Homemade Salisbury steak is one recipe that instantly brings me back to my childhood. My mom would make it often for dinner and it was a favorite recipe then. When I make it now for my family, I stand over the stove top and just think of my mom. I would watch her make it and wonder what she added to make it so good! After making it for my own family for so many years, I have perfected her recipe!

Why you are going to love Salisbury steak

What makes Salisbury steak so special? It’s budget-friendly, full of flavor, and surprisingly simple to prepare. With just a few pantry staples and a handful of fresh ingredients, you can whip up a satisfying dish that tastes like it came straight from a classic diner menu. The best part—everything cooks in one skillet, so clean-up is a breeze. Everyone needs another ground beef recipe and this one is one of my all time favorites!

Homemade Salisbury Steak Ingredients

You only need a handful of ingredients for this quick and easy dinner recipe. I bet you already have most of them on hand!

• ground beef
• bread crumbs
• 1 large egg
• milk
• onion
• garlic
• Worcestershire sauce
• Dijon mustard
• salt & pepper
• olive oil (for frying)
• butter
• flour
• beef broth

Salisbury Steak Cooking Instructions

1. Make the Patties

In a large mixing bowl, combine the ground beef, bread crumbs, egg, milk, finely chopped onion, minced garlic, Worcestershire sauce, Dijon mustard, salt, and pepper. Mix the ingredients until everything is well incorporated. Try not to overwork the mixture—doing so can make the patties tough instead of tender.

2. Form the Patties

Divide the mixture evenly into four portions. Use your hands to form each portion into an oval-shaped patty about 1/2 inch thick. This shape not only gives the dish its iconic look but also helps the patties cook evenly.

3. Cook the Patties

Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, place the patties in the pan and cook for 4–5 minutes per side, or until each side is nicely browned. Don’t worry if the patties aren’t fully cooked through at this stage—they will finish cooking in the gravy later. Transfer the browned patties to a plate and set aside.

4. Prepare the Gravy

In the same skillet, melt the butter over medium heat. Add the thinly sliced onions and sauté them until they’re softened and caramelized, about 8–10 minutes. This step creates the base of the rich, flavorful gravy, so take your time and let the onions develop a deep golden color.

5. Make the Roux

Once the onions are soft and fragrant, sprinkle the flour evenly over the skillet. Stir well to coat the onions and cook the flour for 1–2 minutes. This helps eliminate the raw flour taste and sets the stage for a smooth, velvety gravy.

6. Add the Liquids

Gradually pour in the beef broth while whisking constantly to remove any lumps. Stir in the Worcestershire sauce and Dijon mustard. Bring the mixture to a gentle simmer, continuing to stir until the gravy thickens to your desired consistency.

7. Finish Cooking the Patties

Return the browned patties to the skillet, nestling them into the onion gravy. Reduce the heat to low and cover the pan. Let everything simmer together for about 10 minutes, or until the patties are fully cooked through. This simmering step infuses the beef with the deep flavors of the gravy.

8. Season and Serve

Give the gravy a taste and adjust the salt and pepper as needed. Serve the Salisbury steaks hot, generously topped with that delicious onion gravy. They pair beautifully with creamy mashed potatoes, fluffy rice, buttered egg noodles, or steamed vegetables.

Tips for the Best Salisbury Steak

Mix Up the Meat Want even richer flavor? Try blending your ground beef with ground pork or ground turkey. A 50/50 mix gives the patties a soft, juicy texture.
Add Mushrooms If you love a more robust gravy, toss in some sliced mushrooms when you sauté the onions. They’ll add depth and an earthy richness to the dish.
Don’t Overmix When combining the meat mixture, stop as soon as everything is evenly blended. Too much handling can make the patties dense.
Make it Ahead This dish reheats wonderfully. Store leftover patties and gravy in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.

Serving Suggestions

Once your Salisbury steaks are ready, you have plenty of serving options:

• Mashed potatoes: a classic pairing that soaks up the gravy beautifully.
• Buttered noodles: simple egg noodles tossed with butter make a cozy side.
• Rice: perfect for absorbing the flavorful sauce.
• Steamed vegetables: broccoli, green beans, or carrots add color and freshness.

Other ground beef recipes to try

Ground beef is something we always have in the fridge or freezer. Here are some of our other favorite ways to use it up:

• Smash burger tacos – kids LOVE these!
• Beef and rice casserole – double it and freeze a batch!
• Korean lettuce wraps – take out flavor!
• Homemade sloppy Joes – another approved one!
• Ground beef enchiladas – perfect for taco Tuesday.
• Mom’s meat loaf – another recipe from my momma!
• Homemade hamburger helper – bye bye box!

Homemade Salisbury Steak

Yield: 4 patties

Prep Time: 10 minutes

Cook Time: 25 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

How to make the best homemade Salisbury steak!

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Ingredients

• 1 lb (450g) ground beef
• 1/4 cup bread crumbs
• 1 large egg
• 1/4 cup milk
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil (for frying)
• For the Gravy:
• 1 large onion, thinly sliced
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups (480ml) beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions

1. Make the Patties: In a large mixing bowl, combine the ground beef, bread crumbs, egg, milk, finely chopped onion, minced garlic, Worcestershire sauce, Dijon mustard, salt, and pepper. Mix until well combined, but be careful not to overmix to avoid tough patties.

2. Form the Patties: Divide the mixture into 4 equal portions. Shape them into oval patties about 1/2 inch thick.

3. Cook the Patties: Heat olive oil in a large skillet over medium-high heat. Add the patties and cook for about 4-5 minutes on each side, until browned. Remove the patties from the skillet and set them aside.

4. Prepare the Gravy: In the same skillet, add butter and sliced onions. Cook over medium heat until the onions are softened and caramelized, about 8-10 minutes.

5. Make the Roux: Sprinkle the flour over the onions and stir to combine. Cook the flour mixture for about 1-2 minutes to remove the raw flour taste.

6. Add the Liquids: Gradually whisk in the beef broth, ensuring there are no lumps. Stir in Worcestershire sauce and Dijon mustard. Bring the gravy to a simmer, stirring constantly, until it thickens.

7. Finish Cooking the Patties: Return the patties to the skillet, nestling them in the gravy. Reduce the heat to low, cover, and let the patties simmer in the gravy for about 10 minutes, or until fully cooked through.

8. Season and Serve: Taste the gravy and adjust the seasoning with salt and pepper if needed. Serve the Salisbury steaks hot, smothered in gravy, alongside mashed potatoes, rice, or steamed vegetables.

Nutrition Information:

Yield: 4 Serving Size: 1/4 pound patty
Amount Per Serving: Calories: 876Total Fat: 56gSaturated Fat: 23gUnsaturated Fat: 33gCholesterol: 272mgSodium: 688mgCarbohydrates: 21gFiber: 2gSugar: 4gProtein: 69g

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My whole family loves tacos. And I’m not surprised or even mad about it. I was born and raised in South Texas and my kids spent a good amount of time there as well. We all love a good taco. These smash burger tacos are a fun fusion food that everyone loves at our house.

What are Smash Burger Tacos?

Think a Big Mac in taco form! That’s what these smash burger tacos remind me (and my kids!) of. They are a combination of ground beef, “special sauce”, and lettuce wrapped up into a tortilla. The best part? They are easier than regular tacos! You cook the beef right onto the tortilla and save some time in the kitchen or on the grill.

Smash Burger Taco Ingredients

These burgers are so simple to make and require common ingredients. I bet you have at least some already in your kitchen! You will need:

• hamburger
• spices
• cheese
• tortillas
• lettuce
• onions
• mayo
• dill pickle relish
• Dijon mustard
• vinegar

Hamburger – You can use any variety of burger here. Burger with fat content 80/20 is normally the most common, but you can use lean burger or any kind of burger meat you prefer.

Cheese – Mozzarella is our favorite cheese to use for these tacos. Feel free to use mozzarella or your favorite cheese.

Tortillas – We use the street taco size tortillas for these smash burger tacos. You can find them with the rest of the tortillas at the grocery store.

Lettuce/Onions – Grab some from the fresh produce section at the store. We prefer iceberg lettuce and sweet onions for these tacos.

Special sauce ingredients – These wouldn’t be Big Mac inspired smash burgers without the special sauce! You will need mayo, dill pickle relish, Dijon mustard, vinegar and spices to make it. Don’t want to make it at home? You can use thousand island dressing instead!

How to Make Smash Burger Tacos

Once you have gathered all your ingredients you will also need to grab a couple of mixing bowls, measuring spoons, spatula and a skillet. These can also be done on the grill or your blackstone.

Step 1: Season and shape. Season your ground beef with your spices. Then portion out your burger into 8 balls. These will be the inside of the tacos after you smash them.

Step 2: Smash and cook. Take the one hamburger ball and flatten it out onto one side of the tortilla. Then place them on a hot skillet to cook, burger side down. Press the outside of the tortilla with a spatula to flatten it even more. Allow to cook for 2 minutes.

Tip: Do not overcrowd your skillet! You can cook 1-2 tacos at a time depending on your skillet size.

Step 3: Prepare the sauce. While the tacos are cooking, make your special sauce. Combine all of the sauce ingredients in a small mixing bowl and set aside.

Step 4: Add toppings. Flip the tacos over and add the cheese on top of the burger. Allow to melt for about a minute. Remove and add the lettuce, onions and special sauce. Serve and enjoy!

Side Dish Recommendations

Wondering what to pair with these smash tacos? Some good side dishes would be:

• Homemade guacamole
• Homemade french fries
• Tater tots
• Spanish rice

Basically anything that goes with tacos or burgers!

Smash Burger Taco TIPS and FAQs

These Smash Burger Tacos are fairly simple to make. Here are some tips and frequently asked questions to help make your smash burger taco making experience even better!

Can I make these on my Blackstone? You absolutely can! This would speed up the process as you can add more than 1 tortilla to your grill top. All of the instructions stay the same.

Tip: Want to make this low carb? Use low carb tortillas!

What is a smash burger taco? These tacos are considered a fusion food – a combination between a taco and a burger! These ones happen to be Big Mac inspired and taste just like the burger chains!

Tip: Add your favorite burger toppings to these tacos!

Other Tacos to Try

I mentioned that we love tacos in our house and probably have some at least once a week. Some of our other favorites are:

• Ground beef taco boats
• Slow cooker chicken tacos
• Slow cooker ground beef tacos
• Mango shrimp tacos

How to Store leftovers

These tacos are great the next day! Once you have cooked your tacos, store them without toppings and sauce in an airtight container in the fridge. They will stay fresh for up to 3 days. You can re-heat them in a skillet before adding your toppings.

Can you freeze these tacos?

I haven’t tried, but I would think that you can freeze them. I would cook the tacos and allow them to cool. Place the tacos in a Ziplock bag with a piece of parchment paper between the layers before freezing. Thaw in the fridge and re-heat in a skillet.

Smash Burger Tacos

Yield: 8 tacos

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A fun fusion food that is delicious AND easy to make!

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Ingredients

• 1 pound ground beef
• 8 small flour tortillas
• 1/2 cup shredded mozzarella or cheddar
• 1/2 cup mayonnaise
• 1/4 cup dill pickle relish
• 2 tbsp Dijon mustard
• 1 tbsp white vinegar
• 1/2 tsp paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• salt and pepper
• shredded lettuce
• chopped onios

Instructions

1. Make the Smash Burgers: Start by seasoning the ground beef with salt and pepper. Then, divide it into 8 equal portions and shape them into balls.
2. Take each meatball and press it down onto a tortilla, using your fingers to flatten it out.
3. Heat a large skillet or griddle over medium-high heat and add a small amount of cooking oil to prevent sticking.
4. Place a tortilla in the skillet with the meat side down. Use a spatula or another flat tool to press the beef down, creating a thin patty that covers most of the tortilla's surface.
5. Cook the burger on one side for about 1 1/2 to 2 minutes until the beef begins to brown. If desired, use the back of the spatula to press down on the burger to flatten it further.
6. Flip the tortilla and burger over and immediately sprinkle a portion of shredded mozzarella or cheddar cheese over the cooking beef patty.
7. Cover the skillet with a lid to allow the cheese to melt and continue cooking for another 1 1/2 to 2 minutes, or until the burger is cooked to your desired level of doneness.
8. Remove the smash burger from the skillet and set it aside. Repeat this process with the remaining smash burger tacos.
9. Prepare the Sauce: In a small mixing bowl, combine the mayonnaise, dill pickle relish, Dijon mustard, white vinegar, paprika powder, onion powder, and garlic powder. Mix well until all the ingredients are fully blended. Set the sauce aside.
10. Assemble the Smash Burger Tacos: Sprinkle the chopped onions over the shredded iceberg lettuce.
11. Drizzle the prepared sauce over the toppings. Adjust the sauce amount according to your taste.
12. To assemble each taco, place a generous amount of shredded iceberg lettuce with onions on top of the burger.
13. Fold the tortilla in half, creating a taco shape.
14. Serve the smash burger tacos immediately and enjoy the delicious fusion of smash burgers and tacos!

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We love quick and easy dinners around here. We also love quick and easy dinners that taste just like take-out that we can make at home. With 4 kids and all of them in some sort of activity, we need all the help we can get. This Mongolian beef checks all the boxes and leaves everyone happy after dinner. We love this slow cooker Mongolian beef because:

• Fast prep time
• Deliciously tender beef
• Everyone in the house loves it

What is Mongolian beef?

Mongolian beef is a Asian inspired dish that consists of thinly sliced beef, typically flank steak, made with vegetables and covered in a flavorful sauce. It is a common menu item in most Chinese restaurants and is often paired with steamed rice. This version takes some of the elements of classic Mongolian beef and uses the slow cooker to give you a super tender and flavorful dinner.

Ingredients for Slow Cooker Mongolian Beef

Another thing that I love about this quick and easy dinner recipe, is that you only need a handful of common ingredients. Even the ones that aren’t as common are great additions to your kitchen for future Asian inspired dishes. To make Mongolian beef in the slow cooker you will need:

• flank steak
• garlic
• ginger
• scallions
• soy sauce
• brown sugar
• cornstarch
• water
• avocado oil
• sesame oil
• sesame seeds
• salt and pepper

Flank steak – This is my personal favorite cut of beef. It is so tender when cooked correctly and flavorful on it’s own. It comes from the ab muscle on the cow. I love it for fajitas too!

Garlic and Ginger – Fresh garlic and ginger bring the most flavor to this dish. You can find both in the produce section of a grocery store. Minced or even powder garlic or ginger will work here too.

Soy sauce – We use coconut aminos whenever a recipe requires soy sauce. It is a soy-free alternative and tastes better if you ask me! You can find it in the Asian food aisle at the grocery store or buy our favorite coconut aminos here.

Brown sugar – Any brown sugar will work in this recipe. It helps create a caramelized taste and add a bit of sweetness.

Cornstarch – This helps thicken the sauce. Looking for a corn-free substitute? Try arrowroot powder! It works the same way.

Sesame oil – Sesame oil helps add a more authentic Asian flavor to this beef dinner. Once you buy sesame oil, you’ll be amazed at how often you use it! Buy it online here or at any grocery store.

How to make Mongolian Beef in a Crock Pot

Once you’ve gathered all your ingredients you’ve done most of the leg work! You will also need to grab your Crock Pot, measuring cups and spoons and mixing bowls.

Step 1: Cut the beef. Slice the flank steak against the grain in strips. Then dice the beef into cubes. Place the steak in a bowl and toss with the cornstarch.

Step 2: Add spices. Mince the garlic and ginger. Add it to the beef/cornstarch mixture. Also add the brown sugar, sesame oil, salt, pepper, soy sauce and water. Stir to combine.

Step 3: Cook. Pour the oil into the slow cooker pot. Place the seasoned beef in and give it one more stir. Cook for 2.5 hours on high or 4-5 hours on low.

Step 4: Serve. Slice the scallions and serve the Mongolian beef over rice. Use your Instant Pot to make steamed rice!

How to make in an Instant Pot

Forget to thaw the meat or just want to make it faster? Try this Instant Pot Mongolian Beef version!

Side dish recommendations

While this slow cooker Mongolian beef is an amazing entree, it does need some sides to round it out. The best side dishes that I can recommend are:

• Rice
• Fried rice
• Egg rolls
• Steamed broccoli
• Sesame cauliflower

Recipe Tips and FAQs

Slow cooker Mongolian beef is a beginner friendly recipe that I know everyone in your family will love! To make the recipe even easier, here are some tips and frequently asked questions about this dish.

What cut of beef do you need for Mongolian beef? The best cut of beef for Mongolian beef is flank steak. It is cut from the underside abdomen of the cow and is tender and juicy. You can use other cuts of beef, but be sure to slice them thin.

Do I need to brown the beef before adding it to the slow cooker? No, you do not need to brown the beef before adding it to the slow cooker. You can brown it to help lock in juices before adding it to the slow cooker.

Can I make this in the Instant Pot? Yes! You sure can! Use THIS RECIPE to make Mongolian beef in the Instant Pot.

How to store leftovers

Place any leftover Mongolian beef in a Tupperware or Ziplock bag and place in the fridge. Make sure the seal is tight and this beef will stay fresh for up to 5 days in the fridge. Microwave or heat in a skillet to enjoy again.

Can I freeze Mongolian beef?

Yes, you can! Make the recipe as written and allow to cool completely. Place the beef in a Ziplock bag and remove all the air to ensure it lays flat. Put in the freezer for up to 3 months. Only freeze the beef, not the rice or other sides.

Other Asian Inspired Recipes to Try

Looking for more Asian inspired recipes to try? My family and I suggest:

• Beef and broccoli
• Honey garlic chicken – slow cooker recipe!
• Korean beef lettuce wraps
• Egg roll in a bowl – keto friendly!

Slow Cooker Mongolian Beef

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 40 minutes

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Ingredients

• 1 lbs. flank steak
• 3 garlic cloves
• 1 inch ginger
• 1 scallion
• ½ cup reduced salt soy sauce or coconut aminos
• 1/3 cup brown sugar
• ¼ cup cornstarch
• ¼ cup water
• 2 tbsp avocado oil
• 1 tbsp sesame oil
• 1 tbsp sesame seeds
• Salt, to taste
• Black pepper, to taste

Instructions

1. Thinly cut the flank steak against the grain, and then dice. Put the steak in a bowl.
2. Season flank steak with salt and pepper to taste, and coat with cornstarch. Mix until well combined.
3. Mince your ginger and garlic.
4. At the bottom of the slow cooker, add the avocado oil and then add the steak.
5. Then add the garlic, ginger, brown sugar, sesame oil, soy sauce and water. Mix until well combined.
6. Turn the slow cooker on 2.5 hours on high or 4-5 hours on low. Then stir when done cooking.
7. Slice the scallion.
8. Garnish the Mongolian beef with scallions and sesame seeds and serve over rice.

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My family has 2 meals almost every single week – some sort of taco and spaghetti. (I prefer my one pot spaghetti!) Our tacos vary between chicken and beef and sometimes we switch it up and have fajitas. But tacos are a must every week in our house. That’s why I love adding these slow cooker tacos to our menu! They are simple to make and everyone loves them.

You and your family will loves these ground beef tacos because:

• Prep takes a few minutes.
• Full of Mexican inspired flavors.
• Your slow cooker does most of the work!
• Come home to tacos on busy nights.

What are slow cooker ground beef tacos?

The name really gives it away – LOL! These tacos are made with ground beef and taco seasoning and slow cooked in your Crock Pot. They require very little prep and can be used in meal planning and prep. The best part of these tacos is that you can easily customize then to however your family likes! My family loves avocado in their tacos so we add extra when making them. Not an avocado fan? Feel free to omit them from your toppings!

Slow cooker ground beef taco ingredients

There are two parts to these ground beef tacos – the taco meat and the assembly. For the taco meat portion you will need:

• ground beef
• taco seasoning

Ground beef – You can use your favorite ground beef here. I do suggest using at least 80/20 fat content so that you have some juice while it’s cooking.

Taco seasoning – Feel free to use your favorite taco seasoning here. Stock bought or homemade will work. I love using my homemade taco seasoning for our tacos!

Taco topping suggestions:

• jalapenos
• avocado
• onions
• tomatoes
• lettuce
• cheese
• sour cream

How to make ground beef tacos in the slow cooker

The best thing about these tacos is how easy they are to make! No standing over the store and browning ground beef – not here! Simply add your ingredients (all 2 of them!) to your slow cooker.

Step 1: Add your ground beef. Add your ground beef to your Crock Pot and break it apart into pieces with a fork or spatula.

Step 2: Add spices. Add your taco seasoning to your ground beef. Stir to combine.

Step 3: Cook. Cook on high for 2 hours or low for 4+ hours.

Step 4: Serve. Scoop the taco meat into your favorite tortillas and add your toppings.

FAQs about ground beef tacos

Is it safe to put raw ground beef in a slow cooker? Yes, it is. Slow cookers gradually cook the beef and as long as the internal temperature is 160 degrees and no pink remains, it is safe to eat.

Do I need to brown the beef before adding it? No, you don’t have to brown it first. If you prefer to brown your ground beef, feel free.

What kind of tortillas do I need? Feel free to use your favorite tortillas for this recipe or even try your hand at homemade tortillas! We love corn tortillas but flour work too!

How many tacos will 3 pounds of ground beef make? This recipe makes a bunch of tacos! You can probably make 24 tacos if you fill each one with 1/4 cup of meat. The taco meat is great for meal prepping!

Do I need to add any liquid? No, no liquid is needed for these tacos. The ground beef will release some grease that can be drained later.

What toppings do I need? Whatever you like on your tacos! We love onions, avocados, tomatoes, cheese, jalapenos and sour cream! Feel free to add your favorite toppings.

Side dish recommendations

These tacos can be eaten alone or have a Tex-Mex inspired side dish added along with them! Some side dish suggestions are:

• Refried beans
• Guacamole
• Spanish rice

How to store leftovers

Place any leftover taco meat in an airtight container and keep in the fridge. The taco meat will keep for up to 5 days if stored properly. I do not suggest making the tacos and putting them in the fridge. The meat will make the tortillas soggy.

Can I freeze them? You can freeze the taco meat, but I do not recommend freezing pre-made tacos. To freeze the meat, place on a baking sheet and flash freeze for 1 hour. Transfer the frozen taco meat to a Ziplock bag and remove all the air. Place in the freezer for up to 6 months.

Other tacos to try

Who doesn’t love a good taco? Some of our other taco favorites are:

• Crock Pot chicken tacos
• Easy taco casserole
• Taco boats
• Baked chicken tacos
• Buffalo chicken street tacos

Slow Cooker Ground Beef Tacos

Yield: 24 tacos

Prep Time: 5 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 35 minutes

How to make delicious ground beef tacos in the slow cooker.

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Ingredients

• 3 pounds ground beef, thawed
• 3/4 cup taco seasoning

Instructions

1. Place the ground beef in the bottom of the slow cooker. Use a spatula to crumble it up.
2. Add the taco seasoning and stir to combine.
3. Cook on HIGH for 2.5 hours or LOW for 4 plus hours.
4. Use a slotted spoon to drain the grease.
5. Assemble the tacos and enjoy!

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I’m a big fan of beef stew. There’s something about the combination of beef, vegetables, and broth that just makes my mouth water. I usually make mine on the stove top, and it always turns out delicious. If you’re looking for a hearty winter meal, this recipe is definitely worth trying!

What is Beef Stew?

One of the most classic winter comfort foods, beef stew is a filling and satisfying meal that is perfect for a cold night. The dish typically consists of chunks of beef that are slow-cooked in a flavorful broth. Root vegetables such as potatoes, carrots, and onions are often added to the mix, providing a pleasant sweetness and texture contrast to the rich beef.

Some recipes also call for mushrooms, pearl onions, or green beans. While beef stew can be made in a slow cooker or pressure cooker, the traditional method is to simmer it on the stovetop.

This gives the cook more control over the rate of cooking and allows for greater accuracy when seasoning the dish. Whether you enjoy your beef stew with a side of crusty bread or simply on its own, this hearty dish is sure to warm you from the inside out.

Beef Stew Ingredients

For this recipe you will need beef, veggies, and seasoning. Here’s what you’ll need:

• Beef– I use beef stew meat, but you can use chuck roast or any cut you prefer.
• Potatoes– I used baby potatoes so I don’t have to cut them into cubes, but you can use regular potatoes if you prefer.
• Veggies– I use onions, carrots, and celery stalks for my veggies. You could also add any veggies you prefer.
• Flour– Flour is used to help thicken the stew so it’s not runny, but smooth and creamy.
• Spices– You will need salt, garlic, rosemary, thyme, soy sauce, worcestershire sauce, and a bay leaf to add flavor to your beef stew.
• Beef broth– Broth adds much more flavor than water, but you can use water if you prefer.
• Olive oil– I use olive oil, but you can use vegetable oil, canola oil, or any oil you prefer for this recipe.

How to Make Beef Stew on the Stove Top

Is there anything more comforting on a cold day than a big bowl of beef stew? This hearty dish is perfect for chilly weather, and it’s easy to make too. Follow the steps below!

Step 1: Prep the Beef

Rinse your beef and then pat it dry. Cut it into 1 inch pieces.

Step 2: Season the Beef

Add salt, pepper, and olive oil to a bowl. Add the beef and coat evenly.

Step 3: Fry the Beef

Fry the beef in portions in a hot pan so that a fried crust forms over the entire surface of the beef. Transfer the fried beef to a saucepan or Dutch oven.

Step 4: Make the Sauce

Pour the broth, Worcestershire sauce and soy sauce into the pan and bring to a boil, stirring occasionally.

Step 5: Add the Spices & Cook

Pour the gravy into the stew pan with the beef. Add rosemary, thyme, bay leaf and garlic clove, cut in half crosswise. Stew on low heat beef for 1 hour.

Step 6: Fry the Veggies

Next, place your chopped onions, carrots, and celery into a hot skillet. Fry on medium heat for 5-6 minutes, transfer to a plate.

Step 7: Cut the Potatoes

Wash baby potatoes and cut them into halves. Fry for 7-8 minutes on medium heat, then transfer them  to a plate.

Step 8: Transfer to Saucepan

Then, transfer the vegetables to a saucepan. Add salt and pepper if needed.

Step 9: Simmer

Mix everything thoroughly, cover with a lid,  and leave it in the saucepan  to simmer on low heat for another 30 minutes. Stir after 15 minutes.

Step 10: Thicken the Stew

Mix the flour in 2 tbsp of water and pour it into a saucepan. If there is not enough broth, add more (broth or water). Simmer for another 30 minutes.

Serve with gravy and fresh herbs.

How to Make in the Slow Cooker

If you don’t want to watch your beef stew on the stove top, you can cook beef stew in your slow cooker as well. All you have to do is add all your ingredients to your slow cooker and set it to high for 3-4 hours or low for 7-8 hours.

• Season and fry the beef until the outside is brown.
• Place in the slow cooker along with the rest of the ingredients.
• Cook on high for 3-4 hours or low for 7-8 hours.
• Make a slurry with the beef broth and flour. Whisk into the slow cooker to thicken the broth.
• Serve and enjoy!

How to Make in the Instant Pot

If you don’t want to wait hours for your meal, but don’t want to watch it on the stove top, you can make beef stew in your Instant Pot. Just use my Instant Pot Beef Stew Recipe, here.

• Season and brown the meat using the saute function.
• Add the garlic and onion and cook until softened.
• Deglaze the pot and add the rest of the ingredients.
• Cook for 30 minutes on high pressure.
• Manually release the pressure.
• Mix together cornstarch and water to thicken the broth.
• Stir and enjoy!

Side Dish Recommendations

Looking for a great side dish to round out your beef stew? I recommend:

• Fresh Homemade Hoagie Rolls
• Loaded Broccoli Salad
• Best Cauliflower Mashed Potatoes
• Garlic Breadsticks
• Honey Skillet Cornbread

What Cut of Beef Do I Need for Beef Stew?

When it comes to beef stew, there are many different cuts of beef that can be used. However, some cuts are better than others. For the best results, look for a cut of beef that is well-marbled with fat. This will help the beef to stay moist and flavor during the long cooking process.

Stew meat is typically cut from the shoulder or neck area of the cow. However, other cuts, such as chuck roast, can also be used. Ultimately, the best cut of beef for beef stew is one that will be flavorful and fork-tender after hours of slow cooking.

What Vegetables Go with Beef Stew

There are many different ways to make beef stew, but one of the most important decisions is what vegetables to add. carrots, potatoes, and celery are all classic choices that will help to add flavor and bulk up the stew. However, there are many other options as well. For example, adding some corn or green beans can give the stew a more summery feel. Or, for a more exotic twist, try adding some diced sweet potatoes or turnips.

Other Beef Recipes to Try

• Beef and Rice dinn
• Crock Pot Roast Dinner
• One Pot Spaghetti and Meatballs
• Meatloaf Recipe with Ketchup

Beef Stew

Yield: 6 servings

Make a hearty meal with this easy stove top beef stew recipe.

Print

Ingredients

• 1 lb beef
• 2 lbs baby potatoes
• 1 onion
• 1 carrot
• 3 celery stalks
• 2 tbsp flour
• salt
• 1 head of garlic
• 1 tbsp Worcestershire sauce
• 4 tbsp soy sauce
• 3 cups beef broth
• rosemary, thyme
• 2 tbsp olive oil
• 2-3 bay leaves

Instructions

1. Cut the beef into 1 inch pieces. Put in a bowl, add salt, pepper and olive oil. Stir.
2. Fry the beef in portions in a hot pan so that a fried crust forms over the entire surface of the beef. Transfer the fried beef to a saucepan or Dutch oven.
3. Pour the broth, Worcestershire sauce and soy sauce into the pan and bring to a boil, stirring occasionally.
4. Place chopped onions, carrots, and celery into a hot skillet. Fry on medium heat for 5-6 minutes, transfer to a plate.
5. Wash baby potatoes and cut into halves. Fry for 7-8 minutes on medium heat, then transfer to a plate.
6. Transfer the vegetables to a saucepan. Salt and pepper if needed.
7. Mix everything thoroughly and leave to simmer on low heat for another 30 minutes under the lid. Stir after 15 minutes.
8. Mix flour in 2 tbsp of water and pour into a saucepan. If there is not enough broth, add more (broth or water).
9. After 30 minutes, the beef stew is ready to be served.

Notes

Slow cooker directions -

Season and fry the beef until the outside is brown.

Place in the slow cooker along with the rest of the ingredients.

Cook on high for 3-4 hours or low for 7-8 hours.

Make a slurry with the beef broth and flour. Whisk into the slow cooker to thicken the broth.

Serve and enjoy!

Instant pot directions -

Season and brown the meat using the saute function.

Add the garlic and onion and cook until softened.

Deglaze the pot and add the rest of the ingredients.

Cook for 30 minutes on high pressure.

Manually release the pressure.

Mix together cornstarch and water to thicken the broth.

Stir and enjoy!

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

You may also enjoy these other quick and easy beef dinners:

• Meatloaf with ketchup recipe
• Skillet shepherd’s pie
• One pot chili mac and cheese

The post Stove top beef stew appeared first on mom makes dinner.

When I need to get dinner on the table fast, I normally turn to ground beef recipes. They cook up fast and ground beef is so versatile. Plus, even my picky eaters like ground beef dinners. This cheesy ground beef and rice casserole is favorite among the entire family!

What is Beef and Rice Casserole?

Beef and Rice Casserole is a delicious comfort food dish that can be made in a slow cooker, Instant Pot or on the stove. It is a simple and delicious dish that can be made in just a few minutes. It’s perfect for busy weeknights when you need to get dinner on the table fast. 

This Beef and Rice casserole is made with beef, rice, and a variety of vegetables, all simmered together in a savory tomato sauce. Beef and Rice Casserole is hearty and filling, yet light enough that you won’t feel weighed down afterwards. And best of all, it’s budget-friendly!

Ground Beef and Rice Casserole Ingredients

You’ll need a few basic ingredients for this quick and easy dish. Here’s what you’ll need:

• Ground beef– I use ground beef, but you could also use stew meat if you prefer. 
• Onion– Yellow onions really bring out the flavor in this casserole. Be sure to dice it up. 
• Bell pepper– I used a red bell pepper, but you could use green, yellow, or orange as well. Keep in mind different colors will yield different flavors. 
• Minced garlic– I used 3 garlic cloves and minced them. You could use 1 tablespoon of jarred minced garlic instead. 
• Diced tomatoes and green chilies– To make this casserole quick and easy, use 1 can of Rotel diced tomatoes and green chilies, but don’t drain the can. 
• Beef broth or stock– Although you could use water, broth or stock adds more flavor to your dish. 
• Worcestershire sauce– This sauce adds a caramel-y flavor, but it’s also good for tenderizing your beef. 
• Shredded cheese– I used shredded cheddar cheese, but you could use any shredded cheese you prefer. 
• Rice– I used long grain rice for this recipe. If you use another type of rice, cooking times may vary. 
• Spices– Season this casserole with salt and pepper. 
• Parsley– Garnish the casserole with fresh parsley if you choose. 

How to Make Cheesy Ground Beef Casserole 

Beef and Rice Casserole is a simple and delicious dish that can be made in no time at all. It’s perfect for busy weeknights when you need to get dinner on the table fast.

Step 1: Brown the Beef

In a large skillet, brown ground beef, garlic, salt and pepper over medium heat. Drain and return to the stove at medium heat. 

Step 2: Add Veggies

Once the beef is browned, add the garlic, onion, and peppers. Cook for another 3-4 minutes or until the onions and peppers soften. 

Step 3: Add Everything Else

Add the beef broth, rice, un-drained Rotel, and Worcestershire Sauce to the skillet and stir until well combined. 

Step 4: Boil and Reduce Heat

Next, bring everything to a boil. Once boiling, reduce the heat and cover the skillet. Simmer everything for 20-minutes or until the rice is tender. 

Step 5: Add the Cheese

After the rice is tender, remove the skillet from the heat, and sprinkle your casserole generously with cheese. Cover the skillet and let it sit for 5-minutes or until the cheese melts. 

Step 6: Garnish

Garnish with chopped parsley if desired. Serve and Enjoy!

How to  Make in the Slow Cooker 

One of the best things about a slow cooker is that you can put all of the ingredients for a meal in it, turn it on, and then go about your day. For this beef and rice casserole, simply brown the beef, then add it to the slow cooker with the rice, vegetables, and seasonings. Let it cook on low all day, and then enjoy a delicious and hearty meal at the end of the day. Add the cheese at the end. 

How to Make in the Instant Pot 

When you make this Beef and Rice Casserole in the Instant Pot, it’s even easier! Just brown the ground beef and onion in the pot, then add the rice, tomatoes, garlic, broth, and spices. Give it a good stir, then set the pot to cook on high pressure for 5 minutes. Once it’s done, let the pressure release naturally for 10 minutes, then use the quick release to release any remaining pressure. Then open the lid, give it a stir, and serve! Top with some shredded cheese and enjoy.

Side Dish Recommendations 

• Loaded Broccoli Salad
• Fresh Homemade Hoagie Rolls
• Rosemary and Sea Salt French Bread
• Watermelon Feta Salad
• Onion Dill Bread

Do I Cook the Rice Before Adding it to the Casserole?

If you are using the stove top cooking method, you will need to cook the rice before adding it to the casserole. However, if you are using the crock pot or Instant Pot, you will not need to cook the rice. 

Can I Use Minute Rice Instead of Regular? 

The answer is yes, you can use Minute Rice for Beef and Rice Casserole. Minute Rice is fully cooked, so it will cook faster than regular rice. Just be sure to follow the package directions for how much water to add, and the  time it takes to cook. You may need to add a little more water than called for since Beef and Rice Casserole has a lot of other ingredients that will absorb some of the water. Other than that, just continue to make the casserole as directed.

Beef and rice casserole

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Print

Ingredients

• 1 lb lean ground beef
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 10 oz can Rotel Diced Tomatoes & Green Chilies - Do not drain
• 1 ½ cups beef broth or stock
• 1 cup long grain rice
• 1 tablespoons Worcestershire sauce
• 1 ½ cups shredded Cheddar cheese
• Chopped fresh parsley for garnish if desired

Instructions

1. In a large skillet, brown ground beef, garlic, salt and pepper over medium heat. Drain and return to the stove at medium heat. 
2.  Stir in the garlic, onion, and peppers. Continue to cook for another 3 to 4 minutes to soften the onions and peppers.
3. Add the beef broth, rice, undrained Rotel, and Worcestershire Sauce to the skillet and stir until well combined. 
4. Bring everything to a boil, reduce heat and cover. Simmer for another 20 minutes or until the rice is tender.
5. Remove from the heat and sprinkle generously with the cheese. Cover the skillet and let the mixture rest for 5 minutes or until the cheese melts and gets nice and gooey.
6. Garnish with chopped parsley if desired.

Notes

Slow cooker -

For this beef and rice casserole, simply brown the beef, then add it to the slow cooker with the rice, vegetables, and seasonings. Add the broth and cook on low for 2 lows or high for 1 hour.

Instant Pot -

Just brown the ground beef and onion in the pot, then add the rice, tomatoes, garlic, broth, and spices. Give it a good stir, then set the pot to cook on high pressure for 5 minutes. Once it’s done, let the pressure release naturally for 10 minutes, then use the quick release to release any remaining pressure. Then open the lid, give it a stir, and serve! Top with some shredded cheese and enjoy.

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Other Ground Beef Recipes to Try 

Need more ground beef inspiration? Some of our other favorite weeknight recipes are:

• Cheesy Ground Beef Casserole with Noodles
• Homemade Beef and Broccoli Dinner
• Korean Beef Lettuce Wraps
• Skillet Shepherd’s Pie

Did you make this recipe? I’d love if you left a review in the comments below or the recipe card above. Want to make it later? Pin the image below to your favorite dinner board! Either way, THANK YOU for the support!

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Man oh man.  Do I have recipe for you today!  And hello – it’s ALL COOKED in ONE POT!  Yessss.  For realsies.  It’s the perfect quick and easy dinner time recipe that everyone will love.  Bonus points – Instant Pot and Crock pot directions are included!

What Is One Pot Spaghetti and Meatballs?

One Pot Spaghetti and Meatballs is a dish that is made by cooking the pasta, meatballs, and sauce all in one pot. This easy recipe is perfect for a busy weeknight dinner. The best part about One Pot Spaghetti and Meatballs is that there is only one pot to clean up afterwards!

This dish can be made with any type of pasta, meatball, and sauce. Try it with your favorite ingredients and see what you come up with. One Pot Spaghetti and Meatballs is a delicious and easy way to get dinner on the table quickly!

One Pot Spaghetti and Meatball Ingredients 

For this recipe, you’ll need all your spaghetti and meatball ingredients plus a few spices and seasonings to make it irresistibly delicious! Here’s what you will need:

• Garlic– Fresh garlic cloves are best, but you could also use 1 tablespoon of minced garlic. 
• Onion– I like to dice up a sweet onion, but you can use any onion you like. 
• Butter-You will need butter to saute your onion and garlic. If you want a healthier option, you could use a bit of olive oil instead. 
• Chicken broth– Chicken broth is used along with the water to add flavor. 
• Pasta sauce– You can use any pasta sauce you choose. I tend to use Prego, but feel free to use any brand. 
• Pasta– For this recipe, I used angel hair pasta. I think it cooks better with the one pot method, but you can use any type of pasta you prefer. 
• Water– You will need some extra water to really coat the pasta so that it cooks perfectly. 
• Meatballs– To make this recipe quick and easy, you will use precooked frozen meatballs. 
• Shredded mozzarella– Mozzarella works well in Italian dishes, but if you prefer another kind of shredded cheese, you can use that instead. 
• Basil– This is totally optional, but adds a delicious garnish to your dish. 

How to Make Spaghetti and Meatballs In One Pot

One Pot Spaghetti and Meatballs is a delicious and easy way to make a classic Italian dish. Follow the steps below to have dinner on the table in less than an hour!

Step 1: Saute the Garlic and Onions

First, melt the butter or oil in a large skillet. Then, add the garlic and onions and saute for 5-minutes or until fragrant. 

Step 2: Add Broth and Pasta Sauce

Add the chicken broth and pasta sauce and stir. Bring it to a soft boil.

Step 3: Cook the Pasta

Next, break the angel hair pasta in half, and add it to the broth and sauce. Push the pasta down so that it is underneath the liquid. Simmer for 15-minutes, stirring every 5-minutes. Add water as needed. 

Step 4: Add the Meatballs

Push down the meatballs into the liquid around the spaghetti. Simmer (covered) for another 10 minutes, or until the meatballs are cooked through.

Step 5: Garnish and Enjoy

Remove the spaghetti and meatballs from the heat. Then, add the cheese and basil and let it melt.

Serve and Enjoy!

How to Make It In the Instant Pot

If you have an Instant Pot, you can easily whip up spaghetti without having to watch it on the stove top. Follow my Instant Pot Spaghetti and Meat Sauce Recipe, but instead of cooking ground beef, use the meatballs. 

How to Make It In the Crock Pot 

If you want to make this dish in the crock pot, you can do that too! Pour some sauce on the bottom of the slow cooker, place the meatballs on top, add more sauce, and then push down the noodles into the water and sauce. You’ll cook it on low for about 2.5 hours. If you need help, you can follow this easy Crock Pot Spaghetti and Meatballs recipe. 

Side Dish Recommendations

• Homemade French Bread
• Loaded Broccoli Salad
• Avocado Wedge Salad
• Fresh Homemade Hoagie Rolls
• Crusty French Bread Rolls

Can I Use Homemade Meatballs?

Absolutely! In fact, homemade meatballs are even better in this recipe! If you have some already prepared and cooked, you can just follow the steps above. If you need a good meatball recipe, use my Easy Baked Meatballs to whip them up quickly.  

Can I Use Homemade Pasta Sauce?

Of course! I love homemade pasta sauce, and it really adds a whole lot more flavor to your dish. If you already have a recipe for homemade pasta sauce, you can use it. Or, you can use this Best Homemade Pasta Sauce Recipe. 

One pot spaghetti and meatballs

Print

Ingredients

• 3 cloves of garlic, diced
• 1 large onion, diced
• 2 tablespoons butter
• 2 cups chicken broth
• 24 oz can of pasta sauce
• 1 package angel hair pasta
• 1-2 cups of water
• 12 meatballs, frozen
• 1-2 cups shredded mozzarella
• fresh basil for garnish

Instructions

In a large skillet or pot, saute the garlic and onions in the butter for 5 minutes or until fragrant.

Add the chicken broth and pasta sauce and stir. Bring to a soft boil.

Break the angel hair pasta in half and add it to the broth - pushing it down so that it underneath the liquid. Cover and simmer for 15 minutes. Every 5 minutes stir the pasta to ensure it doesn't stick to the bottom. Add the water as needed while simmering.

Push down the meatballs into the liquid around the spaghetti. Simmer (covered) for another 10 minutes, or until the meatballs are cooked through.

Remove from heat, add the cheese and basil and allow to melt.

Let cool and enjoy!

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

How to Store Leftovers

To store leftover One Pot Spaghetti and Meatballs, simply place the cooked pasta and meatballs in an airtight container and store in the fridge for up to 4 days. When you’re ready to enjoy the dish again, simply reheat in the microwave or on the stovetop until warmed through.

Can I Freeze It? 

One Pot Spaghetti and Meatballs freezes beautifully, making it the perfect meal to have on hand for busy weeknights. Simply let the leftovers cool completely, then transfer them to a freezer-safe container and place it in the freezer. You can store it in the freezer for up to 4-months.  When you’re ready to enjoy, simply thaw in the refrigerator overnight and reheat in the oven or on the stove.

Other One pot Recipes to Try

• One Pot Chili Mac and Cheese
• One Pot Lasagna Soup
• French Onion Dip One Pot Pasta
• Cheesy Garlic One Pot Pasta

Did you make this one pot spaghetti and meatball recipe? I’d love for you to leave a review in the recipe card above or the comments below. Want to make it later? Pin the image below to your favorite pasta board! THANK YOU For the support!

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One thing that my husband loves is Asian food! He was stationed overseas before we met and always talks about his love of their food. I try to recreate many of his favorite recipes at home whenever possible. Today I’m letting him share more about these Korean beef lettuce wraps with yall!

Korean beef wraps

There is little wonder how so many centurions are living throughout the Asian continent. It is all in their diet. Having spent much of my enlistment stationed in the Far East, I have a profound love for Asian cuisine. While this recipe is not what would be considered authentic, the ingredients used are commonly used in many Korean and Chinese dishes.

That blend of onion and garlic with ginger, nuanced by soy sauce and sesame seed oil bring back fond memories overseas. I could reminisce endlessly, but there’s nothing better than being able to prepare a tasty meal that even my kids enjoy.

What are beef lettuce wraps?

These wraps are a combination of the wonderful flavors reminiscent of Asia with an American twist. They are also Keto friendly, gluten free and could be modified to be Whole30 compliant. (Leave out the brown sugar.)

The total prep and cook time of this dish is only about a half hour. Quick and easy! Perfect for an active family who must eat healthy meals on the go. Like I mentioned, this recipe is not authentic. I spent quite some time in South Korea and do not recall ever seeing a lettuce wrap once. However, it does have all the flavors you would find in a Korean beef barbecue. All of which is wrapped in a leaf of lettuce for easy, mostly mess free eating.

Korean beef lettuce wrap ingredients

• Ground beef
• Sesame oil
• Onion chopped
• Soy sauce or coconut animos
• Brown sugar
• Chili garlic sauce
• Ginger paste
• Minced garlic
• Chopped cashews
• Green Leaf lettuce leaves
• Salt and pepper to taste
• Green onions, optional

Beef – Ground beef is inexpensive and easy to find at the grocery store or local butcher. However, if you’re in a pinch, there’s plenty of ways to substitute the meat. Ground turkey or ground pork will work just fine.

Spices – Most grocery stores nowadays have an aisle dedicated to world foods. That’s where you’ll find sesame oil, soy sauce, ginger paste, and chili garlic sauce. Huey Fong is the most commonly recognized chili garlic sauce down that aisle. But you can just as easily substitute that with Sriracha.

To keep this recipe Whole30 compliant, use coconut animos instead of soy sauce. Soy sauce normally contains wheat as an ingredient and is something that should be avoided if you are gluten free as well. There are gluten free soy sauces too.

Garlic – Minced garlic is found in the produce section of the grocery. Spice World Minced Garlic is my preferred brand.

Brown sugar – Swerve brown sugar substitute can be found among the sugars in the baking aisle. This will keep your beef lettuce wraps low carb. If you’re not into sugar substitutes, light brown sugar works just the same.

Lettuce – The remaining ingredients can be found in the produce or baking aisles. You want to grab large green lettuce leaves such as Bib, butter or Boston. You can use Iceberg but it normally has a thick ridge down the center.

How to make beef lettuce wraps

After you gather your ingredients, you will also want to grab:

• a large skillet
• measuring spoons
• wooden spoon or spatula

Heat your skillet oven medium-high heat and add in your sesame oil. You can also use olive oil or butter here as well. Add in your onion and saute until soften and fragrant – about 5 minutes.

Add in your ground beef and cook until no longer pink and the outside is completely browned.

Next, you are going to add in the soy sauce or coconut animos, brown sugar, chili garlic sauce, ginger paste and minced garlic.

Your cashews go in last after the liquid has cooked down. Make sure to omit the brown sugar if you are trying to make this Whole30 compliant.

Remove the meat mixture from heat and allow to cool slightly. Spoon into your lettuce wraps and top with green onions, if desired.

How to make in the Instant Pot

Want to make these beef wraps even quicker? Follow these simple instructions for using your pressure cooker to make Korean beef:

• Combine the sauce ingredients together.
• Add the oil to the inner pot and place it on saute.
• Cook the ground beef until no longer pink.
• Add the onion.
• Pressure cook on high heat for 8 minutes.
• Manually release the pressure.
• Add in the sauce and saute until thickened.
• Serve over rice or your favorite side.

How to make in the Slow Cooker

• Combine the sauce ingredients together.
• Add the oil to a skillet.
• Cook the ground beef until no longer pink.
• Add the cooked beef and onion to the slow cooker.
• Add the sauce and stir.
• Cook on low for 4 hours or high for 2 hours.

What do you eat with Korean lettuce wraps?

These would make great sides for this quick and easy dinner:

• loaded cauliflower bake
• asparagus almondine
• honey ginger carrots
• mashed cauliflower
• sweet potato fries

What sauce comes on Korean beef lettuce wraps?

The sauce on these Korean beef wraps is homemade and consists of coconut aminos, brown sugar, chili garlic sauce, ginger paste and garlic. The sauce thickens in the skillet and coats the ground beef. It’s a great Asian inspired sauce!

Korean beef lettuce wraps

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A healthy Asian inspired lettuce wrap that the whole family will love.

Print

Ingredients

• 1 ½ lb Ground beef
• ½ tbsp Sesame oil
• ½ Onion chopped
• ¼ c. Coconut animos or soy sauce
• 2 tbsp Swerve brown sugar substitute
• 1 tsp Chili garlic sauce
• ½ tsp Ginger paste
• 2 tsp Minced garlic
• ¼ c Chopped cashews
• Green Leaf lettuce leaves
• Salt and pepper to taste
• Chopped green onions for garnish, optional

Instructions

1. Heat up ½ tbsp of sesame oil in a skillet over medium-high heat.
2. Add the chopped onion to the heated skillet, and cook until softened and starting to brown.
3. Mix in the ground beef, and cook until the beef is completely browned.
4. Stir in the soy sauce, Swerve brown sugar substitute, chili garlic sauce, ginger paste, and minced garlic. Stir to combine well.
5. Continue to cook down the mixture, lowering the heat to medium until most of the liquid has been absorbed.
6. Mix in the chopped cashews, and remove the skillet from the heat.
7. Let the mixture cool for a few minutes, and then add spoonfuls of the beef mixture to the green leaf lettuce cups, and top with freshly chopped green onions before serving.

Notes

Instant Pot directions:

Combine the sauce ingredients together.

Add the oil to the inner pot and place it on saute.

Cook the ground beef until no longer pink.

Add the onion.

Pressure cook on high heat for 8 minutes.

Manually release the pressure.

Add in the sauce and saute until thickened.

Serve over rice or your favorite side.

Crock Pot directions:

Combine the sauce ingredients together.

Add the oil to a skillet.

Cook the ground beef until no longer pink.

Add the cooked beef and onion to the slow cooker.

Add the sauce and stir.

Cook on low for 4 hours or high for 2 hours.

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 469Total Fat: 30gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 121mgSodium: 436mgCarbohydrates: 11gFiber: 1gSugar: 7gProtein: 39g

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Like it? PIN it for later!

You may want to try these other quick and easy dinner recipes:

Egg roll in a bowl – Keto, Whole30 and Gluten free too!

Whole30 Taco Boats

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There are just some recipes that instantly take you back to your childhood. For me? It’s lasagna. My mom is Italian and she learned how to make the best damn lasagna ever from my grandma; who probably learned from her grandma! I’m not going to beat around the bush – it’s pretty fantastic.

It’s tradition to have lasagna for Christmas at my parents house and we look forward to it all year. I’ve taken all the flavors of traditional lasagna and turned it into a one pot SOUP! Get ready, this one is sure to become a family favorite for fall.

Lasagna soup

Let me tell you – this lasagna soup is pure comfort in a bowl. It comes together quick and is prepared all in one pot. It’s easier than traditional lasagna and about as fast as skillet lasagna.

In fact, lasagna soup is very similar to my skillet lasagna. Lasagna soup has a bit more broth and the slurp factor is a little higher in this quick and easy dinner recipe.

What’s in lasagna soup

This lasagna soup recipe combines all the flavors of the classic version in an easy one pot dinner. To make this you will need:

• ground beef
• onion + garlic
• tomato paste + diced tomatoes
• beef broth
• spices
• pasta
• cheese
• fresh herbs

When it comes to ground beef – use whatever you have on hand or prefer to buy. I suggest lean ground beef for most recipes, but feel free to use whatever you’d like.

Onion and garlic are the next ingredients in this lasagna soup recipe. These two are common ingredients in most Italian fare and make your house smell ahhh-mazing.

You will need one large can of diced tomatoes (28 ounces) and one small can of tomato paste (6 ounces). You can use either plain diced tomatoes or a can with additional spices. I like to use diced tomatoes with basil, garlic and oregano to give my meal an extra burst of flavor.

Feel free to use any variety of beef broth that you prefer here – low sodium, free range, organic. You can even use bone broth if you’d like. You will need 4 cups so make sure to use a full container, whatever you choose.

To make the spices easy, I use an Italian seasoning blend. Feel free to make your own Italian seasoning or pick up a bottle from the store.

When it comes to the pasta you can use any variety you’d like. We had rotini on hand, but elbows, fusilli or small penne would work great. You can even use broken up lasagna noodles as well.

Last, but not least, you will need Parmesan, mozzarella and ricotta cheeses. Shredded Parmesan and mozzarella are recommended and full fat ricotta gives the best flavor.

How to make one pot lasagna soup

Once you have all your ingredients gathered you will also need to grab:

• measuring cups and spoons
• a dutch oven or heavy bottomed pot
• spatula or large spoon
• knife and cutting board

Step 1 Saute your onion and garlic In a large pot, over medium heat, start by adding your oil plus the garlic and onion. Saute both until soft, translucent and fragrant – about 5 minutes.

Step 2 Cook the beef Add in the ground beef and cook through so no pink remains. Carefully, drain off excess fat from the meat. You can either add your spices to your meat or wait and add them to your soup – whichever you prefer.

Step 3 Add liquids Pour in the beef broth, tomato paste, diced tomatoes, and additional vegetables such as zucchini, if you are using any.

Step 4 Cook the pasta Allow to simmer for 20 minutes before you add in the uncooked pasta. Cook for an additional 8-10 minutes, or under the pasta is fork tender. While the pasta is cooking, combine your cheeses and set aside.

Step 5 Serve Ladle the soup into bowls, add a scoop of the cheese mixture, fresh herbs and enjoy!

How to make lasagna soup in the slow cooker

Yes! You can make this easy lasagna soup in your slow cooker. The instructions are similar to the stove top version, except it cooks all day in your slow cooker. It makes your house smell amazing!

1. Cook the onions, garlic and meat on the stove top.
2. Add the onions, garlic and meat to the slow cooker.
3. Add in the spices and liquids.
4. Cook on low for 4-6 hours.
5. Stir in the cooked pasta.
6. Serve and top with cheese.

How to make in a pressure cooker

To make this soup faster, use your Instant Pot! Follow my directions for lazy day lasagna, but add the large can of diced tomatoes to make it more of soup. You can also adjust the liquid at the end after your release the pressure.

What to serve with lasagna soup

Although this is a hearty one pot meal, it can also use a good side or two. I would suggest adding a good bread or salad:

• Onion dill bread
• Skillet cornbread
• Loaded broccoli salad
• Focaccia bread
• French bread
• Garlic bread

Is lasagna soup gluten free?

You can easily make this recipe gluten free by using your favorite gluten free pasta! I have found the Ronzoni gluten free pasta to be one of my favorite alternatives to regular pasta.

Can you freeze lasagna soup?

You sure can freeze this lasagna soup! The best way to freeze soup is to cook it and allow it to cool completely. Then pour the soup in a gallon ziplock baggie and place in the freezer flat. If you plan on freezing this lasagna soup, I would suggest not adding the pasta until you plan to eat it. So cook everything except the pasta and add that in later.

One pot lasagna soup recipe

One pot lasagna soup

Yield: 6-8 cups

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

All the flavor of classic lasagna, but in a quick and easy one pot soup!

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Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 pound lean ground beef
• 4 cups beef broth
• 1 28 oz. can of diced tomatoes, with juice
• 1 6 oz. can of tomato paste
• 1 teaspoon ground oregano
• 2 teaspoons Italian seasoning
• 2 tablespoons fresh basil, chopped
• Salt and black pepper to taste
• 2 ½ cups uncooked rotini pasta
• ½ cup grated parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 cup Ricotta cheese
• Fresh parsley, chopped for garnish

Instructions

1. In a large pot heat the olive oil over medium heat. 
2. Add in the chopped onion and cook for 2-3 minutes until softened. 
3. Add in the garlic and sauté for 1 minute. 
4. Add in the ground beef, cook until browned then drain excess fat. 
5. Add in the beef stock, diced tomatoes, tomato paste, basil, oregano, Italian seasoning, salt and pepper and stir until combined.
6. Bring to a light boil, reduce heat to medium-low, cover and simmer 20 minutes. 
7. While soup is simmering, stir cheese topping ingredients together in a medium bowl.
8. After the soup has simmered for 20 minutes add in the noodles and cook for an additional 8-10 minutes until the noodles are tender.
9. Ladle soup into bowls, top with a spoonful of the cheese mixture and sprinkle with chopped parsley.

Notes

I used fresh zucchini in my soup since I had it on hand. Feel free to add it in your soup as well! I used 1/2 cup chopped zucchini and added it in with the tomatoes.

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 374Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 72mgSodium: 931mgCarbohydrates: 29gFiber: 4gSugar: 10gProtein: 30g

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Other soup recipes to try:

You may also enjoy these other soup recipes:

• Crock pot chicken tortilla soup
• Broccoli potato cheese soup
• King ranch chicken soup

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The post One Pot Lasagna Soup appeared first on mom makes dinner.

I absolutely love using my slow cooker to make dinner, especially on super busy days. And if I’m being totally honest, roasts are my favorite dinner. They are so versatile and yet so flavorful! My Mississippi pot roast and Italian beef are just 2 family favorites that everyone loves. And this easy slow cooker pot roast too, of course!

Slow cooker pot roast

This pot roast starts with a nice chunk of beef that is seasoned to perfection and then slow cooked until fork tender. I love that this is a one pot meal with the addition of the potatoes and carrots. Everything can be tossed into a crock pot and cooked until tender and full of flavor.

Best cut of meat for pot roast dinners

The beauty of this recipe is that you can use a variety of different cuts. You want to make sure that your roast has a good amount of marbling, as that will help keep the meat moist. The best cuts for this would be chuck roast, arm roast, blade roast, shoulder roast or even a thicker brisket cut.

Slow cooker pot roast ingredients

I’ve mentioned this recipe is super versatile because you can make it simple or you can jazz it up and add extra ingredients for more flavor. I like to add a few spices and fresh herbs that keep the roast mild, but delicious. You will need:

• beef roast
• potatoes
• onion
• carrots
• beef broth
• garlic
• fresh thyme and rosemary
• spices

Beef roast – You will want to grab a 6-7 pound beef roast. What kind of roast? You can use any type of beef roast that you prefer. I suggest one with a decent amount of marbling such as a blade roast, arm roast, shoulder roast or a chuck roast. Make sure you defrost your roast before cooking for the best result.

Potatoes – I love using Yukon gold or yellow potatoes. They cook well in the crock pot and don’t get overly mushy.

Onion – Grab your favorite onion for this easy slow cooker pot roast recipe.

Carrots – You can use baby carrots or whole carrots. I like to switch it up and use both.

How to make pot roast in the crock pot

Once you have gathered all your ingredients, you will also need to grab:

• cutting board and knife
• measuring cup
• slow cooker

Step 1 Prep your vegetables Slice your potatoes into quarters and dice your onions. If you are using whole carrots, slice those into chunks.

Step 2 Sear your roast This step is optional, but it helps create a juicier roast. Place your roast in a hot skillet, cast iron preferred. Sear the top, bottom and the sides until brown. Place your roast in the bottom of your crock pot. 

Step 3 Cook Add in your vegetables, spices, thyme, rosemary and broth. Slow cook on high for 4-5 hours or low for 6-8 hours.

Do I have to brown a roast before putting it into a crock pot?

No, you do not HAVE to sear a roast before adding it to your crock pot. Searing a roast helps retain it’s juices and gives it a better texture. It also helps reduce fat or grease in your crock pot when cooking.

Is it better to cook a roast on low or high in a crock pot?

If you want the most tender roast, it is best to cook it on the low setting in your crock pot. When you cook it on low, it breaks down the meat more and is infused with flavor from the spices and herbs. If you are short on time, you can cook it on high with similar results. Your meat may not be as fork tender, but it will still be delicious.

How much water do you put in a slow cooker when cooking a roast?

In this recipe, you will add 4 cups of beef broth to the crock pot before cooking. You can use water, if you prefer, but beef broth gives this roast a better depth of flavor.

Make a gravy for the pot roast

You can quickly make a gravy for this easy slow cooker pot roast. First, remove all of the vegetables and the roast onto a serving platter. Make sure to scoop out and leftover bits of vegetables so that your gravy is smooth. Turn your slow cooker on high and add a slurry of cornstarch and water to the pot. Stir together and allow to cook until thickened. You can also spoon out some of the broth into a saucepan and do it on the stove top for a faster gravy.

Side dish recommendations

This easy slow cooker pot roast recipe is a one pot meal, but you can always add a side dish to round it out. Some of my favorite side dishes for this meal are:

• Hoagie rolls
• Classic coleslaw
• Cheesy baked asparagus
• One hour dinner rolls

How to make pot roast in the Instant Pot

I love that you can make pot roast in your Instant Pot. (Yall know how much I love easy Instant Pot dinners!) My friend Ashley has a super simple recipe on how to make pot roast in the Instant Pot. This recipe is much quicker than making it in the slow cooker, but you still get the fork tender roast in the end.

Other crock pot recipes to try

Love using your crock pot for easy dinners? ME TOO! Some of our favorites are:

• Original Mississippi roast
• Crock pot Italian beef
• Crock pot chicken tortilla soup

How to store leftovers

Allow the roast and potatoes to cool before placing them in an airtight container with a lid. Place the leftovers in the fridge for up to 4 days. Reheat in the microwave.

Can I freeze pot roast?

Yes! You can! Allow your roast to cool completely before placing it in a Ziplock bag. Remove all the air so that you can lay the bag flat on a cookie sheet. Flash freeze your pot roast for a few hours and then remove it from the cookie sheet. Place it back in the deep freeze for up to 3 months. Reheat in the microwave when you want to eat it again.

Easy slow cooker pot roast

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours 15 minutes

How to make a super tender pot roast in your crock pot.

Print

Ingredients

• 6-7 pound beef roast
• 5 potatoes, quartered
• 1 large onion, diced
• 1/2 bag baby carrots or 5 regular carrots, chopped
• 4 cups beef broth
• 3 garlic cloves, minced
• 3 sprigs thyme
• 3 sprigs rosemary
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• For a gravy -
• 1 tablespoon cornstarch + 1/4 cup cold water

Instructions

1. Sear your roast in a hot skillet, on all sides. Sear until browned all over. This step is optional.
2. Place your roast in the bottom of the crock pot.
3. Add in your vegetables, spices and broth followed by the rosemary and thyme.
4. Cook on high for 4-5 hours or on low for 6-8 hours.
5. When done, use 2 forks to shred the meat.
6. Optional gravy - spoon 2-3 cups of the broth into a sauce pan over medium heat. Create a slurry with the cornstarch and the cold water. Add to the broth and stir constantly until thickened.
7. Pour the gravy over the plated meat and vegetables.
8. Enjoy!

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