After posting “Taylor Made Freestyle” on social media last week, Drake has seemingly taken down the Kendrick Lamar diss track, Billboard notes. The song, which included AI renderings of 2Pac and Snoop Dogg’s voices, was subject to a legal letter from 2Pac’s estate, which cited the “misappropriation and misuse of Tupac Shakur personality rights.” The estate, the letter noted, was “deeply dismayed and disappointed” by the unauthorized usage, adding that it was “a blatant abuse of the legacy of one of the greatest hip-hop artists of all time.” A Drake representative declined to comment, and Drake gave no reason for the song’s removal.
The letter also noted Lamar’s longstanding affinity with the late rapper, calling Lamar “a good friend to the Estate who has given nothing but respect to Tupac and his legacy publicly and privately.” In “Taylor Made Freestyle,” Drake had portrayed 2Pac egging on Lamar to respond to his diss. “Kendrick, we need ya, the West Coast savior/Engraving your name in some hip-hop history,” the voice raps. “Fuck this Canadian light-skin, Dot/We need a no-debated West Coast victory, man.”
In his own verse in the track, Drake draws Taylor Swift into the back-and-forth. “But now we gotta wait a fucking week ’cause Taylor Swift is your new Top,” he raps, referring to Anthony “Top Dawg” Tiffith, the head of Lamar’s former label, Top Dawg Entertainment. “And if you ’bout to drop, she gotta approve.”
These Sloppy Joe Sweet Potato Bowls are incredibly easy and delicious. Roasted seasoned sweet potatoes are served with homemade sloppy joe sauce and topped with dill pickles, pickled red onions and jalapeños. This recipes serves 5 to 6 depending.
This is your sign to add sloppy joe sweet potato bowls to the dinner menu.
Awhile ago, I pinned a sloppy Joe bowl recipe on Pinterest and it has lived rent free in my mind ever since. So last week I made my own version by making sweet potato home fries and my go-to sloppy joe sauce. In our house, we love toppings so I sliced up some (Claussen aka the best pickles ever) and jalapeños, grabbed some chives from my herb garden and brought out a jar of homemade pickled red onions. You could also add chopped lettuce, more veggies (like roasted broccoli) and or add cheese.
Either way, you’re going too love this filling bowl of comfort.
For The Sweet Potatoes You Will Need:
sweet potatoes – Peel or don’t peel, it’s up to you.
avocado oil – Or use an oil with a high smoke point.
parmesan cheese – Adds texture and flavor to the sweet potatoes.
freshly ground black pepper – This adds subtle bite and flavor.
Place a large, rimmed baking sheet in you oven and preheat both to 400℉ (or 200℃).
In a large bowl add 2-1/2 pounds diced sweet potato (diced about 1-inch in diameter), 3 tablespoons avocado oil, 1 tablespoon all-purpose season salt, 1 teaspoon dried parsley, 1/2 teaspoon freshly ground black pepper and 1/4 cup freshly grated parmesan cheese. I like to leave the skin on the sweet potato (just give it a really good scrub), but feel free to peel.
Toss well to coat.
Once the oven and pan have preheated, use oven mitts to remove the pan and quickly spray with avocado oil (ghee oil or extra light olive oil) spray. Quickly add and spread the sweet potato mixture in an even layer on the hot pan.
Bake for 20-25 minutes, rotating halfway though, until the sweet potatoes are fork tender and caramelized in spots. Time will depend on the size of your sweet potatoes.
To Make The Sloppy Joe Mixture You Will Need:
avocado oil – Or use olive oil.
lean ground beef – I like to use either 90/10 or 92/8.
mustard (prepared) – Adds a tart and tangy flavor.
kosher salt – Enhances the flavors in this recipe.
freshly ground black pepper – This adds subtle bite and flavor.
paprika – Adds color and subtle flavor.
In a large pan or shallow pot, add 2 teaspoons oil and 1-1/2 pounds (lean) ground beef.
Use a wooden spatula to break up the ground beef. Cook until no longer pink, about 10 minutes.
Drain and discard any fat before measuring and adding 1-1/4 cup ketchup, 1/4 cup water, 1/2 teaspoon white vinegar, 2 tablespoons sugar, 1 tablespoon (prepared) mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon each freshly ground black pepper and paprika.
Stir to combine and heat through.
Meanwhile, prep any toppings. We like pickled red onions, pickles, (raw) sliced jalapeños and either snipped chives or sliced green onions.
Divide sweet potatoes and sloppy joe mixture among bowls and top with any desired toppings
Sloppy Joe Sweet Potato Bowls Recipe Variations:
Cheesy: If you like to add cheese to your sloppy joes, consider adding a little cheddar jack or pepper jack cheese.
Less Sugar: Use sugar free ketchup (I like Primal Kitchen or G. Hughes).
Lighter: Swap the lean ground beef for ground turkey or chicken.
Shortcut: Use frozen sweet potato fries! Seasoned sweet potato waffle fries made by Alexia Foods or Rooots Farm Fresh sweet potato fries, croutons or toasts are all SO good!
Spicy: Sauté diced jalapeños in with the meat mixture.
Additional yet Optional Add-ins:Roasted broccoli, chopped lettuce, diced avocado or hot sauce.
Enjoy! And if you give this Sloppy Joe Sweet Potato Bowls recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 5
Sloppy Joe Sweet Potato Bowls
These Sloppy Joe Sweet Potato Bowls are incredibly easy and delicious. Roasted seasoned sweet potatoes are served with homemade sloppy joe sauce and topped with dill pickles, pickled red onions and jalapeños. This recipes serves 5 to 6 depending.
Prep Time: 25 minutesmins
Cook Time: 35 minutesmins
Total Time: 1 hourhr
FOR THE SWEET POTATOES:
nonstick spray, like avocado oil, ghee oil or extra-light olive oil
2½poundssweet potatoes, diced
3tablespoonsavocado oil
1tablespoonall-purpose season salt
1teaspoondried parsley
1/2teaspoonfreshly ground black pepper
1/4cupparmesan cheese, freshly grated
FOR THE SLOPPY JOE SAUCE:
1½poundslean ground beef
1¼cupsketchup
1/4cupwater
2tablespoonsugar
1tablespoonprepared mustard
1/2teaspoonwhite vinegar
1/2teaspoonpaprika
1/2teaspoonkosher salt
1/4teaspoonfreshly ground black pepper
OPTIONAL TOPPINGS:
sliced dill pickles
pickled red onions
sliced raw jalapeños
snipped chives or sliced green onions
MAKE THE SWEET POTATOES:
Place a large, rimmed baking sheet in you oven and preheat both to 400℉ (or 200℃).
In a large bowl add the diced sweet potato (diced about 1-inch in diameter), avocado oil, all-purpose season salt, dried parsley, black pepper and parmesan cheese. Toss well to coat evenly.Note: I like to leave the skin on the sweet potato (just give it a really good scrub), but feel free to peel.
Once the oven and pan have preheated, use oven mitts to remove the pan and quickly spray with avocado oil (ghee oil or extra light olive oil) spray. Quickly add and spread the sweet potato mixture in an even layer on the hot pan.
Bake for 20 to 25 minutes, rotating halfway though, until the sweet potatoes are fork tender and caramelized in spots.
MAKE THE SLOPPY JOE SAUCE:
While the sweet potatoes are in the oven: In a large pan or shallow pot, add the oil and (lean) ground beef. Use a wooden spatula to break up the ground beef. Cook until no longer pink, about 10 minutes.
Drain and discard any fat before measuring and adding the ketchup, water, white vinegar, sugar, (prepared) mustard, kosher salt, freshly ground black pepper and paprika. Stir to combine and heat through.
Meanwhile, prep any toppings. We like pickled red onions, pickles, (raw) sliced jalapeños and either snipped chives or sliced green onions.
Divide the roasted sweet potatoes and sloppy joe mixture among bowls and top with any desired toppings.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Yesterday (April 19), Drake officially released the new song “Push Ups,” his response to Kendrick Lamar’s pointed verse on the chart-topping “Like That.” He’s followed it up with another Lamar taunt, “Taylor Made Freestyle.” The track, shared on social media, opens with verses made to sound like 2Pac and Snoop Dogg. A third verse comes from Drake without obvious artificial intelligence vocal manipulation. Find the “Taylor Made Freestyle” on X.
In the opening verse, the AI 2Pac goads Kendrick Lamar into responding to Drake. “Kendrick, we need ya, the West Coast savior/Engraving your name in some hip-hop history,” the voice raps. “Fuck this Canadian light-skin, Dot/We need a no-debated West Coast victory, man.”
The AI Snoop Dogg continues by questioning Lamar’s street credentials while also encouraging him to beef with Drake: “I know you never been to jail, or wore jumpsuits and shower shoes/Never shot nobody, never stabbed nobody/Never did nothing violent to no one, it’s the homies that empower you/But, still, you gotta show this fucking owl who’s boss on the West/Now’s a time to really make a power move.”
To close the song, Drake disses Lamar more and also praises Taylor Swift, Lamar’s “Bad Blood” collaborator who released the massive double album The Tortured Poets Department: The Anthology hours before Drake’s “Push Ups”: “But now we gotta wait a fucking week ’cause Taylor Swift is your new Top/And if you ’bout to drop, she gotta approve.” He adds later, “Yeah, shoutout to Taylor Swift/Biggest gangster in the music game right now/You know, I moved my album when she dropped.”
Drake’s evocation of 2Pac calls to mind the closing track on Kendrick Lamar’s To Pimp a Butterfly, “Mortal Man.” On that song, Lamar used archival audio of 2Pac to have a conversation with the late California rapper. Beyond the album, Lamar has long expressed his admiration for 2Pac, writing to him in 2015, “The people that you touched on that small intersection changed lives forever.”
And Drake’s use of AI Snoop Dogg vocals has already gotten a response from the real, living Snoop Dogg. The Long Beach artist, who also appeared on To Pimp a Butterfly, on “Institutionalized,” acknowledged “Taylor Made Freestyle” in a video he posted on social media. “They did what? When? How? Are you sure?” he asks. “Y’all have a good night.”
Kendrick Lamar reignited a feud with Drake with a barbed verse on Metro Boomin and Future’s “Like That.” The track prompted a response from J. Cole, another target on the track, who shared his own “7 Minute Drill.” Cole quickly distanced himself from the beef, apologizing publicly for the track and pulling it from digital streaming platforms.
Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.
With little warning, J. Cole released the new album Might Delete Later overnight. The North Carolina rapper’s first full-length since May 2021’s The Off-Season has contributions from Ari Lennox, Gucci Mane, Young Dro, T-Minus, Cam’ron, Bas, the Alchemist, Ab-Soul, Charlie Heat, Mike Will Made-It, Conductor Williams, Central Cee, and more. Listen to J. Cole’s new album below.
Might Delete Later arrives just two weeks after Kendrick Lamar took aim at Drake and J. Cole on “Like That.” Cole addresses Lamar on the new album’s closing song, “7 Minute Drill.” He opens the track, “I came up in the ’Ville, so I’m good when it’s tension/He still doin’ shows, but fell off like The Simpsons.” He goes on to diss Lamar’s albums and throw shade at the Grammys for awarding the Compton rapper so greatly. (Kendrick Lamar has been nominated for 50 Grammy Awards, taking home 17 trophies; J. Cole has been nominated for 17 and won two Grammys.) Cole closes “7 Minute Drill” by, once again, teasing his fabled album The Fall Off.
NAPERVILLE, IL—Working quickly and efficiently after the roast beef sandwich he’d been eating unexpectedly began to leak juices from the back, local man Dave Brauer reportedly rushed to strategically hold his dripping food over other food Thursday. “Oh shit, that’s not good,” said Brauer, who, with a mouth full of bread, beef, and various sauces, sprung into action and ensured that not a single drop of delicious sauce, fat, or meat juice fell on a piece of his plate that did not hold a starchy, fried, or dippable side. “Dammit. This soft bread can’t stand up to all these liquids. That’s okay. I’ll just mop it up with my fries. Oh, yeah. That’s good.” At press time, sources confirmed Brauer was despondent after he’d leaned in to take a big bite of his sandwich, only for it to collapse in his hands and cause a large pile of meat to fall directly into his lap.
Fuddruckers Pursues Market Opportunity By Opening 1,000 Locations In Russia
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.
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.
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.
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.
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.
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.
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!
4.94 from 711 votes↑ Click stars to rate now! Or to leave a comment, click here!
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 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours20 minutesminutes
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.
Endotoxins can build up on pre-cut vegetables and undermine some of their benefits.
You may remember when I introduced the endotoxin theory literature in my video The Exogenous Endotoxin Theory, which sought to explain how a single Sausage and Egg McMuffin meal could cripple artery function within hours of consumption. Maybe it’s because such a meal causes inflammation within hours of consumption by inducing low-grade endotoxemia, endotoxins in the bloodstream, as I previously discussed in my video Dead Meat Bacteria Endotoxemia. Endotoxins are structural components of gram-negative bacteria like E. coli, as you can see below and at 0:35 in my video Are Pre-Cut Vegetables Just as Healthy?. Certain foods, like ground meat, have high bacterial loads, so the thought was that the endotoxins in the food were triggering the inflammation.
Critics of the theory argued that because we already have so many bacteria living in our colon, so many endotoxins just sitting down in our large intestine, a few more endotoxins in our food wouldn’t matter much in terms of causing systemic inflammation. After all, we have about two pounds of pure bacteria down there where the sun don’t shine, so there could be about a whole ounce of endotoxin. The lethal dose of intravenously injected endotoxin can be just a few millionths of a gram, so we could have a million lethal doses down there. However, the apparent paradox is explained by compartmentalization. It’s location, location, location.
Poop is harmless when it’s in your colon, but it shouldn’t be injected into your bloodstream or eaten for that matter, particularly with fat, as that can promote the absorption of endotoxins in the small intestine. That goes for well-cooked poop, too.
As you can see in the graph below and at 1:44 in my video, you can boil endotoxins for two hours straight with no detriment in their ability to induce inflammation. You could easily kill off any bacteria if you boiled your poop soup long enough, but you can’t kill off the endotoxins they make, just like you can’t cook the crap out of the meat. The consumption of meat contaminated with feces doesn’t just cause food poisoning. It can spill out onto the animal’s skin during the evisceration process when the digestive tract is ruptured.
Even when slaughterhouse workers trim off “visible fecal contamination,” the trimming itself can, ironically, sometimes lead to an increase in certain fecal bacteria, thought to be caused by “cross-contamination resulting from the handling to removal fecal contamination” from one carcass to the next. Then, even when properly stored in the fridge, endotoxins start accumulating along with the bacterial growth, as you can see in the graph below and at 2:30 in my video.
What about other foods? The highest levels of endotoxins were found in meat and dairy, and the lowest levels in fresh fruits and vegetables. That was testing whole fruits and vegetables, though. “Most spoilage organisms cannot penetrate the plant’s surface barrier and spoil the inner tissues.” That’s why fruits and veggies can sit out in the fields all day in the sun. But, once you cut them open, bacteria can gain access to the inner tissues, and, within a matter of days, your veggies can start to spoil. So, what does that mean for all those convenient pre-cut veggies these days?
While endotoxins were not detectable in the majority of unprocessed vegetables, once you damage the protective outer layers of vegetables, you diminish their resistance to microbial growth. So, while freshly cut carrots and onions start with undetectable levels, day after day after they’ve been chopped, you start to get the growth of bacteria and, along with them, endotoxin buildup—even if they’ve been kept chilled in the fridge. Not as much as meat, but not insignificant either, as you can see in the graph below and at 3:27 in my video. Enough to make a difference, though? You don’t know until you put it to the test.
What would happen if you switched people between foods expected to have a lower endotoxin load to foods containing more endotoxins? For instance, going from intact meat, such as a steak, and whole fruits and vegetables, to more like ground beef, pre-cut veggies, and more ready-made meals, as shown below and at 3:39 in my video. After just one week on the lower-endotoxin diet, people’s white blood cell count, which is an indicator of total body inflammation, dropped by 12 percent, then bumped back up by 14 percent after just four days on the higher-endotoxin diet. They also lost a pound and a half on the lower-endotoxin diet and slimmed their waists a bit.
They weren’t eating otherwise identical diets, though. It looks like they were eating more meat and cheese on the higher-endotoxin diet and perhaps getting more food additives in the ready-made meals. So, how do we know endotoxins had anything to do with it? That’s where the onion study comes in. Another study was designed based on two meals that differed in their content of bacterial products but were otherwise nutritionally identical. So, researchers compared freshly chopped onion to prechopped onion that had been refrigerated for a few days. The pre-chopped onion wasn’t spoiled; it was still before the “best before” date. So, would it make any difference?
Within three hours of consumption, the fresh onion meal caused significant reductions in several markers of inflammation. That’s what fruits and vegetables do—they reduce inflammation—but these effects were not observed after eating the pre-chopped onions. For example, three hours after eating freshly chopped onions, researchers saw a significant drop in inflammatory status, but there was no significant change three hours after eating the same amount of pre-chopped onions, as you can see in the graph below and at 5:06 in my video. So, it’s not like the pre-chopped onions caused more inflammation, like in the meat, eggs, and dairy studies, but it did appear that some of the onion’s anti-inflammatory effects were extinguished. “In conclusion, the modern trend towards eating minimally processed vegetables”—pre-cut vegetables—“rather than whole [intact] foods is likely to be associated with increased oral endotoxin exposure.” It’s still better to eat pre-cut veggies than no veggies, but cutting your own might be the healthiest.
For some other practical veggie videos and blogs check out the related posts below.
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.
How to Make Beef and Cabbage Soup
Season and brown the beef according to the recipe below.
Saute the onion, celery, and carrot until tender. Add broth ingredients and simmer until the beef is fork-tender.
Stir in cabbage and potatoes and cook (per recipe below) until tender.
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!
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 minutesminutes
Cook Time 1 hourhour55 minutesminutes
Total Time 2 hourshours15 minutesminutes
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.
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.
How to Make Beef and Cabbage Soup
Season and brown the beef according to the recipe below.
Saute the onion, celery, and carrot until tender. Add broth ingredients and simmer until the beef is fork-tender.
Stir in cabbage and potatoes and cook (per recipe below) until tender.
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!
5 from 13 votes↑ 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 minutesminutes
Cook Time 1 hourhour55 minutesminutes
Total Time 2 hourshours15 minutesminutes
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.
Picky eaters are going to love this Cheesy Ground Beef and Rice Casserole. Mom called it busy day casserole because it’s a quick and easy dinner.
Cheesy Ground Beef and Rice Casserole
Alright, this Cheesy Ground Beef and Rice Casserole recipe is definitely not my norm, but it is who I am and it happens to be a recipe that I get a crazy amount of emails about. I get loads of emails about our fabulous buttermilk pancakes too…have you tried those?! Total comfort food just like this casserole.
A long time ago (and seriously, check out the picture and you’ll laugh your heart out at how little I knew about food photography), I posted a recipe called Busy Day Casserole and it has been one of my top recipes for years now. It never disappears from the most viewed recipes. In fact, a lot of our hamburger recipe ideas are our top recipes. You can find them all here.
People love this cheesy ground beef and rice casserole, and while it’s totally simple I know why. This quick and easy dinner idea with ground beef and melted cheese is in fact the cure for all picky eaters. It’s very dependent on you for the seasoning so for picky eaters it’s perfect, but if you want more flavor season it well or add in more vegetables. If you wanted to try something similar, but with chicken, try this cheesy ranch chicken casserole!
The ingredients you’ll need for this ground beef and rice recipe will vary depending on whether you want to make this casserole completely from scratch, semi-homemade, or if you’d rather throw together something really quickly (i.e. use a few shortcuts).
If you have the time and energy, I highly recommend making this casserole recipe with ground beef from scratch. Don’t let the longer ingredients list fool you, I bet you already have most of them on hand already!
To make this cheesy beef and rice casserole completely from scratch, you’ll need some butter, onion, garlic, flour, cream, chicken broth, veggies, cheese, white rice, ground beef, and water. Oh, and salt and pepper, of course!
If you’re looking for a simpler hamburger recipe idea, the quicker version of this casserole (which is noted in the recipe card below) uses canned condensed soup, veggies, ground beef, cheese, and rice. Pick whichever version of this beef and rice casserole you have time to make — I know you won’t always have time for the from-scratch version!
How to Make Hamburger and Rice Casserole Without Canned Soup
When you read through the from-scratchrecipe for this ground beef casserole, you’ll notice that I use my own mixture for the liquid instead of cream of mushroom soup. You can do either, we just don’t cook with cream of anything soup at our house anymore, but it is what I grew up with, so I wanted you to have all of the versions.
To make this ground beef casserole recipe, you’ll first need to prepare the homemade canned soup. Making a homemade canned soup is actually quite easy. You’ll need some butter, flour for thickening, milk or cream and seasoning to taste. You’re basically making a roux. If you’re making a from scratch canned soup with mushrooms, just add those in too!
Start by whisking the melted butter and onion or mushrooms with the flour in a hot pot until it clumps up. Next, add in the liquid and whisk, while boiling until it becomes a thickened creamy sauce. Add in your seasonings and you’ve got condensed soup!
We have purposely kept the seasonings in this pretty bland so that it’s kid friendly, so if you want more flavor, this is the time to add it. You could add garlic powder, onion powder, salt and pepper, thyme, basil, oregano, etc.
To finish making this casserole recipe, simply combine the soup mixture with the rice, water, browned ground beef, and veggies in a greased baking dish.
Place the baking dish in a preheated oven and bake for around 90 minutes, then top with cheese and return to the oven until the cheese has melted.
What Rice to Use in Casseroles?
Long grain, white rice is the best rice to use in casseroles as it doesn’t become sticky or mushy when baked. You cannot use quick rice (Minute Rice) in this ground beef casserole unless you adjust the liquid according to package directions and cook the carrots completely before mixing it all together.
Can I Use Brown Rice?
Yes, but I honestly have never tried it. Brown rice soaks up a lot more liquid and will need longer to cook. I’d add an additional 1/2 cup of water and probably another 1/2 hour of cooking time.
What Vegetables are Good in a Casserole?
This Cheesy Ground Beef and Rice Casserole is a great casserole to add any veggies you’d like, but we recommend broccoli, peas, corn or even green beans.
Do I Need to Cover a Casserole with Foil?
This Cheesy Ground Beef and Rice Casserole does not need to be covered with foil to bake. I know it seems like it will, especially as you see that rice start to cook, but it’s just fine as is. In fact I really like the top and sides to get a very slight crispness as it adds so much flavor and texture to this hamburger rice casserole. You can tent with foil if you can’t resist.
Why Didn’t My Rice Cook?
If your casserole finishes cooking and you find yourself asking why didn’t my rice cook in my beef rice casserole, well I’m guessing you used the wrong rice, or your oven didn’t hold a constant heat. There’s plenty of moisture and time, so there’s no reason this casserole wouldn’t bake up perfectly.
What Should I Serve with Hamburger and Rice Casserole?
The beauty of this easy ground beef recipe is that it’s a full meal all by itself. You get carbs from the rice, protein from the beef, and fiber and extra nutrients from the veggies.
But if you’re trying to bulk up this meal or have a little extra time on your hands, you may want to consider pairing your serving of beef and rice casserole with a simple salad or sauteed veggies. Really though, you don’t need a side for this recipe!
Best Recipes For Picky Eaters
The cheese is also a little different only because again, we don’t really buy medium cheddar cheese, we usually get Colby Jack and since they are so similar I don’t mind using it, either one will work though. This Cheesy Ground Beef and Rice Casserole is something that even as a food blogger, I totally love to eat and the kids do too. It’s one of the best recipes for picky eaters. It’s something really simple on their little palates and it has cheese which is always a good thing.
Watch How This is Made…
Why You Will Love This Recipe
This recipe doubles perfectly to a 9×13 baking dish if you need to feed a larger crowd.
Casseroles are pure comfort food and this recipe is no different. It is loved by everyone!
We provide instructions for making this recipe a variety of ways depending on how much time you have and how “from scratch” you want it to be.
Storage Tips
Leftovers of this recipe will keep in the refrigerator in an airtight container for 3-4 days.
This casserole stores wonderfully in the freezer and it will keep for up to 3 months. Let the casserole cool completely and place in a freezer safe container.
If the casserole is frozen, allow it to thaw in the fridge overnight (or at least all day) before reheating it in the oven. Place it in a baking dish and reheat at 325 degrees for 15-20 minutes or until hot and bubbly through the middle.
So, to my sweet momma who had to put up with my picky little self, thanks for this delicious Cheesy Ground Beef and Rice Casserole recipe that is feeding people everywhere. I say you’re famous for it now. You didn’t know you’d end up famous did you?
Picky eaters are going to love this quick and easy dinner. Mom called it busy day casserole but our readers call is cheesy ground beef and rice casserole.
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Quick Recipe
Heat the oven to 350 degrees and spray an 8×9″ baking dish with nonstick spray.
Stir together the soup, rice, water, carrots, and beef.
1 Can Cream of Mushroom Soup, 1 Cup Long Grain White Rice, 2 Cups Water, 1 Cup Carrots, 1/2-1 lb Ground Beef
Place in the baking dish and bake for 90 minutes.
Top with cheese slices and bake a few more minutes or until melted.
Cheddar or Colby Jack Cheese
Semi Homemade
Heat the oven to 350 degrees and grease an 8×9″ baking dish.
Whisk together the water, mushroom gravy, and milk.
2 Cups Water, Pacific Foods Mushroom Gravy, 1/2 Cup Milk
Add the mushroom mix, rice, cooked beef and carrots to a bowl and stir to combine.
1 Cup Long Grain White Rice, 1/2 to 1 lb Ground Beef, 1 Cup Carrots
Dump into an 8×9″ baking dish and bake, uncovered for 90 minutes.
Add slices of cheese and return to the oven for another couple of minutes or until the cheese is melted.
Colby Jack or Medium Cheddar Cheese
From Scratch
In a medium pan over medium heat, add the butter and melt.
3 Tablespoons Unsalted Butter
Whisk in the onion, garlic and mushrooms.
1/4 Cup Onion, 1 Clove Garlic, 1/2 Cup White Button Mushroom
Add the flour, whisking continually and cook for 30-60 seconds.
3 Tablespoons Flour
Add the cream and broth and cook until thick.
1/2 Cup Cream, 1/2 Cup Chicken Broth
Season and remove from heat.
1/4 teaspoon Freshly Ground Black Pepper, Salt
Heat the oven to 350 and spray an 8×9″ baking dish with nonstick spray.
Place the cream mixture, rice, water, beef and carrots into the dish and stir to combine.
2 Cups Water, 1/2-1 lb Ground Beef, 1 Cup Long Grain White Rice, 1 Cup Carrots
Bake for 90 minutes, add the cheese and bake for a few more minutes or until melted.
Cheddar or Colby Jack Cheese
May be reheated in the oven or microwave. *The nutritional information is based on the from scratch version of the recipe.
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Savory indulgent beef pot pie that is loaded with vegetables and topped with flaky, golden puff pastry! It’s pure comfort food!
I mean, it was bound to happen. Our readers are in love with our chicken pot pie, and in fact it’s one of the most popular recipes on our site. But with all of you requesting a few more beef recipes I couldn’t resist a savory beef pot pie recipe. Is it possible to have too many pot pies?
I think not!
What started out one way ended up an entirely different way and I’m ridiculously pleased with the results. And no one is happier than Cade, he says it’s one of his new favorite dinners. 🙂
Ingredients for Beef Pot Pie
You’ll start by pulling your puff pastry sheet out of the freezer and letting it thaw slightly. The rest of the ingredients you will need are here:
Puff Pastry – found in the freezer section of the grocery store by the pie crusts
Beef Roast – chuck roast is my preferred cut, but a top sirloin or round roast would also work, you could even use ground beef for a budget friendly option
Salt – flavor
Pepper – flavor
Yellow Onion – adds so much to the depth of flavor, see section below for using onions if you are not a fan of onions
Garlic – flavor
Carrots – go with real carrots that you peel and slice, no baby carrots
Celery – flavor and texture
Peas – I love these bright pops of flavor and color. They get added right before adding the filling to the baking dish so they don’t get too mushy.
Flour – thickens the filling
Rosemary – fresh is best, but you can use dried if you need to, 1 sprig fresh = 1 teaspoon dried
Bay Leaf – adds so much flavor, remove it before adding the filling to the baking dish
Thyme – fresh is preferred, but if you need to use dried, 1 teaspoon fresh = 1/3 teaspoon dried
Beef Broth – the base of the gravy that the meat and veggies will simmer in and become the delicious filling
Balsamic Vinegar – add sweetness and tanginess to the gravy
Worcestershire Sauce – our preferred brand is Lea & Perrins and it is essential! It adds great umami flavor!
Dijon Mustard – adds to the depth of flavor in the gravy
Whole Milk – used for the egg wash
Egg – used for the egg wash that will make crust beautifully golden
The measurements for each ingredient can be found in the recipe card down below.
What If You Hate Onions?
I heard you all loud and clear on instagram, you either love or absolutely hate onions and there’s not really any who are in between. So can you substitute onions in a recipe? Well, in my personal opinion, no. I used to hate onions as well but I’ve learned that they really are essential to build flavor. So here are your options:
Mince fine or grate in your onions. This will allow them to still caramelize which pulls an enhanced flavor to the dish but don’t worry, you’ll never know the texture or flavor is there. I promise.
Half the amount. You’ll be just fine with half of the amount.
If you’re on the fence about onions, let me suggest that rather than skip the onions you just chop them versus having the long strands. They will practically disappear into the filling.
What Kind of Beef Roast is Best?
Our preferred cut of beef is a chuck roast. Chuck roasts tend to have really good marbling and become really tender as they braise. A round roast is also a good option.
If you want to do more of a steak type cut, go with a top sirloin. You could also make a ground beef pot pie if you want a more budget friendly option.
How to Make Beef Pot Pie
Using a sheet of puff pastry makes this recipe so dang easy! The crust is no work at all. All the work comes in making the filling and even that is so simple! Here are the steps:
Heat olive oil in a large Dutch oven over high heat.
Pat dry the cubed beef roast and season with salt and pepper. Sear the meat in batches and remove it to a plate until all the meat is browned.
Once you’ve removed the meat, lower the temperature to medium-high heat and add the onion, celery and carrots and cook until softened.
Add the garlic, salt, pepper, fresh thyme and rosemary and cook until fragrant.
Stir the flour into the vegetables and then add the meat back to the pot and stir everything to combine.
Pour in the beef stock, balsamic, worcestershire, mustard and milk and stir everything together. Bring it to a boil and allow it to cook until thickened slightly.
Add the bay leaf. Reduce the heat and let it simmer with the lid on for 90 minutes or until the beef is tender.
Remove the lid and allow it to simmer for another half hour.
Preheat the oven and spray a 9×13″ baking dish. Pour the meat mixture into the baking dish.
Unfold the puff pastry and place it over the filling. Make a few slits in the dough so it can vent as it bakes.
Whisk the egg and milk together and brush it over the top of the crust.
Bake until golden brown and enjoy!
The fully detailed instructions for this recipe can be found in the recipe card at down below.
Can I Add Other Ingredients?
Why yes you can. Here’s how!
Potatoes – Chop new potatoes or russet potatoes and boil until almost tender. Fold them into the mix before adding into the pie crust and bake as normal.
Green Beans – Stir in blanched, halved green beans or a drained can of green beans.
Tomatoes – I recommend using a drained fire roasted diced tomato or 2 small roma tomatoes, chopped.
Corn – Frozen or canned works great! Add it in when you would the peas.
Mushrooms – Slice baby bella or cremini mushrooms and add them to the pot with the onions, carrots and celery.
Can I Make This Pot Pie in a Standard Pie Dish?
You can absolutely make this in a standard pie dish with puff pastry or with your own homemade pie crust. Our all butter pie crust that we use in our chicken pot pie is perfect for this recipe.
If you have a standard pie plate, the filling in this recipe will make 2 pies. If you have a deep dish pie plate, it will make one pie with maybe a little extra filling.
Using a pie crust, you can do both a bottom crust and top crust or just a top crust. That is totally up to you! When I use puff pastry, I like to just use it as a top crust.
Why Brown the Beef?
Browning the beef first adds a rich deep flavor to the meat and the juices and brown bits left behind will flavor the vegetables and the sauce you will create to simmer everything in. As the meat cooks longer on the stove top, it will release more flavorful juices creating layers and layers of flavor.
What is the Difference Between a Meat Pie and a Pot Pie?
If you’ve ever wondered what the difference between a meat pie and pot pie is, a meat pie is a European dish that has a top and bottom crust with meat, veggies and gravy inside. A pot pie is the American version of a meat pie and can have either a top and bottom crust or just a top crust.
Storage Tips
Leftover beef pot pie should be stored in an airtight container in the refrigerator. It will keep for 4-5 days.
A beef pot pie can be frozen before or after baking. I would recommend just freezing the prepared filling and adding the puff pastry right before baking. The frozen beef pot pie filling will keep for up to 3 months.
When you’re reading to make the dish, let the filling thaw so that you can smooth it out in a baking dish and then top with the puff pastry, brush with the egg wash and bake is written in the instructions. You may need to add 5-10 minutes to the baking time since the filling will be chilled.
This beef pot pie is so loaded with juicy tender beef, veggies and a savory luscious gravy! The puff pastry makes the recipe so simple and is the perfect golden flaky top. Your request for more beef recipes has been granted!
More Beef Recipes You Must Try:
Servings: 6
Prep Time: 20 minutesmins
Cook Time: 2 hourshrs30 minutesmins
Total Time: 2 hourshrs50 minutesmins
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Heat a large pot or Dutch oven over high heat and add a few tablespoons of olive oil.
Dry the meat with paper towels thoroughly then sprinkle generously with salt and pepper. Add the meat to the pot in batches, cooking to brown on each side. Remove to a plate and continue until all meat is browned.
2- 2 1/2 Pounds Beef Roast, Salt and Pepper
Once the meat has been removed, add the onion, celery and carrots. Cook for 5-7 minutes until they begin to soften. Add the garlic, salt and pepper, thyme and rosemary and cook until fragrant, about 1-2 minutes.
Stir the flour into the vegetables and cook for 30 seconds then add the meat back into the pot and stir to combine.
1/3 Cup Flour
Gently pour in the beef stock, balsamic, worcestershire sauce, mustard and milk. Stir everything together and bring to a boil. Add the bay leaf. Allow to cook until slightly thickened, about 3-5 minutes.
Reduce the heat to low, add the lid and allow to simmer for 90 minutes or until the beef is tender and almost done.
Remove the lid and allow to simmer for another 30 minutes until the beef is very tender and the sauce has reduced and thickened slightly.
Add the peas and stir them into the meat mixture.
1 1/4 Cup Peas
Preheat the oven to 425 degrees. Spray a 9×13″ casserole dish with nonstick spray and pour in the meat mixture.
Unfold the sheet of puff pastry and make a few slits as vents in the top of the pie. Place the puff pastry on top of the filling. Whisk the egg wash of egg and milk together and brush gently over the puff pastry.
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Make Homemade Beef Stroganoff from scratch without opening a can of condensed soup! This homemade version of my favorite childhood classic is absolutely delicious! Thinly sliced steak and mushrooms in a creamy decadent sauce tossed with egg noodles. This recipe will serve 6.
If there was a list of the worlds least attractive meals, beef stroganoff would be on it.
And it’s probably at the top.
Beef Stroganoff was one of the first recipes I remember making in my early twenties. It was super easy to prepare and it was only 5 ingredients. My old recipe consisted of ground beef, egg noodles, cream of mushroom soup, milk (or was it beef broth?) and sour cream. It was pretty much looked like grey on a plate. Gross.
Over the years, I’ve upgraded that recipe. Swapping in steak instead of ground beef and making my own creamy sauce.. I tried to keep this recipe relatively simple, just making it more from scratch, and of course, more delicious. Unfortunately, it still won’t win and pretty dish awards but it sure does taste amazing.
To Make This Homemade Beef Stroganoff You Will Need:
steak – I like to use ribeye for this recipe.
unbleached all-purpose flour – Aids in browning the beef and thickening the sauce.
kosher salt – Enhances the flavors in the recipe.
olive oil – Or substitute with avocado oil.
mushrooms (sliced) – Use white button or cremini.
yellow onion – Adds a sweet and subtle onion flavor to the soup.
garlic – Adds distinct punchy flavor.
dry white wine – Like chardonnay or sauvignon blanc. Use a wine you like to sip! Or simply omit.
butter – Adds richness and flavor and is needed to create the roux which will thicken the sauce.
low-sodium beef broth – The base for the creamy sauce.
sour cream – Adds delicious tang and creaminess.
Worcestershire sauce – Adds some depth and flavor. Use homemade or store-bought.
freshly ground black pepper – This will add some subtle bite and flavor.
egg noodles – I like to use extra wide egg noodles.
parsley – Adds a pop of color and herbaceous freshness when serving. (optional)
Prep the beef:
Start by thinly slicing 1½ pounds cold ribeye steak. Trim and discard any thick/tough fat. You want it straight out of the fridge because it will bee a lot easier to slice it thin. Once sliced add it into a mixing bowl.
Sprinkle with 1/2 teaspoon of kosher salt and 2 tablespoon of unbleached all-purpose flour.
Toss well to coat coat the steak and set aside.
Make The Stroganoff:
Heat 2 tablespoons oil in a 10-inch deep sided skillet over medium-high heat.
Work in batches to sear and cook the sliced steak.
Once you’ve added a single layer of steak, let cook until a dark crust forms on the underneath. About 3 to 4 minutes. Adjust the heat as needed to avoid burning and add more oil as needed.
Once cooked, transfer the browned beef to a clean plate.
Meanwhile, fill a large pot with water and bring to a boil.
Sauté the veggies:
Reduce the heat to medium-low and add in 8 ounces sliced mushrooms, 1/2 a diced yellow onion and 3 cloves minced fresh garlic with a pinch of salt.
Stir and cook until the mushrooms and onions are tender, which usually takes about 6 to 8 minutes.
Next, pour in 1/4 cup of a dry white wine, like chardonnay or sauvignon blanc. Simmer this until reduced by half. If you don’t like or drink wine, simply omit.
Transfer the mushroom mixture and any remaining liquids to the same plate with the steak.
Add 12 ounces egg noodles to the boiling water. Cook according to package directions (I cook for 7 minutes) and once cooked, reserve 1 cup of water (if needed to thin the sauce or for reheating the pasta to make it creamy again) before draining.
With the pan still heated to medium-low, add in 2 tablespoons of butter.
While the pasta cooks, and with the pan still heated to medium-low, add in 2 tablespoons of butter.
Stir and cook for 2 minutes.
While stirring, pour in 14 ounces low-sodium beef broth. Increase the heat to medium and simmer until thickened slightly.
Reduce the heat to low and add in 3/4 cup of sour cream, 1 tablespoon of Worcestershire sauce and some freshly ground black pepper. Stir well to combine.
Next reduce the temperature to low and add in the steak and mushrooms.
Stir to combine and slowly heat through. Don’t bring to a boil or the sauce could separate. Taste and season with more salt and pepper if desired.
Lastly add in the cooked egg noodles, gently toss to combine and serve!
What To Serve With Beef Stroganoff:
How To Reheat Beef Stroganoff:
While preparing, reserve 1 cup of more of pasta water. Add a serving of the beef stroganoff to a bowl and drizzle with a little of the pasta water. Reheat at 80% power in 45 second increments until heated through.
Enjoy! And if you give this Homemade Beef Stroganoff recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6servings
Beef Stroganoff
Make Homemade Beef Stroganoff from scratch without opening a can of condensed soup! This homemade version of my favorite childhood classic is absolutely delicious! Thinly sliced steak and mushrooms in a creamy decadent sauce tossed with egg noodles.
Prep Time: 35 minutesmins
Cook Time: 25 minutesmins
Total Time: 1 hourhr
1½poundsribeye steak, thinly sliced
4tablespoonsunbleached all-purpose flour, divided
kosher salt, to taste
olive oil
8ouncessliced mushrooms, white button or cremini
1/2mediumyellow onion, diced
3clovesgarlic, minced
1/4cupdry white wine, like chardonnay or sauvignon blanc, or simply omit
Start by thinly slicing 1½ pounds cold ribeye steak. Trim and discard any thick/tough fat. You want it straight out of the fridge because it will bee a lot easier to slice thin. Once sliced add it into a mixing bowl with 2 tablespoons flour and 1/2 teaspoon kosher salt. Toss to coat.
Heat 2 tablespoons oil in a 10-inch deep sided skillet over medium-high heat. Once hot, work in batches adding some of the sliced steak in an even layer and cooking 3 to 4 minutes before turning and cooking for another 2 to 4 mintues. Add more oil if needed and adjust the heat (as needed) to avoid burning.
Transfer the browned beef to a clean plate and repeat with the remaining.
Bring a large pot of salted water to boil.
Reduce the heat to medium-low and add in 8 ounces sliced mushrooms, 1/2 a diced yellow onion and 3 cloves minced fresh garlic with a pinch of salt. Stir and cook until the mushrooms and onions are tender, which usually takes about 6 to 8 minutes.
Once tender, pour in the dry white wine. Simmer this until reduced by half. Transfer the mushroom and onion mixture and any liquids to the same plate with the steak.
Add 12 ounces egg noodles to the boiling water. Cook according to package directions (I cook for 7 minutes) and once cooked, reserve 1 cup of water (only used if needed to thin the sauce or for reheating the pasta to make it creamy again) before draining.
While the pasta cooks, and with the pan still heated to medium-low, add in 2 tablespoons of butter. Sprinkle in the remaining 2 tablespoons of flour. Stir and cook for 2 minutes. While stirring, pour in the beef broth. Increase the heat to medium and simmer until slightly thickened.
Mark Zuckerberg’s job can be hard to describe to a child. But one of his favorite hobbies these days—producing beef—is easier to understand.
The Meta CEO recently revealed that his daughter misunderstood what his main job was.
“For a while, she just thought that I was a cattle rancher,” the Facebook cofounder told Morning Brew Daily on Friday.
While Zuckerberg’s fascination with martial arts has been well documented, he’s also intent on producing some of the best beef on the planet—not to sell commercially, but to enjoy with friends and family.
The tech billionaire is raising cattle on Ko’olau Ranch, a property he owns on the Hawaiian island of Kauai. In an Instagram post last month, he wrote:
“Started raising cattle at Ko’olau Ranch on Kauai, and my goal is to create some of the highest quality beef in the world. The cattle are wagyu and angus, and they’ll grow up eating macadamia meal and drinking beer that we grow and produce here on the ranch.”
Zuckerberg has no shortage of land on the island. According to a Wiredinvestigation published a few months ago, the property includes 1,400 acres. “Less than one percent of the overall land is developed with the vast majority dedicated to farming, ranching, conservation, open spaces, and wildlife preservation,” a spokesperson for Zuckerberg and his wife Priscilla Chan told the technology publication.
“We want the whole process to be local and vertically integrated,” Zuckerberg wrote on Instagram. “Each cow eats 5,000-10,000 pounds of food each year, so that’s a lot of acres of macadamia trees. My daughters help plant the mac trees and take care of our different animals. We’re still early in the journey and it’s fun improving on it every season.”
Zuckerberg jokes with his family that “if I’m ever done with Meta, I’m going to run Mark’s Meats,” he told Morning Brew.
Such an operation would be easier for a child to understand than Meta’s offerings, which include Facebook, Instagram, and the metaverse.
“If you’re a kid, it’s kinda hard to wrap your head around what Meta is,” Zuckerberg noted.
As for raising cattle, “I just think it’s super fun,” he said. “It’s like, ‘Alright, let’s brew our own beer. Let’s grow our own macadamia nuts.’” His children can be part of figuring out what it’s like run such a process, he noted, and it’s “easier for them to do that than be involved in the software business.”
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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.
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 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.
How to Make Vegetable Beef Soup
Brown beef in small batches and soften onion per the recipe below.
Add broth, tomatoes (with juices), & seasonings per the recipe below and simmer until the beef is tender.
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!
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.
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!
5 from 168 votesâ Click stars to rate now! Or to leave a comment, click here!
Vegetable Beef Soup
Loaded with fresh veggies and tender beef, this hearty Vegetable Beef Soup is the perfect comfort food!
Prep Time 20 minutesminutes
Cook Time 1 hourhour20 minutesminutes
Total Time 1 hourhour40 minutesminutes
Author Holly Nilsson
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
These easy bites are hot and hearty, quick and easy!
Cheeseburger slides start with a sheetpan beef patty sandwiched between sweet hawaiian rolls and topped with lots of melty cheese.
It’s perfect for game day, movie night, or anytime!
Easy Cheesy Sliders
This slider recipe feeds a crowd with just one pan – assemble, bake, and serve!
We keep them simple with beef and cheese but add your favorite toppings like pickles and sliced tomatoes.
Make them in advance and reheat when ready, they’re perfect for lunches.
Ingredients for Cheeseburger Sliders
Meat – Use 80/20 lean ground beef (20% fat) for the best sliders. You can substitute ground turkey in place. Adding breadcrumbs to the meat helps the sliders stay juicy and keeps the beef from shrinking.
Sauce – I love BBQ sauce on these burgers for flavor, but you can skip it or DIY homemade bbq sauce.
Cheese – Any cheese will do! I like sliced cheddar, but try Monterey jack or Swiss cheese.
Rolls – Hawaiian sweet rolls are light and fluffy and make the perfect touch slider roll. Regular dinner rolls or even a roll or two of baked biscuits will work. You can replace the sesame seeds on top with everything bagel seasoning if you’d like!
Variations – You can set out toppings and condiments like mayo, Dijon mustard, fried mushrooms, or sliced dill pickles.
How to Make Sliders
Cheeseburger sliders are easy to make – here’s a quick overview.
Prepare the ground beef mixture, form it into a rectangle, and bake.
Brush with BBQ sauce and broil for a few minutes.
Cut slider buns in half horizontally and layer the beef and cheese slices on top of the rolls.
Brush the top buns with melted butter and sprinkle on sesame seeds.
Bake (per the recipe below) until the cheese is melted. Cut between the buns before serving.
Leftover sliders can be individually wrapped in plastic wrap and kept in the refrigerator for up to 4 days. Enjoy them cold or unwrap them and reheat them in the microwave.
Cooled sliders can be frozen by wrapping them in plastic wrap and placing them in a zippered bag for up to a month.
Did your family love these sliders? Be sure to leave a comment and a rating below!
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Sliders
These easy, cheesy pull-apart sliders with BBQ beef and melty cheese are perfect to feed a crowd!
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Author Holly Nilsson
For the BBQ beef mixture:
Preheat the oven to 400°F.
In a medium bowl, add the ground beef, onion powder, garlic powder, bread crumbs, Worcestershire sauce, and salt & pepper. Mix just until combined.
Pat the beef mixture into a 9×13 pan (or form a 9×13-inch rectangle on a baking sheet). Bake for 14 minutes.
Remove the beef from the oven and turn the oven to broil. Use a paper towel to dab any grease off the top with a paper towel, and brush the top of the beef with the barbecue sauce. Broil 6 inches from the heat for 2 to 4 minutes or until browned and cooked through (160°F).
Turn the oven temperature down to 375°F.
Without separating the rolls, cut the slider buns across to create a top and bottom. Place the bottom half in a clean 9×13 baking dish or on a rimmed baking sheet.
Place the cooked beef on top of the buns and top with cheese. Add the top buns, brush with melted butter, and top with sesame seeds. Bake for 5 to 7 minutes or until the cheese is melted.
Cut between each bun to separate the sliders. Serve with toppings as desired.
Condiments like mustard or ketchup can be added to the rolls before or after cooking. I prefer to add them after cooking so each person can prepare their own sliders. Leftover sliders can be stored in the fridge for up to 4 days.
We have been long overdue for an update to this hearty meat lasagna recipe! I have been working on making it the BEST classic lasagna recipe ever, and this is finally it!
We layer this lasagna with our authentic bolognese meat sauce, a creamy bechamel sauce and 2 types of cheese all tucked between layers of lasagna noodles. You’re absolutely going to love this easy lasagna recipe!
It was 2009 when I first posted this recipe…2009…15 years! SO much has changed since then…we’ve expanded our family. We’ve moved (three times). We’ve progressed from toddlers and tantrums to teenagers and still tantrums 🤪. It seems natural that this lasagna recipe should change a little too. It’s now better and bolder and everything a homemade lasagna should be.
Ingredients for Hearty Meat Lasagna
I’m going to divide up the ingredients list between the three different parts of this recipe – the meat sauce, the bechamel sauce and the items needed to assemble the lasagna. Here is what you will need:
Meat Bolognese Sauce
Butter and Olive Oil
Vegetables: Carrots, Celery, Red Onion, Garlic
Proteins: Ground Beef and Italian Sausage
Tomatoes: Roasted Tomatoes, Tomato Sauce, Fire Roasted Tomatoes (canned)
Milk and Heavy Cream
Cooking Wine
Lemon Zest and Juice
Seasonings: Nutmeg, Bay Leaves, Salt and Pepper
Bechamel Sauce
Butter
Flour
Whole Milk
Nutmeg
Kosher Salt
Pepper
Lasagna Ingredients
Oven Ready Lasagna Noodles
Fresh Parmesan
Mozzarella Cheese
Don’t be alarmed! You did not read ricotta cheese in that ingredients list. We actually found that we preferred the lasagna without it! Keep scrolling to the end of the post for the measurements for each ingredient.
How to Make Homemade Meat Lasagna
To Make the Meat Sauce
Prepare the bolognese sauce as instructed in that post and set aside.
For the Bechamel Sauce
Melt the butter in a saucepan over medium heat.
Sprinkle in the flour continuously whisking it in until a paste forms and it bubbles a little.
Add in the milk slowing still whisking constantly. Bring to a boil and then reduce the heat and let the sauce simmer until it thickens.
Whisk in the salt, pepper and nutmeg.
For the Lasagna
Preheat the oven to 375 degrees F.
Prepare the parmesan by pulsing it in a food processor or blender.
Now we will starting assembling the lasagna. Start by pouring a layer of bolognese sauce in a rectangular baking dish. Spread it around so it’s an even layer.
Add a layer of noodles, then add another layer of meat sauce.
Pour some of the bechamel sauce over the top and spread it evenly over the top.
Sprinkle with a layer of parmesan cheese.
Repeat these layers 4 times. When you reach the top layer, add the meat sauce, bechamel then top with all the mozzarella cheese.
Top the baking dish with a sheet of foil that has been sprayed with cooking spray.
Bake for 25 minutes, then remove the foil and bake for another 25 minutes.
Sprinkle with the last of the parmesan cheese and some chopped fresh parsley (optional), then let the lasagna rest before cutting and serving.
These instructions in full detail can be found in the recipe card at the end of this post. You can also print or save the recipe there.
Can I Use Regular Lasagna Noodles?
Yes, you can definitely use regular lasagna noodles if you have the time. The no boil noodles are so easy to use, however they will absorb a bit more of the sauce so make sure you add a little more if you’re using those noodles.
To make regular lasagna pasta, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water to they don’t stick together and keep cooking. Then they are ready to start assembling.
What to Serve with Homemade Lasagna
I consider it a crime to eat lasagna without a really good garlic bread, but if that doesn’t do it for you, I would go with one of the following…
Can Lasagna Be Made Ahead of Time?
The entire lasagna can be assembled 1 day in advance. Just keep it in the refrigerator until baking. You will probably need to add a few minutes to the baking time since you’ll be baking it from cold.
If you want to spread out the prep, the bolognese can be made up to 4 days in advance or made and frozen. The bechamel can be made up to 3 days in advance or frozen.
How Long Will Lasagna Keep?
Lasagna leftovers will keep for 3-5 days in the refrigerator. To store left over lasagna, cover tightly with foil or place in an airtight container.
Lasagna also freezes quite well. Let it cool completely then wrap it in plastic wrap followed by aluminum foil. It can be frozen as a whole lasagna or cut into individual pieces. It will keep in the freezer for up to 3 months.
Lasagna is best reheated in the oven. Remove the plastic wrap and cover the top with foil and reheat in the oven at 350 degrees for 20-30 minutes or until heated through. Single servings can be reheated in the microwave.
Can You Freeze Lasagna Before Baking?
You can prepare and freeze lasagna to be used at a later time.
Assemble the lasagna in a freezer safe container and freeze for up to 3 months.
It might have been 15 years in the making, but we have nailed the perfect hearty meat lasagna recipe! The meat sauce is bold in flavor and the cheeses are perfection, but it’s that bechamel sauce is totally does it for me. You are going to love this comforting lasagna recipe!
More Comforting Italian Pasta Recipes:
Servings: 8
Prep Time: 30 minutesmins
Cook Time: 55 minutesmins
Total Time: 1 hourhr25 minutesmins
Description
We have been long overdue for an update to this hearty meat lasagna recipe! I have been working on making it the BEST classic lasagna recipe ever, and this is finally it!
Prevent your screen from going dark
For the Bechamel Sauce
Melt the butter in a saucepan over medium heat.
4 Tablespoons Butter
Sprinkle the flour in while whisking and cook, stirring constantly, until the flour paste cooks and bubbles a bit to cook out the flour taste.
4 Tablespoons Flour
Slowly add in the milk while whisking continuously. Bring this mixture to a boil and then turn to a steady simmer on medium low to allow the sauce to thicken. Add in the salt, pepper and nutmeg. Reduce to low heat, and cook, stirring, 2–3 minutes more. Remove from the heat and set aside.
Pulse the parmesan in a blender or food processor until you have 1 1/2 cups. Set aside 1/4 cup for the topping.
1 1/2 Cups Fresh Parmesan
Cover the bottom of a 9×13 with 1 cup of the meat sauce (avoiding large chunks of meat).
Place 3 noodles on the bottom of the dish, two vertical and one horizontal at the end usually works best.
1 Box Oven Ready Lasagna Noodles
Spoon 1 1/4 cups of the meat sauce evenly over the noodles followed by 1/4 of the bechamel sauce. Use an angled cake knife or spoon to spread the two sauces evenly over the pasta.
Top with a heaping 1/3 cup fresh parmesan and repeat the layers 4 times.
On the top layer, add the sauce, bechamel, smooth everything out and add the mozzarella.
2 1/2 Cups Mozzarella Cheese
Spray foil with nonstick spray and place over lasagna.
Bake 25 min then remove the foil and continue to bake until the cheese is bubbly and spotty brown, about 25 min.
Sprinkle with leftover parmesan cheese, allow to rest 10-15 min and serve!
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water to they don’t stick together and keep cooking.
The bolognese can be made up to 4 days in advance or made and frozen.
The bechamel can be made up to 3 days in advance or frozen.
The entire lasagna can be assembled 1 day in advance.
The no boil noodles are so easy to use, however they will absorb a bit more of the sauce so make sure you add a little more if you’re using those noodles.
Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.
