olive oil.
4. Season the entire surface generously with coarse kosher salt and freshly cracked black pepper.
5. Carefully remove the hot skillet from the oven and place it over medium-high heat on the stovetop.
6. Sear the tenderloin for 2 minutes on each side until a deep brown crust forms.
7. Add minced garlic to the skillet around the beef and cook for 30 seconds until fragrant.
8. Transfer the entire skillet to the preheated oven and roast for 20-25 minutes for medium-rare.
9. Check the internal temperature with a meat thermometer—it should read 135°F for medium-rare.
10. Remove the beef from the oven and transfer it to a cutting board to rest for 15 minutes.
11. While the beef rests, pour heavy whipping cream into a small bowl.
12. Whisk in prepared horseradish and fresh lemon juice until well combined.
13. Fold in chopped fresh chives just before serving.
14. Slice the rested beef tenderloin against the grain into ½-inch thick pieces.
15. Drizzle the horseradish cream over the sliced beef or serve it on the side.

Outrageously tender slices of beef practically melt in your mouth, while the horseradish cream adds a cool, zesty kick that cuts through the richness beautifully. Try serving it over creamy mashed potatoes or alongside roasted asparagus for a complete meal that feels restaurant-worthy.

Beef and Caramelized Onion Tart

Now, picture this: you’ve got a flaky, buttery crust filled with savory beef and sweet caramelized onions. It’s the kind of impressive yet totally doable dish that’ll make you feel like a gourmet chef without the stress. Perfect for when you want something fancy but don’t want to spend all day in the kitchen.

Ingredients

• 1 package frozen puff pastry sheets, thawed until pliable
• 1 lb lean ground beef, browned and drained
• 2 large yellow onions, thinly sliced into half-moons
• 3 tbsp rich unsalted butter
• 1 tbsp golden brown sugar
• 2 tbsp balsamic vinegar, aged and syrupy
• 1 cup shredded Gruyère cheese, freshly grated
• 2 large farm-fresh eggs
• 1/2 cup heavy cream, rich and velvety
• 1 tsp kosher salt, coarse and flaky
• 1/2 tsp freshly ground black pepper, finely cracked
• 1 tbsp fresh thyme leaves, fragrant and stripped from stems

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet onto the prepared baking sheet.
3. Melt the unsalted butter in a large skillet over medium heat.
4. Add the thinly sliced yellow onions to the skillet and cook for 5 minutes, stirring occasionally.
5. Sprinkle the golden brown sugar over the onions and continue cooking for 15 minutes, stirring every 3-4 minutes until deeply golden.
6. Pour the aged balsamic vinegar into the skillet and cook for 2 more minutes until the liquid evaporates.
7. Transfer the caramelized onions to a bowl and set aside.
8. In the same skillet, cook the lean ground beef over medium-high heat for 8-10 minutes until no pink remains, breaking it into small crumbles with a spatula.
9. Drain any excess fat from the beef using a colander.
10. Spread the caramelized onions evenly over the puff pastry, leaving a 1-inch border around the edges.
11. Top the onions with the cooked ground beef in an even layer.
12. Sprinkle the freshly grated Gruyère cheese over the beef.
13. In a medium bowl, whisk together the farm-fresh eggs, rich heavy cream, coarse kosher salt, finely cracked black pepper, and fragrant fresh thyme leaves until fully combined.
14. Carefully pour the egg mixture evenly over the tart filling.
15. Fold the 1-inch pastry border up over the edges of the filling to create a crust.
16. Bake at 400°F for 25-30 minutes until the crust is puffed and golden brown and the filling is set.
17. Remove the tart from the oven and let it rest for 5 minutes before slicing.

You’ll love how the flaky pastry contrasts with the creamy, savory filling. The caramelized onions add a subtle sweetness that balances perfectly with the rich beef. Try serving warm slices with a simple arugula salad dressed in lemon vinaigrette for a complete meal that feels extra special.

Beef Rouladen with Mustard and Pickles

Remember those cozy Sunday dinners at grandma’s house? This classic German-inspired dish wraps tender beef around a tangy filling, creating the ultimate comfort food that’s surprisingly simple to make at home. You’ll love how the flavors meld together into something truly special after a slow simmer.

Ingredients

– 4 thin-cut beef top round steaks (about ¼ inch thick)
– 4 tablespoons spicy German mustard
– 4 small dill pickle spears
– 8 slices thick-cut bacon
– 1 large yellow onion, finely diced
– 2 tablespoons rich unsalted butter
– 2 cups robust beef broth
– ½ cup dry red wine
– 2 tablespoons all-purpose flour
– 1 teaspoon freshly ground black pepper
– ½ teaspoon kosher salt

Instructions

1. Lay the thin-cut beef steaks flat on a clean cutting board.
2. Spread 1 tablespoon of spicy German mustard evenly over each steak.
3. Place 1 small dill pickle spear and 2 slices of thick-cut bacon at one end of each steak.
4. Sprinkle ¼ of the finely diced yellow onion over each steak.
5. Tightly roll each steak around the filling, starting from the end with the pickle.
6. Secure each roll with 2-3 toothpicks inserted diagonally through the seam.
7. Season the outside of each roll with kosher salt and freshly ground black pepper.
8. Heat the rich unsalted butter in a large Dutch oven over medium-high heat until foaming subsides.
9. Brown the beef rolls on all sides for 2-3 minutes per side until deeply golden brown.
10. Remove the beef rolls from the pot and set aside on a plate.
11. Add the remaining finely diced yellow onion to the pot and cook for 4-5 minutes until softened and translucent.
12. Sprinkle 2 tablespoons of all-purpose flour over the onions and cook for 1 minute while stirring constantly.
13. Slowly pour in ½ cup of dry red wine while scraping the bottom of the pot to release browned bits.
14. Add 2 cups of robust beef broth and bring the mixture to a gentle simmer.
15. Return the beef rolls to the pot, ensuring they’re partially submerged in the liquid.
16. Cover the pot and reduce heat to low, maintaining a bare simmer for 90 minutes.
17. Check the beef rolls after 90 minutes – they should be fork-tender but still holding their shape.
18. Remove the beef rolls from the pot and let them rest for 5 minutes before slicing.
19. Meanwhile, simmer the sauce uncovered for 5-7 minutes until slightly thickened.

Keep in mind that slicing these beauties reveals the gorgeous spiral of flavors inside. The beef becomes meltingly tender while the pickles keep their delightful crunch, creating the most satisfying texture contrast. Serve these slices over buttery mashed potatoes or egg noodles to soak up every drop of that rich, savory sauce.

Beef and Chestnut Stuffing

Mmm, picture this: savory beef and sweet chestnuts coming together in the coziest stuffing you’ve ever tasted. You’ll want to make this for every holiday gathering from now on. It’s the perfect side dish that might just steal the show from the main course.

Ingredients

– 1 lb ground beef
– 2 cups chopped sweet yellow onion
– 3 cloves minced garlic
– 8 oz chopped roasted chestnuts
– 6 cups cubed day-old rustic bread
– 2 large farm-fresh eggs
– 1 cup rich chicken broth
– 4 tbsp melted unsalted butter
– 2 tbsp chopped fresh sage
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with butter.
2. Brown 1 lb ground beef in a large skillet over medium-high heat for 8-10 minutes until fully cooked.
3. Add 2 cups chopped sweet yellow onion and cook for 5 minutes until translucent.
4. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
5. Remove from heat and mix in 8 oz chopped roasted chestnuts.
6. In a large bowl, combine 6 cups cubed day-old rustic bread with the beef mixture.
7. Whisk together 2 large farm-fresh eggs, 1 cup rich chicken broth, and 4 tbsp melted unsalted butter.
8. Pour the wet mixture over the bread and beef, tossing gently to coat everything evenly.
9. Fold in 2 tbsp chopped fresh sage, 1 tsp kosher salt, and ½ tsp freshly ground black pepper.
10. Transfer the mixture to your prepared baking dish, spreading it evenly.
11. Cover with foil and bake at 375°F for 25 minutes.
12. Remove the foil and bake for another 20-25 minutes until the top is golden brown and crispy.
13. Let the stuffing rest for 10 minutes before serving to allow the flavors to meld.

Vibrant with texture and flavor, this stuffing boasts a wonderful contrast between the tender beef, crunchy chestnuts, and crispy bread topping. Serve it alongside roasted turkey or chicken, or get creative by using leftovers to make incredible breakfast hash with fried eggs the next morning.

Beef Satay Skewers with Peanut Sauce

Just imagine that perfect backyard barbecue moment—tender, charred beef skewers with that irresistible peanut sauce you can’t stop dipping into. You’re about to make those restaurant-quality satay skewers right at home, and they’re surprisingly simple to pull off.

Ingredients

– 1.5 pounds thinly sliced sirloin steak
– 1/4 cup rich soy sauce
– 2 tablespoons fragrant sesame oil
– 3 cloves fresh garlic, minced
– 1 tablespoon freshly grated ginger
– 1/4 cup creamy smooth peanut butter
– 2 tablespoons sweet honey
– 1 tablespoon tangy lime juice
– 1/4 teaspoon crushed red pepper flakes
– 1/4 cup rich coconut milk
– 2 tablespoons chopped fresh cilantro
– 12 wooden skewers

Instructions

1. Soak 12 wooden skewers in cold water for 30 minutes to prevent burning.
2. Combine 1/4 cup rich soy sauce, 2 tablespoons fragrant sesame oil, 3 cloves minced fresh garlic, and 1 tablespoon freshly grated ginger in a large bowl.
3. Cut 1.5 pounds thinly sliced sirloin steak into 1-inch wide strips against the grain.
4. Add beef strips to the marinade, coating thoroughly, and refrigerate for at least 2 hours.
5. Whisk together 1/4 cup creamy smooth peanut butter, 2 tablespoons sweet honey, 1 tablespoon tangy lime juice, 1/4 teaspoon crushed red pepper flakes, and 1/4 cup rich coconut milk in a small saucepan.
6. Heat the peanut sauce over medium-low heat for 5 minutes, stirring constantly until smooth and warmed through.
7. Thread marinated beef strips onto soaked skewers, leaving 2 inches empty at the bottom.
8. Preheat your grill to medium-high heat (400°F) or heat a grill pan over medium-high.
9. Grill skewers for 3-4 minutes per side until beef develops visible char marks and reaches 145°F internally.
10. Transfer cooked skewers to a serving platter and drizzle with warm peanut sauce.
11. Garnish with 2 tablespoons chopped fresh cilantro.
Unbelievably tender beef meets that creamy, slightly spicy peanut sauce in every bite. The charred edges give way to juicy interior strips that practically melt in your mouth. Try serving them over coconut rice or with quick-pickled vegetables for the ultimate Southeast Asian-inspired meal.

Beef and Red Pepper Jelly Crostini

Ever find yourself craving something that’s both elegant and easy to whip up for a last-minute gathering? These beef and red pepper jelly crostini are your new go-to—they’re savory, a little sweet, and totally impressive without any fuss. You’ll love how the flavors come together in just minutes.

Ingredients

– 1 baguette, sliced into ½-inch thick pieces
– 2 tablespoons rich extra virgin olive oil
– 1 pound lean ground beef
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– ½ cup vibrant red pepper jelly
– 1 tablespoon tangy Worcestershire sauce
– ½ teaspoon finely ground black pepper
– ¼ teaspoon flaky sea salt
– ¼ cup fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F.
2. Arrange the baguette slices in a single layer on a baking sheet.
3. Brush each slice lightly with the extra virgin olive oil.
4. Bake for 8–10 minutes, until the edges are golden and crisp.
5. While the bread toasts, heat a large skillet over medium-high heat.
6. Add the lean ground beef and cook for 5 minutes, breaking it up with a spoon.
7. Stir in the finely diced yellow onion and cook for 4 more minutes, until the onion is soft.
8. Add the minced garlic and cook for 1 minute, until fragrant.
9. Mix in the vibrant red pepper jelly, tangy Worcestershire sauce, finely ground black pepper, and flaky sea salt.
10. Simmer the mixture for 3–4 minutes, stirring occasionally, until the jelly melts and coats the beef evenly.
11. Remove the skillet from the heat and stir in the fresh parsley.
12. Spoon the warm beef mixture onto each toasted baguette slice.
13. Serve immediately while the crostini are still warm and crisp. Zesty and slightly sweet, these crostini offer a perfect crunch from the toast against the tender, glazed beef. The red pepper jelly adds a glossy, gentle heat that makes them irresistible—try stacking them high on a platter with extra parsley sprinkled over top for a colorful appetizer that’s sure to disappear fast.

Summary

From elegant roasts to cozy stews, these Christmas beef recipes offer something special for every holiday table. We hope you find new favorites to create cherished memories around! Try these delicious dishes, then share which ones you loved in the comments below. Don’t forget to pin your favorites on Pinterest so you can easily find them again.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.