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  • Crock Pot Beef Stroganoff

    Crock Pot Beef Stroganoff has tender chunks of beef and mushrooms in a rich creamy stroganoff sauce. It slow cooks all day for a cozy, hands-off dinner.

    Browning the beef first gives the sauce a deep, savory flavor you’d never guess came from a slow cooker.

    a slow cooker filled with crock pot beef stroganoffa slow cooker filled with crock pot beef stroganoff

    This tried-and-true family favorite has been made, and loved, by thousands of readers.

    • This slow cooker stroganoff is so easy, it practically cooks itself. The beef is extra tender.
    • The sauce has all of the flavor of a traditional stroganoff recipe with an extra goodness from slow cooking the beef in a rich broth.
    • Prep ahead: Prep ahead friendly—brown the beef the night before and pop it in the crockpot in the morning.

    Ingredients for Crock Pot Stroganoff

    • Beef: The best beef for slow cooking is chuck roast as it has a lot of flavor and becomes very tender. If you have a roast, cut it into bite-size cubes. You can also use stewing meat.
    • Mushrooms: Use white or cremini mushrooms. Short on time? Use 2 cans of drained sliced mushrooms.
    • Broth: A rich beef broth gives the best flavor. If using low sodium broth, add a bouillon cube for depth.
    • Sour cream: Add sour cream just before serving so it doesn’t separate or curdle. You can replace sour cream with Greek yogurt.

    Variations

    • Meat: You can replace the meat with 1 1/2 pounds of lean ground beef. Brown it, drain the fat, add it to the slow cooker, and proceed with the recipe.
    • Seasonings: I like to keep the seasonings simple, but herbs such as thyme can be added to taste.
    Crockpot beef stroganoff in a Crock-Pot with and without liquidCrockpot beef stroganoff in a Crock-Pot with and without liquid

    How to Make Beef Stroganoff in a Crock Pot

    1. Brown: Browning the beef adds another layer of flavor. Sear in small batches, if you overcrowd the pan, the beef won’t brown as well. Deglaze the pan with wine or broth and scrape up the browned bits.
    2. Slow Cook: Add the beef and remaining sauce ingredients, except sour cream, to the slow cooker. Cook until tender.
    3. Finish the sauce: Once the beef is tender, thicken the sauce with cornstarch and add sour cream.
    • Cook on Low (preferred): 7 to 8 hours
    • Cook on High:  4 to 5 hours
    a plate of crock pot beef stroganoff with parsleya plate of crock pot beef stroganoff with parsley

    Serving Suggestions

    I most often serve beef stroganoff over egg noodles but it’s also great over mashed potatoes or any type of pasta. To stretch the meal further, add a tossed salad and a side of garlic bread.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus textimage of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    Prep Time 20 minutes

    Cook Time 4 hours

    Total Time 4 hours 20 minutes

    • Cut the beef into 1-inch cubes and trim any fat.

    • Heat olive oil in a skillet. Season beef with salt and pepper and brown in olive oil in small batches. Deglaze pan with red wine and add to slow cooker.

    • Place beef, garlic powder, onions, dijon, Worcestershire, mushrooms and 1 ½ cups broth in a 6qt slow cooker.

    • Cook on high 4-5 hours or on low 7-8 hours or until beef is tender.

    • Combine remaining broth with cornstarch and stir into slow cooker. Cover and cook and additional 15 minutes or until thickened.

    • Stir in sour cream. Serve over egg noodles.

    Calories: 568 | Carbohydrates: 38g | Protein: 29g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 131mg | Sodium: 263mg | Potassium: 766mg | Fiber: 2g | Sugar: 3g | Vitamin A: 205IU | Vitamin C: 2.5mg | Calcium: 73mg | Iron: 3.5mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Main Course, Slow Cooker
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Slow cooker beef stroganoff in a slow cooker with parsley and writingSlow cooker beef stroganoff in a slow cooker with parsley and writing
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    Slow cooker beef stroganoff in a slow cooker and on a plate with a titleSlow cooker beef stroganoff in a slow cooker and on a plate with a title

    Holly Nilsson

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  • A Low Effort Beef Goulash You’ll Want To Eat By The Ladleful

    When the temperature drops, a pot of Hungarian Goulash is always on our menu. It is made with tender beef, sweet onions, and a savory broth that fills the house with the best cozy aroma.

    Hungarian Goulash in a pot
    • Flavor: Rich and hearty with sweet onions, tender chunks of beef, and lots of smoky paprika.
    • Technique: It’s simmered at a lower temperature for a longer period of time to tenderize the meat.
    • Budget Tip: Hungarian goulash is the perfect recipe to turn a cheaper cut of meat into a tender and delicious meal.
    • Recipe Note: Hungarian Goulash is very different from an American goulash recipe, which is a pasta and ground beef dish!
    butter carrots , broth , tomatoes , stewing beef , salt and pepper , onions , potatoes , paprika , caraway seeds , flour , parsley with labels to make Hungarian Goulash

    Your Goulash Basics

    • Paprika: Hungarian paprika is made from ground dried peppers that range from mild to hot, so its flavor varies by region. Paprika can be smoked, sweet, or hot, but this recipe usually uses the mild or sweet varieties.
    • Vegetables: Families often customize this dish with potatoes, carrots, onions, celery, peppers, or tomatoes. Some Hungarian Goulash recipes use only onions or serve veggies on the side, but it’s always pure comfort food.
    • Beef & Broth: Tender chunks of either stew beef or chuck roast, onions, and tomatoes are simmered in a savory paprika beef broth until tender.
    • Add-Ins and Variations: Serve the goulash on its own or over homemade egg noodles, elbow macaroni, or mashed potatoes. Top it with a dollop of sour cream and fresh parsley for the best flavor.

    While I simmer this on the stove, you can also slow-cook this Hungarian beef goulash in the oven at 325°F for 2.5 hours.

    adding seasonings to onions with caraway seeds to make Hungarian Goulash
    adding potatoes , carrots and tomatoes to pot to make Hungarian Goulash

    How to Make Hungarian Goulash

    1. Sauté onions in butter until soft, then sear the beef until browned.
    2. Add broth to deglaze, then mix in tomatoes, more broth, and spices.
    3. Bring to a boil, then cover and simmer (full recipe below) until the meat is tender.

    Serving with a side of crusty artisan bread and butter, 30-minute dinner rolls, or biscuits to soak up any leftover gravy.

    bowl of Hungarian Goulash with sour cream on top

    Leftovers

    Store leftovers in an airtight container in the refrigerator for 3–4 days or freeze for up to 3 months.

    To reheat, warm over low to medium-low heat, stirring occasionally. Add a splash of beef broth if the sauce is too thick. Or, reheat single servings in the microwave in short intervals, stirring between, and adding liquid if needed.

    Must-Try Soups and Stews

    Did you make this Hungarian Goulash? Leave a rating and comment below!

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    Prep Time 30 minutes

    Cook Time 1 hour 30 minutes

    Total Time 2 hours

    • In a Dutch oven or large pot, melt the butter over medium-low heat. Add the onion and cook until translucent, about 5 minutes. Stir in caraway seeds and paprika.

    • In a bowl or zip-top bag, dredge the beef with flour and shake off any excess. Add the beef to the onion mixture and cook for 2-3 minutes. 

    • Slowly add ¼ cup of beef broth while scraping up any brown bits from the bottom of the pan. Add the remaining broth and diced tomatoes. Add potatoes and carrots if using. Season with salt and black pepper. 

    • Bring to a boil over medium-high heat. Once boiling, reduce the heat to a low simmer, cover, and cook for about 1½ -2 hours or until the beef is fork-tender.

    • Garnish with parsley if desired and serve with a dollop of sour cream.

    For the best flavor, use sweet Hungarian paprika, not smoked.
    For a variation that lets you work on other things while the stew cooks, try slow cooking Hungarian goulash in the oven at 325°F for 2.5 hours instead of simmering on the stovetop. 

    Calories: 411 | Carbohydrates: 24g | Protein: 23g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 858mg | Potassium: 937mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6337IU | Vitamin C: 22mg | Calcium: 74mg | Iron: 4mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Main Course, Soup
    Cuisine Hungary

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Hungarian Goulash in a pot with a ladle and a title
    Hungarian Goulash in a bowl with a dollop of sour cream and a spoon with writing
    Hungarian Goulash in a Dutch oven with a ladle and a title
    Hungarian Goulash in a bowl with sour cream and a spoon, and Hungarian Goulash in a Dutch oven with a title

    Holly Nilsson

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  • This Pot Roast Recipe Has Almost 2,000 5 Star Reviews

    This pot roast recipe is foolproof. Fresh ingredients (no packets!), tender beef, and lots of veggies smothered in gravy deserves a permanent spot in your recipe rotation.

    close up of pot roast recipe with carrots and baby potatoes
    • This recipe makes a tender roast every time.
    • It’s easy to make with fresh ingredients. No packets or ‘cream of’ soup needed.
    • Vegetables are added to make it a complete meal in just one pot.
    • I’ve included step-by-step instructions for a savory gravy.

    ⭐️⭐️⭐️⭐️⭐️ “Easy to prepare, this recipe never disappoints! It is tender and tasty every time. I use the Dutch oven in my oven and it slowly cooks to perfection!”

    What is Pot Roast?

    This is a classic recipe and for good reason! A pot roast is a beef roast that generally starts with a tougher cut of beef.

    Cooking at a low temperature for a long time breaks down the tough connective tissues resulting in deliciously tender beef with a flavorful gravy.

    ingredients to make a pot roast recipe, including garlic, broth, potatoes, herbs, wine, chuck roast, carrots, onion

    Ingredient Tips

    • Beef: Chuck roast is the best choice for this pot roast recipe. Other cuts of beef with marbling, like round roast or rump roast, are also great options for cooking low and slow. Be sure to select a roast that has lots of marbling in it which carries flavor and helps make the gravy absolutely mouth-watering!
    • Onions: Cook the onions with the roast, they will dissolve into the gravy, adding flavor. If you’d like chunks of onion, add extra with the other vegetables.
    • Vegetables: Baby potatoes are a great choice. They don’t require peeling and hold their shape well (russet potatoes tend to fall apart, although they still taste great). Cut the carrots and celery a bit bigger so they don’t overcook. You can add other veggies like mushrooms, turnips, or sweet potatoes.
    • Broth: Use beef stock and red wine when cooking the meat. You can replace the wine with additional broth. Do not use low-sodium broth, or the gravy won’t have enough flavor.
    a seared pot roast in a Dutch oven to make pot roast recipe
    seared beef with onions, seasonings, and red wine in a Dutch oven to make pot roast recipe
    vegetables added to a Dutch oven to make pot roast recipe
    Finished gravy in a pot to make pot roast recipe.

    How to Make a Pot Roast

    This is an overview of the steps to make a pot roast. Find full details below!

    1. Sear beef: Season and sear the beef chuck roast in a Dutch oven or large pot.
    2. Add onions & liquid: Add onions, broth, wine, and seasonings. Bake in the oven for 2 hours.
    3. Add vegetables: Add vegetables and cook until the roast and vegetables are tender.
    4. Make gravy: Separate the fat from the drippings and prepare the gravy according to the recipe directions.

    How to Check if Pot Roast Is Done

    For this recipe (which uses the technique of braising), skip the thermometer and go by feel. Insert a fork into the roast and twist it slightly. It should be very tender, have very little resistance, and come apart easily.

    If the meat isn’t fork-tender, cover it and cook for 20 to 30 minutes longer, then check it again.

    beef and veggies in a pot with garlic and seasonings to make pot roast recipe
    What can I cook it in if I don’t have a Dutch Oven?

    Instead of a Dutch oven, try using an oven-safe pot with a lid, a deep roasting pan covered tightly with foil, or a casserole dish with an oven-safe lid.

    What can I use instead of wine?

    You can use additional beef broth in place of wine.

    How Long to Cook a Pot Roast

    Cooking times can vary depending on the size and type of roast you purchase. Here are approximate cooking times for pot roast in the oven:
    – Cook a 3 lb. roast for a total of 3-3.5 hours
    – Cook a 4 lb. roast for a total of 3.5-4 hours
    – Cook a 5 lb. roast for a total of 4.5-5 hours
    Cook times can vary based on the type of roast. Check the roast with a fork, if it is tough, the roast probably needs MORE time to cook. Cover it back up and let it keep on cooking.

    Can I cook it in a slow cooker?

    This can be made in the slow cooker on low for 8-10 hours or on high for 4-6 hours. The slow cooker has less evaporation, so reduce the broth to 1 cup and the wine to ½ cup.

    Do I have to sear the roast?

    I recommend searing the roast to create a flavorful crust. This, along with deglazing the pan, really enhances the flavor of the gravy. You can certainly skip the searing if you’d like.

    How do I make Pot Roast gravy?

    Turn the sauce into a great pot roast gravy in only 3 steps!
    1. Whisk two tablespoons of corn starch in cold water until smooth (this is called a slurry).
    2. Remove beef and veggies the broth and bring to a simmer. You should have about two cups, add more beef broth if needed.
    3. Whisk the slurry into the simmering broth until thickened.

    Storing Leftovers

    • Fridge: Keep leftover pot roast in a covered container in the refrigerator for up to 4 days.
    • Freezer: Freeze portions in zippered bags for up to 3 months and thaw overnight in the refrigerator.

    What to Serve with Pot Roast

    To stretch this pot roast a little further, add some sides to go with your mouthwatering roast.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

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    Prep Time 25 minutes

    Cook Time 4 hours 10 minutes

    Total Time 4 hours 35 minutes

    • Preheat oven to 300°F.

    • Season roast with salt and pepper.

    • In a large Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.

    • Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.

    • Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and cook 2 hours.

    • Add potatoes, carrots, and celery, and cook an additional 2 hours (for a 4 lb. roast) or until the roast and potatoes are fork-tender.

    • Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices or make gravy (below) if desired.

    *Red wine can be replaced with additional beef broth. Any dry red wine can be used, and it doesn’t have to be expensive to add great flavor. I often use cabernet sauvignon as I have it on hand, but you can use malbec, merlot, or cabernet franc among others.
    To Make Gravy:

    • Combine 2 tablespoons cornstarch or flour with 2 tablespoons cold water until smooth.
    • Remove beef and vegetables from the pot.  Use a gravy separator or a spoon to separate the fat from the drippings.
    • Bring the remaining broth/drippings to a boil and whisk in the slurry mixture a little bit at a time until thickened. Add extra broth if needed.
    • Season with salt & pepper to taste.

    To make gravy with a roux: Add 4 tablespoons flour and 4 tablespoons butter to a saucepan and cook for 2 minutes. Gradually add 3 to 4 cups of the skimmed drippings, whisking after each addition until smooth. Let boil 1 minute and season with additional salt and pepper.
    Store leftovers up to 4 days in the refrigerator or up to 3 months in the freezer.

    Calories: 419 | Carbohydrates: 16g | Protein: 35g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 396mg | Potassium: 1032mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5171IU | Vitamin C: 15mg | Calcium: 64mg | Iron: 4mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Dinner, Entree, Main Course
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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    succulent pot roast recipe with a title
    close up of pot roast recipe with potatoes and carrots with a title
    comforting pot roast recipe with a title

    Holly Nilsson

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  • Ground Beef Stroganoff

    About the author

    Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
    See more posts by Holly

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  • CrockPot Beef Stew

    CrockPot Beef Stew

    CrockPot Beef Stew is a favorite slow cooker meal.

    This hearty slow cooker beef stew recipe cooks tender chunks of beef, carrots, and potatoes in rich brown gravy.

    crockpot beef stew in a slow cooker garnished with parsley

    Ingredients for Crockpot Beef Stew

    Beef – The best beef for beef stew is chuck steak or chuck roast. Chuck is a flavorful cut of beef from the shoulder and front end of the animal. If you don’t have chuck, stew meat works well in this recipe too.

    Broth – Use regular beef broth or beef stock (not reduced sodium) for the best results. The broth or gravy in this recipe adds vegetable juice (like V8), rosemary, and thyme. Replace the vegetable juice wiht 2 tablespoons of tomato paste if desired.

    Vegetables – This crockpot stew recipe uses carrots, potatoes, and celery. Any variety of potatoes can be used, red potatoes or Yukon golds do not require peeling. You can add extra vegetables like turnips or mushrooms if you’d like.

    While it’s optional, red wine adds great flavor to this beef stew recipe. Replace one cup of beef broth with dry red wine, such as Cabernet Sauvignon or Merlot and use it to deglaze the pan you used for browning the meat.

    Ingredients for Crock Pot Beef stew ready to be cooked in the slow cookerIngredients for Crock Pot Beef stew ready to be cooked in the slow cooker

    How to Make Crockpot Beef Stew

    I love a classic beef stew recipe, but the slow cooker makes it easy to prepare ahead of time and lets it cook while I’m going about my day.

    1. Brown Beef: Toss the beef in the flour-garlic powder mixture to coat per the recipe below, and brown in batches. Don’t crowd the pan.
    2. Soften Onion: Sauté the onion in the same pan. Use a bit of broth or red wine to help deglaze and add any brown bits to the crock pot.
    3. Slow Cook: Add everything to the slow cooker (I use a 6qt crockpot) and cook until the beef is tender. Stir in peas before serving.

    Ladle this beef stew into bowls and serve with crusty bread or homemade dinner rolls.

    Crock Pot Beef stew being ladeled out of a slow cookerCrock Pot Beef stew being ladeled out of a slow cooker
    How Long to Cook Beef Stew in a Crock Pot?

    This is the best slow cooker beef stew recipe since it’s a set-it-and-forget-it meal. Cook it on high for 4-5 hours or on low for 8-9 until the meat is tender. If needed, you can leave it on warm for an additional hour or so.

    How to Thicken Beef Stew in the Crock Pot?

    I use a cornstarch slurry (equal parts cornstarch and water) and add it at the end. Allow it to cook for about 10 minutes after adding the slurry to remove any starchy flavor.

    Can You Freeze Beef Stew?

    Crock Pot Beef Stew freezes really well, so make plenty for those quick-fix meal nights. Leave about an inch of headspace for expansion in plastic containers, and the stew will keep for 4 months in the freezer.

    Slow Delicious Beef Recipes

    Chunks of chuck roast are delicous when cooked low and slow until fork tender. Here are a few other favorite recipes.

    Did your family love this Crockpot Beef Stew recipe? Leave us a rating and a comment below!

    crockpot beef stew in a slow cooker garnished with parsleycrockpot beef stew in a slow cooker garnished with parsley

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    Crock Pot Beef Stew

    Crock Pot Beef Stew is loaded with tender chunks of beef, veggies, and potatoes in a rich and flavorful broth!

    Prep Time 20 minutes

    Cook Time 4 hours

    Total Time 4 hours 20 minutes

    • In a medium bowl, combine flour, garlic powder, 1 teaspoon of salt & ½ teaspoon of black pepper. Toss the beef in the flour mixture.

    • Heat 2 tablespoons of olive oil over medium-high heat in a large skillet. Add the beef and brown in batches, about 2 minutes per side. Place the beef in the bottom of a 6qt slow cooker.

    • Reduce the heat to medium and add 1 tablespoon of olive oil to the pan. Add the onion and cook until tender. Add the onion to the slow cooker.

    • Add 1 cup of beef broth (or red wine per the recipe notes below) to the pan and scrape up any brown bits with a spatula.

    • Add the broth to the slow cooker along with the remaining 3 cups of broth, potatoes, carrots, celery, vegetable juice, Worcestershire sauce, rosemary, thyme, and pepper.

    • Cook on high 4-5 hours or on low 8-9 hours or until beef is tender.

    • Mix the cornstarch with 2 tablespoons of water. Stir into the stew a little bit at a time to thicken (you may not need all of the cornstarch mixture). Stir in peas.

    • Cover and cook for 10-15 minutes or until thickened and heated through. Season with salt & pepper to taste.

    Browning: Brown the beef in small batches without overcrowding the pan. If the pan is too full, the beef will steam instead of browning. Browning the beef adds extra flavor to the stew.
    *Broth: 1 cup of red wine can be substituted for 1 cup of beef broth. If using red wine, add it to the pan after searing the beef to deglaze. Let it simmer in the pan for about 1 minute before adding it to the slow cooker.
    Peas/Beans:  If you add fresh green beans in place of peas, they will need about 45 minutes to cook. Frozen peas just need to be heated through, they can be added during the last 10 minutes of cooking.
    Potatoes: Any variety of potato can be used in this recipe. Red potatoes, Yukon golds, or baby potatoes do not require peeling and hold their shape better. Baking or Russet potatoes should be peeled.
    Leftovers: Leftover beef stew can be stored in an airtight container in the refrigerator for up to 4 days.  Freeze for up to 4 months – thaw overnight in the fridge, and reheat on the stove-top.  

    Serving: 2cups | Calories: 360 | Carbohydrates: 23g | Protein: 27g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 429mg | Potassium: 1121mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5779IU | Vitamin C: 21mg | Calcium: 57mg | Iron: 4mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Main Course, Slow Cooker
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    bowl of Crock Pot Beef Stew with a titlebowl of Crock Pot Beef Stew with a title
    Crock Pot Beef Stew in the pot with writingCrock Pot Beef Stew in the pot with writing
    bowls of Crock Pot Beef Stew with a titlebowls of Crock Pot Beef Stew with a title
    Crock Pot Beef Stew in the crockpot and plated with a titleCrock Pot Beef Stew in the crockpot and plated with a title

    Holly Nilsson

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  • Beef Cabbage Soup

    Beef Cabbage Soup

    This beef cabbage soup is a hearty one-pot recipe with slow-cooked flavor!

    Tender chunks of beef are simmered in a rich tomato broth with cabbage, potatoes, and lots of savory seasonings.

    Beef Cabbage Soup in a bowl with a spoon

    A Nourishing One-Pot Soup

    • Hearty and tasty, this cabbage beef soup is a satisfying dish, perfect all week long.
    • Budget friendly, this cabbage soup is an easy way to stretch the budget and perfect for tossing in leftover veggies!
    • Add a fresh Caesar salad and some crusty baguette slices or some quick dinner rolls for sopping up that amazing broth!
    seasonings , broth , oil , chuck roast , canned tomatoes , Worcestershire , cabbage , flour , onion , tomato paste , garlic , potatoes , celery and carrot with labelsseasonings , broth , oil , chuck roast , canned tomatoes , Worcestershire , cabbage , flour , onion , tomato paste , garlic , potatoes , celery and carrot with labels

    Ingredients in Beef & Cabbage Soup

    Beef – Chuck roast is my first choice as it is is very tender. If using stewing beef, you may need to add extra time before adding the vegetables.

    Cabbage – Green cabbage is easy to find year-round and adds bulk to this soup

    Broth – A beefy tomato broth gives beef cabbage soup its hearty flavor.

    Vegetables—Any veggies work in this recipe! Toss in a frozen bag of peas, carrots, corn, and green beans.

    Variations – Bulk up beef and cabbage soup by adding cooked egg noodles, white or brown rice, or quinoa.

    Short on time? Use ground beef instead of chuck roast or toss in a bag of frozen meatballs in Step 4.

    cooking chuck roast pieces to make Beef Cabbage Soupcooking chuck roast pieces to make Beef Cabbage Soup
    adding vegetables to pot to make Beef Cabbage Soupadding vegetables to pot to make Beef Cabbage Soup
    adding ingredients in a pot to make Beef Cabbage Soupadding ingredients in a pot to make Beef Cabbage Soup
    adding cabbage to pot to make Beef Cabbage Soupadding cabbage to pot to make Beef Cabbage Soup

    How to Make Beef and Cabbage Soup

    1. Season and brown the beef according to the recipe below.
    2. Saute the onion, celery, and carrot until tender. Add broth ingredients and simmer until the beef is fork-tender.
    3. Stir in cabbage and potatoes and cook (per recipe below) until tender.
    pot of healthy Beef Cabbage Souppot of healthy Beef Cabbage Soup

    How to Store Leftover Soup

    • Keep leftover beef cabbage soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
    • Freeze portions in zippered bags for up to 4 months and thaw overnight in the refrigerator before reheating.

    Budget Friendly Soup

    Did your family love this Beef Cabbage Soup? Be sure to leave a comment and a rating below!

    pot of healthy Beef Cabbage Souppot of healthy Beef Cabbage Soup

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    Beef Cabbage Soup

    Enjoy a bowl of cozy comfort with this beef cabbage soup!

    Prep Time 20 minutes

    Cook Time 1 hour 55 minutes

    Total Time 2 hours 15 minutes

    a large pot with a lida large pot with a lid

    • Season the beef with salt and pepper and then toss with the flour.

    • In a large soup pot, heat the olive oil over medium heat. Add the beef in small batches and brown on each side, transfer to a bowl.

    • Add more oil if needed and add the onion, celery and carrot. Cook until the onion is tender. Add minced garlic and cook for 1 minute more.

    • Add in the browned beef, the broth, whole tomatoes, tomato paste, thyme leaves, oregano, Worcestershire sauce, and bay leaves. Bring to a boil over medium high heat, reduce to a low simmer and cover. Cook covered for 75 to 90 minutes or until the beef is fork tender.

    • Stir in the cabbage and potatoes and simmer covered for an additional 30 to 35 minutes or until tender.

    • Remove bay leaves. Taste and season with salt, pepper, and a pinch of sugar if needed.

    Chuck roast is the most tender and will be tender in about 90 minutes. If using stewing beef, you may need to add an extra 30 minutes to the cooking time. The beef should be tender before adding the vegetables.
    Store leftover soup in a covered container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave. 

    Calories: 267 | Carbohydrates: 17g | Protein: 22g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 774mg | Potassium: 1168mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1592IU | Vitamin C: 33mg | Calcium: 87mg | Iron: 4mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Soup
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    pot of Beef Cabbage Soup with a ladle and a titlepot of Beef Cabbage Soup with a ladle and a title
    close up of Beef Cabbage Soup with writingclose up of Beef Cabbage Soup with writing
    hearty bowl of Beef Cabbage Soup with writinghearty bowl of Beef Cabbage Soup with writing
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    Holly Nilsson

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  • Beef Cabbage Soup

    Beef Cabbage Soup

    This beef cabbage soup is a hearty one-pot recipe with slow-cooked flavor!

    Tender chunks of beef are simmered in a rich tomato broth with cabbage, potatoes, and lots of savory seasonings.

    Beef Cabbage Soup in a bowl with a spoon

    A Nourishing One-Pot Soup

    • Hearty and tasty, this cabbage beef soup is a satisfying dish, perfect all week long.
    • Budget friendly, this cabbage soup is an easy way to stretch the budget and perfect for tossing in leftover veggies!
    • Add a fresh Caesar salad and some crusty baguette slices or some quick dinner rolls for sopping up that amazing broth!
    seasonings , broth , oil , chuck roast , canned tomatoes , Worcestershire , cabbage , flour , onion , tomato paste , garlic , potatoes , celery and carrot with labelsseasonings , broth , oil , chuck roast , canned tomatoes , Worcestershire , cabbage , flour , onion , tomato paste , garlic , potatoes , celery and carrot with labels

    Ingredients in Beef & Cabbage Soup

    Beef – Chuck roast is my first choice as it is is very tender. If using stewing beef, you may need to add extra time before adding the vegetables.

    Cabbage – Green cabbage is easy to find year-round and adds bulk to this soup

    Broth – A beefy tomato broth gives beef cabbage soup its hearty flavor.

    Vegetables—Any veggies work in this recipe! Toss in a frozen bag of peas, carrots, corn, and green beans.

    Variations – Bulk up beef and cabbage soup by adding cooked egg noodles, white or brown rice, or quinoa.

    Short on time? Use ground beef instead of chuck roast or toss in a bag of frozen meatballs in Step 4.

    cooking chuck roast pieces to make Beef Cabbage Soupcooking chuck roast pieces to make Beef Cabbage Soup
    adding vegetables to pot to make Beef Cabbage Soupadding vegetables to pot to make Beef Cabbage Soup
    adding ingredients in a pot to make Beef Cabbage Soupadding ingredients in a pot to make Beef Cabbage Soup
    adding cabbage to pot to make Beef Cabbage Soupadding cabbage to pot to make Beef Cabbage Soup

    How to Make Beef and Cabbage Soup

    1. Season and brown the beef according to the recipe below.
    2. Saute the onion, celery, and carrot until tender. Add broth ingredients and simmer until the beef is fork-tender.
    3. Stir in cabbage and potatoes and cook (per recipe below) until tender.
    pot of healthy Beef Cabbage Souppot of healthy Beef Cabbage Soup

    How to Store Leftover Soup

    • Keep leftover beef cabbage soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
    • Freeze portions in zippered bags for up to 4 months and thaw overnight in the refrigerator before reheating.

    Budget Friendly Soup

    Did your family love this Beef Cabbage Soup? Be sure to leave a comment and a rating below!

    pot of healthy Beef Cabbage Souppot of healthy Beef Cabbage Soup

    5 from 1 vote↑ Click stars to rate now!
    Or to leave a comment, click here!

    Beef Cabbage Soup

    Enjoy a bowl of cozy comfort with this beef cabbage soup!

    Prep Time 20 minutes

    Cook Time 1 hour 55 minutes

    Total Time 2 hours 15 minutes

    a large pot with a lida large pot with a lid

    • Season the beef with salt and pepper and then toss with the flour.

    • In a large soup pot, heat the olive oil over medium heat. Add the beef in small batches and brown on each side, transfer to a bowl.

    • Add more oil if needed and add the onion, celery and carrot. Cook until the onion is tender. Add minced garlic and cook for 1 minute more.

    • Add in the browned beef, the broth, whole tomatoes, tomato paste, thyme leaves, oregano, Worcestershire sauce, and bay leaves. Bring to a boil over medium high heat, reduce to a low simmer and cover. Cook covered for 75 to 90 minutes or until the beef is fork tender.

    • Stir in the cabbage and potatoes and simmer covered for an additional 30 to 35 minutes or until tender.

    • Remove bay leaves. Taste and season with salt, pepper, and a pinch of sugar if needed.

    Chuck roast is the most tender and will be tender in about 90 minutes. If using stewing beef, you may need to add an extra 30 minutes to the cooking time. The beef should be tender before adding the vegetables.
    Store leftover soup in a covered container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave. 

    Calories: 267 | Carbohydrates: 17g | Protein: 22g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 774mg | Potassium: 1168mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1592IU | Vitamin C: 33mg | Calcium: 87mg | Iron: 4mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Soup
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    pot of Beef Cabbage Soup with a ladle and a titlepot of Beef Cabbage Soup with a ladle and a title
    close up of Beef Cabbage Soup with writingclose up of Beef Cabbage Soup with writing
    hearty bowl of Beef Cabbage Soup with writinghearty bowl of Beef Cabbage Soup with writing
    Beef Cabbage Soup in the pot and in a ladle with a titleBeef Cabbage Soup in the pot and in a ladle with a title

    Holly Nilsson

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  • Quick Cabbage Soup

    Quick Cabbage Soup

    This comforting cabbage soup recipe is an easy favorite!

    Chopped cabbage and seasonings are simmered in a beefy tomato broth until tender.

    Close up of cabbage soup with a ladle.

    A Favorite Take on Cabbage Soup

    • This cabbage soup recipe can be served as a side or main dish.
    • Light & flavorful this soup can be beefed up with proteins like ground beef, ham, or chicken. Stir in cooked rice, orzo, quinoa, or a can of rinsed kidney beans.
    • Double up the recipe and enjoy it all week since the flavors will continue to blend!

    Enjoy with thick slices of Irish Soda bread to sop up all that tasty broth!

    Quick Cabbage Soup ingredients with labelsQuick Cabbage Soup ingredients with labels

    Ingredients for Cabbage Soup

    Cabbage – Chop cabbage into 1-inch pieces or use a bag of shredded coleslaw to make it even faster!

    Other Vegetables – Canned diced tomatoes flavor the broth, while shredded carrot adds a bit of sweetness to balance the acidity from the tomatoes. You can add other veggies like sliced celery, cauliflower rice, or green beans.

    Broth – Beef broth or stock flavors is my first choice for this cabbage soup recipe. It can be replaced with either chicken or vegetable broth. Feel free to change up the spices and add thyme or oregano while it’s simmering.

    Variations

    Bulk up cabbage soup with chunks of potatoes or sweet potatoes, white onions, or shredded Brussels sprouts. You can also add cooked Italian sausage, ground turkey or simmer a ham bone in the soup for extra flavor.

    How to Make Cabbage Soup

    This classic comforting soup recipe is easy, nutritious, and a family favorite!

    1. In a large pot, sauté onion in oil until tender.
    2. Add cabbage and remaining ingredients (per recipe below) and simmer until the cabbage is softened.
    3. Discard bay leaf, season, and serve.

    Tips for Storing Leftovers

    Keep leftover cabbage soup in a covered container in the fridge for up to 4 days or in the freezer for up to 4 months. Reheat in the microwave or on the stovetop.

    More Cabbage Recipes We Love

    Did you enjoy this Cabbage Soup Recipe? Be sure to leave a comment and rating below!

    Spoonful of Quick Cabbage Soup from a potSpoonful of Quick Cabbage Soup from a pot

    5 from 37 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Cabbage Soup

    This wholesome and economical soup is easy to make and tastes delicious.

    Prep Time 15 minutes

    Cook Time 30 minutes

    Total Time 45 minutes

    a large pot with a lida large pot with a lid

    • In a large pot, cook onion in olive oil until tender, 3-4 minutes.

    • While onion is cooking, dice cabbage into ½” pieces. Add cabbage to the pot and cook over medium heat until it starts to soften, about 8 minutes.

    • While cabbage is cooking prepare other ingredients. Add all ingredients to the pot, bring to a boil and simmer uncovered 15 minutes or until cabbage is tender.

    • Discard bay leaf, season with salt & pepper to taste and serve.

    Feel free to add additional spices like red pepper flakes, basil, or a sprinkle of fresh parsley.
    Cooked meat such as ham, sausage, or chicken can be added. If adding pasta, cook it on the side and add it to each bowl for serving.

    Calories: 50 | Carbohydrates: 7g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 432mg | Potassium: 603mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1461IU | Vitamin C: 26mg | Calcium: 46mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dinner, Entree, Lunch, Soup
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Bowl of cabbage soup with a title.Bowl of cabbage soup with a title.
    Cabbage soup close up, with a ladle and a title.Cabbage soup close up, with a ladle and a title.
    Cabbage soup being served with a ladle, with title.Cabbage soup being served with a ladle, with title.
    Close up of cabbage soup over a image of a bowl of soup with a title.Close up of cabbage soup over a image of a bowl of soup with a title.

    Holly Nilsson

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  • Quick Cabbage Soup

    Quick Cabbage Soup

    This comforting cabbage soup recipe is an easy favorite!

    Chopped cabbage and seasonings are simmered in a beefy tomato broth until tender.

    Close up of cabbage soup with a ladle.

    A Favorite Take on Cabbage Soup

    • This cabbage soup recipe can be served as a side or main dish.
    • Light & flavorful this soup can be beefed up with proteins like ground beef, ham, or chicken. Stir in cooked rice, orzo, quinoa, or a can of rinsed kidney beans.
    • Double up the recipe and enjoy it all week since the flavors will continue to blend!

    Enjoy with thick slices of Irish Soda bread to sop up all that tasty broth!

    Quick Cabbage Soup ingredients with labelsQuick Cabbage Soup ingredients with labels

    Ingredients for Cabbage Soup

    Cabbage – Chop cabbage into 1-inch pieces or use a bag of shredded coleslaw to make it even faster!

    Other Vegetables – Canned diced tomatoes flavor the broth, while shredded carrot adds a bit of sweetness to balance the acidity from the tomatoes. You can add other veggies like sliced celery, cauliflower rice, or green beans.

    Broth – Beef broth or stock flavors is my first choice for this cabbage soup recipe. It can be replaced with either chicken or vegetable broth. Feel free to change up the spices and add thyme or oregano while it’s simmering.

    Variations

    Bulk up cabbage soup with chunks of potatoes or sweet potatoes, white onions, or shredded Brussels sprouts. You can also add cooked Italian sausage, ground turkey or simmer a ham bone in the soup for extra flavor.

    How to Make Cabbage Soup

    This classic comforting soup recipe is easy, nutritious, and a family favorite!

    1. In a large pot, sauté onion in oil until tender.
    2. Add cabbage and remaining ingredients (per recipe below) and simmer until the cabbage is softened.
    3. Discard bay leaf, season, and serve.

    Tips for Storing Leftovers

    Keep leftover cabbage soup in a covered container in the fridge for up to 4 days or in the freezer for up to 4 months. Reheat in the microwave or on the stovetop.

    More Cabbage Recipes We Love

    Did you enjoy this Cabbage Soup Recipe? Be sure to leave a comment and rating below!

    Spoonful of Quick Cabbage Soup from a potSpoonful of Quick Cabbage Soup from a pot

    5 from 36 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Cabbage Soup

    This wholesome and economical soup is easy to make and tastes delicious.

    Prep Time 15 minutes

    Cook Time 30 minutes

    Total Time 45 minutes

    a large pot with a lida large pot with a lid

    • In a large pot, cook onion in olive oil until tender, 3-4 minutes.

    • While onion is cooking, dice cabbage into ½” pieces. Add cabbage to the pot and cook over medium heat until it starts to soften, about 8 minutes.

    • While cabbage is cooking prepare other ingredients. Add all ingredients to the pot, bring to a boil and simmer uncovered 15 minutes or until cabbage is tender.

    • Discard bay leaf, season with salt & pepper to taste and serve.

    Feel free to add additional spices like red pepper flakes, basil, or a sprinkle of fresh parsley.
    Cooked meat such as ham, sausage, or chicken can be added. If adding pasta, cook it on the side and add it to each bowl for serving.

    Calories: 50 | Carbohydrates: 7g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 432mg | Potassium: 603mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1461IU | Vitamin C: 26mg | Calcium: 46mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dinner, Entree, Lunch, Soup
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Bowl of cabbage soup with a title.Bowl of cabbage soup with a title.
    Cabbage soup close up, with a ladle and a title.Cabbage soup close up, with a ladle and a title.
    Cabbage soup being served with a ladle, with title.Cabbage soup being served with a ladle, with title.
    Close up of cabbage soup over a image of a bowl of soup with a title.Close up of cabbage soup over a image of a bowl of soup with a title.

    Holly Nilsson

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  • Easy Shepherd’s Pie Recipe

    Easy Shepherd’s Pie Recipe

    This is an extra fast weeknight version of a traditional Shepherd’s Pie recipe.

    The Shepherd’s Pie has saucy ground meat and vegetables covered in a a mashed potato crust, sprinkled with shredded cheese, and baked to bubbly perfection.

    plates of Easy Shepherd's Pie Recipe

    A Quick Shortcut Shepherds Pie

    • Shepherd’s Pie is a comforting and hearty dish that is perfect for an easy dinner.
    • Use frozen mixed veggies and pre-made mashed potatoes to make prep and cook time quick.
    • The shortcut sauce options in the recipe below make it easy to customize the dish to your pantry.
    • Use leftover meat, veggies, gravy, or mashed potatoes.
    • This dish freezes and reheats beautifully!
    Shepherds Pie ingredients with labelsShepherds Pie ingredients with labels

    Ingredients for Shepherd’s Pie

    Shepherd’s Pie can be prepared fresh, but it’s also a great way to use up any leftover meat, veggies, gravy, or mashed potatoes.

    Ground Meat –You can use any ground meat in this recipe. Lamb is traditional for a shepherds pie recipe, although I most often use ground beef (which technically makes this a cottage pie). Leftover roast meat also works well.

    Vegetables – Frozen mixed vegetables make preparation quick and easy, but you can use leftover roasted veggies too. If using fresh vegetables, steam them until tender or cook them with the beef before adding them to the dish.

    Sauce – Shepherd’s Pie is versatile, and I’ve provided a couple of shortcut sauces in the recipe below. However, you can use leftover gravy (or gravy mix) and tomato sauce, or any sauce you like.

    Mashed Potatoes – Traditional mashed potatoes are what I most often use, but garlic mashed potatoes add great flavor to this dish! If you’re in a hurry, you can use store-bought mashed potatoes. While it’s not traditional and it’s totally optional, I love cheese on top.

    cooked ground meat with sauce and seasonings on topcooked ground meat with sauce and seasonings on top
    frozen vegetables on top of a shepherd's pie meat mixturefrozen vegetables on top of a shepherd's pie meat mixture

    How to Make Shepherd’s Pie

    1. Make Mashed Potatoes: If you have leftover mashed potatoes, use those. Simmer baking potatoes in a large pot of salted water until tender. Mash them with butter and cream. Tater tots make a great topping too!
    2. Brown Meat: Brown lamb (or beef) in a skillet with onion. If using fresh veggies, they can be diced and cooked along with the beef and onion.
    3. Add Sauce: Stir in the seasonings and sauce per the recipe below. Stir in the veggies.
    4. Layer and Bake: Pile the potatoes on top. A sprinkle of cheese is not traditional, but it is delicious!

    Prep Ahead and Tips for Shepherd’s Pie

    • From Scratch: This recipe is a shortcut recipe; if you’d like, you can find my homemade version here.
    • Layering: After prepping the meat mixture, cool it and chill it in the fridge for 20 minutes to keep the mashed potato layer separated.
    • Prep Ahead: Assemble the Shepherd’s Pie up to one day in advance and refrigerate it. Let it come to room temperature for 30 minutes before baking.
    • Quick Clean Up: If your baking dish is very full, place it on a parchment-lined baking sheet to avoid any juices spilling into the bottom of the oven.
    Shepherd's Pie Recipe in a potShepherd's Pie Recipe in a pot

    How to Freeze Shepherd’s Pie

    • Prepare as directed and cool completely. Wrap tightly in plastic wrap and then in foil. Freeze.
    • Thaw overnight in the fridge. Bake for 45 minutes covered and 15 minutes uncovered.
    What is Shepherd’s Pie?

    Shepherd’s pie is a delicious combo of ground lamb (although many people use beef) that has been cooked with vegetables in a gravy or sauce. The lamb mixture is then topped with a crust of creamy mashed potatoes and baked.

    Can You Make Shepherd’s Pie With Ground Beef?

    This casserole is traditionally made with ground lamb. Many people make this recipe with ground beef however, if you use ground beef it’s actually called Cottage Pie! (You can also replace the meat with a vegetarian lentil version).

    Does Shepherd’s Pie Have Cheese on Top?

    Traditionally, a shepherd’s pie is not topped with cheese. That said, cheese is my love language, so I like to add a bit on top. If you’d prefer, brush the potatoes with some butter and skip the cheese.

    How Do You Bake Shepherd’s Pie?

    Bake this easy shepherd’s pie recipe for 25-30 minutes. If you’ve made it ahead of time and it’s chilly from being in the fridge, bake it a bit longer, about 30-35 minutes, or leave it out on the counter for 30 minutes before baking.

    Can You Make Shepherd’s Pie With Sweet Potatoes?

    Absolutely!! Make mashed sweet potatoes using this recipe and pile them high!

    What to Serve with Shepherd’s Pie

    It’s a full meal on its own and really doesn’t need sides. If you’d like to stretch it a little further, bread and salad are great additions.

    Shepherd's Pie Recipe on a white plate with parsleyShepherd's Pie Recipe on a white plate with parsley

    St. Patrick’s Day Favorites

    Did you make this Easy Shepherd’s Pie recipe? Leave a comment and rating below!

    plated Easy Shepherd’s Pie Recipe close upplated Easy Shepherd’s Pie Recipe close up

    4.99 from 111 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Easy Shepherd’s Pie Recipe

    This Shepherd’s Pie is a twist on the classic Irish dish. It’s made with ground lamb, peas, and carrots, topped with mashed potatoes & cheddar cheese!

    Prep Time 20 minutes

    Cook Time 40 minutes

    Total Time 1 hour

    • Preheat the oven to 400°F.

    • In a large skillet or Dutch oven, cook lamb (or beef), onion, and garlic over medium heat until no pink remains. Drain any fat.

    • Stir in mixed vegetables, tomato soup, Worcestershire sauce, salt, basil, and pepper.

    • Transfer the ground beef mixture into a 3-quart or 9×13 inch casserole dish and spread into an even layer.

    • Spoon mashed potatoes over top and sprinkle with cheese if using.

    • Baked for 25-30 minutes or until bubbly. Broil 2 minutes if desired.

    • Remove from the oven and cool for 5 to 10 minutes before serving.

    Ground lamb is traditional in shepherd’s pie. When made with ground beef, the dish is called cottage pie. This is a shortcut recipe, view our from scratch shepherd’s pie recipe here.
    Substitute the tomato soup in this recipe for one of the following:

    • 10.5 oz of cream of mushroom soup
    • 1 packet of gravy mix prepared as directed and simmered until thickened
    • leftover homemade beef gravy.

    To make homemade potatoes, boil 2lbs of peeled and diced russet potatoes or Yukon gold potatoes in a large pot of salted water for 15-20 minutes or until tender. Drain well and mash with a potato masher. Add 4 tablespoons of butter, ¾ teaspoon salt, and up to ¾ cup of warmed half and half as needed.

    Calories: 648 | Carbohydrates: 85g | Protein: 22g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 74mg | Sodium: 730mg | Potassium: 916mg | Fiber: 4g | Sugar: 47g | Vitamin A: 2775IU | Vitamin C: 37mg | Calcium: 180mg | Iron: 2.5mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Casserole, Dinner
    Cuisine American, Irish

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Why is it called Shepherd’s Pie?

    Originally a meat pie made with minced (or ground) meat and mashed potatoes was known as a Cottage Pie (and it was even sometimes made with pastry many years ago). It is very popular in Ireland, Scotland, and England as well!   In the late 1800s, the pie was named Shepherd’s Pie if made with lamb (since the shepherd looked after the sheep) and if made with beef it was called Cottage Pie.

    Regardless of the name, this recipe is a classic Shepherd’s Pie recipe loaded with flavor and the perfect make-ahead meal to serve all year long!

    plated Easy Shepherd's Pie Recipe with a titleplated Easy Shepherd's Pie Recipe with a title
    close up of Easy Shepherd's Pie Recipe with writingclose up of Easy Shepherd's Pie Recipe with writing
    plated cheesy Easy Shepherd's Pie Recipe with a titleplated cheesy Easy Shepherd's Pie Recipe with a title
    Easy Shepherd's Pie Recipe in the dish and plated with a titleEasy Shepherd's Pie Recipe in the dish and plated with a title

    Holly Nilsson

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  • Instant Pot Chili

    Instant Pot Chili

    Instant Pot Chili is the perfect hearty, people-pleasing meal!

    A beefy tomato base is filled with beans, bell peppers, and seasonings for an easy family favorite.

    Serve it alongside cornbread or 30-minute dinner rolls for the perfect meal!

    bowls of Instant Pot Chili with cheese on top

    Ingredient Notes

    • Beans – Replace kidney beans with other varieties, such as pinto beans or black beans.
    • Beef – Replace lean beef with ground turkey if desired.
    • Tomatoes – I find that whole tomatoes are slightly thicker than other varieties of canned tomatoes. Diced tomatoes can be used if it’s what you have on hand.

    How to Make Instant Pot Chili

    Instant Pot chili is ready in about an hour – start to finish.

    1. Brown Beef: Use the Instant Pot sauté function and brown the ground beef according to the recipe below.
    2. Deglaze Instant Pot: Add beer and beef broth and scrape up any brown bits in the bottom of the pan.
      This is important to avoid getting a “burn” message on the Instant Pot.
    3. Add Sauce Ingredients: Layer each ingredient in order, to prevent them from burning and then set it and forget it.

    Depending on the model you have, use the chili setting for 20 minutes and let the Instant Pot naturally release when the cycle is done. (You can release it sooner if you’re in a hurry, the natural release allows the flavors to blend).

    Raw ingredients for Instant Pot ChiliRaw ingredients for Instant Pot Chili

    How to Thicken Instant Pot Chili

    This easy Instant Pot chili has some broth which allows it to cook without burning. With a stovetop chili recipe, much of the liquid evaporates while simmering, however, when pressure cooking, the liquid is contained and may need thickening.

    • Thicken with Cornstarch (2 minutes): Make a slurry by combining equal parts water and cornstarch. When the cook cycle is done, and the pressure has been released, turn the IP on to saute and bring to a boil. Stir in the slurry a little bit at a time to reach the desired consistency.
    • Thicken by Simmering (20 minutes): If time allows, I prefer this method. Simmer the Instant Pot chili uncovered using the sautee function until thickened, about 20 minutes.
    Instant Pot Chili with a ladleInstant Pot Chili with a ladle

    Serving Suggestions

    Set out toppings including cheese, sour cream, jalapenos, cheese, cilantro, green onions, and avocado. We also love to add tortilla chips or corn chips for serving.

    Storing Leftover Chili

    Keep Instant Pot chili in the fridge for up to 3 days and reheat on the stovetop or in the microwave. Freeze for up to 4 months. Simply freeze in individual portions in freezer bags. Defrost in the refrigerator overnight and reheat on the stovetop.

    Did you make this Instant Pot Chili? Leave us a rating and a comment below!

    close up of plated Instant Pot Chiliclose up of plated Instant Pot Chili

    5 from 19 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Instant Pot Chili

    This no-fuss Instant Pot chili recipe makes the perfect family dinner for busy weeknights!

    Prep Time 10 minutes

    Cook Time 1 hour 20 minutes

    Total Time 1 hour 30 minutes

    a 6 qt instant pota 6 qt instant pot

    • In a medium bowl, add ground beef, onions, garlic and 1 tablespoon of the chili powder. Mix until the spices are well distributed.

    • Turn the instant pot to SAUTE and cook half of the beef mixture until browned. Transfer to a bowl and repeat with remaining beef. Drain any fat.

    • Add the beef broth and beer to the Instant Pot and use a spatula to scrape up any bits stuck to the bottom of the Instant Pot making (this will help avoid a burn notice when cooking).

    • Spread cooked beef to form an even layer on the bottom. In order, layer bell peppers, kidney beans, tomato paste, cumin, the remaining chili powder and finally gently place tomatoes on top. Pour any juice from the tomatoes over top.

    • Seal the lid and valve of the Instant Pot and use the CHILI function (or set to high pressure for 25 minutes). Once completed, allow to naturally release for 20 minutes. Open the valve to release any remaining pressure.

    • Stir the chili which will likely need thickening.

    To Thicken the Chili:

    • Remove lid, set to SAUTE and allow to simmer 20 minutes or so until thickened

    • OR, create a slurry by combining 2 tablespoons cornstarch and 2 tablespoons water. Turn Instant Pot on to SAUTE. Once chili begins bubbling, add the slurry a little bit at a time while mixing until chili reaches desired consistency. Allow to boil 1 minute.

    To avoid a burn notice be sure to scrape any brown bits from the bottom of the pot and add the ingredients layered in order.
    For a little bit of heat, add a finely diced jalapeño with the diced bell pepper. 

    Calories: 389 | Carbohydrates: 42g | Protein: 39g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 383mg | Potassium: 1400mg | Fiber: 13g | Sugar: 5g | Vitamin A: 1064IU | Vitamin C: 31mg | Calcium: 110mg | Iron: 9mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Entree, Main Course
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Instant Pot Favorites

    bowls of Instant Pot Chili with a titlebowls of Instant Pot Chili with a title
    taking a spoonful of easy Instant Pot Chili out of the pot with writingtaking a spoonful of easy Instant Pot Chili out of the pot with writing
    Instant Pot Chili with cheese on top and writingInstant Pot Chili with cheese on top and writing
    Instant Pot Chili in the pot and plated with a titleInstant Pot Chili in the pot and plated with a title

    Holly Nilsson

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  • Vegetable Beef Soup

    Vegetable Beef Soup

    This recipe for homemade vegetable beef soup is hearty with tender chunks of beef and all of our favorite veggies!

    Jam-packed with flavor, this meal is slowly cooked on the stovetop until the beef is extra tender! It’s easy to make ahead and reheats and freezes beautifully.

    pot of Vegetable Beef Soup

    Homemade & Hearty

    We just love recipes where you can toss everything in the pot and let it simmer away!

    • This recipe is easy with tender beef.
    • There is some prep involved but most of the time is hands-off as the soup simmers.
    • This soup can be adapted to whatever veggies you have on hand.
    • This soup reheats and freezes well.
    ingredients to make Vegetable Beef Soup

    Ingredients for Vegetable Beef Soup

    Meat – Just like a beef stew, chuck is our first choice because it is so tender. Use a chuck roast and cut it yourself. You can also use beef stew meat, skirt steak, or even brisket. If substituting ground beef, it won’t need to simmer for a long time to tenderize.

    Vegetables – The vegetables in this soup let you eat the rainbow. If you’d like to use frozen vegetables, they can be added along with the corn and beans.

    Seasonings – Onion and garlic, Italian seasoning, salt, & pepper keep this beef soup savory with a simple and hearty flavor. This recipe uses dry spices. If adding fresh herbs, stir them in with the beans and corn.

    Browned beef and tomatoes in a pot

    How to Make Vegetable Beef Soup

    1. Brown beef in small batches and soften onion per the recipe below.
    2. Add broth, tomatoes (with juices), & seasonings per the recipe below and simmer until the beef is tender.
    3. Add vegetables and simmer until cooked.

    We love to serve this hearty soup with crusty artisan bread for dunking or sopping up any sauce in the bottom of the bowl!

    vegetables and beef in a pot

    If you’d prefer, you can make this into a slow cooker vegetable beef soup or cook it in the Instant Pot. For the Instant Pot, follow the same cooking times as our beef stew recipe.

    Tips for the BEST Soup

    • Browning adds flavor. Brown in small batches – if the pan is crowded, the beef will steam instead of brown.
    • When adding broth, scrape up any brown bits in the bottom for extra flavor.
    • Ensure the beef should is fork-tender before adding the veggies. If the beef is not tender, it likely needs more time, cover and cook it 20 minutes more and check it.
    • To thicken the broth a little bit, mix a tablespoon or so of cornstarch with an equal amount of water. Stir it into the simmering soup and let it cook for at least 1 minute.
    bowls of Vegetable Beef Soup with a pot full in the background

    More Beefy Soup Recipes

    A hearty bowl of soup is the perfect belly warming meal and this vegetable beef soup recipe is just one of our favorites!

    Did your family love this Vegetable Beef Soup? Be sure to leave a comment and a rating below! 

    pot of Vegetable Beef Soup

    5 from 168 votes↑ Click stars to rate now!
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    Vegetable Beef Soup

    Loaded with fresh veggies and tender beef, this hearty Vegetable Beef Soup is the perfect comfort food!

    Prep Time 20 minutes

    Cook Time 1 hour 20 minutes

    Total Time 1 hour 40 minutes

    Author Holly Nilsson

    a large pot with a lid

    • Season beef with salt & pepper.

    • Heat olive oil over medium-high heat in a large pot and add beef in small batches cooking until browned, about 2 minutes per side.

    • Add cooked beef back to the pan, reduce heat to medium and add onion and garlic. Cook 2 minutes more.

    • Add broth, tomatoes with juices, and Italian seasoning, scraping up any brown bits from the bottom of the pan. Bring to a boil, reduce heat, and simmer covered for 45-65 minutes or until beef is fork-tender.

    • Add potatoes, carrots, and celery and simmer 15 minutes more. Add beans and corn, simmer 10 minutes more. (If you prefer softer beans, they can be added earlier).

    • Season with salt & pepper to taste and serve.

    • Chuck is our first choice for tender beef but you also use beef stew meat. Some cuts may need to cook longer.
    • Brown the beef in small batches. Browning adds flavor. If the pan is crowded, the beef will steam instead of brown.
    • When adding liquid, scrape up the brown bits for more flavor in the soup.
    • The beef should be fork tender before adding the veggies. If the beef is not tender, it likely needs more time, cover and cook 20 minutes more and check it.
    • If substituting ground beef, it won’t need to simmer for a long time to tenderize.
    • This recipe uses dry spices, if adding fresh herbs, stir them in with the beans and corn.
    • If you’d like to use frozen vegetables, they can be added along with the corn and beans.
    • To thicken the broth a little bit mix a tablespoon or so of cornstarch with an equal amount of water. Stir into the simmering soup and let it cook at least 1 minute

    Serving: 2cups | Calories: 229 | Carbohydrates: 11g | Protein: 21g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 59mg | Sodium: 636mg | Potassium: 964mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4064IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Appetizer, Dinner, Lunch, Side Dish, Soup
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    close up of Vegetable Beef Soup in a pot with writing
    Vegetable Beef Soup in a pot and in bowls with a title
    hearty Vegetable Beef Soup in a bowl with a title
    close up of easy Vegetable Beef Soup with writing

    Holly Nilsson

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  • Stuffed Pepper Soup

    Stuffed Pepper Soup


    Stuffed Pepper Soup is an inexpensive and delicious soup that will warm your belly from the inside out.

    A fun twist on a traditional stuffed peppers, this soup has sausage and ground beef simmered in a zesty broth with peppers and tomatoes. Add in rice and serve it hot!

    bowl of Stuffed Pepper Soup

    A Family Favorite Soup!

    This recipe turns our favorite stuffed peppers recipe into a cozy bowl of soup.

    • This easy Stuffed Pepper Soup is quick to make and needs less prep work than traditional stuffed peppers.
    • It’s flavor packed, hearty and budge friendly!
    • This versatile recipe can use a variation of veggies and any kind of ground meat.
    Overhead shot of ladle full of Stuffed Pepper Soup

    Ingredients for Stuffed Pepper Soup

    • Meat: I use both beef and Italian sausage for great flavor. Feel free to use turkey sausage, all beef, or even ground turkey or pork. If skipping the sausage, add extra seasonings.
    • Onion and Garlic: These add flavor to the soup; fresh garlic is best, but garlic powder works in a pinch.
    • Tomatoes: A combination of crushed and diced tomatoes gives the soup body. No need to drain. Crushed tomatoes can be replaced with tomato sauce.
    • Beef Broth: Use either beef broth or beef stock in this recipe. Replace beef with chicken broth if desired.
    • Bell Peppers: I use red and green peppers, but you can use whatever you have on hand. Red, yellow, and orange peppers are sweeter, while green peppers are a bit more zesty.
    • Rice: Use cooked white or brown rice – cooking it separately ensures it doesn’t get mushy in the soup. Leftover long grain rice works great here. Keep it low-carb with cauliflower rice if you’d like!
    Overhead picture of Stuffed Pepper Soup surrounded by recipe ingredients

    How To Make Stuffed Pepper Soup

    Stuffed pepper soup only takes about 35 minutes and can be made in just one pot with only a few minutes of prep!

    1. Brown beef, onions, and garlic in a large pot. Drain.
    2. Add remaining ingredients (per recipe below) except rice and simmer for 25 to 30 minutes.
    3. Finally, stir in the cooked rice and parsley and heat for about 5 minutes.

    The rice is cooked separately, meaning this soup reheats and freezes beautifully. If you’re planning for leftovers, add hot rice to each bowl and top with the soup. If you’re planning to serve the whole batch, stir the rice into the pot!

    White bowl full of Stuffed Pepper Soup

    Got Leftovers?

    Fridge: This recipe can be stored in the refrigerator for up to 4 days and reheated on the stovetop or in the microwave.

    Freezer: Stuffed pepper soup can be made in batches and frozen, it reheats well. Thaw in the fridge overnight and reheat. Tip: Freeze in individual servings and enjoy a quick lunch for one!

    More Beefy Soups

    This stuffed pepper soup recipe is a favorite all year long – here are some more delicious soup recipes you much try!

    Serve this stuffed pepper soup with homemade biscuits or 30-minute dinner rolls for dipping and a side salad.

    close up of Stuffed Pepper Soup in a bowl

    4.97 from 218 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Stuffed Pepper Soup

    Stuffed pepper soup has sausage and ground beef, lots of tender sweet bell peppers, and tomatoes. Add in rice and serve it hot!

    Prep Time 20 minutes

    Cook Time 35 minutes

    Total Time 55 minutes

    a large pot with a lid

    • In a large pot or Dutch oven, cook the beef, sausage, onion, and garlic over medium-high heat until no pink remains. Drain any fat.

    • Stir in the broth, Italian seasoning, bell peppers, crushed and diced tomatoes, Worcestershire sauce, and pepper.

    • Bring to a boil, reduce the heat to medium-low, and let simmer uncovered for 25 to 30 minutes or until peppers are tender and the soup has slightly thickened.

    • Stir the rice* and parsley and simmer an additional 5 minutes or until heated through. Taste and season with salt and additional pepper if desired.

    If planning for leftovers, add hot rice to each bowl and top with the soup. Rice should be stored in a separate container.
    This recipe uses 2 cups of cooked rice which is approximately ⅔ cup of raw long grain white rice.
    Optional garnishes: Try a sprinkle of shredded cheddar cheese, fresh herbs like basil, or a dollop of sour cream. 
    Store leftovers in an airtight container in the fridge for up to 3-4 days. 

    Calories: 248 | Carbohydrates: 17g | Protein: 23g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 591mg | Potassium: 897mg | Fiber: 2g | Sugar: 5g | Vitamin A: 688IU | Vitamin C: 44mg | Calcium: 52mg | Iron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Soup
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    easy Stuffed Pepper Soup in a bowl with writing
    bowl of Stuffed Pepper Soup with a title
    close up of Stuffed Pepper Soup with writing
    Stuffed Pepper Soup in the pot and plated with a title





    Holly Nilsson

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  • Coq au Vin

    Coq au Vin

    This meal is surprisingly easy to make and full of flavor.

    This Coq au Vin recipe simmers tender chicken and fresh vegetables in a rich, savory wine sauce. It’s a special kind of meal with little fuss.

    Coq Au Vin with potatoes

    What is Coq au Vin?

    Coq au Vin (AKA ‘rooster with wine’) is a French dish made by braising chicken in a wine-based broth with bacon, carrots, mushrooms, and fresh herbs. Braising is easy; it simply means browning the chicken and then slowly cooking it partially covered in liquid.

    This Coq au Vin recipe is a simplified version of Julia Child’s recipe that packs all of the flavor of the original into an easy one-pan dish.

    ingredients to make Coq Au Vin

    Ingredients for Coq au Vin

    • Bacon – Bacon adds flavor and salt to this dish.
    • Chicken – Bone-in thighs and drumsticks are dark meat which makes them extra flavorful and naturally juicy. Skin-on split chicken breasts can also be used in this recipe.
    • Vegetables – Mushrooms, onions, and carrots are staples in this coq au vin recipe. If you’re feeling fancy, use pearl onions in place of yellow onions.
    • Wine –Any wine works for Coq au Vin; when cooking with wine, skip the cooking wine or overly expensive ones. Go for table reds like burgundy, merlot, or pinot noir. Since this is a chicken cooked in wine, it is not recommended to replace the wine.
    • Broth – I use beef stock as it has a rich flavor; however, it can be replaced with chicken broth or chicken stock.
    adding ingredients to pot to make Coq Au Vin

    How to Make Coq au Vin

    Coq au Vin is an elegant entree with chicken and veggies cooked in a savory wine broth!

    1. Cook the bacon and transfer to a plate.
    2. Brown the chicken in batches according to the recipe below.
    3. Cook the vegetables until slightly softened. Stir in the remaining ingredients and add the chicken and half of the bacon to the skillet.
    4. Bake uncovered (per recipe below) until the chicken is cooked through and the skin is golden brown.
    pot full of Coq Au Vin

    Tips for Coq au Vin

    • If desired, you can thicken the broth with a slurry or separate it from the other ingredients and simmer the sauce on the stovetop in a small pan over medium heat.
    • Coq au Vin can be made in advance and kept refrigerated for up to 2 days (the flavors will continue to blend)! Reheat in a Dutch oven on the stovetop on low heat.
    • Freeze Coq au Vin in airtight containers for up to 3 months and thaw in the refrigerator overnight. Reheat in a Dutch oven on the stovetop on low heat.

    Perfectly Paired Side Dishes

    Serve Coq au Vin in wide bowls with thick slices of garlic bread to soak up all that rich broth or over homemade mashed potatoes or egg noodles. Add a tossed salad with a tangy lemon vinaigrette.

    More Elegant Entrees

    Did you love this Coq au Vin dish? Be sure to leave a rating and a comment below! 

    pot full of Coq Au Vin

    4.99 from 65 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Coq au Vin

    Coq au Vin is an elegant entree with seasoned chicken and fresh veggies, cooked in a flavorful red wine sauce.

    Prep Time 25 minutes

    Cook Time 1 hour 35 minutes

    Total Time 2 hours

    Skillet on white background

    • Preheat the oven to 375°F.

    • Add the bacon to a deep 12-inch skillet or a braiser and cook over medium heat until crisp. With a slotted spoon, transfer the bacon to a paper towel lined plate leaving the bacon grease in the skillet.

    • Season chicken pieces with salt and pepper and cook the chicken thighs skin side down for 5 minutes or until golden brown and then transfer to a plate. Repeat with the drumsticks, turning until browned and add to the plate.

    • In the same pan add sliced mushrooms, carrot, and onion (adding butter or additional oil if needed) and cook just until the mushrooms and onions start to soften, about 5 minutes.

    • Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Sprinkle in flour, stir, and cook for 1 minute more.

    • Add the red wine and beef stock, a bit at a time, stirring after each addition until smooth. Add thyme, bay leaves, and half of the bacon. Stir to combine.

    • Gently place the chicken on top of the vegetables.

    • Cover and bake for 30 minutes. Uncover and bake for an additional 30 minutes or until the chicken is cooked through and the skin is golden.

    • Remove and discard bay leaves. Garnish with the remaining bacon and serve over mashed potatoes or pasta.

    Any chicken pieces (with bone and skin) can be used in this recipe.
    Cremini mushrooms have a nice meaty flavor and texture but can be substituted with white mushrooms or portobellos.
    If you do not have a braiser or deep oven proof skillet, this can be prepared in a large Dutch oven or an ovenproof pot.
    You can also prepare this coq au vin recipe in a skillet and then transfer it to a casserole dish. If baking in a casserole dish, increase the covered cooking time to 40 minutes.

    Calories: 624 | Carbohydrates: 18g | Protein: 46g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 213mg | Sodium: 666mg | Potassium: 1108mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8209IU | Vitamin C: 8mg | Calcium: 62mg | Iron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Chicken, Dinner, Entree, Main Course
    Cuisine American, French

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    taking a spoonful of Coq Au Vin with a title
    Coq Au Vin with vegetables and a title
    Coq Au Vin on mashed potatoes with writing
    Coq Au Vin in the pot and plated with a title

    Holly Nilsson

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  • Hamburger Helper

    Hamburger Helper



    Homemade Hamburger Helper is a 30-minute meal that’s packed with cheesy beef and pasta.

    Skip the boxed mix; this homemade version is quick to make. Ground beef and pasta are simmered in rich cheesy sauce for an easy one-pan meal.

    cooking Hamburger Helper in a pot

    An Easy One-Pan Dish

    • One-pot hamburger helper is an easy recipe made with wholesome pantry ingredients.
    • Mix and match the macaroni shells, the cheese, or the meat to create a new recipe every time!
    • This budget-friendly recipe is a great way to use up leftovers or sneak in veggies for those picky eaters!
    • It’s easy to double up and enjoy the next day for lunch or dinner again!
    • Bulk it up even more and serve it over homemade mashed potatoes.
    tomato sauce , pasta , milk , beef , broth , cheese , salt , onion powder and chili powder with labels to make Hamburger Helper

    Ingredients in Hamburger Helper

    This homemade hamburger helper recipe turns a childhood favorite into an easy homemade meal.

    Ground Beef – Use lean ground beef (80/20) for the best flavor – be sure to drain any fat after cooking. You can use ground turkey or ground chicken; however, you might need to add additional seasoning.

    Broth/Milk – The broth adds flavor, milk adds richness, while tomato paste adds flavor. Replace beef broth with chicken broth if needed.

    Seasonings – The sauce is seasoned with chili powder and onion powder. Feel free to add some garlic powder or taco seasoning to make your own version of hamburger helper. Italian herbs are another great addition.

    Pasta – Choose small to medium size pasta like shells, elbow macaroni, or penne. Depending on the type of pasta, you may need a little bit more or less broth and/or cooking time.

    Cheese – Use sharp cheddar cheese for the best flavor (pre-shredded works just fine in this recipe).

    Variations and Additions

    • Cook fresh onions and/or garlic when browning the beef.
    • Stir in fresh veggies like diced celery, chopped tomatoes, or sliced mushrooms.
    • Stir in ½ cup of heavy cream in place of some of the milk for added richness.
    • Stir in ½ cup of sour cream after removing from the heat for a little tang.
    adding sauce and broth with seasonings to meat to make Hamburger Helper

    How to Make Homemade Hamburger Helper

    1. Brown the beef in a deep skillet or Dutch oven per the recipe below.
    2. Add the sauce ingredients and dry pasta. Simmer until the pasta is tender.
    3. Stir in cheese cheese.
    • Stir occasionally to keep the pasta from sticking to the bottom of the pan.
    • Depending on the type of pasta, you may need extra broth or cooking time.
    • Remove from the heat before adding cheese.
    • The sauce will thicken as it rests.
    plated Hamburger Helper

    Leftover Hamburger Helper

    • Keep leftover hamburger helper in a covered container in the refrigerator for up to 4 days and reheat in the microwave or on the stovetop.
    • Leftovers can be stored in the freezer for 4 months in an airtight container. Thaw in the refrigerator overnight before reheating.

    One Pot Wonders

    Did your family love this homemade Hamburger Helper? Leave us a rating and a comment below!

    cooking Hamburger Helper in a pot
    5 from 1 vote↑ Click stars to rate now!
    Or to leave a comment, click here!

    Hamburger Helper

    This easy cheesy family favorite is a one-pot meal with tender pasta and ground beef in a rich zesty sauce.

    Prep Time 10 minutes

    Cook Time 25 minutes

    Total Time 35 minutes

    Author Holly Nilsson

    Skillet on white background

    • In a 12-inch skillet, cook the ground beef over medium high heat until no pink remains while breaking up with a spoon. Drain any fat.

    • Add the 1 ¾ cups beef broth, milk, tomato sauce, onion powder, chili powder, and salt. Bring to a boil.

    • Add the pasta and cover. Reduce the heat to medium low and let simmer covered, stirring occasionally, for 10 minutes. Uncover and cook for an additional 2 to 4 minutes or until the pasta is tender, adding more liquid as needed.

    • Remove from the heat and rest uncovered for 5 minutes. Add the cheese and stir until melted. Taste and season with additional salt and pepper if desired.

    • Stir occasionally to keep the pasta from sticking to the bottom of the pan.
    • Depending on the type of pasta, you may need extra broth or cooking time.
    • Remove from the heat before adding cheese.
    • The sauce will thicken as it rests.

    Calories: 532 | Carbohydrates: 50g | Protein: 43g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 102mg | Sodium: 1096mg | Potassium: 1071mg | Fiber: 3g | Sugar: 7g | Vitamin A: 812IU | Vitamin C: 4mg | Calcium: 309mg | Iron: 4mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Pasta
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    cheesy Hamburger Helper in a bowl with a title
    cooked Hamburger Helper in a pot with writing
    close up of Hamburger Helper with a title
    Hamburger Helper in the pot and plated with a title




    Holly Nilsson
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  • Cube Steak with Balsamic Onion Gravy

    Cube Steak with Balsamic Onion Gravy

    This cube steak recipe is the ultimate in comfort food.

    Cube steaks are cooked low and slow with onions in a rich, savory gravy, and they come out fork tender.

    It’s an easy way to turn a budget-friendly cut of beef into a five-star favorite.

    pot of Cube Steak with Balsamic Onion Gravy

    What is Cube Steak?

    Cube steak is also sold as minute steak or cubed steak. It’s a budget friendly cut of meat that comes from the top or bottom round, or top sirloin. This steak is tenderized and flattened by a machine, which makes the texture look like little cubes.

    There are many cube steak recipes; I like to use it for swiss steak, chicken fried steak, or cooked low and slow in a crock pot – however, our favorite is low and slow in gravy.

    ingredients to make Cube Steaks with Balsamic Onion Gravy

    Ingredients for Cube Steaks & Gravy

    Cube Steak – Use cube steak for this recipe; it is flavorful and becomes incredibly tender. If you don’t have cube steaks, use round steak and pound it with a meat tenderizer or meat mallet.

    Onions – Onions add lots of flavor to the savory gravy that smothers the steak. Be sure to cook them until they’re softened but not too browned.

    Balsamic Gravy – The balsamic gravy in this recipe is what really sets this dish apart from others. Made with red wine, beef broth, and a blend of herbs and spices, it’s easy to make. If you prefer not to use wine, you can substitute extra beef broth instead.

    Optional Additions: 6 oz of sliced mushrooms can be added to this recipe.

    coating steak with flour to make Cube Steak with Balsamic Onion Gravy
    cooked steaks to make Cube Steak with Balsamic Onion Gravy

    How to Cook Cube Steak with Gravy

    It’s so easy to pull this delicious meal together in just a few easy steps:

    1. Lightly dust steaks in flour (known as dredging) and brown on both sides.
    2. Cook onions in butter, add wine, & reduce. Add steaks back to the pan & add the remaining ingredients. Bake per the recipe below.

    Serve this dish over rice, potatoes, or noodles with a fresh veggie like green beans or steamed broccoli.

    onions and butter in a pot to make Cube Steak with Balsamic Onion Gravy
    cooking onions to make Cube Steak with Balsamic Onion Gravy

    Tips for Tender Cube Steak

    • Cook the steak low and slow for the best results. A higher temperature won’t work with this recipe.
    • If the cube steaks are not tender, they likely need more cooking time to continue to cook and break down tough tissues. Cover them back up and cook for another 20-30 minutes.
    • No dutch oven? Brown the steaks & make the sauce on the stovetop, then transfer to a casserole dish (with a lid!) to bake.
    • Leftovers can be kept in the fridge in a covered container for up to 3-4 days.
    cooked onions in a pot to make Cube Steak with Balsamic Onion Gravy
    mixing ingredients together to make gravy for Cube Steak with Balsamic Onion Gravy
    cooking Cube Steaks with Balsamic Onion Gravy

    Side Dishes for Cube Steak

    Storing Leftovers

    Store leftover cube steak in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet on the stovetop.

    Did your family love this Cube Steak with Gravy recipe? Be sure to leave a rating and a comment below! 

    pan full of Cube Steaks with Balsamic Onion Gravy

    4.98 from 74 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Cube Steaks with Balsamic Onion Gravy

    This cube steak recipe is cooked low and slow in the oven with a savory balsamic onion gravy.

    Prep Time 20 minutes

    Cook Time 3 hours

    Total Time 3 hours 20 minutes

    Dutch Oven with white background

    • Preheat the oven to 350°F.

    • On a shallow dish or plate, combine flour, kosher salt, and pepper. Lightly coat each cube steak with the seasoned flour mixture, shaking off any excess.

    • In a 4qt Dutch oven, heat the oil over medium heat. Brown the cube steaks for 2 minutes on each side (adding additional olive oil if needed) or until lightly browned. Remove from the Dutch oven and set aside.

    • Add the butter to the Dutch oven and cook the onions over medium heat until they are tender. Add the wine, scraping up any brown bits, and simmer over medium heat until reduced by half.

    • Add the beef broth, vinegar, Dijon mustard, and rosemary and stir to combine. Add the browned steaks, cover, and place in the oven. Bake covered for 2 ½ to 3 hours or until fork-tender. Halfway through cooking, add 1 more cup of broth if needed to ensure the meat is covered with liquid.

    • Place the Dutch oven on the stovetop and transfer the steaks to a plate. Loosely cover with foil.

    • Turn the stove on to medium-high heat and bring the gravy to a boil.

    • In a small bowl, mix cornstarch with 1 tablespoon water. Whisk the cornstarch mixture into the gravy, stirring until thickened. Taste and add additional salt and pepper if desired.

    • Serve over mashed potatoes or egg noodles.

    • Cook the steak low and slow for the best results. A higher temperature won’t tenderize the meat as well.
    • If the cube steaks are not tender, they need more cooking time to continue to cook and break down tough tissues. Cover them back up and cook another 20-30 minutes.
    • For a thicker gravy mix equal parts cornstarch and water and drizzle into the simmering liquid to reach desired consistency.
    • No dutch oven? Brown the steaks in a large skillet and transfer to a casserole dish. Prepare the sauce in the same skillet and add to the casserole dish. Cover with a lid or aluminum foil and bake as directed.
    • Keep leftovers in an air-tight container in the fridge for up to 4 days. 

    Calories: 417 | Carbohydrates: 13g | Protein: 35g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 552mg | Potassium: 862mg | Fiber: 1g | Sugar: 3g | Vitamin A: 120IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Dinner, Entree, Main Course
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    pot filled with Cube Steak with Balsamic Onion Gravy and writing
    cooked Cube Steak with Balsamic Onion Gravy in the pot with a title
    cooking Cube Steak with Balsamic Onion Gravy in a pot with a title
    Cube Steak with Balsamic Onion Gravy in the pot with writing

    Holly Nilsson

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  • Tourtiere (Meat Pie)

    Tourtiere (Meat Pie)

    This homemade Savory Meat Pie recipe is a hearty dish that can easily be prepared ahead of time!

    Tender potatoes, onions, and seasoned ground meat are all nestled in a buttery, flaky crust for a truly comforting meal.

    savory Tourtiere Meat Pie

    What is Meat Pie?

    A meat pie can come in many variations depending on location including a shepherd’s pie, cottage pie, kidney pie, or a “pasty”.

    This Canadian meat pie, known as tourtiere, is made with pork, beef, or often veal and while it’s a favorite year-round – we especially enjoy it at Christmas time! It has some warm spices, including a hint of allspice and cloves, that give its distinctive flavor. This version doesn’t contain vegetables; however, finely diced carrots or mushroomed can be added.

    ingredients to make Savory Meat Pie-Tourtiere

    Ingredients for Meat Pie

    Crust – For this recipe, you can use a store-bought double pie crust or a homemade pastry crust.

    Meat – I use a combination of ground beef and pork. Veal is a common addition as well, feel free to use all pork, all beef, or whatever you have on hand!

    Spices – Both savory and warm spices give this meat pie its traditional flavor.

    Potatoes – Mashed potatoes are key in this recipe as they help with consistency and make the filling hold together.

    top view of ingredients in a pan to make Savory Meat Pie-Tourtiere

    How to Make Meat Pie

    Making a homemade meat pie is easy.

    1. Peel and dice a potato and set it in water to boil. Mash per the recipe below.
    2. Meanwhile, brown the meat with garlic and onion. Stir in the mashed potato, spices, and broth.
    3. Place the meat mixture in a pie crust and bake until golden brown.

    Serve with a slice of homemade garlic bread and a fresh tossed salad or cucumber tomato salad for a yummy meal!

    process of making a Savory Meat Pie-Tourtiere

    Tips for the Best Meat Pie

    • To save time, use a prepared pie crust and premake the filling. Or premake the entire pie and freeze (before baking) for later.
    • To avoid bursting at the seams, cut slits into the top of the pie to allow steam to escape.
    • Let the pie rest for 10-15 minutes to allow the juices to reabsorb and the pie to hold its shape better when sliced and served.

    Leftovers

    To Store: The best way to store a meat pie is to keep it in the pie pan, cover with foil, and store it in the refrigerator.

    To Reheat: Scoop a portion onto a microwave-safe plate and heat until piping hot.

    To Freeze: Cover it completely and label it with the date. Bake from frozen in the oven for up to an hour and 30 minutes or until it’s bubbly and the crust is browned.

    Savory Pie Recipes

    Did you enjoy this savory Tourtiere? Be sure to leave a rating and a comment below!

    Savory Meat Pie slice taken out of the pie to show filling

    4.96 from 122 votes↑ Click stars to rate now!
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    Tourtiere (Meat Pie)

    This easy meat pie has a hearty and delicious meat mixture that is baked inside a flaky pie crust!

    Prep Time 35 minutes

    Cook Time 1 hour 10 minutes

    Total Time 1 hour 45 minutes

    • Bring potato cubes to a boil in salted water. Simmer for 15 minutes or until tender. Drain well and mash.

    • While potatoes are cooking, brown ground beef, pork, onion, and garlic until no pink remains using a spoon to break it up. Add remaining ingredients (including mashed potatoes) except for pie crust and bread crumbs.

    • Bring to a boil, reduce heat and simmer 15 minutes or until thickened. Add 1 tablespoon of breadcrumbs to help the mixture hold together if needed. Cool for 20 minutes.

    • Preheat oven to 425°F.

    • Line a deep-dish pie plate with the dough and add the meat pie filling.

    • Add top crust and seal edges with a fork or your fingers. Add a few slits to allow steam to escape. If desired, whisk 1 egg with 1 tablespoon of water and brush the egg wash over the crust.

    • Bake for 45-55 minutes or until bubbly and crust is golden.

    • To save time use a prepared pie crust and premake the filling. Or premake the entire pie and freeze (before baking) for later! Then just bake as directed.
    • To avoid bursting at the seams, cut slits into the top of the pie to allow steam to escape.
    • Let the pie sit for 10-15 minutes to allow the juices to reabsorb and the pie to better hold its shape when sliced and served

    Serving: 1slice | Calories: 558 | Carbohydrates: 36g | Protein: 25g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 79mg | Sodium: 742mg | Potassium: 557mg | Fiber: 2g | Sugar: 1g | Vitamin C: 3mg | Calcium: 40mg | Iron: 4mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Dinner, Entree, Main Course
    Cuisine American, French

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Tourtiere Meat Pie with a title
    baked Tourtiere Meat Pie with writing
    slice of Tourtiere Meat Pie with a title
    hearty Tourtiere Meat Pie and a slice on a plate with a title

    Holly Nilsson

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