Unlock the secret to stress-free weeknight dinners with our roundup of 18 Delicious Easy Beef Recipes for Beginners! Whether you’re craving hearty comfort food or something quick and satisfying, we’ve got you covered. Perfect for home cooks looking to impress without the fuss, these recipes promise big flavors with minimal effort. Ready to transform your cooking game? Let’s dive in!
Beef and Broccoli Stir Fry
Beef and broccoli stir fry is one of those dishes that’s just as fun to make as it is to eat. You get the sizzle of the beef, the crispness of the broccoli, and a sauce that ties it all together perfectly.
Ingredients
- 1 lb flank steak, sliced thin against the grain
- 3 cups broccoli florets
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- a splash of soy sauce
- a couple of tbsp of brown sugar
- 1 tsp grated ginger
- a dash of red pepper flakes
- 1/2 cup beef broth
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Heat 1 tbsp of vegetable oil in a large pan over medium-high heat until it shimmers.
- Add the beef slices in a single layer. Let them sear for 2 minutes without touching to get a nice crust, then flip and cook for another minute. Remove from the pan.
- In the same pan, add the remaining tbsp of oil and toss in the broccoli. Stir fry for 3 minutes until it’s bright green but still crisp.
- Push the broccoli to one side, add the garlic, ginger, and red pepper flakes to the empty space. Cook for 30 seconds until fragrant.
- Mix everything together, then pour in the soy sauce, brown sugar, and beef broth. Bring to a simmer.
- Stir in the cornstarch slurry and cook for another minute until the sauce thickens.
- Return the beef to the pan, toss to coat, and heat through for about 30 seconds.
The beef stays tender, the broccoli keeps its crunch, and the sauce is just the right balance of sweet and savory. Try serving it over a bed of steamed rice or noodles for a complete meal.
Slow Cooker Beef Stew
Warm up your kitchen with this hearty slow cooker beef stew that’s perfect for those busy days when you want something comforting without the fuss. You’ll love how the flavors meld together while you go about your day.
Ingredients
- 2 lbs beef chuck, cut into 1-inch pieces
- a couple of carrots, sliced
- a couple of potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- a splash of red wine (optional)
- 4 cups beef broth
- 1 tbsp tomato paste
- 1 tsp thyme
- 1 tsp rosemary
- salt and pepper, to season
- 2 tbsp flour
- 2 tbsp olive oil
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the beef pieces and brown them on all sides, about 5 minutes. Tip: Don’t overcrowd the skillet to get a good sear.
- Transfer the beef to your slow cooker. Sprinkle the flour over the beef and toss to coat. This will help thicken the stew.
- Add the carrots, potatoes, onion, and garlic to the slow cooker.
- Pour in the beef broth and red wine, then stir in the tomato paste, thyme, and rosemary. Season with salt and pepper. Tip: If you’re not using wine, just add a bit more beef broth.
- Cover and cook on low for 8 hours or high for 4 hours. Tip: The stew is ready when the beef is fork-tender.
- Give it a good stir before serving. If it’s too thick, add a little more broth to reach your desired consistency.
Zesty and rich, this stew is a crowd-pleaser with its tender beef and hearty vegetables. Serve it with a slice of crusty bread for dipping, or over a bed of mashed potatoes for an extra comforting meal.
Easy Beef Tacos
Alright, let’s dive into making some Easy Beef Tacos that’ll have your taste buds dancing. Perfect for a quick weeknight dinner or a casual get-together with friends.
Ingredients
- 1 lb ground beef
- A couple of tablespoons of taco seasoning
- A splash of water
- 8 small tortillas
- A handful of shredded lettuce
- A cup of diced tomatoes
- A half cup of shredded cheese
- A dollop of sour cream
Instructions
- Heat a large skillet over medium-high heat and add the ground beef. Break it apart with a spoon as it cooks.
- Once the beef is no longer pink, sprinkle in the taco seasoning and a splash of water. Stir well to combine.
- Let the mixture simmer for about 5 minutes, stirring occasionally, until the water is mostly absorbed. Tip: This helps the flavors meld together beautifully.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side. Tip: Keep them wrapped in a towel to stay warm and pliable.
- Assemble your tacos by spooning the beef mixture onto each tortilla, then topping with lettuce, tomatoes, cheese, and a dollop of sour cream. Tip: For an extra kick, add a few slices of jalapeño.
Crunchy, savory, and just a little creamy, these tacos are a crowd-pleaser. Try serving them with a side of lime wedges for a fresh twist.
Beef Meatballs in Tomato Sauce
Unbelievably easy and utterly delicious, these beef meatballs in tomato sauce are your next weeknight dinner hero. You’ll love how they simmer into perfection, filling your kitchen with an aroma that’s downright irresistible.
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan
- 1 egg
- 2 cloves garlic, minced
- A splash of olive oil
- A couple of basil leaves, chopped
- 1 can (28 oz) crushed tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat your oven to 375°F. This ensures your meatballs get a nice, even cook.
- In a large bowl, mix the ground beef, breadcrumbs, Parmesan, egg, minced garlic, salt, and pepper. Tip: Don’t overmix, or your meatballs will be tough.
- Shape the mixture into balls, about 1.5 inches in diameter. You should get around 20 meatballs.
- Heat a splash of olive oil in a large skillet over medium heat. Brown the meatballs in batches, about 2 minutes per side. They don’t need to be cooked through here.
- Transfer the meatballs to a baking dish. Pour the crushed tomatoes over them and sprinkle with chopped basil.
- Bake for 20 minutes, or until the meatballs are cooked through. Tip: The sauce should be bubbly, and the meatballs firm to the touch.
- Let them sit for 5 minutes before serving. This lets the flavors meld beautifully.
Golden and glorious, these meatballs are tender on the inside with a sauce that’s rich and herbaceous. Serve them over a heap of spaghetti or tucked into a sub roll for a sandwich that’ll steal the show.
Quick Beef and Mushroom Pasta
You know those nights when you’re craving something hearty but don’t want to spend hours in the kitchen? This quick beef and mushroom pasta is your answer. It’s cozy, flavorful, and on the table in no time.
Ingredients
- 8 oz of your favorite pasta
- 1 tbsp olive oil
- 1 lb ground beef
- a couple of garlic cloves, minced
- 8 oz mushrooms, sliced
- a splash of red wine (optional, but oh so good)
- 1 cup beef broth
- 1/2 cup heavy cream
- a handful of grated Parmesan
- salt and pepper to get it just right
Instructions
- Boil the pasta in salted water until al dente, about 8-10 minutes. Drain and set aside.
- Heat the olive oil in a large pan over medium-high heat. Add the ground beef, breaking it apart as it browns, about 5 minutes.
- Toss in the garlic and mushrooms, cooking until the mushrooms are golden, around 3-4 minutes. Tip: Don’t overcrowd the pan to get that perfect sear.
- Pour in the red wine if using, letting it simmer for a minute to cook off the alcohol.
- Stir in the beef broth and heavy cream, bringing the mixture to a gentle simmer. Let it thicken slightly, about 2-3 minutes.
- Add the cooked pasta to the pan, tossing everything together until the pasta is well coated. Tip: A splash of pasta water can help the sauce cling better.
- Sprinkle with Parmesan and season with salt and pepper. Tip: Freshly grated Parmesan melts smoother than pre-shredded.
Lusciously creamy with a rich beefy depth, this pasta is a weeknight hero. Serve it with a crisp green salad or some crusty bread to soak up every last bit of sauce.
Beef and Cheese Quesadillas
Got a craving for something cheesy, beefy, and downright delicious? You’re in luck because beef and cheese quesadillas are here to save your day. They’re quick, easy, and packed with flavor—perfect for any meal or snack time.
Ingredients
- 1 cup of shredded beef (leftover or freshly cooked)
- A couple of cups of shredded cheese (cheddar or a mix works great)
- 4 large flour tortillas
- A splash of vegetable oil
- A dollop of sour cream (for serving)
- A handful of chopped cilantro (optional, for garnish)
Instructions
- Heat a large skillet over medium heat and add a splash of vegetable oil.
- Place one tortilla in the skillet, then sprinkle half of it with a generous amount of shredded cheese.
- Add a layer of shredded beef on top of the cheese, then fold the tortilla in half, pressing down gently with a spatula.
- Cook for about 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Tip: Don’t rush the flipping—wait until the cheese starts to melt to ensure everything holds together.
- Repeat with the remaining tortillas, adding more oil to the skillet if needed.
- Cut each quesadilla into wedges and serve with a dollop of sour cream and a sprinkle of chopped cilantro if you like. Tip: Let them sit for a minute before cutting to prevent the cheese from oozing out too much.
Fresh off the skillet, these quesadillas are crispy on the outside, gooey with cheese, and packed with savory beef. Try serving them with a side of guacamole or salsa for an extra kick.
Simple Beef Burger
Feeling like keeping dinner simple but still delicious tonight? You can’t go wrong with a classic beef burger. It’s quick, satisfying, and totally customizable to your taste.
Ingredients
- 1 pound of ground beef (80/20 blend for the best flavor)
- a couple of hamburger buns, toasted if you like
- a splash of Worcestershire sauce
- a pinch of salt and pepper
- a slice of your favorite cheese (optional)
- a tablespoon of butter
- your choice of toppings (lettuce, tomato, onion, pickles, etc.)
Instructions
- Preheat your grill or skillet to medium-high heat, about 375°F.
- In a bowl, gently mix the ground beef with a splash of Worcestershire sauce, a pinch of salt, and pepper. Tip: Overmixing can make the burgers tough, so just combine until everything is evenly distributed.
- Divide the mixture into 2 equal parts and shape them into patties slightly larger than your buns. Tip: Make a slight indentation in the center of each patty to prevent bulging during cooking.
- Place the patties on the grill or skillet. Cook for about 4 minutes on the first side until you see juices pooling on the top.
- Flip the burgers and cook for another 3-4 minutes for medium-rare, or longer to your liking. Tip: If adding cheese, place it on the burgers during the last minute of cooking to melt perfectly.
- While the burgers cook, butter the buns and toast them lightly on the grill or in a separate pan for extra crunch.
- Remove the burgers from the heat and let them rest for a minute. This keeps them juicy when you bite in.
- Assemble your burgers with your favorite toppings and serve immediately.
Nothing beats the juicy, flavorful bite of a homemade beef burger. Try serving it with sweet potato fries or a crisp salad for a complete meal that’s sure to please.
Beef Stir Fry with Vegetables
Ever find yourself staring into the fridge, wondering what to whip up that’s quick, delicious, and packed with veggies? This beef stir fry is your answer—it’s got everything you love in one pan, ready in no time.
Ingredients
- 1 pound of beef strips (sirloin or flank steak works great)
- 2 cups of mixed veggies (think bell peppers, broccoli, and carrots)
- A couple of garlic cloves, minced
- A thumb-sized piece of ginger, grated
- 2 tablespoons of soy sauce
- A splash of sesame oil
- 1 tablespoon of vegetable oil
- A pinch of red pepper flakes (if you like it spicy)
Instructions
- Heat the vegetable oil in a large pan or wok over medium-high heat until it shimmers.
- Add the beef strips to the pan, spreading them out so they cook evenly. Let them sear for about 2 minutes without stirring to get a nice crust.
- Flip the beef and cook for another 2 minutes, then remove it from the pan and set aside. Tip: Don’t overcrowd the pan, or the beef will steam instead of sear.
- In the same pan, add a bit more oil if needed, then toss in the garlic, ginger, and red pepper flakes. Stir for about 30 seconds until fragrant.
- Throw in the mixed veggies and stir fry for 3-4 minutes until they’re just tender but still crisp. Tip: Cut your veggies into similar sizes so they cook evenly.
- Return the beef to the pan, add the soy sauce and sesame oil, and give everything a good stir to combine. Cook for another minute to heat through. Tip: Taste and adjust the seasoning with a bit more soy sauce if needed.
Grab your fork and dig into this savory, slightly spicy stir fry with tender beef and crisp veggies. Serve it over a bed of steamed rice or noodles for a complete meal that’s sure to satisfy.
Easy Beef Lasagna
Oh, you’re going to love this easy beef lasagna. It’s the kind of dish that feels like a hug in a pan, perfect for those nights when you want something comforting without spending all evening in the kitchen.
Ingredients
- a pound of ground beef
- a couple of cloves of garlic, minced
- a splash of olive oil
- a jar (24 oz) of your favorite marinara sauce
- a cup of ricotta cheese
- a couple of cups of shredded mozzarella
- a handful of grated Parmesan
- a box of lasagna noodles (no-boil kind saves time)
- a pinch of salt and pepper
Instructions
- Preheat your oven to 375°F. It’s the perfect temp for lasagna—hot enough to melt all that cheese but not so hot it burns.
- Heat a splash of olive oil in a pan over medium heat. Add the ground beef and cook until it’s no longer pink, about 5 minutes. Tip: Break it up as it cooks for even browning.
- Throw in the minced garlic and cook for another minute until it smells amazing. Don’t let it burn!
- Stir in the marinara sauce and let it simmer for a couple of minutes. This is where the flavors start to come together.
- In a bowl, mix the ricotta with a pinch of salt and pepper. This little step adds so much flavor to the layers.
- Now, let’s layer: Start with a bit of the meat sauce at the bottom of your baking dish. Then, noodles, ricotta mix, mozzarella, and repeat. Top it all off with Parmesan for that golden crust.
- Cover with foil and bake for 25 minutes. Then, remove the foil and bake for another 10 minutes until bubbly and golden. Tip: Let it sit for 5 minutes before cutting—it’ll hold together better.
Cheesy, meaty, and with just the right amount of saucy goodness, this lasagna is a crowd-pleaser. Try serving it with a simple green salad for a meal that feels both indulgent and balanced.
Beef and Potato Casserole
This beef and potato casserole is the ultimate comfort food for those nights when you’re craving something hearty and satisfying. It’s layers of tender beef, creamy potatoes, and melted cheese that come together in one delicious dish.
Ingredients
- 1 pound of ground beef
- 4 medium potatoes, thinly sliced
- 1 cup of shredded cheddar cheese
- 1/2 cup of milk
- 1/4 cup of sour cream
- 1 tbsp of olive oil
- 1 tsp of garlic powder
- 1 tsp of onion powder
- Salt and pepper to taste
- A splash of Worcestershire sauce
Instructions
- Preheat your oven to 375°F and grease a baking dish with a little olive oil.
- In a skillet over medium heat, cook the ground beef until it’s no longer pink, about 5-7 minutes. Drain the fat.
- Add a splash of Worcestershire sauce, garlic powder, onion powder, salt, and pepper to the beef. Stir well and set aside.
- Layer half of the sliced potatoes at the bottom of the greased baking dish. Top with half of the beef mixture and half of the cheese.
- Repeat the layers with the remaining potatoes, beef, and cheese.
- In a small bowl, mix the milk and sour cream together, then pour over the top layer of the casserole.
- Cover the dish with foil and bake for 45 minutes. Then, remove the foil and bake for another 15 minutes until the top is golden and bubbly.
- Let the casserole sit for 5 minutes before serving to allow it to set.
So there you have it—a beef and potato casserole that’s creamy, cheesy, and packed with flavor. Serve it with a side of steamed veggies or a crisp salad for a complete meal that’ll have everyone asking for seconds.
Quick Beef Pho
Wondering how to whip up a comforting bowl of pho without spending all day in the kitchen? You’re in luck! This quick beef pho brings all the cozy vibes with half the effort.
Ingredients
- 4 cups of beef broth
- a couple of star anise pods
- a cinnamon stick
- a splash of fish sauce
- 1 tbsp of sugar
- 8 oz of rice noodles
- a handful of thinly sliced beef (like sirloin)
- a bunch of fresh herbs (think cilantro and basil)
- some bean sprouts
- a lime, cut into wedges
- a couple of green onions, sliced
Instructions
- In a large pot, bring the beef broth to a simmer over medium heat.
- Toss in the star anise and cinnamon stick, letting them steep for about 5 minutes to infuse the broth with flavor.
- Stir in the fish sauce and sugar, adjusting the heat to keep everything at a gentle simmer.
- While the broth simmers, cook the rice noodles according to the package instructions, then drain and set aside.
- Divide the noodles between two bowls, then top with the sliced beef.
- Ladle the hot broth over the beef and noodles—the heat will cook the beef to perfection.
- Garnish with fresh herbs, bean sprouts, lime wedges, and green onions.
- Serve immediately, encouraging everyone to squeeze lime over their bowl for that extra zing.
This pho is all about the tender beef and the aromatic broth. Try serving it with a side of hoisin sauce or sriracha for dipping the beef. The freshness of the herbs and the crunch of the bean sprouts make every bite interesting.
Beef and Bell Pepper Skillet
Oh, you’re going to love this Beef and Bell Pepper Skillet—it’s quick, flavorful, and perfect for those nights when you want something hearty without spending hours in the kitchen.
Ingredients
- 1 lb ground beef
- a couple of bell peppers, sliced (any color you like)
- 1 onion, diced
- 2 cloves garlic, minced
- a splash of olive oil
- 1 cup beef broth
- 2 tbsp soy sauce
- 1 tsp smoked paprika
- salt and pepper, just a pinch of each
Instructions
- Heat a splash of olive oil in a large skillet over medium-high heat.
- Add the ground beef, breaking it apart with a spoon, and cook until it’s no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
- Toss in the diced onion and minced garlic, stirring until they’re soft and fragrant, about 2 minutes.
- Throw in the sliced bell peppers and cook for another 3 minutes, until they start to soften. Tip: Keep the heat high to get a slight char on the peppers for extra flavor.
- Pour in the beef broth and soy sauce, then sprinkle in the smoked paprika, salt, and pepper. Stir everything together.
- Let it simmer for about 5 minutes, until the liquid reduces slightly and the flavors meld. Tip: Taste and adjust the seasoning if needed, but remember the soy sauce is already salty.
Great for serving over rice or stuffing into warm tortillas, this dish is all about the juicy beef and crisp-tender peppers with a smoky, savory sauce that ties it all together.
Easy Beef Curry
Craving something hearty and flavorful without spending hours in the kitchen? This easy beef curry is your go-to for a comforting meal that’s packed with spices and tender chunks of beef.
Ingredients
- 1.5 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tbsp grated ginger
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 can (14 oz) coconut milk
- 1 cup beef broth
- A couple of carrots, sliced
- A handful of frozen peas
- Salt to taste
Instructions
- Heat the vegetable oil in a large pot over medium-high heat. Add the beef cubes and brown them on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to get a good sear.
- Add the diced onion to the pot and cook until soft, about 3 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.
- Sprinkle in the curry powder, cumin, and turmeric. Stir well to coat the beef and onions with the spices.
- Pour in the coconut milk and beef broth. Bring to a simmer, then reduce the heat to low. Cover and let it cook for 1.5 hours, stirring occasionally. Tip: The low and slow cooking makes the beef super tender.
- Add the sliced carrots and frozen peas. Cook uncovered for another 15 minutes until the vegetables are tender. Tip: If the curry is too thick, add a splash of water or more broth.
- Season with salt to taste before serving.
Rich and creamy, this beef curry is perfect over steamed rice or with a side of naan for dipping. The spices meld together beautifully, offering a warm, comforting flavor that’s hard to resist.
Beef and Onion Pie
Dinner just got a whole lot cozier with this beef and onion pie. It’s the kind of dish that fills your kitchen with the most inviting aromas, promising a hearty meal that’s as satisfying to make as it is to eat.
Ingredients
- 2 cups of all-purpose flour, plus a little extra for dusting
- A pinch of salt
- 1 stick of cold butter, cubed
- About 1/4 cup of ice water
- 1 lb of ground beef
- A couple of large onions, thinly sliced
- A splash of olive oil
- 1 tsp of dried thyme
- Salt and pepper to season
- 1 egg, beaten (for glazing)
Instructions
- Start by making the pastry: mix the flour and salt in a large bowl. Rub in the butter until it looks like breadcrumbs.
- Gradually add the ice water, a tablespoon at a time, until the dough comes together. Tip: Don’t overwork the dough, or it’ll be tough.
- Wrap the dough in cling film and chill for 30 minutes. This makes it easier to roll out later.
- While the dough chills, heat the olive oil in a pan over medium heat. Add the onions and cook until soft and golden, about 10 minutes.
- Add the ground beef, breaking it up with a spoon. Cook until browned, then stir in the thyme, salt, and pepper. Let it cool slightly.
- Preheat your oven to 375°F. Roll out the dough on a floured surface to fit your pie dish. Tip: Roll from the center outwards for an even thickness.
- Line the dish with the pastry, leaving some overhang. Fill with the beef and onion mixture.
- Roll out the remaining dough for the lid. Place it over the filling, seal the edges, and trim any excess. Cut a few slits in the top to let steam escape.
- Brush the top with beaten egg for a golden finish. Bake for 35-40 minutes, until the pastry is crisp and golden. Tip: Place a baking sheet underneath to catch any drips.
Absolutely delicious, this pie comes out with flaky pastry and a rich, savory filling. Try serving it with a simple green salad to cut through the richness, or enjoy it as is for the ultimate comfort food experience.
Simple Beef Kebabs
Perfect for those summer evenings when you’re craving something grilled but don’t want to fuss over complicated recipes, these Simple Beef Kebabs are your go-to. They’re juicy, flavorful, and ready in no time, making them ideal for a quick dinner or impromptu BBQ.
Ingredients
- 1.5 lbs of beef sirloin, cut into 1-inch cubes
- A couple of tablespoons of olive oil
- A splash of soy sauce
- 2 cloves of garlic, minced
- A pinch of salt and pepper
- 1 teaspoon of smoked paprika
- 1 bell pepper, cut into chunks
- 1 red onion, cut into chunks
Instructions
- In a large bowl, mix the beef cubes with olive oil, soy sauce, minced garlic, salt, pepper, and smoked paprika. Let it marinate for at least 30 minutes in the fridge. Tip: The longer it marinates, the tastier it gets!
- While the beef is marinating, soak your wooden skewers in water for about 20 minutes to prevent them from burning on the grill.
- Thread the marinated beef, bell pepper, and red onion onto the skewers alternately.
- Preheat your grill to medium-high heat, about 400°F.
- Place the kebabs on the grill and cook for about 4 minutes on each side for medium-rare, or longer if you prefer your beef more done. Tip: Don’t overcrowd the grill to ensure even cooking.
- Let the kebabs rest for a couple of minutes before serving. Tip: This lets the juices redistribute, making the beef even more tender.
Best enjoyed straight off the grill, these kebabs boast a smoky flavor with a hint of sweetness from the bell peppers and onions. Serve them over a bed of fluffy couscous or with a side of tzatziki for dipping to take them to the next level.
Beef and Rice Stuffed Peppers
Zesty flavors and hearty fillings come together in this comforting dish that’s perfect for any night of the week. You’ll love how the beef and rice meld inside those sweet peppers, creating a meal that’s both satisfying and colorful.
Ingredients
- 4 large bell peppers, any color
- 1 lb ground beef
- 1 cup cooked rice
- 1 small onion, diced
- 2 cloves garlic, minced
- a splash of olive oil
- 1 can (14.5 oz) diced tomatoes
- a couple of shakes of salt and pepper
- 1 tsp dried oregano
- 1 cup shredded cheese (your choice)
Instructions
- Preheat your oven to 375°F and grab a baking dish that fits all 4 peppers snugly.
- Slice the tops off the peppers and remove the seeds and membranes. Tip: Keep the tops if you want to bake them alongside for a cute presentation.
- Heat a splash of olive oil in a pan over medium heat. Add the onion and garlic, cooking until they’re soft and fragrant, about 3 minutes.
- Toss in the ground beef, breaking it up as it cooks. Once it’s no longer pink, drain any excess fat.
- Stir in the cooked rice, diced tomatoes, salt, pepper, and oregano. Let it simmer for 5 minutes so the flavors can get to know each other.
- Spoon the beef and rice mixture into the peppers, packing it in lightly. Top each with a generous sprinkle of cheese.
- Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden. Tip: Cover with foil if the cheese starts browning too quickly.
- Let them sit for 5 minutes before serving. This helps the filling set and makes them easier to handle.
Great for a cozy dinner, these stuffed peppers offer a delightful contrast between the tender pepper and the savory, cheesy filling. Try serving them with a dollop of sour cream or a side of crusty bread to soak up any juices.
Easy Beef Chili
Mmm, there’s nothing like a hearty bowl of beef chili to warm you up on a chilly evening. You’ll love how simple it is to throw together, with flavors that meld beautifully as it simmers.
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) diced tomatoes
- 2 tbsp chili powder
- 1 tsp cumin
- A splash of olive oil
- A couple of cups of beef broth
- Salt, just a pinch
Instructions
- Heat a splash of olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
- Toss in the ground beef, breaking it apart with a spoon, and cook until it’s no longer pink, roughly 7 minutes.
- Stir in the chili powder and cumin, letting the spices toast for a minute to unlock their flavors.
- Pour in the diced tomatoes, kidney beans, and beef broth, giving everything a good stir.
- Bring the chili to a boil, then reduce the heat to low and let it simmer for 30 minutes. Tip: The longer it simmers, the richer the flavors.
- Season with a pinch of salt, tasting and adjusting as needed. Tip: If it’s too thick, add a bit more broth to reach your desired consistency.
- Serve hot. Tip: Top with shredded cheese or a dollop of sour cream for extra deliciousness.
Look at that—your kitchen smells amazing, and you’ve got a pot of chili that’s perfectly thick, packed with flavor, and ready to devour. Try scooping it up with some cornbread or over a baked potato for a fun twist.
Beef and Spinach Salad
Ready to whip up something fresh and hearty? This beef and spinach salad is your go-to for a quick, nutritious meal that doesn’t skimp on flavor. Perfect for those busy days when you want something satisfying without the fuss.
Ingredients
- 1 lb of beef sirloin, thinly sliced
- A couple of cups of fresh spinach
- Half a cup of cherry tomatoes, halved
- A quarter cup of red onion, thinly sliced
- A splash of olive oil
- 2 tbsp of balsamic vinegar
- A pinch of salt and pepper
- 1 tsp of garlic powder
Instructions
- Heat a splash of olive oil in a pan over medium-high heat.
- Add the thinly sliced beef sirloin to the pan. Cook for about 3-4 minutes on each side until nicely browned. Tip: Don’t overcrowd the pan to ensure each piece gets a good sear.
- While the beef cooks, toss the spinach, cherry tomatoes, and red onion in a large bowl.
- Once the beef is done, let it rest for a couple of minutes before slicing it into strips. Tip: Letting the beef rest ensures it stays juicy.
- Add the beef strips to the salad bowl.
- Drizzle with balsamic vinegar and sprinkle with garlic powder, salt, and pepper. Toss everything together gently. Tip: Add the dressing just before serving to keep the spinach crisp.
Beefy, fresh, and slightly tangy, this salad hits all the right notes. Try serving it with a side of crusty bread to soak up the delicious dressing.
Conclusion
These 18 delicious, easy beef recipes are perfect for beginners looking to expand their cooking skills with simple yet flavorful dishes. From hearty stews to quick skillet meals, there’s something for every taste and occasion. We invite you to try these recipes, share your favorites in the comments, and don’t forget to pin this article on Pinterest for your next culinary adventure. Happy cooking!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.