17 Easy Beef Cube Recipes for Dinner

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Slow Cooker Mongolian Beef

Slow Cooker Mongolian Beef Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT360M · Total: PT370M · Yield: [‘8’]

Succulent, tender pieces of beef melt in your mouth. Great way to enjoy take out while staying in.

Ingredients

• 2 lbs thin sliced sirloin beef (often used for fajitas or carne picada)
• 1/4 cup cornstarch
• 2 medium onions (sliced)
• 1 inch fresh ginger (peeled and grated)
• 3-4 garlic cloves (peeled and pressed)
• 1 cup brown sugar
• 1 cup soy sauce
• 1 cup water
• 2 green onions (sliced diagonally)
• sesame seeds (for garnishing)

Instructions

1. Sprinkle the meat with the cornstarch and toss to coat and set aside.
2. In a separate bowl, whisk together soy sauce, water, brown sugar, ginger, and garlic.
3. Place the meat in the slow cooker, then follow with the onions on top, finally pour the sauce over the top.
4. Cover and cook on low for low for 6-8 hours, or on high for 4 hours
5. Serve over rice and garnish with green onions and sesame seeds

2. Steak Pasta with Gorgonzola

Steak Pasta Gorgonzola is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’]

Tender seared steak tops creamy fettuccine, spinach, sundried tomatoes, and crumbled gorgonzola for an elegant and flavorful pasta dinner.

Ingredients

• 8 ounces fettuccine noodles
• 16 – 20 ounce sirloin or ribeye steak (in 2 inch cubes)
• Kosher salt and pepper
• 1 Tablespoon olive oil
• Reserved pasta water
• 1 cup heavy cream
• 3/4 cup shredded Parmesan cheese
• 2 cups torn spinach
• 1/2 cup sundried tomatoes (not the oil packed kind)
• 1/2 cup gorgonzola crumbles
• Cracked pepper (to taste)
• 1/4 cup balsamic glaze

Instructions

1. Bring a large pot of water and 1 Tablespoon of salt to a boil. Add the fettuccine noodles and cook for 6-7 minutes, or until just under al dente. Drain, reserving 2 cups pasta water.
2. While the pasta cooks, heat the oil in a large saute pan over medium high heat. Add the steak chunks in a single layer, cooking undisturbed for 2-3 minutes, then flipping and cooking an additional 2-3 minutes, or until 155 degrees, about medium. Remove the steak to a plate and cover with foil.
3. Pour a splash of water in the pan and scrape off the brown bits then toss them. For once, we actually don’t want to save those, because we’re going to make our creamy white sauce in the same pan.
4. Place the pan back over medium heat. Add the cream and 1 cup pasta water to the pan and bring to a simmer. Stir in the noodles and allow the mixture to simmer until slightly thickened, about 3 minutes.
5. Add Parmesan and stir until melted. Add torn spinach and sundried tomatoes and allow to wilt, about 1 minute. If the pasta thickens too much, you can add small splashes of pasta water to loosen it up. Add cracked pepper to taste.
6. Plate the pasta, then sprinkle with gorgonzola cheese. Add steak and drizzle with balsamic. Serve.

3. Crock Pot Beef and Noodles with Mushrooms

Slow Cooker Beef and Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT250M · Yield: [‘4’]

Slow cooker beef and noodles with mushrooms is a perfect comfort food. This crockpot beef and egg noodle dinner using cream of mushroom soup is always great. If you like mushroom beef stew or stroganoff, you will love this.

Ingredients

• 2 Pounds stew beef (cut into chunks)
• 1 Teaspoon salt
• 1 Teaspoon black pepper
• 1/2 Cup onion (diced)
• 1 Tablespoon garlic (minced)
• 1/2 Teaspoon thyme (fresh sprig )
• 1 Tablespoon Worcestershire sauce
• 1 Teaspoon beef bouillon (Better Than Bouillon Beef flavor)
• 2 Cans mushroom soup (10-Ounce cans, if using condensed soup make it up to 20 Ounces total by adding water)
• 2 Cups beef broth (more if needed, low-sodium)
• 12 Ounces egg noodles (dried, extra wide )
• 2 Teaspoon parsley (freshly minced)

Instructions

1. Put the beef and onion in the crockpot and season with salt, pepper, garlic, thyme, and beef bouillon.
2. In a mixing bowl combine the Worcestershire sauce, soup, and broth with a wooden spoon or spatula.
3. Pour over the meat and place the lid on the pan.
4. Cook on high for 4 to 5 hours or on low for 7 to 8 hours.
5. 20 minutes before serving, cook the noodles according to package directions and drain.
6. Place the noodles in a warm serving dish and top with the meat and gravy.
7. Sprinkle with parsley and serve.

4. Beef and Potato Bake

Beef and Potato Bake – One Pot Meal is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT120M · Total: PT130M · Yield: [‘6’]

Cozy up with this easy one pot beef and potato bake—hearty chuck roast, layered spuds, and minimal cleanup. Perfect for any night of the week!

Ingredients

• 2 Pounds chuck roast
• 1 Tablespoon vegetable oil
• 1/2 Cup butter
• 1 Teaspoon garlic
• 6 yellow onions (peeled and diced)
• 4 carrots (peeled and cut into 1 inch pieces)
• 1 Tablespoon all purpose flour
• 1 Cup red wine (or white if that’s all you have)
• 2 Cups beef broth
• 2 Sprigs thyme
• 1 Sprig rosemary
• 2 bay leaves
• 2 Pounds potatoes (peeled and cut into ¼ inch slices)
• salt and black pepper (to taste)

Instructions

1. Preheat oven to 325°F.
2. In a large oven safe pan, brown the meat with the oil. Don’t crowd the pan. This will need to be done in several batches.
3. After the meat has browned, remove from the pan and add a little slice of butter, the onions and carrots and cook for 1 minute.
4. Add the garlic and the flour and stir to combine, then add the red wine and stir well.
5. Add the meat and all the spices, along with some salt and pepper, and stir.  Add the broth, then lay the potato slices around the top. Place the butter slices on the potatoes.
6. Put the lid on the pot and place in the oven. Cook for one hour.
7. Remove the lid and turn the oven to 400°F. Cook for an additional 30 minutes.
8. Turn on the broiler to 500°F and place the pan under the broiler for 3 to 5 minutes, until potatoes have a nice browned look.
9. Serve and enjoy.

5. Greek Beef and Tomato Stew

Kokkinisto Greek Beef Stew Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT180M · Total: PT190M · Yield: [‘2’, ‘2 Servings’]

This simple Greek beef stew with tomatoes or moshari kokkinisto cooks long and slow on the stove top and tastes fantastic!

Ingredients

• 400 g Stewing Beef (14oz )
• 3 Tbsp Olive Oil
• 1 Small-Medium Celery Stick (50g )
• 1 Small-Medium Carrot (75g)
• 1 Medium Onion (150g)
• 4 Garlic Cloves
• ½ Tsp Coarse Sea Salt
• ¼ Tsp Black Pepper
• 250 ml Red Wine (1 Cup )
• 1 Tbsp Tomato Puree
• 400 g Tin of Plum Tomatoes (14oz)
• 175 ml Beef Stock (¾ cup )
• 2 Sprigs Thyme
• 1 Stick Cinnamon Bark (10cm or 4″ )
• ⅛ Tsp Powdered Allspice
• A Generous pinch of Sugar

Instructions Stovetop Instructions:

1. Cut the beef into 2.5cm (1″) cubes.
2. Chop the celery stick into a 5mm (¼”) dice.
3. Slice the carrots into 3mm (⅛”) thick coin shapes.
4. Cut the onion into a 5mm (¼”) dice.
5. Slice the garlic cloves as finely as you can.
6. Heat a medium (20cm or 8″) heavy-based saucepan over a high heat, and when it is hot, add the olive oil.Season the beef with the salt and pepper and sear in the pan on all sides. Do this in two or three batches, remove the beef when seared and set it aside.
7. Reduce the heat under the pan to medium-high, throw the carrot, onion and celery into the beef pan and stir for 3-4 minutes. They should begin to take on some colour and soften a little. They should also loosen up any residue left on the base of the pan.
8. Return the beef to the pan and add the garlic, tomato puree, cinnamon bark and allspice, then stir for a further minute.
9. Pour over the wine and boil to reduce by half.
10. Reduce the heat to low, add the tinned tomatoes, thyme, beef stock and a generous pinch of sugar.Stir and cook until it comes to a simmer, have a taste and add more salt if needed.
11. Add a lid and cook over a low heat for 2 hours. Remove the lid, stir and simmer over a medium-low heat for a final 20 minutes to thicken a little and intensify the flavour.

Slow Cooker Instructions:

1. Follow steps 1-5 above.
2. Heat a frying pan over a high heat and when it is hot, add the olive oil.Season the beef with salt and pepper and sear on all sides. Do this in two batches and transfer the beef to the slow cooker in between, ensuring the oil stays in the frying pan.
3. Add the carrot, onion and celery to the frying pan once the beef is cooked and fry for two minutes.
4. Add the garlic and cook for another minute before transferring to the slow cooker.
5. Return the pan to the heat, add the red wine and reduce by half and then add to the slow cooker.
6. Add the tomato puree, tinned tomatoes, thyme, beef stock and a generous pinch of sugar to the slow cooker and stir.
7. Cook on low for 8 hours or on high for 4-5 hours.
8. Remove the lid and cook for a final 30 minutes to allow the sauce to thicken a little.

Instant Pot Instructions:

1. Set the Instant Pot to saute mode, and when hot, add the olive oil. Season the beef with salt and pepper, then sear on all sides.
2. Add the carrot, celery and onion and cook for 3-4 minutes.
3. Throw in the garlic and cook for another minute.
4. Pour in the red wine and reduce by half.
5. Turn off saute mode and pour in 175ml (¾ cup) of beef stock.
6. Pour in the beef stock and add the thyme.
7. Roughly chop the tomatoes and mix them with the tomato puree.
8. Spread this tomato mix evenly over the top of the beef and do not stir.
9. Add a lid and cook for 30 minutes at high pressure, then allow the pressure to naturally release.
10. Remove the lid and set the IP to saute mode, stir and allow the sauce to thicken to the desired thickness.

6. Beef Stroganoff

Instant Pot Beef Stroganoff is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT18M · Total: PT50M · Yield: [‘8’, ‘8 servings’]

This hearty beef stroganoff with butter noodles, mushrooms and creamy gravy is a delicious family-friendly dinner for winter.

Ingredients

• 2 pounds beef round steak (cut into 1-inch pieces)
• 1 tablespoon vegetable oil
• 1 medium onion (chopped)
• 2 cloves garlic (minced or pressed)
• 2 tablespoons tomato paste
• 1 1/2 cups beef broth
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1 package (12 ounces white mushrooms, sliced)
• 2 tablespoons cornstarch
• 3 tablespoons cold water
• 1/3 cup sour cream
• Salt and pepper to taste
• Egg noodles (cooked according to package directions)

Instructions

1. Season beef generously with salt and pepper. Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all the meat is browned – do not crowd, add more oil as needed. Transfer meat to a plate when browned.
2. Add the onions and cook, stirring frequently, until the onions soften and begin to brown, about 5 minutes.
3. Add the garlic and tomato paste and sauté 1 minute.
4. Add beef broth and scrape up any browned bits on the bottom of the pot.
5. Add browned beef and any accumulated juices. Select High Pressure and 18 minutes cook time.
6. While the beef is cooking, heat a large sauté pan over medium-high heat until hot. Add oil and butter. When butter is melted, add the mushrooms and cook until golden. (I cooked them in two batches.) Season with salt and pepper.
7. When the cook time ends, turn pressure cooker off and allow the pressure to release naturally for 10 minutes. After 10 minutes, use a quick pressure release to release any remaining pressure. When the valve drops, carefully remove the lid.
8. Combine the cornstarch and water, whisking until smooth. Add cornstarch mixture to the broth in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Add 1/3 cup of gravy to the sour cream and mix until well combined. Add the sour cream mixture to the gravy and stir until well blended. Stir in the sautéed mushrooms.
9. Serve over prepared egg noodles.

7. Asian Steak Bites and Potatoes

Asian Steak Bites and Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘3’, ‘3 people’]

This Asian Steak Bites and Potatoes recipe features seared beef cubes and potatoes in a garlicky butter and soy-based sauce. It comes together in under 30 minutes and everything is cooked in just one pan.

Ingredients

• 12 oz beef steak ((I use ribeye))
• 16 oz potatoes ((I recommend using yukon gold potatoes))
• 1/2 teaspoon salt ((divided))
• black pepper
• 5 sprigs of fresh thyme
• 1 1/2 tablespoons butter ((divided))
• 1/2 tablespoon minced garlic
• 1 1/2 tablespoons soy sauce
• cooking oil
• chopped parsley ((for garnish))

Instructions

1. Cut beef into 1-inch thick cubes and mix with 1/4 teaspoon of salt and black pepper. Peel potatoes if you want, and cut into 3/4-inch thick cubes.
2. Place a heavy-bottomed pan over medium heat and add oil to coat the pan. Add potatoes and let them cook undisturbed until the bottom starts to brown. Then add thyme sprigs, 1/4 teaspoon of salt and black pepper, stir and cook until they just get tender. Cooking potatoes may take 7-8 minutes. Transfer to a plate and set aside.
3. Increase the heat to medium high-high and add more oil to the same pan if needed. Add beef cubes and let them sear undisturbed for about 45 seconds or until they start to develop colors. Then flip to cook the other side for about 30 seconds. Add 1/2 tablespoon of butter and minced garlic, start to stir and cook for a few more seconds until garlic is fragrant.
4. Add potatoes back to the pan, give the beef cubes and potatoes a quick stir. Slightly lower the heat. Add 1 tablespoon of butter and 1 1/2 tablespoons of soy sauce. Stir to cook to desired doneness and coat everything with the sauce. This should not take long, otherwise the beef will be overcooked.
5. Adjust seasoning to your liking. Turn off the heat and transfer beef and potatoes to serving plates. Sprinkle with chopped parsley and serve immediately.

8. Rustic Guinness Beef Stew

Rustic Guinness Beef Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT90M · Total: PT120M · Yield: [’10’, ’10 servings’]

While the alcohol is cooked off completely, a non-Guinness version can be made by using only beef stock.Slow cooker and Instant Pot instructions are in the post.

Ingredients

• 2 1/2 lbs beef chuck (cut into 1- 1 1/2″ pieces)
• 1 1/2 tablespoons (20 grams) kosher salt (plus more to taste)
• 1 tablespoon (4 grams) granulated garlic powder
• 2 teaspoons (2 grams) black pepper (plus more to taste)
• 3 tablespoons (45 milliliters) vegetable oil
• 1 large (3 cups or 305 grams) yellow onion (chopped)
• 4 cloves (2 tablespoons) garlic (rough chopped)
• 1 11.2-ounce bottle Guinness ((or 1 1/2 cups beef stock))
• 1 tablespoon tomato paste
• 2 sprigs fresh rosemary (or 1 tbsp dried)
• 1 sprig fresh thyme (or 2 tsp dried)
• 2 bay leaves
• 2 large (4 cups or 715 grams) russet potatoes (cut in 1 1/2-inch cubes)
• 10 ounces (2 cups or 285 grams) baby carrots (halved (or 3 large carrots, peeled and chopped))
• 8 ounces (3 cups or 227 grams) baby portobello mushrooms (quartered)
• 3 stalks (2 cups or 175 grams) celery (chopped)
• 3 cups (750 milliliters) beef broth
• Irish Soda Bread
• Biscuits
• Cornbread

Instructions Season the Beef

1. In a large mixing bowl, season the beef chunks with the salt, granulated garlic powder, and black pepper.Set this aside to marinate while you prep your vegetables (about 20 minutes).

Sear the Beef

1. In a large dutch oven or stock pot, heat the vegetable oil over medium-high heat. Once the oil ripples, add 1/3 of the meat to the pot. Sear the meat in small batches for 2-3 minutes on two sides, or until crusty and golden brown.Using tongs, transfer the cooked meat to a bowl. The inside of the beef will still be very pink when you remove it from the pot. After removing the first batch, add the next 1/3 to the pot. Continue searing until all the meat is browned.
2. After searing the meat, carefully spoon out or pour off all but 1 tablespoon of the rendered fat in the pot.Add the onion and garlic to the oil in the pot and sauté them for 3 minutes over medium-high heat or until they are deep golden, almost brown color, stirring frequently to keep them from sticking to the bottom of the pot.

Deglaze the Pot

1. Pour the Guinness into the pot. Use a wooden spoon to scrape the stuck-on bits of caramelized food off the bottom of the pot. Bring the liquid in the pot up to a boil and allow the beer to evaporate for 3-4 minutes.
2. After allowing the Guinness to evaporate slightly, stir in the tomato paste, rosemary, thyme, and bay leaves. Use your tongs to return the meat to the pot.

Simmer the Guinness Beef Stew

1. Once the beef chunks are in the pot, add the potatoes, carrots, celery, and mushrooms to the pot. Pour the beef stock into the pot and carefully stir everything together to combine.
2. Bring the liquid in the pot up to a boil, then decrease the temperature to medium-low. Cover the pot and simmer the Guinness beef stew for 45 minutes to 1 hour, stirring every 20 minutes.
3. After the cooking time has elapsed, uncover the pot and remove, then discard, the herb stems and bay leaves. Ladle into soup bowls and serve with warm slices of your favorite bread.

9. Grilled Steak Kabobs with Basil Mint Chimichurri

Grilled Steak Kabobs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT85M · Yield: [‘4’]

Tender hunks of sirloin steak with oregano, lemon juice, and garlic make these incredible Grilled Steak Kabobs. Serve alongside a basil and mint chimichurri for the ultimate summer meal.

Ingredients

• 1 1/2 lb beef sirloin (cut into 1 inch cubes)
• 1/4 cup olive oil
• 1 Tablespoon dried oregano
• 2 Tablespoons fresh lemon juice
• 3 cloves garlic (minced)
• Salt and Pepper
• 1/2 cup olive oil
• 2 Tablespoons golden balsamic vinegar
• 1 cup fresh mint leaves
• 1 cup fresh basil leaves
• 2 cloves garlic (minced)
• Pinch or two of salt
• Pinch of red pepper flakes

Instructions For the steak kabobs:

1. Preheat the grill to medium high heat (about 400 degrees).
2. In a bowl, combine the olive oil, oregano, lemon juice, and garlic. Season the beef generously with salt and pepper then add it to the olive oil mixture, making sure it is well coated. Cover and refrigerate for at least 30 minutes or up to 3 hours.
3. Thread the beef onto skewers (this should make 4-6 skewers depending on the size).
4. Place the skewers on the grill, cover, and cook until the meat is seared on each side, about 2 minutes a side.

For the fresh herb chimichurri:

1. Combine the olive oil, vinegar, mint, basil, and garlic in a food processor and pulse until the herbs are in small pieces. Season with salt and red pepper flakes, to taste. Chimichurri can be made in advance and refrigerated until ready to use.

10. Hearty Beef Noodle Soup

Beef Noodle Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT180M · Total: PT190M · Yield: [’21’, ’21 servings’]

This hearty beef noodle soup is a flavorful, delicious, meal in a bowl. Filled with tender meat and just the right amount of egg noodles, this soup warms and fills you up without feeling heavy.

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 4 lbs beef shanks
• 13 cups water
• 5 tbsp beef soup base
• 28 oz diced tomatoes ((petite diced or regular))
• 8 oz tomato paste
• 4 stalks celery
• 12 oz fine egg noodles
• sea salt flakes
• granulated garlic

Instructions

1. Add 2 tablespoons of olive oil to a pot, add in diced onion and sauté over medium heat until translucent.
2. Season the beef shanks on all sides with sea salt flakes and granulated garlic.
3. Add the beef shanks to pot on top of the sautéed onions and add water.
4. Cut celery stalks in half and add them to the pot with petite diced tomatoes, and tomato paste.
5. Add beef soup base and stir over medium-high heat. Once contents of the pot begin to boil, turn the heat down to keep it at a low simmer for 3 hours. Stir occasionally. A light boil should be noticeable.
6. Simmer all the ingredients until meat is tender enough to cut with a fork/fall off the bone tender (it should be ready at the 3 hour mark). Remove celery and beef shanks (and the bones).
7. Shred the beef shanks into bite size pieces on a separate plate, using 2 forks then stir it back into the soup.
8. Pour in bag of fine egg noodles and stir. Simmer for about 3 minutes and remove from heat (noodles will continue to cook because the soup is hot).
9. Serve and enjoy once egg noodles are cooked! Top with some homemade tortilla strips for a little crunch!

11. Old Fashioned Vegetable Beef Soup

Old Fashioned Vegetable Beef Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT120M · Total: PT130M · Yield: [‘8’, ‘8 Servings’]

Hearty vegetable beef soup made with stew meat or ground beef, veggies, and potatoes simmered in a rich tomato broth – just like grandma made. Easy stovetop or crockpot recipe.

Ingredients

• 2 lb stew meat (diced)
• 1 small onion (diced)
• 2 tbsp butter
• 2 cup mixed vegetables ((corn, carrots, green beans and peas))
• 3 large potatoes (diced)
• 3 1/2 cups beef broth
• 1 tsp beef bullion
• 14 oz can petite diced tomatoes (not drained)
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• salt and pepper ( to taste)
• Add All Ingredients to Your Walmart Cart (Adds everything with one click! You can edit items before you check out.)

Instructions

1. Sear beef. Heat butter in a dutch oven or large pot over high heat. Add stew meat and sear so that outside edges are brown, turning over as needed to brown all sides of the meat.
2. Sauté aromatics. Add diced onion and saute while searing the beef. Continually stir onions to prevent sticking. Cook for about 3 minutes total.If finishing in a slow cooker*, transfer onions and beef to your crockpot set on low once fully seared.
3. Add veggies and create broth. Add mixed vegetables, cubed potatoes, diced tomatoes, beef broth, beef bullion, Worcestershire sauce, and bay leaves.
4. Simmer. Bring to a boil then reduce to simmer. Cover and simmer for at least 2 hours or until potatoes are soft all the way through and meat is desired tenderness.If using a crockpot, cook for 2 hours on high (or 4 hours on low). Check potatoes to be sure they are fully cooked through, then serve.
5. Season and serve. Add salt and pepper to taste before serving. Remove bay leaves before serving.

12. Beef and Vegetable Casserole

Effortless Beef and Vegetable Casserole Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘4’, ‘4 people’]

Are you trying to find a delicious and healthy Beef and Vegetable Casserole Recipe? Look no further. This is one of the best saucy casserole recipes to serve to your loved ones. It is one of my family’s favorite casserole dishes to serve with rice.

Ingredients

• 1 large eggplant cubed into small pieces
• 1 small onion cubed into small pieces
• 1 large potato cubed into small pieces
• 1 cup about (250 g) stew meat that has been cut into tiny pieces
• 1/4 cup finely chopped parsley
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. Aleppo pepper
• 1/2 tsp. smoked paprika
• 1 packet of sazon seasoning
• 1 tbsp. olive oil
• 2 cups boiling water
• 1 tbsp. pepper paste
• 2 tbsp. tomato paste
• 1 Maggi cube or powder chicken stock
• 1/2 tsp. black pepper
• 1 tsp. smoked paprika
• 1 tbsp. olive oil

Instructions

1. In a large bowl, add all your chopped vegetables, stew meat, salt, black pepper, Aleppo pepper, smoked paprika, Sazon Seasoning, and oil. Mix everything until all combined.
2. Transfer it to an oven-safe dish.
3. Let’s make the red sauce: In a large bowl, add hot water, pepper paste, tomato paste, Maggi cube, black pepper, smoked paprika, and olive oil.
4. Use a whisk or a fork to mix everything.
5. Pour the red sauce over vegetables.
6. Cover with a piece of parchment paper and aluminum foil very tightly.
7. Bake on the preheated oven at 450 degrees F for 45 minutes.
8. Broil on high for 2 minutes if needed.
9. Sprinkle with chopped fresh parsley.
10. Serve it with rice.

13. Beef Stew

Beef Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT145M · Total: PT160M · Yield: [‘6’]

This beef stew recipe is cozy, hearty, and filling with tender beef, carrots, and potatoes simmered in a rich and flavorful red wine sauce.

Ingredients

• 2 pounds cubed beef chuck or beef stewing meat (see note)
• Flour (for dredging)
• 2 tablespoons olive oil + more as needed (divided)
• 1 medium onion (chopped)
• 3 sticks celery (chopped)
• 6 cloves garlic (minced)
• 1 (6 ounce) can tomato paste (see note)
• 1 cup dry red wine
• 3 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon Italian seasoning
• 3 bay leaves
• 1 pound Yukon Gold potatoes (peeled & diced)
• 4 medium carrots (peeled & sliced fairly thick)
• 1 cup frozen peas (optional)
• Salt & pepper (to taste)

Instructions

1. Prep ingredients. I recommend peeling and cutting the potatoes and carrots just prior to step 8.
2. Coat the beef cubes in flour, and shake off any excess.
3. Add 1 tablespoon of the oil to a pot/Dutch oven over medium-high heat. Once the oil is hot, sear the beef in two batches until nicely browned (if you crowd the pot it won’t brown). Don’t move the meat around the pan… turn it with tongs after it’s had a few minutes to sear. Add the remaining oil to the pot for the second batch. Transfer the meat to a plate after each batch.
4. If the pot seems quite dry, add another teaspoon or so of olive oil, then add in the onions and celery and sauté for 5 minutes.
5. Stir in the garlic and tomato paste and cook, stirring often, for 1-2 minutes.
6. Stir in the wine, broth, and Worcestershire sauce. Scrape up any brown bits from the bottom of the pot.
7. Add the beef back to the pot (and any juices on the plate) as well as the Italian seasoning and bay leaves. Bring the stew to a gentle boil, then reduce the heat, cover the pot, and simmer for 1 hour. Important: I recommend stirring it occasionally during this time to ensure nothing is sticking to the bottom of the pot and that the temperature is still correct. On my gas stove I cook this stew alternating between medium-low and low (I adjust as needed so it’s bubbling fairly gently vs. full-on boiling).
8. Stir in the potatoes and carrots, cover the pot again, and continue simmering for another hour or until the potatoes, carrots, and meat are nice and tender. As per the previous step, give it a stir occasionally to ensure nothing is sticking/scorching, and adjust the stove’s temperature as needed so it maintains a simmer.
9. Take the bay leaves out of the stew and stir in the frozen peas. Let them warm through.
10. Season with salt & pepper as needed and serve.

14. Middle Eastern White Bean Stew

Fasolia Beans Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘4’, ‘4 Servings’]

Fasolia with Meat is a delicious Mediterranean stew made with white beans, tender meat, tomato paste, and other ingredients! It’s the perfect comfort food on cold nights.

Ingredients

• 2 tablespoons oil (Use any light oils (corn oil or light olive oil))
• 1 pound boneless stew meat (you can use bone-in stew meat as well)
• 1 teaspoon salt
• 2 bay leaves (optional)
• 3 cups hot water (or broth)
• 1/4 cup oil (Use any light oils (corn oil or light olive oil))
• 1/4 cup tomato paste
• 2 tablespoons pepper paste (optional)
• 1 medium onion (finely chopped)
• ½ teaspoon red pepper (Aleppo pepper)
• ½ teaspoon black pepper
• 1 can cannellini beans (rinsed)
• 1 teaspoon salt

Instructions How to Cook the Stew Meat?

1. Turn the instant pot to sauté mode, add oil and sauté the stew meat until its browned all sides.
2. Add salt, water, and bay leaves.
3. Close the lid and turn the valve to seal; cook on high pressure for 40-45 minutes.
4. Manually release the pressure and open the lid.
5. Strain the broth and keep it aside with the meat.

How to Make Fasolia with Meat?

1. In a large pot, add oil and turn the heat to medium-low.
2. Add tomato paste and pepper paste. Keep stirring for 2 minutes.
3. Add chopped onions and sauté for 1 minute, now add beans, black pepper, red pepper and sauté for 1-2 minutes.
4. Now add cooked stew meat, strained broth, and salt if needed.
5. Cook on medium heat for 10 minutes until the stew has thickened.
6. Enjoy it with vermicelli rice.

15. Soy Ginger Steak Bites

Soy Ginger Steak Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT45M · Yield: [‘6’, ‘6 servings’]

These Soy Ginger Steak Bites are juicy, tender, and full of savory-sweet flavor!

Ingredients

• 1 ½ pounds steak (sirloin, strip loin, or ribeye)
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 3 cloves garlic (minced)
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 2 teaspoons minced fresh ginger
• 1 tablespoon vegetable oil
• 1 teaspoon fresh lemon juice
• ½ teaspoon red pepper flakes

Instructions

1. Combine marinade ingredients. Cut steak into bite sized pieces and add to marinade.
2. Refrigerate 30 minutes or up to 2 hours. Remove from marinade allowing excess to drip off. (Discard remaining marinade).
3. Preheat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil.
4. Add steak in a single layer and cook 2-3 minutes without stirring to get a crust on one side. Stir and cook 1 minute more. Do not overcook.
5. Remove from heat, toss with butter. Garnish with sesame seeds and green onions if desired. Serve immediately

16. Instant Pot Beef Stew

Instant Pot Beef Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘8’]

It’s easy to make hearty, satisfying Beef Stew in Instant Pot.

Ingredients

• 2 pounds (900g) beef (cut into 2-inch cubes)
• 2 potatoes (cubed)
• 4 carrots (cut into thick rounds)
• 2 stalks celery (sliced)
• 2 cups (500ml) beef broth (hot)
• ¼ cup (60ml) tomato puree (or tomato passata)
• 1 tablespoon honey
• 1 teaspoon Italian Seasoning
• salt (to taste)

Instructions

1. Add all the ingredients into the Instant Pot insert and stir to combine.
2. Place the lid on and turn the valve to sealing position. Select the stew setting and cook until done.
3. Allow for a natural pressure release (about 10-15 minutes) before opening.
4. Taste and adjust seasonings if needed, then serve.

17. Garlic Butter Steak Bites

Garlic Butter Steak Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT8M · Total: PT13M · Yield: [‘4’, ‘4 servings’]

These Garlic Butter Steak Bites are made with tender sirloin steak, seared in a hot skillet, and finished in a rich garlic butter sauce. Ready in less than 15 minutes, this easy steak bites recipe is perfect for busy weeknights, quick dinners, or a simple appetizer.

Ingredients

• 1½ pounds top sirloin steak (cut into 1-inch pieces)
• 1 tablespoon olive oil
• salt and black pepper (to season)
• 4 tablespoons salted butter
• 5 cloves garlic (minced)
• 2 tablespoons fresh parsley (finely chopped, to garnish)

Instructions

1. Pat the steak dry with paper towels, then cut it into bite-size pieces. Season generously with salt and black pepper.
2. Heat the olive oil in a large cast-iron or stainless steel skillet over high heat. Once hot, add the steak in a single layer, working in batches if needed.
3. Sear the steak for about 2 minutes without moving it, then stir and cook for 1 to 2 minutes more, until browned on all sides and cooked to your liking. Transfer to a plate.
4. Reduce the heat to medium-low. Add the butter and minced garlic to the skillet and cook for about 1 minute, stirring often, until fragrant.
5. Return the steak bites to the pan and toss well to coat in the garlic butter sauce.
6. Remove from heat, sprinkle with fresh parsley, and serve immediately.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.