Oh that's tough juan. I'm bad enough when it comes to chicken, but with beef I really do wing it.
Steaks are rubbed in olive oil and montreal steak spice. Roasts are put in the slow cooker, frozen, in the morning, some onions, pepper, and garlic added, and left to roast on low for the day.
No real recipes to follow.
The only time I get picky with beef is when I make stew, but, again there's no real recipe to follow, so, I'll just explain my basics of making a good stew.
I take any cheap stewing meat, and trim it up into quarters from what the store cuts, since most stores here cut the cubes well over an inch square. I set that aside next to a bowl of flour to dredge it in later. Then, a splash of olive oil into the pan, along with all the savories that I plan to season with (onion, bay leaf, pepper, savory, thyme... whatever strikes my fancy). I fry those up, and dredge the beef in the flour while it sizzles. Add the beef and brown. Once browned, remove the meat and spice mixture to a bowl. Using broth or wine, depending on how I want my stew, I deglaze the pan. Add more broth, and put the meat and spices back in. From there I have my foundation, and proceed to build my stew. Potatoes, carrots, celery, turnips... whatever I have on hand, whatever strikes my fancy. The key is to use a proper pan (not nonstick) that allows you to really brown up the flour and beef. The amount of flavor that imparts into a stew is phenomenal.