Dive into the delicious world of diced beef with our roundup of 20 savory recipes that promise to spice up your mealtime! Whether you’re craving a quick weeknight dinner, a hearty comfort dish, or something special for your next gathering, we’ve got you covered. From sizzling stir-fries to slow-cooked stews, these recipes are sure to inspire your inner chef. Keep reading to discover your next favorite beef creation!
Beef and Broccoli Stir-Fry
Tonight, I found myself craving something hearty yet quick to whip up after a long day, and that’s when Beef and Broccoli Stir-Fry came to mind. It’s a dish that never fails to bring comfort with its savory flavors and crisp textures, reminding me of the countless times I’ve turned to it for a reliable weeknight dinner.
Ingredients
- For the marinade:
- 1 lb flank steak, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp water
- For the sauce:
- 1/2 cup beef broth
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- For the stir-fry:
- 2 cups broccoli florets
- 2 tbsp vegetable oil
Instructions
- In a bowl, combine the sliced flank steak with soy sauce, cornstarch, and water. Let it marinate for at least 15 minutes to tenderize the meat.
- While the beef marinates, whisk together beef broth, soy sauce, brown sugar, sesame oil, garlic, and ginger in a small bowl to make the sauce.
- Heat 1 tbsp of vegetable oil in a large skillet or wok over high heat. Add the marinated beef in a single layer and cook for 2-3 minutes until browned. Remove the beef and set aside.
- In the same skillet, add the remaining 1 tbsp of vegetable oil. Stir-fry the broccoli florets for 2 minutes until bright green but still crisp.
- Return the beef to the skillet and pour the sauce over. Stir everything together and cook for another 2 minutes until the sauce thickens and coats the beef and broccoli evenly.
Every bite of this Beef and Broccoli Stir-Fry is a perfect balance of tender beef and crisp broccoli, all coated in a rich, savory sauce. Serve it over a bed of steamed rice or noodles for a complete meal that’s sure to satisfy.
Classic Beef Stew with Diced Beef
Diving into the heart of comfort food, nothing beats the warmth of a classic beef stew, especially on a chilly evening. I remember my grandmother slow-cooking hers to perfection, the aroma filling the house, teasing our appetites for hours. Today, I’m sharing my take on this timeless dish, using diced beef for tender, bite-sized goodness.
Ingredients
- For the beef: 2 lbs diced beef, 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
- For the vegetables: 3 carrots (cut into chunks), 2 potatoes (diced), 1 onion (chopped), 2 cloves garlic (minced)
- For the broth: 4 cups beef broth, 1 tbsp tomato paste, 1 tsp Worcestershire sauce, 1 bay leaf
Instructions
- Heat olive oil in a large pot over medium-high heat until shimmering.
- Season diced beef with salt and pepper, then add to the pot. Brown on all sides, about 5 minutes, for depth of flavor.
- Remove beef and set aside. In the same pot, add onions and garlic, sautéing until translucent, about 3 minutes.
- Stir in carrots and potatoes, cooking for another 5 minutes to slightly soften.
- Return the beef to the pot. Add beef broth, tomato paste, Worcestershire sauce, and bay leaf, stirring to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, until beef is fork-tender.
- Remove bay leaf before serving. Tip: For a thicker stew, mix 1 tbsp cornstarch with 2 tbsp water and stir into the stew during the last 10 minutes of cooking.
The stew’s rich, savory broth hugs each piece of tender beef and soft vegetables, creating a harmony of flavors. Serve it with a slice of crusty bread to soak up every last drop, or over a bed of mashed potatoes for an extra comforting meal.
Spicy Korean Beef Bulgogi
How many times have I found myself craving something that’s both fiery and comforting? Spicy Korean Beef Bulgogi hits that spot perfectly, with its tender slices of beef marinated in a sweet and spicy sauce that’s utterly addictive. I remember the first time I tried making it at home; the aroma filled my kitchen, and I knew I had stumbled upon something special.
Ingredients
- For the marinade:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- For the beef:
- 1.5 lbs ribeye steak, thinly sliced
- For cooking:
- 1 tbsp vegetable oil
Instructions
- In a large bowl, whisk together soy sauce, brown sugar, gochujang, sesame oil, garlic, and ginger until the sugar is dissolved.
- Add the thinly sliced ribeye to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- Remove the beef from the marinade, letting excess drip off, and cook in batches to avoid overcrowding, about 2-3 minutes per side until caramelized and cooked through.
- Tip: Don’t discard the marinade. Simmer it in a small saucepan for 5 minutes to kill any bacteria, then drizzle over the cooked beef for extra flavor.
- Tip: For extra tenderness, slice the beef against the grain before marinating.
- Tip: If you prefer less heat, reduce the gochujang to 1 tbsp and add a bit more brown sugar to balance the flavors.
Kicking back with a plate of this Spicy Korean Beef Bulgogi, the first thing you’ll notice is how the beef practically melts in your mouth, with a perfect balance of sweet, spicy, and savory. Serve it over a bed of steamed rice with a side of kimchi for an authentic Korean meal that’s sure to impress.
Beef and Mushroom Skillet
Kind of like that one cozy evening when you’re too tired to fuss over dinner but still crave something hearty and satisfying, this Beef and Mushroom Skillet has become my go-to. It’s a dish that feels like a warm hug, with its rich flavors and minimal cleanup, perfect for those busy weeknights.
Ingredients
- For the beef:
- 1 lb ground beef
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the mushrooms and sauce:
- 8 oz mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1/2 tsp dried thyme
- For serving:
- 2 cups cooked rice
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add ground beef, salt, and pepper. Cook, breaking apart with a spoon, until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
- Transfer beef to a plate, leaving drippings in the skillet.
- In the same skillet, add mushrooms and onion. Cook until mushrooms release their moisture and onions are translucent, about 5 minutes. Tip: Resist stirring too much to let the mushrooms brown nicely.
- Add garlic and cook until fragrant, about 30 seconds.
- Return beef to the skillet. Stir in beef broth, Worcestershire sauce, and thyme. Bring to a simmer.
- Reduce heat to low and simmer until sauce thickens slightly, about 5 minutes. Tip: If the sauce reduces too much, add a splash more broth.
- Serve over cooked rice, garnished with fresh parsley.
Delightfully savory with a hint of earthiness from the mushrooms, this skillet dish is a comforting meal that’s as easy to make as it is delicious. Try topping it with a fried egg for an extra layer of richness, or serve it alongside a crisp green salad to balance the hearty flavors.
Beef Tacos with Diced Beef
Last night, as I rummaged through my fridge for a quick dinner idea, I stumbled upon some diced beef that was begging to be turned into something delicious. That’s when I remembered my go-to beef tacos recipe—simple, flavorful, and always a hit with my family.
Ingredients
- For the beef: 1 lb diced beef, 1 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, 1 tsp cumin, 1 tsp chili powder
- For the tacos: 8 small corn tortillas, 1 cup shredded lettuce, 1/2 cup diced tomatoes, 1/4 cup chopped cilantro, 1/2 cup shredded cheddar cheese, 1/4 cup sour cream
Instructions
- Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Add the diced beef to the skillet, spreading it out in an even layer. Let it sear without stirring for 3 minutes to develop a nice crust.
- Sprinkle the salt, black pepper, cumin, and chili powder over the beef. Stir well to coat the beef evenly with the spices.
- Continue cooking the beef, stirring occasionally, until it’s browned on all sides and cooked through, about 8 minutes. Tip: If the beef starts to stick, add a splash of water to deglaze the pan.
- While the beef cooks, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side. Keep them wrapped in a clean towel to stay warm.
- Assemble the tacos by placing a spoonful of beef on each tortilla, then topping with lettuce, tomatoes, cilantro, cheese, and a dollop of sour cream. Tip: For extra flavor, drizzle with lime juice or hot sauce.
Just like that, you’ve got a plate of juicy, spiced beef tacos with a perfect crunch from the fresh veggies. The combination of warm, flavorful beef with cool, creamy toppings is irresistible. Try serving them with a side of charred corn for a complete meal that’s sure to impress.
Beef and Potato Hash
Goodness, there’s nothing quite like the comforting sizzle of beef and potatoes coming together in a skillet. I remember whipping up this Beef and Potato Hash one chilly morning when I needed something hearty to start the day—it’s become a weekend staple ever since.
Ingredients
- For the hash:
- 1 lb ground beef
- 2 cups diced potatoes (about 2 medium potatoes)
- 1/2 cup diced onion
- 1/4 cup diced bell pepper
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- For serving (optional):
- 2 eggs
- 1 tbsp chopped fresh parsley
Instructions
- Heat 2 tbsp of vegetable oil in a large skillet over medium-high heat (350°F).
- Add the diced potatoes to the skillet, spreading them out in an even layer. Let them cook undisturbed for 5 minutes to get a good sear.
- Stir the potatoes, then add the diced onion and bell pepper. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
- Push the vegetables to one side of the skillet and add the ground beef to the other side. Break it apart with a spatula and cook until no longer pink, about 5 minutes.
- Mix the beef with the vegetables, then season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Stir well to combine.
- Continue cooking for another 5 minutes, or until the potatoes are tender and everything is nicely browned. Tip: For extra crispiness, press the hash down with your spatula and let it cook undisturbed for the last 2 minutes.
- If serving with eggs, make two wells in the hash and crack an egg into each. Cover the skillet and cook for 3-4 minutes, or until the eggs are done to your liking. Tip: For runny yolks, aim for 3 minutes; for firmer yolks, go for 4.
- Garnish with chopped fresh parsley before serving. Tip: A dash of hot sauce can add a nice kick if you like a little heat.
Delightfully crispy on the outside and tender within, this Beef and Potato Hash is a symphony of textures and flavors. Serve it straight from the skillet for a rustic touch, or top with a fried egg for a breakfast that feels like a hug.
Beef Bourguignon with Diced Beef
Having spent countless evenings perfecting the art of French cooking in my tiny apartment kitchen, I’ve come to adore the rustic charm of Beef Bourguignon. It’s a dish that demands patience but rewards you with layers of deep, wine-infused flavors and tender beef that practically melts in your mouth.
Ingredients
- For the beef: 2 lbs diced beef, 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
- For the vegetables: 1 large onion (diced), 2 carrots (sliced), 3 cloves garlic (minced), 8 oz mushrooms (quartered)
- For the sauce: 2 cups red wine, 2 cups beef broth, 2 tbsp tomato paste, 1 tsp thyme, 1 bay leaf
Instructions
- Preheat your oven to 325°F. This low and slow cooking temperature is key to tenderizing the beef.
- Season the diced beef with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and brown the beef in batches to avoid overcrowding, ensuring a good sear on each piece.
- Remove the beef and set aside. In the same pot, sauté the onions, carrots, and garlic until softened, about 5 minutes. Tip: Don’t rush this step; caramelizing the vegetables adds depth to the dish.
- Add the mushrooms and cook for another 3 minutes until they start to release their juices.
- Stir in the tomato paste, then pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot. These bits are flavor gold!
- Return the beef to the pot, add thyme and bay leaf, then bring to a simmer. Cover and transfer to the oven. Cook for 2.5 hours, or until the beef is fork-tender.
- Once done, remove the bay leaf and adjust the seasoning if necessary. For a thicker sauce, you can simmer it on the stove for a few more minutes.
Just imagine serving this hearty Beef Bourguignon over a bed of creamy mashed potatoes or buttery noodles, the rich sauce seeping into every bite. The beef is so tender it falls apart with a glance, and the vegetables have soaked up all the wonderful flavors of the wine and herbs. It’s a dish that feels like a warm hug on a cold evening.
Beef and Bell Pepper Skewers
Last summer, I discovered the magic of combining beef and bell peppers on skewers during a backyard BBQ. The vibrant colors and smoky flavors instantly won me over, and I’ve been perfecting the recipe ever since.
Ingredients
- For the marinade:
- 1/4 cup soy sauce
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tsp garlic powder
- 1 tsp onion powder
- For the skewers:
- 1 lb beef sirloin, cut into 1-inch cubes
- 2 bell peppers, cut into 1-inch pieces
- 1 tbsp vegetable oil
Instructions
- In a medium bowl, whisk together soy sauce, olive oil, honey, garlic powder, and onion powder to create the marinade.
- Add the beef cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
- Preheat your grill to medium-high heat (about 375°F). Tip: Soak wooden skewers in water for 30 minutes to prevent burning.
- Thread marinated beef and bell pepper pieces onto skewers, alternating between them.
- Brush the skewers lightly with vegetable oil to prevent sticking.
- Grill skewers for 3-4 minutes per side for medium-rare, or until desired doneness. Tip: Avoid overcrowding the grill to ensure even cooking.
- Let the skewers rest for 5 minutes before serving. Tip: This allows the juices to redistribute, making the beef more tender.
Perfectly grilled Beef and Bell Pepper Skewers offer a delightful contrast between the juicy, savory beef and the sweet, slightly charred peppers. Serve them over a bed of fluffy rice or alongside a crisp salad for a complete meal that’s as pleasing to the eye as it is to the palate.
Beef and Rice Stuffed Peppers
Nothing says comfort food to me quite like a hearty stuffed pepper, especially when it’s packed with savory beef and fluffy rice. I remember my grandma making these on chilly evenings, and now, I love whipping them up for my own family, tweaking the recipe just a bit to make it my own.
Ingredients
- For the filling:
- 1 lb ground beef
- 1 cup cooked white rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- For the peppers:
- 4 large bell peppers, tops cut off and seeds removed
- 1 cup shredded cheddar cheese
- 1/2 cup water
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
- Add the ground beef to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes. Tip: Drain excess fat for a lighter filling.
- Stir in the cooked rice, salt, black pepper, and paprika. Mix well and remove from heat.
- Stand the prepared bell peppers upright in a baking dish. Spoon the beef and rice mixture into each pepper, packing it down lightly.
- Pour water into the bottom of the baking dish to help steam the peppers as they bake.
- Cover the dish with aluminum foil and bake for 30 minutes. Tip: This helps the peppers soften perfectly.
- Remove the foil, sprinkle shredded cheddar cheese on top of each pepper, and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and slightly golden. Tip: For extra crispiness, broil for the last 2 minutes.
- Let the stuffed peppers cool for 5 minutes before serving. The peppers should be tender, the filling moist and flavorful, with a delightful cheesy crust. Serve with a side of sour cream or a fresh green salad for a complete meal.
Beef and Onion Curry
Believe it or not, the first time I tried Beef and Onion Curry was at a tiny diner in the middle of nowhere, and it was love at first bite. The rich, savory flavors with just the right amount of spice had me hooked, and I’ve been perfecting my own version ever since.
Ingredients
- For the curry:
- 1 lb beef chuck, cut into 1-inch cubes
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 1 cup beef broth
- 1/2 cup coconut milk
Instructions
- Heat the vegetable oil in a large pot over medium-high heat until shimmering, about 2 minutes.
- Add the beef cubes and sear until browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
- Remove the beef and set aside. In the same pot, add the onions, garlic, and ginger. Cook until the onions are soft and translucent, about 5 minutes.
- Stir in the curry powder, turmeric, cumin, salt, and black pepper. Cook for 1 minute until fragrant. Tip: Toasting the spices releases their full flavor.
- Return the beef to the pot. Add the beef broth and coconut milk, stirring to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 hours, or until the beef is tender. Tip: Stir occasionally to prevent sticking.
- Once the beef is tender, uncover and simmer for an additional 10 minutes to thicken the sauce if needed.
Finally, this Beef and Onion Curry is a hearty dish with tender meat and a sauce that’s rich and aromatic. Serve it over steamed rice or with naan bread to soak up all the delicious flavors.
Beef and Cheese Quesadillas
Back when I first moved into my own place, beef and cheese quesadillas were my go-to comfort food. They’re quick, satisfying, and endlessly customizable, making them perfect for both lazy weeknights and impressing last-minute guests.
Ingredients
- For the filling:
- 1 lb ground beef
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- For assembling:
- 4 large flour tortillas
- 2 tbsp butter, melted
Instructions
- Heat olive oil in a large skillet over medium-high heat (350°F).
- Add ground beef to the skillet, breaking it apart with a spatula.
- Season the beef with salt, black pepper, garlic powder, and onion powder. Cook until the beef is browned and no longer pink, about 5-7 minutes. Tip: Draining excess fat after cooking can prevent soggy quesadillas.
- Remove the skillet from heat and set aside.
- Place a clean skillet over medium heat (300°F).
- Brush one side of a tortilla with melted butter and place it butter-side down in the skillet.
- Sprinkle half of the cheddar and Monterey Jack cheeses over the tortilla, then spread half of the cooked beef evenly over the cheese.
- Top with another tortilla and brush the top with melted butter. Tip: Pressing down gently with a spatula helps the quesadilla hold together.
- Cook for 2-3 minutes, then carefully flip and cook for another 2-3 minutes until golden and crispy. Tip: Letting the quesadilla rest for a minute before cutting makes it easier to slice.
- Repeat the process with the remaining tortillas, cheese, and beef.
- Cut each quesadilla into wedges and serve immediately.
So there you have it—crispy on the outside, gooey on the inside, and packed with flavor. Try serving these with a side of guacamole or a dollop of sour cream for an extra indulgent touch.
Beef and Vegetable Soup
Fall is just around the corner, and there’s nothing like a hearty beef and vegetable soup to warm you up on a chilly evening. I remember my grandma making this soup on Sundays, filling the house with an aroma that promised comfort in every spoonful. It’s a dish that’s as forgiving as it is delicious, perfect for using up whatever veggies you have on hand.
Ingredients
- For the broth:
- 1 lb beef chuck, cut into 1-inch cubes
- 8 cups water
- 1 tbsp olive oil
- 1 tsp salt
- For the vegetables:
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 onion, diced
- 2 potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- For seasoning:
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
- Add water and salt to the pot, bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, until the beef is tender.
- Add carrots, celery, onion, potatoes, green beans, garlic, thyme, and bay leaf to the pot. Tip: Cutting vegetables into uniform sizes ensures they cook evenly.
- Bring the soup back to a boil, then reduce heat to low. Cover and simmer for another 30 minutes, or until vegetables are tender. Tip: Skim off any foam that rises to the top for a clearer broth.
- Remove the bay leaf and season with salt and pepper to taste before serving.
One spoonful of this soup reveals tender beef and vegetables in a rich, flavorful broth. Serve it with a slice of crusty bread for dipping, or add a sprinkle of fresh parsley for a pop of color and freshness.
Beef and Black Bean Chili
Sometimes, all you need is a bowl of something hearty, spicy, and utterly comforting to turn your day around. That’s exactly what this Beef and Black Bean Chili does for me, especially on those chilly evenings when I’m craving something that feels like a hug in a bowl. I remember the first time I made this recipe; it was a hit, and now it’s a staple in my kitchen.
Ingredients
- For the chili base:
- 1 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 lb ground beef
- For the spices and beans:
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes
- 1 cup beef broth
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
- Increase the heat to medium-high and add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 6 minutes.
- Stir in the chili powder and ground cumin, cooking for another minute to toast the spices.
- Add the black beans, diced tomatoes, and beef broth, stirring to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally.
- After simmering, check the chili’s consistency. If it’s too thick, add a little more beef broth to reach your desired thickness.
- Season with salt to taste, but remember the broth and canned tomatoes already contain salt.
My favorite thing about this chili is how the flavors deepen as it simmers, creating a rich and robust dish. Serve it with a dollop of sour cream and a sprinkle of shredded cheese for an extra comforting meal, or over a baked potato for a creative twist.
Beef and Spinach Lasagna
This Beef and Spinach Lasagna is a hearty, comforting dish that’s perfect for feeding a crowd or enjoying as leftovers throughout the week. I remember the first time I made it; the aroma filled my kitchen, and I knew it was going to be a hit.
Ingredients
- For the sauce:
- 1 tbsp olive oil
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried basil
- For the filling:
- 10 oz frozen spinach, thawed and drained
- 15 oz ricotta cheese
- 1 egg
- 1/2 tsp salt
- 1/4 tsp nutmeg
- For assembling:
- 9 lasagna noodles, cooked al dente
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F.
- Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, about 5 minutes.
- Add the diced onion and minced garlic to the skillet. Cook until the onion is translucent, about 3 minutes.
- Stir in the crushed tomatoes, salt, pepper, and basil. Simmer for 10 minutes, stirring occasionally.
- In a bowl, mix together the spinach, ricotta cheese, egg, salt, and nutmeg until well combined.
- Spread a thin layer of the meat sauce on the bottom of a 9×13 inch baking dish.
- Place 3 lasagna noodles over the sauce, then spread half of the spinach mixture over the noodles.
- Repeat the layers: sauce, noodles, spinach mixture, then top with the remaining sauce.
- Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Just out of the oven, this lasagna is wonderfully cheesy with layers of flavorful beef and creamy spinach. Serve it with a crisp green salad and garlic bread for a complete meal that everyone will love.
Beef and Sweet Potato Stew
Just the other day, as the first hints of fall began to whisper through the air, I found myself craving something hearty and comforting. That’s when I decided to whip up this Beef and Sweet Potato Stew, a dish that perfectly bridges the gap between summer’s end and autumn’s beginning.
Ingredients
- For the stew:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 carrots, sliced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- For thickening:
- 2 tbsp all-purpose flour
- 1/4 cup water
Instructions
- Heat olive oil in a large pot over medium-high heat until shimmering.
- Add beef cubes in a single layer, working in batches if necessary, and brown on all sides, about 5 minutes per batch. Tip: Don’t overcrowd the pot to ensure a good sear.
- Remove beef and set aside. In the same pot, add onion and garlic, sautéing until soft, about 3 minutes.
- Return beef to the pot. Add beef broth, sweet potatoes, carrots, salt, pepper, and thyme. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1.5 hours, or until beef is tender. Tip: Stir occasionally to prevent sticking.
- In a small bowl, whisk together flour and water until smooth. Stir into the stew to thicken, cooking for an additional 5 minutes. Tip: For a thicker stew, add more flour mixture as needed.
You’ll love the tender chunks of beef paired with the sweetness of the potatoes, all swimming in a rich, flavorful broth. Serve it with a slice of crusty bread for dipping, and you’ve got yourself a meal that’s as satisfying as it is delicious.
Beef and Cornbread Casserole
After a long day of work, there’s nothing more comforting than digging into a hearty dish that reminds me of home. This Beef and Cornbread Casserole is my go-to for those evenings when I crave something satisfying yet simple to make. It’s a delightful mix of savory beef and sweet cornbread that never fails to please.
Ingredients
- For the beef layer:
- 1 lb ground beef
- 1 cup diced onions
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup tomato sauce
- For the cornbread topping:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup melted butter
- 1 egg
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- In a large skillet over medium heat, heat the olive oil and sauté the onions until translucent, about 5 minutes.
- Add the minced garlic and ground beef to the skillet, cooking until the beef is browned, about 7 minutes. Tip: Break the beef into small crumbles as it cooks for even browning.
- Season the beef mixture with salt and pepper, then stir in the tomato sauce. Remove from heat and spread evenly in the prepared baking dish.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt for the cornbread topping.
- In another bowl, mix the milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients, stirring just until combined. Tip: Don’t overmix to keep the cornbread light and fluffy.
- Spread the cornbread batter over the beef layer in the baking dish, smoothing the top with a spatula.
- Bake for 25 minutes, or until the cornbread is golden and a toothpick inserted into the center comes out clean. Tip: Let the casserole sit for 5 minutes before serving to allow the layers to set.
Rich in flavor with a perfect contrast between the savory beef and sweet cornbread, this casserole is a crowd-pleaser. Serve it with a side of green salad for a complete meal that’s sure to satisfy.
Beef and Green Bean Stir-Fry
Tonight, I found myself staring into the fridge, pondering what to whip up for dinner when my eyes landed on some fresh green beans and a pack of beef. That’s when it hit me—Beef and Green Bean Stir-Fry, a dish that’s not only quick to make but also packs a punch of flavor. I love how the crispness of the green beans contrasts with the tender beef, making every bite a delightful experience.
Ingredients
- For the stir-fry:
- 1 lb beef sirloin, thinly sliced
- 2 cups green beans, trimmed
- 2 tbsp vegetable oil
- For the sauce:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/2 cup water
Instructions
- Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add the beef slices in a single layer, cooking for 2 minutes on each side until browned but not fully cooked through. Remove and set aside.
- In the same skillet, add the remaining 1 tbsp of oil and the green beans. Stir-fry for 4 minutes until they start to blister.
- While the green beans cook, mix together the soy sauce, oyster sauce, sugar, and water in a small bowl to make the sauce.
- Return the beef to the skillet with the green beans, then pour the sauce over everything. Stir well to combine.
- Cook for another 3 minutes, stirring occasionally, until the sauce thickens slightly and coats the beef and green beans evenly.
- Tip: For an extra kick, add a pinch of red pepper flakes to the sauce. Another tip: Make sure your skillet is hot before adding the ingredients to ensure a good sear. Lastly, don’t overcrowd the pan to avoid steaming the beef instead of browning it.
Every bite of this stir-fry is a harmony of flavors—the umami from the sauce, the sweetness of the green beans, and the richness of the beef. Serve it over a bed of steamed rice or noodles for a complete meal that’s sure to satisfy.
Beef and Lentil Stew
Warmth fills the kitchen as I prepare one of my favorite comfort dishes, a hearty Beef and Lentil Stew. It’s the kind of meal that reminds me of chilly evenings spent with family, where the aroma alone could bring everyone to the table. I love how the lentils thicken the stew naturally, making it both nutritious and satisfying.
Ingredients
- For the stew base:
- 1 tbsp olive oil
- 1 lb beef chuck, cut into 1-inch cubes
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- For the lentils and broth:
- 1 cup dried green lentils, rinsed
- 4 cups beef broth
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat until shimmering.
- Add beef cubes and brown on all sides, about 5 minutes total. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Return the beef to the pot. Add lentils, beef broth, bay leaf, and thyme. Bring to a boil.
- Reduce heat to low, cover, and simmer for 45 minutes, or until lentils and beef are tender.
- Season with salt and pepper to taste. Remove bay leaf before serving.
Steaming bowls of this stew reveal tender beef and perfectly cooked lentils in a rich, flavorful broth. I often serve it with a slice of crusty bread for dipping, making sure not a single drop goes to waste.
Beef and Tomato Pasta Sauce
Unbelievably, the first time I tried making Beef and Tomato Pasta Sauce, it was a chilly evening, and I was craving something hearty yet simple. This recipe has since become my go-to for cozy dinners, and I love how the flavors meld together so beautifully.
Ingredients
- For the sauce:
- 1 lb ground beef
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
- Add the diced onion and cook until translucent, stirring occasionally, about 5 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it apart with a spoon, about 5-7 minutes.
- Stir in the crushed tomatoes, tomato paste, sugar, salt, pepper, basil, and oregano. Tip: The sugar helps balance the acidity of the tomatoes.
- Reduce the heat to low and simmer the sauce uncovered for 20 minutes, stirring occasionally. Tip: Simmering allows the flavors to deepen.
- After 20 minutes, check the sauce for seasoning and adjust if necessary. Tip: If the sauce is too thick, add a little water to reach your desired consistency.
Kind of magical how this sauce transforms into a rich, velvety blanket for your pasta. The beef adds a hearty depth, while the tomatoes bring a bright acidity. Serve it over spaghetti with a sprinkle of Parmesan, or get creative by using it as a base for a lasagna.
Beef and Avocado Salad
Mondays are my cheat days, and what better way to indulge than with a hearty yet healthy Beef and Avocado Salad? I stumbled upon this recipe during a summer picnic, and it’s been a staple in my kitchen ever since. The combination of juicy beef and creamy avocado is simply irresistible.
Ingredients
- For the beef:
- 1 lb sirloin steak, trimmed
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the salad:
- 2 cups mixed greens
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- For the dressing:
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your grill or skillet to medium-high heat (about 400°F).
- Rub the sirloin steak with olive oil, then season both sides with salt and black pepper.
- Grill the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Tip: Let the steak rest for 5 minutes before slicing to retain its juices.
- While the steak rests, prepare the salad by combining mixed greens, avocado slices, cherry tomatoes, and red onion in a large bowl.
- In a small bowl, whisk together olive oil, lime juice, honey, salt, and black pepper to make the dressing. Tip: Adjust the honey to balance the acidity to your liking.
- Slice the rested steak against the grain into thin strips. Tip: Cutting against the grain ensures the beef is tender and easy to chew.
- Add the sliced steak to the salad, drizzle with the dressing, and toss gently to combine.
What makes this salad stand out is the contrast between the warm, savory beef and the cool, creamy avocado. Serve it with a side of crusty bread to soak up the delicious dressing, or enjoy it as is for a light yet satisfying meal.
Summary
Deliciously diverse, our roundup of 20 savory diced beef recipes offers something for every occasion, from cozy family dinners to festive gatherings. We hope these dishes inspire your next culinary adventure. Don’t forget to try them out, share your favorites in the comments, and pin your must-make recipes on Pinterest. Happy cooking!
