The 5 Top Culinary Herbs for Beef Recipes (2024)

Updated on 09/21/23

• 01 of 05

  Basil

  

  Basil is a bright and powerful flavor that pairs well with the deep flavors of beef dishes. It is delicious when cooked into a recipe, but best if added towards the end of the cooking time to brighten the dish and add a new facet of flavor.

  Basil does not dry well, it becomes black and tasteless when dried. So, try storing it by blending with just enough oil to make a slurry, and then place it into ice cube trays to freeze. Once frozen, pop the cubes out and place them in a freezer bag to store. To use, put a cube into your gravy or sauce at the end of the cooking time, and heat until melted.

  Beef recipes with basil:

  • Family-style crock pot beef stew
  • Baked ziti with ground beef
  • Stuffed peppers with ground beef and rice

• 02 of 05

  Rosemary

  

  Rosemaryhas a piney flavor and is a wonderful pairing with heavy or greasy flavors that beef dishes sometimes have. Use rosemary to flavor roasts and tough cuts of meat that will be cooked for long periods of time. Some recipes including rosemary:

  • Old-fashioned beef stew​
  • Deep-fried prime rib roast

  Consider growing rosemary as an indoor herb, which will taste much better than the aged version from the store. Arosemary plant can be successfully grown next to your stove by using a grow light. Rosemary works well either dried or fresh, so try drying it and keeping dried rosemary in glass jars for easy access.

  See Also

  Your Fresh Herbs Could Be Contaminated With Bacteria—Here’s How to Wash Them

• 03 of 05

  Sage

  

  Sage is an often-overlooked herbunless it is for holiday recipes. This is unfortunate since the flavor of sage holds up well to the stronger flavors in a beef dish, adding a fragrant aroma and warm taste. Sage is easy toadd to many beef recipes, including:

  • Garlic-sage steak topping
  • Herb-crusted roast beef top loin roast

  Sage is another herb that grows well indoors, and it is sure to thrive if you provide adequate lighting. Both fresh and dried sage tastes work well in recipes, so use either version in your beef recipes.

• 04 of 05

  Thyme

  

  Thyme is synonymous with beef dishes. Used fresh or dry, thyme will only round the flavorsand add a touch of depth that only herbs can provide. Some recipes you can try that contain thyme include:

  • Classic steak marinade
  • Herb-crusted filet mignon
  • Beef and Guinness stew

  Thyme is also easy to grow in an indoor garden and will do fine in a sunny window. Many chefs like to grow several varieties lined up on the window sill—the lemony taste of lemon thyme is a favorite.

  Continue to 5 of 5 below.

• 05 of 05

  Parsley

  

  Parsley has come into its own in recent yearsand has become much more than simply a garnish. Cooks who are familiar with this tasty herb know it can hold its flavor if used fresh and added to the end of cooking.

  Parsley brightens and adds a fresh note to winter beef dishes that can be heavy such as:

  • Classic beef stroganoff
  • Cabbage with meatballs
  • Mom's homemade beef stew

  Although not commonly grown indoors, it is possible to grow this biennial herb indoors if you give it time to mature. Because it is such a slow-growing herb, try to buy a fresh parsley plant late in the summer and bring it indoors for the winter.