15 Ground Beef and Beef Dinners the Family Will Eat
Beef is the dinner that gets eaten. Ground beef stretches into skillets, casseroles and meatballs for a few dollars a serving, and a chuck roast turns into Sunday dinner with almost no attention. Either way, nobody at the table pushes it around the plate.
These 15 beef dinner recipes are every beef recipe on Sip Savor Mix, grouped by cut and method. The ground beef recipes are mostly weeknight fast. The roasts and braises take hours, but nearly all of that time is hands off, and several of them cook in the slow cooker while you are at work.
Each entry lists the real total time from the recipe card and how many it serves. Two temperatures matter here. Ground beef is done at 160°F. Roasts and braises go far past that, to the point where the meat pulls apart with a fork, which usually means 200°F or more.
These are the 35 to 40 minute dinners. Brown the beef in a single layer and leave it alone for the first few minutes so it develops color instead of steaming. Eighty five percent lean is the right choice, with enough fat for flavor and not so much that you have to drain a puddle.
1) Cheeseburger Skillet
1) Cheeseburger Skillet
Ketchup, yellow mustard and tomato paste might sound like an odd sauce base, but together they taste just like the condiments on a classic burger. Letting the beef brown undisturbed for a few minutes before breaking it up gives it a deeper, seared flavor. Sharp cheddar melted through every elbow makes it creamy and comforting, the kind of dinner kids ask for again.
Ingredients
- 1 lb ground beef (85 percent lean)
- 1 medium yellow onion, diced, and 2 cloves garlic, minced
- 1 tsp kosher salt and 1/2 tsp black pepper
- 2 tbsp ketchup and 1 tbsp yellow mustard, plus more of each for serving
- 1 tbsp each Worcestershire sauce and tomato paste
- 2 1/2 cups beef broth, plus 1/4 cup if needed
- 1 cup whole milk
- 2 cups (8 oz) uncooked elbow macaroni
- 2 cups shredded sharp cheddar cheese (8 oz), divided
- 1/3 cup diced dill pickles, 1 medium tomato, seeded and diced, and 2 green onions, sliced
Cooking Instructions
- Brown the beef undisturbed in a 12 inch deep skillet over medium high heat 3 to 4 minutes, then crumble to 160F.
- Spoon off all but 1 tbsp fat. Cook the onion 4 minutes, then garlic, salt and pepper 1 minute.
- Stir in the ketchup, mustard, Worcestershire and paste for 1 minute. Add broth, milk and macaroni and boil.
- Cover and simmer 10 to 12 minutes, stirring every few minutes, until tender and the sauce has thickened. Add 1/4 cup broth if dry.
- Off the heat, stir in 1 1/2 cups cheddar. Top with the rest, cover 2 to 3 minutes and add the toppings. Rest 5 minutes before serving.
Ground beef, elbow macaroni and a tangy sauce of ketchup, mustard and Worcestershire cook together in one pan, then sharp cheddar melts in and diced pickles and tomato go on top. The pasta cooks right in the beef broth and milk, so there is no second pot. It tastes exactly like the burger it is named for and it is done in 35 minutes. Kids ask for this one by name.
Do not skip the toppings. Cold pickles and tomatoes against warm cheesy pasta are what make this taste like a cheeseburger rather than a beef pasta.
2) One Pot Chili Mac
2) One Pot Chili Mac
The dry elbow macaroni cooks right in the beef broth and tomatoes, soaking up all the chili spices as it softens. Stirring every few minutes keeps the pasta from sticking to the bottom of the pot, and a little extra broth fixes things if it gets too thick. Melting half the cheddar into the pot and the rest over the top gives you creamy and gooey cheese in every bite.
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef (85 percent lean)
- 1 medium yellow onion, diced, and 3 cloves garlic, minced
- 2 tbsp chili powder, 1 tsp each ground cumin and smoked paprika, and 1/2 tsp dried oregano
- 1 tsp kosher salt
- 2 tbsp tomato paste
- 3 cups beef broth
- 15 oz can diced tomatoes, with juice
- 15 oz can kidney beans, drained and rinsed
- 2 cups (8 oz) uncooked elbow macaroni
- 2 cups shredded sharp cheddar cheese (8 oz), divided
- Sliced green onions, sour cream and hot sauce for serving, optional
Cooking Instructions
- Brown the beef in the oil in a Dutch oven over medium high heat until no pink remains and it reaches 160F. Drain all but 1 to 2 tbsp fat.
- Cook the onion about 4 minutes, add the garlic for 1 minute, then toast the spices, salt and tomato paste 1 minute.
- Add the broth, tomatoes with juice, beans and dry macaroni, scraping the bottom of the pot.
- Boil, then cover and simmer 10 to 12 minutes, stirring every 3 to 4 minutes, until the pasta is tender. Add 1/4 cup broth if it looks dry.
- Off the heat, stir in 1 cup cheddar. Top with the rest, cover 3 minutes and serve with toppings.
Ground beef, kidney beans, tomatoes and elbow macaroni simmer together in one pot with toasted chili spices, then two cups of cheddar melt over the top. Toasting the spices in the pan for a minute before the liquid goes in is what makes it taste like real chili. Ready in 40 minutes and serves six. Set out sour cream, green onions and hot sauce at the table.
Let it rest 5 minutes before serving. The sauce thickens and clings to the pasta better.
3) Slow Cooker Beef Chili
3) Slow Cooker Beef Chili
Masa harina stirred in near the end is the trick that thickens this chili and gives it a subtle, toasty corn flavor. A jalapeño, cayenne and smoked paprika bring layered heat, while kidney and pinto beans keep it hearty. Set out cheddar, sour cream and diced onion so everyone can load up their own bowl.
Ingredients
- 2 lb 85 percent lean ground beef, fully thawed
- 1 large onion, 1 jalapeño and 4 garlic cloves, minced
- 2 tbsp tomato paste and 1 tbsp unsweetened cocoa powder
- 3 tbsp chili powder, 2 tsp cumin and 1 tsp each smoked paprika and dried oregano
- 1/4 tsp cayenne, 1 1/2 tsp kosher salt and 1/2 tsp black pepper
- 1 can (28 oz) crushed tomatoes and 1 can (14.5 oz) diced tomatoes, with juice
- 1 can (15 oz) each kidney and pinto beans, drained and rinsed
- 1 cup low sodium beef broth and 1/2 cup brewed coffee
- 1 tbsp each Worcestershire sauce and brown sugar, plus 1 bay leaf
- 2 tbsp masa harina
- Cheddar, sour cream, diced onion, sliced jalapeños and tortilla chips, for serving
Cooking Instructions
- Brown the beef in two batches 8 to 10 minutes each, breaking it into crumbles, until no pink remains. Drain all but 2 tbsp fat.
- Cook the onion, jalapeño and garlic 4 to 5 minutes. Stir in the tomato paste, spices and cocoa 1 to 2 minutes.
- Transfer to a 6 quart slow cooker with the tomatoes, beans, broth, coffee, Worcestershire, sugar, salt, pepper and bay leaf. Stir to combine.
- Cover and cook on LOW 6 to 8 hours or HIGH 3 to 4 hours. Do not lift the lid.
- Remove the bay leaf, stir in the masa and cook on HIGH 15 to 20 minutes until thickened. Adjust the salt, rest 10 minutes and serve.
Two pounds of ground beef, two kinds of beans, toasted spices, a spoonful of cocoa and a splash of coffee simmer all day in the slow cooker. The cocoa and coffee add depth without tasting like either one. Brown the beef deeply in the skillet first and stir masa harina in at the end to thicken. It makes eight servings and freezes for up to 3 months.
Brown the beef in batches and let it sit undisturbed for a minute or two before stirring. Deep brown crust equals deep flavor.
The same rules apply to all three. Soak the breadcrumbs in milk first so the meat stays tender, mix gently with your hands just until combined, and cook to 160°F. Overmixing is what makes meatballs and meatloaf dense.
4) Classic Meatloaf with Brown Sugar Glaze
4) Classic Meatloaf with Brown Sugar Glaze
Cooking the onion and garlic in butter first takes away their raw bite and adds a mellow sweetness to every slice. Breadcrumbs soaked in whole milk, along with eggs, Dijon and Worcestershire, keep the beef tender and well seasoned all the way through. Mixing gently with your hands just until combined and smoothing any cracks with damp hands help the loaf bake up even and hold together.
Ingredients
- 1 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 3/4 cup plain dried breadcrumbs and 1/2 cup whole milk
- 2 large eggs
- 2 tbsp plus 1 tsp Worcestershire sauce, divided
- 1 tbsp Dijon mustard
- 1/2 cup plus 2 tbsp ketchup, divided
- 1 tsp dried thyme
- 1 1/2 tsp kosher salt and 1/2 tsp black pepper
- 2 lb 85 percent lean ground beef
- 3 tbsp packed brown sugar and 1 tbsp apple cider vinegar
Cooking Instructions
- Heat the oven to 350F and line a sheet pan. Soften onion in butter 5 to 6 minutes, then garlic 1 minute.
- Soak the breadcrumbs in milk 5 minutes. Whisk in the eggs, 2 tbsp Worcestershire, Dijon, 2 tbsp ketchup, thyme, salt and pepper.
- Add the cooled onion and the beef and mix gently with your hands just until combined.
- Shape a 9 by 5 inch loaf on the pan. Mix the remaining ketchup, sugar, vinegar and Worcestershire and brush on half.
- Bake 40 minutes, brush on the rest and bake 15 to 25 minutes more, to 160F. Rest 10 minutes and slice.
A two pound beef meatloaf shaped free form on a sheet pan and baked at 350°F under a sticky brown sugar and ketchup glaze that goes on in two coats. Baking it on a sheet pan instead of in a loaf pan lets the fat drain away and gives the glaze more surface to caramelize. Rest it 10 minutes before slicing. Leftover slices make the best sandwiches of the week.
If your oven runs hot and the glaze is darkening too fast, tent a piece of foil loosely over the loaf for the last 10 minutes. It protects the sugar without steaming the meat.
5) Swedish Meatballs
5) Swedish Meatballs
Worcestershire sauce and a teaspoon of Dijon mustard give the cream gravy a savory tang that keeps it from tasting flat or heavy. The meatballs only brown in the skillet and then finish cooking gently in the gravy, so they stay tender and soak up flavor. Fresh dill or parsley scattered on top adds a bright, herby finish to this cozy, sit down family dinner.
Ingredients
- 1/2 cup panko breadcrumbs and 1/3 cup whole milk
- 1 large egg
- 1/4 cup grated yellow onion (about 1/2 small onion)
- 1 tsp kosher salt and 1/2 tsp black pepper, plus more to taste
- 1/4 tsp each ground allspice and ground nutmeg
- 1 lb ground beef (85 percent lean) and 1/2 lb ground pork
- 4 tbsp unsalted butter, divided, and 1 tbsp neutral oil
- 3 tbsp all purpose flour
- 2 cups low sodium beef broth
- 1 tsp each Worcestershire sauce and Dijon mustard
- 1/2 cup heavy cream
- 2 tbsp chopped fresh parsley or dill, for serving
Cooking Instructions
- Soak the panko in the milk 5 minutes. Mix in the egg, onion, salt, pepper, allspice and nutmeg.
- Gently mix in the beef and pork. Roll into about 30 meatballs, 1 1/4 inch each, chilling 20 minutes if soft.
- Brown in batches in 1 tbsp butter and the oil in a 12 inch skillet over medium heat, 5 to 6 minutes.
- Pour off all but 1 tbsp fat. Melt 3 tbsp butter, whisk in the flour and cook 1 to 2 minutes.
- Whisk in the broth, Worcestershire and mustard and simmer 3 minutes. Stir in the cream.
- Return the meatballs and simmer 8 to 10 minutes until 160F inside. Season and top with parsley or dill.
Beef and pork meatballs seasoned with allspice and nutmeg, browned in a skillet and simmered in a creamy pan gravy built on the browned bits. Grated onion in the mix keeps them moist and disappears into the meat. The whole thing takes 55 minutes and serves six over egg noodles or mashed potatoes. Chill the shaped meatballs for 20 minutes if the mixture feels soft.
One thing to watch: dense, rubbery meatballs. The mixture was overworked, or the panade was skipped. Mixing develops the proteins in ground meat the same way kneading develops gluten, so stop as soon as the ingredients are evenly distributed. Always soak the crumbs in milk first. If a batch turns out dense, simmer them a few extra minutes in the gravy, which softens them slightly.
6) Slow Cooker Meatballs in Marinara
6) Slow Cooker Meatballs in Marinara
The marinara starts raw in the slow cooker, with crushed tomatoes, onion, garlic, dried basil and oregano melding as the meatballs simmer. A teaspoon of sugar softens the acidity of the tomatoes, and the juices from the beef and pork enrich the sauce over the long cook. Mixing the meat gently with your hands, just until combined, is the small habit that keeps every bite tender.
Ingredients
- 1/2 cup panko breadcrumbs soaked in 1/4 cup whole milk
- 1 lb 85 percent lean ground beef and 1/2 lb ground pork
- 1 large egg and 1/3 cup freshly grated Parmesan cheese
- 5 cloves garlic, minced, divided
- 2 tbsp finely chopped fresh parsley
- 1 1/2 tsp dried oregano, divided, and 1 tsp dried basil
- 1 3/4 tsp kosher salt, divided, and 1/2 tsp black pepper
- 2 cans (28 oz each) crushed tomatoes
- 2 tbsp olive oil and 1 tsp sugar
- 1 small yellow onion, finely diced
- Fresh basil and grated Parmesan, for serving
Cooking Instructions
- Heat the oven to 425F and line a sheet pan with foil. Soak the panko in the milk 5 minutes.
- Gently mix in the meats, egg, Parmesan, 2 cloves garlic, parsley, 1/2 tsp oregano, 1 tsp salt and pepper.
- Shape 24 meatballs about 1 1/2 inches wide and bake 12 minutes until lightly browned.
- Stir the tomatoes, oil, onion, remaining garlic, basil, oregano, sugar and 3/4 tsp salt in a 6 quart slow cooker. Add meatballs.
- Cover and cook on LOW 4 to 5 hours or HIGH 2 to 3 hours, until the meatballs reach 160F.
- Skim the fat and serve over pasta or in rolls with basil and Parmesan.
Homemade beef and pork meatballs are baked at 425°F for 12 minutes to set the outside, then slow cooked in a simple garlic marinara for four to five hours on LOW. Baking first means they hold their shape in the sauce and you never stand over a splattering skillet. Serve over spaghetti or in rolls with melted mozzarella. Makes 24 meatballs.
If you like a slightly thicker sauce for sandwiches, stir 2 tablespoons of tomato paste into the sauce before the meatballs go in. For pasta, the sauce as written is the right consistency.
Two versions of the same idea. Savory ground beef in gravy, a layer of mashed potatoes, and 25 minutes in a hot oven until the top browns. Both can be assembled a day ahead and baked when you get home.
7) Cottage Pie
7) Cottage Pie
An egg yolk and half the cheddar stirred into the mash help the potato topping bake up rich, golden and sturdy enough to slice. Letting the beef sit undisturbed in the hot skillet before breaking it up gives it a proper brown crust and much deeper flavor. Peas, carrots and celery make it a full meal in one dish, perfect for a cold evening at home.
Ingredients
- 2 1/2 lb russet or Yukon Gold potatoes, cut into 1 1/2 inch chunks
- 1 tbsp vegetable oil
- 1 1/2 lb ground beef (85 percent lean)
- 1 onion, 2 carrots and 1 celery stalk, diced small
- 3 garlic cloves, minced, and 1 tsp chopped fresh thyme
- 2 tbsp each tomato paste and all purpose flour
- 1/2 cup dry red wine and 1 1/2 cups low sodium beef broth
- 1 tbsp Worcestershire sauce and 1 bay leaf
- 1 cup frozen peas
- 1 3/4 tsp kosher salt and 3/4 tsp black pepper, divided
- 4 tbsp butter and 1/2 cup warm whole milk
- 1 large egg yolk and 1 cup shredded sharp cheddar, divided
Cooking Instructions
- Boil the potatoes in salted water 15 to 20 minutes until very tender. Heat the oven to 400F.
- Brown the beef undisturbed 3 to 4 minutes, then cook to 160F. Drain, add the vegetables and cook 6 to 8 minutes.
- Stir in the garlic, thyme, tomato paste and flour. Add wine, broth, Worcestershire and bay leaf and simmer 8 to 10 minutes.
- Stir in the peas, salt and pepper and remove the bay leaf. Spread in a greased 9 by 13 inch dish.
- Mash the potatoes with butter, milk, seasoning, yolk and half the cheddar. Spread on top with remaining cheddar.
- Bake 25 to 30 minutes until golden and bubbling. Rest 10 minutes before serving.
Ground beef, carrots and peas in a rich gravy built with tomato paste, red wine, beef broth and Worcestershire, topped with cheddar mashed potatoes. Dragging a fork across the potatoes before baking makes ridges that crisp and brown. Broil for the last minute or two for extra color. It takes an hour and a quarter and serves six.
Dry the potatoes well. Letting them steam in the colander for a couple of minutes keeps the mash fluffy instead of wet.
8) Beef and Mushroom Shepherd's Pie
8) Beef and Mushroom Shepherd's Pie
An optional egg yolk stirred into the mashed potatoes helps the topping turn rich and golden in the oven. Tomato paste and a little flour cooked with the vegetables give the gravy body, while Worcestershire sauce and thyme add a savory backbone. Letting the filling cool for five minutes before adding the potatoes keeps the mash from sinking into the gravy.
Ingredients
- 2 1/2 lb russet potatoes, peeled and cut into 2 inch chunks
- 4 tbsp unsalted butter and 2/3 cup whole milk, warmed
- 1 large egg yolk and 1/2 cup shredded sharp cheddar, both optional
- 2 1/4 tsp kosher salt and 3/4 tsp black pepper, divided, plus salt for the water
- 1 tbsp olive oil
- 8 oz cremini mushrooms, finely chopped
- 1 1/2 lb 85 percent lean ground beef
- 1 medium yellow onion and 2 medium carrots, peeled and diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste and 2 tbsp all purpose flour
- 1 1/4 cups low sodium beef broth, 1 tbsp Worcestershire sauce and 1 tsp dried thyme
- 1 cup frozen peas
Cooking Instructions
- Heat the oven to 400F. Boil the potatoes in salted water 15 to 18 minutes until very tender.
- Drain and steam dry 1 minute. Mash with the butter, milk, 1 1/2 tsp salt, pepper and the yolk if using.
- Brown the mushrooms in oil 6 to 8 minutes. Add the beef, cook to 160F and spoon off most fat.
- Cook the onion and carrots over medium 5 to 6 minutes. Stir in the garlic, tomato paste and flour for 1 minute.
- Add the broth, Worcestershire and thyme and simmer 5 to 7 minutes until thick. Stir in peas and remaining seasoning.
- Spread in a 9×13 dish and cool 5 minutes. Top with potatoes and cheddar and bake 20 to 25 minutes.
Finely chopped cremini mushrooms are browned before the beef goes in, which deepens the flavor and stretches a pound and a half of meat to feed six. The filling simmers until the gravy thickens, then gets topped with mashed potatoes and baked until bubbling. Traditional shepherd’s pie uses lamb, so swap in ground lamb if you want the original version.
One thing to watch: pale, soft top with no crisp ridges. The mash was too wet, or the oven was not hot enough. The fix is simple: steam dry the potatoes for a minute after draining, rough up the surface with a fork, and broil for 2 to 3 minutes at the end.
Both of these use thin strips of beef rather than ground, and both are on the table faster than takeout. Slice against the grain so every piece is tender.
“One pound of ground beef and a little imagination feeds a family more nights than any other ingredient.”
9) Beef Stroganoff
9) Beef Stroganoff
Letting the cremini mushrooms cook until their liquid is gone and they turn golden brown gives the sauce a deep, savory backbone. Worcestershire and Dijon add tang and complexity, so the gravy tastes rich without feeling heavy. Bringing the sour cream to room temperature and stirring it in over low heat keeps the sauce smooth and silky.
Ingredients
- 1 1/2 lb top sirloin steak, sliced against the grain into 1/4 inch strips
- 1 tsp kosher salt, plus more to taste, and 1/2 tsp black pepper
- 1 tbsp vegetable oil
- 4 tbsp unsalted butter, divided
- 1 lb cremini mushrooms, sliced
- 1 medium yellow onion, finely chopped, and 3 cloves garlic, minced
- 2 tbsp all purpose flour
- 2 cups beef broth
- 1 tbsp each Worcestershire sauce and Dijon mustard
- 3/4 cup full fat sour cream, at room temperature
- 12 oz wide egg noodles, plus 1 tbsp salt for the water
- 2 tbsp chopped fresh parsley or dill
Cooking Instructions
- Season the dried beef. Sear in batches in hot oil in a 12 inch skillet, about 1 minute per side, until browned but still pink inside.
- Over medium high heat, cook the mushrooms in 1 tbsp butter 6 to 8 minutes until the liquid evaporates and they are golden.
- Add 2 tbsp butter and the onion for 3 to 4 minutes, then garlic 1 minute and flour 1 minute.
- Stir in the broth, Worcestershire and Dijon and simmer 5 minutes until it coats a spoon. Boil the noodles and toss with butter.
- Over low heat, stir in the sour cream, then warm the beef 1 to 2 minutes without boiling. Serve with herbs.
Strips of top sirloin are seared hard in two batches, then browned mushrooms, onion and a sour cream sauce come together in the same pan. The beef only goes back in at the end to warm through, which is why it stays tender. Serve over buttered egg noodles. It is done in 45 minutes and serves four.
Finish with fresh herbs. Parsley is standard, but dill is traditional in many versions and pairs beautifully with the sour cream.
10) Slow Cooker Beef and Broccoli
10) Slow Cooker Beef and Broccoli
Slicing the chuck roast against the grain into thin strips keeps the beef tender instead of stringy after hours in the sauce. Brown sugar, rice vinegar and fresh ginger give the soy based sauce a sweet, tangy balance, with optional red pepper flakes for a little heat. A drizzle of toasted sesame oil at the end adds a nutty aroma, and sesame seeds and green onions finish it nicely.
Ingredients
- 2 lb boneless beef chuck roast, fully thawed, sliced against the grain into 1/4 inch strips
- 1 cup low sodium beef broth and 1/2 cup low sodium soy sauce
- 3 tbsp packed brown sugar
- 4 garlic cloves, minced, and 1 tbsp grated fresh ginger
- 1 tbsp rice vinegar
- 1/4 tsp red pepper flakes, optional
- 2 tbsp cornstarch whisked with 3 tbsp cold water
- 5 cups fresh broccoli florets, cut into 1 1/2 inch pieces
- 2 tsp toasted sesame oil
- 1 tbsp toasted sesame seeds and 2 green onions, thinly sliced
- Steamed rice, for serving
Cooking Instructions
- Place the beef in a 6 quart slow cooker. Whisk the broth, soy sauce, sugar, garlic, ginger, vinegar and flakes. Pour over.
- Cover and cook on LOW 4 to 5 hours or HIGH 2 1/2 to 3 hours, until fork tender. Do not lift the lid.
- Whisk the cornstarch and water until smooth, stir it in and cook on HIGH 15 minutes until glossy and thick.
- Add the broccoli, cover and cook on HIGH 15 to 20 minutes until bright green and crisp tender.
- Stir in the sesame oil and add a splash more soy sauce if needed. Serve over rice with sesame seeds and green onions.
Strips of chuck roast simmer in a garlic ginger soy sauce for four to five hours on LOW until tender, then the sauce is thickened with cornstarch and fresh broccoli goes in for the last 15 to 20 minutes. Chuck is the right cut here because the long cook breaks it down. The broccoli stays bright green with a little snap. Serve over steamed rice.
Serve it right away once the broccoli is done. The longer it sits on WARM, the softer the broccoli gets.
Chuck roast and short ribs are tough cuts full of connective tissue, and long, low cooking is what turns that into rich, spoonable meat. Sear first where the recipe calls for it, and cook until the meat gives no resistance to a fork. Every one of these is better the next day.
11) Slow Cooker Pot Roast with Root Vegetables
11) Slow Cooker Pot Roast with Root Vegetables
Parsnips are the quiet star among the root vegetables, adding a sweet, slightly peppery flavor that pairs well with the beef. A splash of red wine and tomato paste in the skillet picks up all the browned bits from searing, building a rich base for the braise. Fresh thyme and rosemary tucked around the roast scent the whole pot during the long, slow cook.
Ingredients
- 1 lb carrots and 2 parsnips, peeled and cut into 2 inch pieces
- 1 1/2 lb baby Yukon Gold potatoes, larger ones halved
- 1 large yellow onion, cut into 8 wedges, and 5 cloves garlic, smashed
- 1 (3 to 4 lb) boneless beef chuck roast
- 2 tsp kosher salt and 1 tsp black pepper, plus more to taste
- 2 tbsp vegetable oil
- 2 tbsp tomato paste
- 1/2 cup dry red wine
- 1 cup low sodium beef broth and 1 tbsp Worcestershire sauce
- 4 sprigs fresh thyme, 2 sprigs fresh rosemary and 2 bay leaves
- 2 tbsp cornstarch mixed with 2 tbsp cold water
Cooking Instructions
- Place the carrots, potatoes, parsnips, onion and garlic in the bottom of a 6 quart slow cooker.
- Pat the roast dry, season and sear in hot oil until deeply browned, about 4 minutes per side. Set it on the vegetables.
- Over medium heat, stir the tomato paste 1 minute, then simmer the wine 1 minute, scraping up the browned bits. Add the broth and Worcestershire and pour over.
- Tuck in the herbs. Cover and cook on LOW 8 to 9 hours or HIGH 5 to 6 hours until fork tender.
- Strain and skim the liquid, simmer and whisk in the slurry 1 to 2 minutes. Serve the roast with vegetables and gravy.
A seared chuck roast cooks on a bed of carrots, baby potatoes and parsnips for eight to nine hours on LOW, then the strained cooking liquid becomes gravy with a cornstarch slurry. Tomato paste and a splash of wine in the skillet after searing give the gravy real depth. It is the classic Sunday roast on a weekday schedule and serves six.
One thing to watch: lumpy gravy. Cornstarch was added dry or the slurry went into boiling liquid too fast. The fix is simple: whisk the cornstarch into cold water until smooth, then pour it in a steady stream while whisking constantly.
12) Mississippi Pot Roast
12) Mississippi Pot Roast
Pepperoncini and a splash of their brine cut through the butter with a gentle tang and mild heat, so the beef never tastes heavy. The ranch packet brings herby, garlicky notes while the au jus mix adds a deep, beefy saltiness. A pat dry and a trim of the fat cap before cooking help the seasonings stick and keep the juices from turning greasy.
Ingredients
- 3 to 4 lb boneless chuck roast, fully thawed
- 1 packet (1 oz) ranch seasoning mix
- 1 packet (1 oz) au jus gravy mix
- 1/2 cup (1 stick) unsalted butter
- 6 to 8 whole pepperoncini peppers
- 2 to 3 tbsp pepperoncini brine from the jar
- 1/2 tsp freshly ground black pepper
- 1 tbsp cornstarch, optional, for gravy
- 2 tbsp cold water, optional, for gravy
- Mashed potatoes, rice or egg noodles, for serving
Cooking Instructions
- Pat the roast dry, trim the fat cap to 1/4 inch and set it in a 6 quart slow cooker.
- Sprinkle with the ranch, au jus and pepper.
- Set the butter on top, scatter the pepperoncini around the roast and pour the brine over. Add no other liquid.
- Cover and cook on LOW 8 to 10 hours or HIGH 5 to 6 hours, until it pulls apart easily with a fork.
- Shred the beef, discarding large pieces of fat, and stir it back into the juices.
- For thicker gravy, mix the cornstarch and water, simmer with 1 cup of juices 2 minutes and stir back in.
- Serve over mashed potatoes, rice or egg noodles with the pepperoncini.
Chuck roast, a packet of ranch seasoning, a packet of au jus mix, a stick of butter and a handful of pepperoncini. Nothing else goes in, not even liquid. After eight to ten hours on LOW it shreds into rich, tangy beef that is good over mashed potatoes, rice or noodles, or piled onto rolls. Five minutes of prep, and it serves eight.
For a deeper flavor, sear the roast in a hot skillet with 1 tbsp oil for 3 to 4 minutes per side before it goes in the cooker. It is not required, but it adds a roasted note.
13) Red Wine Braised Short Ribs
13) Red Wine Braised Short Ribs
Browning the ribs in batches, without crowding, builds a deep crust and leaves flavorful browned bits behind for the sauce. Tomato paste and a little flour cooked with the vegetables give the wine braise its body and rich color. Fresh thyme, rosemary and bay leaves perfume the meat as it cooks, and pouring off extra fat keeps the finished sauce from feeling heavy.
Ingredients
- 5 lb bone in English cut beef short ribs (about 8 pieces)
- 2 1/2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 1 large yellow onion, 2 medium carrots and 2 celery stalks, chopped
- 8 cloves garlic, smashed
- 2 tbsp tomato paste
- 2 tbsp all purpose flour
- 3 cups dry red wine
- 2 cups low sodium beef broth
- 4 sprigs fresh thyme, 2 sprigs fresh rosemary and 2 bay leaves
- Chopped fresh parsley, for serving
Cooking Instructions
- Season the dried ribs with the salt and pepper. Chill uncovered 8 to 24 hours, or rest 30 minutes at room temperature.
- Heat the oven to 325F. Brown the ribs in the oil in a Dutch oven in batches, 8 to 10 minutes each.
- Pour off all but 2 tbsp fat. Soften the vegetables over medium heat 6 to 8 minutes.
- Cook garlic and paste 2 minutes, then flour 1 minute. Add wine and reduce by a third, 8 to 10 minutes.
- Add the broth, herbs and ribs, bone side up. Cover and braise 2 1/2 to 3 hours until very tender.
- Strain and skim the liquid, then reduce to about 2 cups, 10 to 15 minutes. Spoon over the ribs with parsley.
Bone in short ribs are seared, then braised at 325°F in red wine, beef broth and herbs for two and a half to three hours until the meat pulls from the bone. The strained braising liquid is reduced to a glossy sauce. Salting the ribs a day ahead makes a noticeable difference if you have the time. This is the dinner for a birthday or a holiday weekend.
One thing to watch: meat falling off the bones and shredding. The ribs were braised too long or handled roughly. The fix is simple: start checking at 2 1/2 hours and use a wide spatula. If the meat has already fallen apart, serve it shredded over polenta. It will still taste excellent.
14) Classic Beef Stew
14) Classic Beef Stew
Tomato paste cooked until it darkens and a full cup of dry red wine give this gravy its deep color and rich, rounded flavor. Scraping up the browned bits from the bottom of the pot after the wine goes in captures all the savory flavor left from searing. Worcestershire sauce, thyme and bay leaves add classic depth, making it a hearty, satisfying dinner for a cold evening.
Ingredients
- 2 1/2 lb beef chuck roast, cut into 1 1/2 inch cubes
- 1 1/2 tsp kosher salt and 3/4 tsp black pepper, divided, plus more to taste
- 3 tbsp vegetable or olive oil, divided
- 1 large yellow onion, chopped, and 2 celery stalks, sliced
- 3 medium carrots, peeled and cut into 1 inch pieces
- 4 cloves garlic, minced, and 2 tbsp tomato paste
- 1/4 cup all purpose flour
- 1 cup dry red wine and 3 cups low sodium beef broth
- 1 tbsp Worcestershire sauce, 1 tsp dried thyme and 2 bay leaves
- 1 1/2 lb Yukon Gold potatoes, cut into 1 1/2 inch chunks
- 1 cup frozen peas
- 2 tbsp chopped fresh parsley, for serving
Cooking Instructions
- Heat the oven to 325F. Pat the beef dry, season with 1 tsp salt and 1/2 tsp pepper and brown in batches in the oil.
- Cook the onion, carrots and celery 5 to 6 minutes. Add garlic and tomato paste 1 minute, then flour 1 minute.
- Add the wine, scrape up the browned bits and simmer 2 minutes. Stir in the broth, seasonings and beef, then bring to a simmer.
- Cover and bake 1 1/2 hours. Add the potatoes and bake 45 to 60 minutes until tender.
- Discard the bay leaves, stir in the peas and rest 3 to 5 minutes. Season and top with parsley. Serve hot.
Chuck roast cubes are browned in three batches, then braised in the oven with red wine, broth, carrots and potatoes until they fall apart. Peas go in at the end so they stay green. Browning in batches is the step people skip and the step that matters most. It takes a little over three hours and serves six.
One thing to watch: scorched bottom. This happens on the stovetop when the flour sticks and burns before the wine goes in. The fix is simple: keep the heat at medium once the flour is added, stir constantly, and deglaze promptly. If you already see black bits, do not scrape them up. Move everything to a clean pot.
15) Slow Cooker Beef Bourguignon
15) Slow Cooker Beef Bourguignon
Browning the beef in three batches in the bacon fat gives every cube a deep crust, and the flour stirred in with the tomato paste thickens the wine into a silky sauce. Pearl onions go in during the last hour so they turn tender and sweet without falling apart. Searing the cremini mushrooms in butter separately keeps them meaty and browned instead of soggy.
Ingredients
- 6 oz thick cut bacon, cut into 1/2 inch pieces
- 3 lb boneless beef chuck roast, fully thawed, cut into 2 inch cubes
- 1 1/2 tsp kosher salt and 1 tsp black pepper
- 1 to 2 tbsp olive oil, as needed
- 1 large yellow onion, diced, and 2 carrots, cut into 1/2 inch pieces
- 4 cloves garlic, minced, and 2 tbsp tomato paste
- 3 tbsp all purpose flour
- 2 cups dry red wine, such as Pinot Noir, and 2 cups low sodium beef broth
- 3 sprigs fresh thyme (or 1 tsp dried) and 1 bay leaf
- 1 1/2 cups frozen pearl onions
- 2 tbsp unsalted butter and 1 lb cremini mushrooms, halved
- 2 tbsp chopped fresh parsley, plus mashed potatoes or noodles, for serving
Cooking Instructions
- Crisp the bacon 6 to 8 minutes. Brown the seasoned beef in the fat in three batches.
- Move both to a 6 quart slow cooker. Cook the onion and carrots 5 minutes, then stir in garlic, paste and flour.
- Cook 2 minutes. Boil the wine 3 to 4 minutes, add the broth, thyme and bay leaf and pour over the beef.
- Cook on LOW 8 to 9 hours or HIGH 4 1/2 to 5 hours, adding pearl onions the last hour.
- Brown the mushrooms in butter about 8 minutes and stir in. Remove the bay leaf and thyme stems.
- Season to taste, sprinkle with parsley and serve over mashed potatoes or noodles.
Bacon, beef chuck, red wine and pearl onions in the slow cooker for eight to nine hours, with browned mushrooms stirred in at the end. You brown the bacon and beef on the stove and deglaze with wine before it all goes in the pot. Serve over mashed potatoes or buttered noodles. It tastes like a restaurant dish and costs a fraction of one.
One thing to watch: the wine tastes harsh. It was not reduced before going in. Stir in 1 teaspoon of sugar or 1 tablespoon of balsamic vinegar and let the stew cook 30 more minutes. Next time, boil the wine for 3 to 4 minutes on the stove first.
How to use this list
Buy beef by the plan, not the package. Ground beef is cheapest in three to five pound family packs. Divide it into one pound portions, flatten each in a freezer bag so it thaws quickly, and freeze for up to 4 months. A whole chuck roast can become pot roast, stew and beef and broccoli over three weeks if you cut and freeze it the day you buy it.
Match the recipe to your evening. The cheeseburger skillet, chili mac, stroganoff and Swedish meatballs are all done in under an hour on the stove. Meatloaf, cottage pie and shepherd’s pie need about an hour and a half, most of it in the oven. The slow cooker recipes need a morning start, and the short ribs and beef stew need a free afternoon. The two week fall weeknight meal plan builds a schedule around exactly this kind of mix.
Swap ground meats freely. Ground turkey works in the chili, chili mac, cottage pie and shepherd’s pie with a bit more salt and fat, and ground pork can stand in for half the beef in the meatloaf. Do not swap the roasts. Chuck roast and short ribs are built for braising in a way that leaner cuts are not, and a sirloin roast will turn dry and stringy in the slow cooker.
Cook once, freeze half. Every recipe here except the stroganoff freezes well for up to 3 months. Cool completely, portion into flat freezer bags or containers, and label with the date. Thaw overnight in the refrigerator and reheat to 165°F. For a weekend plan that stocks the freezer with several of these at once, see our fall freezer meal prep guide.
Frequently asked questions
What internal temperature should ground beef reach?
Cook ground beef, meatballs and meatloaf to 160°F, checked with an instant read thermometer. Roasts and braises like pot roast and short ribs are cooked well past that, until the meat pulls apart easily with a fork.
What is the best ground beef for these recipes?
Eighty five percent lean is the best all purpose choice. It has enough fat to stay juicy in meatloaf and meatballs but not so much that skillets and casseroles turn greasy. If you use 80 percent, drain more of the fat after browning.
Which beef cut is best for pot roast and stew?
Boneless chuck roast. It is well marbled and full of connective tissue that melts into rich, tender meat over a long, low cook. Buy a whole roast and cut it into cubes yourself for stew rather than buying pre cut stew meat, which is often a mix of cuts.
Can I make these beef dinners ahead?
Yes. Meatloaf, meatballs, cottage pie and shepherd’s pie can be assembled a day ahead and refrigerated before cooking. Pot roast, short ribs, stew and chili are all better on day two. Reheat leftovers to 165°F.
How long does cooked beef keep in the refrigerator?
Refrigerate cooked beef within two hours and eat it within 4 days. Braises and chili freeze well for up to 3 months. Cream based dishes like stroganoff are best eaten within 3 days and do not freeze well.
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