er's Day and the Fourth of July call for dinner recipes to serve outdoors -- but beef barbecue makes great weeknight meals year-round. A good marinade amplifies your flank steak and mashed potatoes while brown sugar goes a long way to bring out your inner cowboy for Texas short ribs. Need to up your burger game? We've got tips and tricks to season ground beef to transform your burger into a family favorite.

Beef Soup & Stew Recipes

Easy recipes can put your slow cooker to work this winter. Beef stew is one of those comfort foods for a set-it-and-forget-it meal, but there are plenty of effortless ideas that add a twist to the original recipe. If beans and tomatoes are more your style, chili recipes abound that can warm up the dinner table for cold nights.

Easy Beef Recipes

""Easy beef recipes"" is a redundant term when you're cooking indoors. Prime rib and pot roast require next to no effort, which makes for simple meal-planning. But if you're looking for easy recipes that exceed expectations a good Asian stir-fry with soy sauce and broccoli or Mongolian beef are global culinary delights that don't take a lot of work or ingredients to get them right.

If you have a hankering for a hanger steak or you want a radiant ragu, discover hundreds of ways to make you swoon over beef on Yummly.

History of Eating Beef

The earliest cave paintings depicted hunting on their walls. From these cave paintings, we know that people have been eating beef since prehistoric times. But it was only around 8000 BC, when cattle were domesticated, that beef consumption skyrocketed. Today, it is hard to imagine a world without everyone's favorite red meat. You can see it on every American backyard grill!

Spanish explorers introduced the first Longhorn cattle to America in 1534. British colonists introduced Devon cattle- which is a valuable source for labor, milk, leather, and beef- as early as 1623. During this time, Native Americans were hunting buffalo on vast grasslands, where there was plenty of land to raise cattle. Many other breeds have been imported since then, some for their success as dairy producers and some for their meat.

In the late 1860s, the beef cattle industry took off. In 1873, the Scottish Aberdeen Angus bulls were introduced to America and mixed with the Texas Longhorns to create probably the most famous and popular breed - the Black Angus. Texas ranchers also bred their Longhorn cattle with Hereford to produce beef that was heavily demanded in the eastern states. The Transcontinental Railroad made it possible to transport live cattle in railroad cars to butchers in the east - namely Chicago- to slaughter.

As more settlers came to America and migrated west, the grass of the wide open plains was depleted and the land was developed for other uses. By the 1890s, with the invention of barbed wire to fence off large tracts of land, cattle were raised mostly on ranches.

Grass-fed Beef

"Grass-fed beef" has quickly become a popular term among foodies. But what exactly does that mean and why does it matter? The simple answer is that grass-fed beef is beef that comes from cattle that have been allowed to graze in an open pasture.

The majority of ranchers in the United States use grains like corn and soy to feed cattle in addition to the grass they naturally eat. Since these grains are high in protein and starch, they fatten up the cattle and produce a more marbled meat than a grass diet. Grass-fed beef has a more firm, lean taste and texture than grain-fed beef. But it isn't just the amount of fat that distinguishes the two- the type of fat matters as well. Cattle that are grass-fed have higher levels of Omega-3 fatty acids, which scientists believe could lower the risk of stroke and heart disease.

With grass-fed cattle, farmers use a system called rotational grazing, which allows them to direct their herd to graze and eat to their heart's content. This is important because their digestive systems are designed to process grass. Cows have a special organ called a rumen that contains beneficial microbes to help convert grass fibers into essential nutrients. Cattle that are fed grains often lack the nutrients that a grass-fed diet provides due to the root structures between the two. Grain roots do not extend very deep beneath the ground because they are annual crops, whereas perennial grasses have deep, established roots that are able to contain minerals like magnesium, calcium, and iodine- minerals that only reside deep in the ground. Once the cattle eat the deep-rooted, mineral-rich grasses, they absorb the nutrients, which are then absorbed by the consumers who eat the beef.

Is Red Meat Healthy?

Red meat is most certainly a controversial food. Numerous studies have been conducted on the subject of whether or not it's healthy for you and they've ended in conflicting results- there are pros and cons to eating red meat. Beef provides protein and is rich in iron, zinc, B vitamins, and selenium, which give you energy and support a healthy immune system, but it also contains a lot of saturated fat.

Let's delve into how these nutrients support your body. Protein is necessary for building and replenishing your bones and muscles. Many studies have shown that a sufficient amount of protein in your diet makes exercise more effective. Protein-rich foods also satisfy hunger far more effectively and for far longer than simple carbs and sugary foods, so eating protein can help prevent overeating.

Haem Iron

Haem iron, the iron found in beef, is the most absorbable form of iron. It builds red blood cells, aids the body in using oxygen, gives your body energy, and supports muscle and brain function. When your body is deficient in iron, it can lead to you feeling weak and fatigued, which ultimately leads to anemia. This is especially important if you're a woman because women's bodies need more iron than men's bodies.

Zinc

Zinc is an essential mineral that your body cannot store. It plays a vital role in regulating your immune system and cell production. Zinc also supports growth and development, helps heal wounds, and is necessary for a proper sense of taste and smell.

B Vitamins

B vitamins are necessary for complex molecular functions in your body. Red meat contains five of the eight essential B vitamins. B2 (riboflavin) is needed to convert food into energy, B3 (niacin) is necessary for healthy energy levels and metabolism, and B12 is needed to produce red blood cells.

Selenium

Selenium is necessary for thyroid regulation, fertility, and a healthy immune system. Beef also provides some potassium, magnesium, and phosphorus. One percent of your body weight is phosphorus, which is essential for healthy bones and teeth.

The bottoms line is that beef should be eaten in moderation. What's considered healthy? Try to limit beef consumption to two 3- to 4-ounce portions per week.