Lasagna Soup

Yield: 4-6 servings

1 onion, diced

2 carrots, diced

2 celery stalks, diced

2 tbsp olive oil

1 tsp oregano

1 tsp basil

1 tsp parsley

1 tsp thyme

1 tsp red pepper flakes

8 cloves garlic, finely chopped

1 lb ground beef (or Italian sausage, or both)

3 tbsp tomato paste

1/2 cup dry red wine

1 can San Marzano tomatoes or 24 oz marinara

6-8 cups beef broth

1 parmesan rind

2 bay leaves

1–2 fresh parsley stems or basil stems

1/2 cup whipping cream

1/2 lbs lasagna noodles, broken into bite-sized pieces

handful of freshly torn basil

salt and pepper, to taste

Ricotta Mixture:

1 cup ricotta

1/2 cup freshly grated Parmesan

1 cup shredded mozzarella

1/4 cup fresh parsley, chopped

pinch of nutmeg

lemon zest

salt and black pepper, to taste

1. In a food processor, pulse onion, carrot, and celery until very fine.

2. In a large soup pot, heat oil over medium heat. Add the onion, carrots, celery mixture and cook, stirring often, until the veggies start to soften.

3. Season with salt, pepper, oregano, basil, parsley, thyme, and red pepper flakes.

4. Add the garlic and cook for another 30 seconds.

5. Clear a center in the pot and add the ground beef (and sausage, if using). Season with more salt and pepper, and cook until browned, breaking it up as it cooks, about 5-7 minutes.

6. Stir in the tomato paste and cook for another 1-2 minutes to caramelize it slightly.

7. Add the wine, marinara, broth, parmesan, bay leaves, and herb stems. Bring to a gentle boil.

8. Add in lasagna pieces, reduce heat, and simmer for about 10 minutes, or until al dente, stirring occasionally.

9. While noodles are cooking, in a medium mixing bowl, combine the ricotta, parmesan, mozzarella, parsley, salt, and pepper. Stir until incorporated.

10. Once your noodles are done, turn off heat. Add whipping cream and fresh basil. Add in a few dollops of the ricotta mixture, saving some for topping. Stir to combine and taste for seasonings.

https://www.instagram.com/reel/DO7C3KykhpC/ https://www.instagram.com/reel/DCNIgRis9MC/?hl=en

Pasta e Fagioli

Yield: 4-6 servings

2 tbsp olive oil

1 onion, diced

2 carrots, diced

2 celery stalks, diced

8 cloves garlic, finely chopped

1 tsp oregano

1 tsp thyme

1 tsp red pepper flakes

salt and pepper, to taste

1 lb ground beef

2 tbsp tomato paste

6 cups beef broth

24 oz marinara

1 can white beans, drained and rinsed

1 bay leaf

1 parmesan rind

1 cup ditalini pasta

2 cups kale leaves, ribs removed, finely chopped

juice from 1/2 lemon

1. In a large soup pot, heat oil over medium heat. Add the onion, carrots, celery and cook, stirring often, until the veggies start to soften.

2. Season with salt, pepper, oregano, thyme, and red pepper flakes.

3. Add the garlic and cook for another 30 seconds.

4. Clear a center in the pot and add the ground beef. Season with more salt and pepper, and cook until browned, breaking it up as it cooks, about 5-7 minutes.

5. Stir in the tomato paste and cook for another 1-2 minutes to caramelize it slightly.

6. Add the broth, marinara, beans, bay leaf, and parmesan rind. Stir everything together, bring to a boil, and then lower to a simmer for about 30 minutes, uncovered, stirring occasionally to develop the flavors.

7. After 30 minutes, add the ditalini pasta and cook for 8-10 minutes, until al dente.

8. Add the chopped kale and let cook for another 2 minutes.

9. Stir in fresh lemon juice to taste, adjusting seasoning with more salt and pepper if needed.

https://www.instagram.com/reel/DA7OzhKvxFh/?hl=en

Beef Stroganoff (Slow Cooker)

Yield: 6 servings

3 tbsp olive oil, divided

3 tbsp butter

2 lbs stewing beef, cut into 2-inch chunks

1 large white onion, sliced

2 cloves garlic, minced

12 oz crimini mushrooms

salt and pepper

3 tbsp flour

1/4 cup dry white wine

2 cups beef stock

1 tbsp dijon mustard

3/4 tsp hot paprika

2 tsp worcestershire sauce

1/2 cup sour cream

1/4 cup parsley, chopped

1. Place all ingredients except sour cream and parsley into the slow cooker.

2. Cook on high for 4-5 hours or until beef is tender.

3. Let cool to at least room temperature before adding in sour cream and parsley.

4. Serve over egg noodles, polenta, or mashed potatoes.

https://www.thekitchn.com/beef-stroganoff-recipe-23651072#post-recipe-590760070

Lasagna

Yield: 8 servings

Sauce:

1 tbsp olive oil

1 lb sweet (or hot) Italian sausage

1 lb lean ground beef (or ground turkey)

1 onion, finely chopped

5 cloves garlic, crushed

1 tsp fennel seeds

1 tsp dried basil

1 tsp dried oregano

salt and pepper

1 large can crushed tomatoes

1 can tomato paste

2 jars tomato sauce

Ricotta Mix:

1 1/2 cups ricotta

2 eggs

1/2 cup spinach, chopped

2 tbsp fresh parsley, chopped

2 tbsp fresh basil, chopped

2 tbsp mozzarella, grated

1 clove garlic, minced

salt and pepper

To assemble:

1 pound lasagna noodles

2 cups spinach, chopped

1 lb mozzarella, grated

1 cup four cheese mix, grated

1/4 cup Parmesan, grated

1. In a large pot, heat olive oil over medium heat. Add meat and cook until completely cooked through. Set aside, but do not drain the fat.

2. Add onion and garlic and cook for 5 minutes, or until softened.

3. Add spices and stir. Cook for another minute.

4. Add crushed tomatoes, tomato paste, and tomato sauce. Stir well and bring to a simmer. Reduce heat to low and simmer for 1 to 3 hours, stirring occasionally.

5. Meanwhile, place lasagna noodles into the bottom of a pan. Pour hot water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 5 minutes, then drain and discard water. Noodles should be pliable but still crunchy inside.

6. In a small mixing bowl, combine ricotta with eggs, spinach, basil, parsley, mozzarella, garlic, salt, and pepper. Refrigerate until ready to assemble lasagna.

7. Preheat oven to 375F. Lightly grease a deep aluminum 9x13 roasting pan.

8. To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 4 noodles on top. Spread with 1/2 of the ricotta cheese mixture. Top with 1/4 of mozzarella cheese and 1/2 the spinach. Place 4 noodles on top. Spoon 2 cups meat sauce over noodles. Place 4 noodles on top. Spread remaining ricotta mixture on top of noodles. Top with 1/4 of four cheese mix and remaining 1/2 of the spinach. To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining mozzarella, four cheese mix, and Parmesan cheese. Cover loosely with aluminum foil.

9. Bake in preheated oven for 45 minutes. Remove foil, and bake an additional 25 to 30 minutes. May need to broil at the end to allow cheese to brown. Serve hot.

https://thestayathomechef.com/amazing-lasagna-recipe/

Beef Barley Soup

Yield: 4-6 servings

1 lb beef cubes

salt and pepper

(optional: 1/4 cup all-purpose flour)

2 tbsp olive oil

1 onion, chopped

2 carrots, chopped

2 stalks celery, chopped

3 cloves garlic, minced

1 tsp oregano, chopped

1 tsp thyme, chopped

3 tbsp tomato paste

4 cups beef broth

2 cups water

3/4 cup barley

1 tbsp parsley, chopped

1. Season the beef cubes generously with salt and pepper. If using flour, place the beef in a ziploc bag and add the flour to the bag. Close the bag and shake all the beef is fully covered in flour. Add more flour if needed.

2. In a large pot, heat olive oil over medium-high heat. In batches, add the beef and cook just until the meat starts to brown. Remove the meat from the pot and set aside.

3. In the same pot, add the onion, carrot, and celery. Cook the vegetables about 5 minutes, stirring occasionally.

4. Add garlic, oregano, thyme, and tomato paste. Stir.

5. Add the meat back to the pot, along with the beef broth and water. Bring to a boil, then reduce heat to medium and simmer for about 45 minutes, stirring occasionally, until the beef becomes tender.

6. Add the barley and cook for another 30 minutes or until the barley is cooked through. Be sure to stir occasionally to keep the barley from sticking. If the soup is too thick, add more water as necessary until you get the desired consistency.

7. Garnish with fresh parsley before serving.

https://www.jocooks.com/recipes/beef-barley-soup/

Chapli Burgers

Yield: 4-6 servings

1 lb ground beef

1/2 small yellow onion, minced

1 roma tomato, finely chopped and drained of juice

2 tbsp pomegranate seeds

1 clove garlic, finely grated

1 tbsp ginger, finely grated

1/2 jalapeño, seeded and minced

1/2 tsp red pepper flakes

1 tsp garam masala

1 tsp cumin powder

1 tsp coriander powder

1/4 cup cilantro, finely chopped

1 egg

salt and pepper

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, combine all the ingredients. Using your hands, knead mixture gently until combined.

3. Divide mixture into 6 balls, and flatten into patties. Place onto prepared baking sheet.

4. Bake for 20 minutes, or until cooked through.

5. Serve immediately on toasted buns with herbed yogurt.

https://cooking.nytimes.com/recipes/1019435-chapli-burgers

Beef Bourguignon

Yield: 4-6 servings

6 slices bacon, cut into lardons

3 tbsp olive oil, divided

3 lbs stewing beef, cut into 2-inch chunks

1 large white onion, sliced

1 large carrot, sliced

salt and pepper

2 tbsp flour

3 cups red wine, like a chianti

3 cups beef stock

1 tbsp tomato paste

2 cloves garlic, minced

1/2 tsp thyme

1 bay leaf

3 tbsp butter, divided

20 pearl onions

1/2 cup beef stock

1 herb bouquet (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)

1 lb mushrooms, quartered

1/4 cup parsley, chopped

1. Simmer bacon lardons in 4 cups water for 10 minutes. Drain and pat dry.

2. Preheat oven to 450F.
3. In a large dutch oven, sauté the bacon in 1 tablespoon of oil for about 3 minutes, until it starts to lightly brown. Remove with a slotted spoon and set aside.

4. Pat dry the beef in paper towels for better browning. In batches, sear the beef on all sides in the Dutch oven. Set aside with the bacon.

5. Add the onions and carrots to the Dutch oven. Sauté in fat until browned, about 3 minutes. If there is any excess fat, drain.

6. Add the bacon and beef back to the pot. Season with salt and pepper.
7. Sprinkle with flour and stir.
8. Place in the center of the oven for 4 minutes.

9. Remove pot from oven. Stir beef and place back in the oven for 4 more minutes.

10. Remove pot from the oven and reduce the heat to 325F.

11. Add the wine and stock to the pot. The liquid should barely cover the meat and vegetables.
12. Add the tomato paste, garlic, thyme, and bay leaf.
13. Bring to a light simmer on the stove, then cover and simmer in the lower part of the oven for 3 to 4 hours, or until the meat is easily pierced.

14. In the last hour of cooking, heat 1 1/2 tablespoons butter and 1 tablespoon of oil over medium heat in a sauté pan. Add the pearl onions and toss around in the fat until browned, about 10 minutes. Then stir in 1/2 cup beef stock, the herb bouquet, and salt and pepper. Reduce the heat to low and simmer the onions for about 40 minutes, until the liquid has evaporated and the onions are tender.

15. Remove the onions and set aside. Discard the herb bouquet and wipe out the skillet.
16. Add the remaining butter and oil and bring to a medium heat. Add the mushrooms and cook for about 5 minutes, shaking the pan to coat with the butter.

17. Place a colander over a large pot. Drain the beef stew through the colander and into the pot. Place the pot with the sauce over a medium heat and simmer for about 5 minutes, skimming any fat on top. 18. Pour the beef and vegetables back into the Dutch oven. Add the pearl onions and mushrooms to the beef.
19. Pour the sauce over the beef mix and simmer an additional 3 to 5 minutes.

20. Garnish with parsley and serve with potatoes, rice, or noodles.


https://www.tablespoon.com/recipes/julia-childs-beef-bourguignon/cdda3ccc-3623-4363-8095-aaca1a3f8313

Asian Beef Skewers

Yield: 2 servings

2 beef tenderloin steaks

1/4 cup sesame oil

1/4 cup olive oil

1/3 cup tamari

1 tbsp coconut sugar

1 tbsp maple syrup 

3 garlic cloves, minced

1 knob ginger, grated

1 tsp red chili flakes

2 tbsp sesame seeds

3 stalks green onions, sliced

1. Soak 6 skewers in water.

2. Prepare the marinade by mixing the oils, tamari, coconut sugar, maple syrup, garlic, ginger, chili flakes, 1 tablespoon of sesame seeds, and 2 stalks of green onion together.

3. Cut the beef tenderloin into 1-inch cubes.

4. Place beef cubes in a bowl, and pour the marinade over. Toss to combine. Refrigerate for at least one hour to marinate.

5. Preheat grill.

6. Place the meat on the skewers.

7. Grill on medium high for about 5 minutes, flipping halfway through. This will cook the beef to medium rare.

8. Place on a serving platter. Garnish with remaining sesame seeds and green onions.

https://www.theblackpeppercorn.com/2012/08/asian-sesame-beef-skewers/

Taco Salad

Yield: 4 servings

1 tbsp olive oil
1 lb ground beef
1 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
salt and pepper
1 small head romaine lettuce, chopped
1 can black beans, drained and rinsed
1 cup cherry tomatoes, halved
1 cup corn kernels
1 carrot, grated
2 green onions, finely sliced

1. In a large skillet, heat the olive oil over medium-high heat. Add ground beef and seasonings. Cook until beef is browned and completely cooked through. Remove from heat.
2. In a large bowl, combine all remaining ingredients. Top with cooled beef just before serving.
3. Serve with cilantro lime dressing.


http://damndelicious.net/2014/01/10/southwestern-chopped-salad-cilantro-lime-dressing/

Shepherd's Pie

Yield: 4-6 servings

3-4 russet potatoes

1 tbsp coconut oil

2 tbsp olive oil

1 package ground beef 

1/2 onion, diced

3 cloves garlic, finely minced

1 stalk celery, diced

2 carrots, diced

1 cup beef broth

2 tbsp tomato paste

1/2 tsp ground cinnamon

1/2 tsp fennel seed

1/4 tsp cayenne pepper

1/4 tsp paprika

pinch nutmeg

salt and pepper, to taste

1 cup frozen peas

1. Peel potatoes and place in a large pot of cold water and seasoned with 1 teaspoon of salt. Bring to a boil and simmer until potatoes are easily pierced with a knife.

2. Reserve 1 cup of the cooking liquid before draining. Return potatoes to the pot and mix with 1/2 cup of cooking liquid, coconut oil, and olive oil. Mash while potatoes are still warm. Continue to add liquid a little at a time until desired consistency is reached. Season with salt and pepper to taste. 

3. In the meantime, in a large skillet, cook ground beef. Beef should be brown with no pink bits remaining. Remove from pan.

4. In the same pan, heat a splash of coconut oil. Add onion, garlic, celery, and carrots. Sweat for 5-10 minutes, or until vegetables are softened.

5. Add beef broth, tomato paste, and spices. Return cooked beef to the pan. Simmer together for another 5 minutes.

6. Add peas to the mixture towards the end of cooking. 

7. Place beef mixture in a large baking dish. Top with mashed potatoes. Bake in 350F oven for 15 minutes, or until everything is heated through.

Chili

Yield: 6 servings

2 tbsp olive oil

1 lb ground meat (beef, pork, turkey) (optional)

1 medium red onion, diced

4 cloves garlic, finely minced

2 medium carrots, chopped

2 stalks celery, chopped

1 red bell pepper, chopped

1/2 zucchini, chopped

1/2 tsp salt

1/2 tsp ground pepper

2 tbsp chili powder

2 tsp ground cumin

2 tsp smoked paprika

1 tsp dried oregano

1 bay leaf

1 can diced tomatoes

1 can red kidney beans

2 cups vegetable broth (or water)

2 tsp sherry vinegar or red wine vinegar or lime juice

garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream, grated cheddar cheese, etc.

1. In a large pot, over medium heat, warm the olive oil. If using meat, add meat and cook through. Remove from pot and set aside.
2. Add another splash of olive oil to the pot. Add the onion and garlic and saute for 3 minutes, or until onions start to soften.
3. Add carrot and celery. Stir to combine and then cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
4. Add bell pepper and zucchini, and then add all the spices. Cook until fragrant while stirring constantly, about 1 minute.
5. Add the diced tomatoes, the beans, and vegetable broth. If using, return cooked beef to pot. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for about 30 minutes.
6. Optional: For the best texture, transfer 1 cup of the chili to a blender and blend until smooth, then pour the blended mixture back into the pot.
7. Add the vinegar and mix, to taste. Serve with garnishes of your choice.
8. Chili will keep well in the refrigerator for about 4 days.


From cookieandkate.com

Beef and Broccoli Stir Fry

Yield: 4 servings

2 sirloin steaks
2 tsp ground coriander
salt and pepper

olive oil

1 red onion, peeled and thinly sliced

2 cloves garlic, peeled and thinly sliced

1 thumb-sized piece fresh ginger, peeled and finely chopped
1 red chilli, thinly sliced

1 head broccoli, cut into florets

3 tbsp soy sauce (or tamari)
1 tbsp honey

1 tsp sesame oil

rice noodles
lime, cut into wedges

1. Slice steaks into thin strips. Season with coriander and salt and pepper.
2. Heat wok or large frying pan until very hot. Pour in a splash of olive oil, and then add the beef. Stir fry for a couple of minutes, until beef is medium rare. Remove beef from pan.
3. Add another splash of oil to the pan, and then add onion, garlic, ginger, and chilli. Fry for 2 minutes until onion has softened slightly.
4. Add the broccoli and fry for another 2 minutes.
5. Add the soy sauce, honey, and sesame oil. Add the cooked beef back to the pan. Toss until everything is well coated.
6. Serve over rice noodles with lime wedges on the side.

Beef Stew (Slow Cooker)

Yield: 6-8 servings

1 kg cubed stewing beef
flour, salt, pepper
1 large onion, chopped
3 cloves garlic, minced
1-inch piece ginger, minced
4 carrots, chopped
2 medium potatoes, chopped
2 tbsp tomato paste
2 bay leaves
1/4 tsp ground cloves
1/2 tsp cayenne pepper
4 cups beef broth
2 tbsp lemon juice
1 cup peas

1. Place a few tablespoons of flour, seasoned with salt and pepper, into a bowl. Mix in the beef to coat each cube.
2. Place beef and all remaining ingredients except peas into the slow cooker.
3. Cook on high for four hours or until beef is tender.
4. Add peas and cook for 5 more minutes.