Slow Cooker Corned Beef And Cabbage

Slow Cooker Corned Beef And Cabbage

This Corned Beef and Cabbage Slow Cooker recipe packs all of the deliciousness of corned beef into a no-fuss, easy prep, traditional Irish dish. It’s an effortless meal of tender corned beef with a side of cabbage, carrots and potatoes that practically cooks itself in the slow cooker.

Three slices of corned beef resting on potatoes and carrots and cabbage on a white serving plate. There are forks next to the plate.

I can perfectly remember my teacher in elementary school acting totally shocked to find our classroom a mess and little green footprints all over everything. She must have spent hours doing that. I mean, the footprints were legit stamps all over the whole room! 

St Paddy’s Day

I wish I was that amazing for St Paddy’s day but since I’m a bit lame on this holiday I focus on fun foods instead. Bring on the traditional Irish grub! I mean, don’t you think, Corned beef and Cabbage St. Paddy’s Day all together?

Corned beef and cabbage slow cooker recipes are not all created equal though, so let’s talk about why this is the best Corned beef and cabbage recipe. 

A serving tray of sliced corned beef with potatoes and carrots on one side and cabbage and carrots on the other side.

What is Corned Beef?

You’ve read about us swooning over our smoked brisket, and corned beef is the exact same cut of beef just prepared differently. Corned beef is cured and brined in salt and seasonings giving it its distinctive pink color and fabulous flavor. Even instant pot corned beef will look like that!

Slice corned beef resting on top of cabbage, potatoes and carrots with sprigs of herbs on the side.

What Ingredients Do You Need to Make Corned Beef?

Aside from the obvious corned beef, cabbage, potatoes and carrots, you only need a few more ingredients to pull this easy meal together:

  • Yellow Onion
  • Garlic
  • Bay Leaves
  • Beef Broth
  • Apple Cider Vinegar
  • Sugar

You probably even have most of that already, so let’s jump in to how to make it!

A slow cooker with potatoes and cabbage in the bottom and a corned beef resting on top.

How to Make Slow Cooker Corned Beef and Cabbage

You can jump down to the recipe card for all the details of how to make this classic Irish dish, traditional corned beef and cabbage, but here are basic steps:

  1. Chop the onion into large chunks (quarters work great) and toss them into the bottom of the slow cooker.
  2. Place the corned beef on top of the onions and cover with the seasoning packet.
  3. Add the broth, vinegar, sugar, garlic and bay leaves and cook on low for 8-10 hours.
  4. After the first 3 hours, add the potatoes and carrots.
  5. Two hours before serving add the cabbage.
  6. Pull the corned beef from the slow cooker and let it rest before slicing and serving with all the delicious vegetables.

Sliced corned beef resting on top of potatoes and cabbage.

Do You Rinse Corned Beef Before Cooking?

Rinsing the beef before cooking is totally optional. If you are looking for a milder flavor, rinse it to remove excess salt. Be sure to pat it dry if you decide to rinse.

A serving tray with sliced corned beef surrounded by potatoes, carrots and cabbage with sprigs of herbs on top.

How Do You Make Corned Beef Tender?

Beef brisket is a tough cut of meat. That’s why when you smoke it or cook it, low and slow is critical. A corned beef is cooked submersed in liquid at a low temperature for a long period of time. This tenderizes the meat as it cooks. If it is still tough when it is done cooking, leave it in the slow cooker to cook even longer.

Another important step is to let the meat rest after it has cooked. Resting allows all the juices to redistribute through the meat making it super fork tender.

PRO TIP: When you go to slice the corned beef for serving be sure to cut against the grain. This will also help it be more juicy, flavorful and tender.

Sliced corned beef laying on top of potatoes, carrots and cabbage.

How Do You Know When Corned Beef Is Done?

The safe internal temperature for corned beef is 160 degrees Fahrenheit. Corned beef tends to keep a pink color so judging done-ness by the color of the meat is not recommended. Corned beef also starts to fall apart when it is done because it is so tender. 

Can You Prepare Corned Beef And Cabbage Ahead Of Time?

Corned beef and cabbage is a great dish for prepping ahead of time and then reheating. If you go with this approach, be sure the internal temperature reaches 165 degrees Fahrenheit of higher. It is also best to not slice the meat until right before serving. I recommend reheating it in the oven in a baking dish covered with foil. 

A platter of corned beef and cabbage. There are 12 slices of corned beef with potatoes and carrots on one side and cabbage and carrots on the other side.

How Long Will Corned Beef And Cabbage Keep?

If properly stored in the refrigerator in an airtight container, corned beef and cabbage will keep for 3-4 days.

Is Corned Beef And Cabbage Good For You?

Corned beef is a great source of iron, protein and zinc, but high in fat so monitor your quantity. Cabbage is high in vitamin C, folic acid and fiber and low in carbohydrates.

Three slices of corned beef next to carrots and potatoes and cabbage, all on a white serving plate. There are sprigs of green herbs on top.

Can Corned Beef and Cabbage Be Made in the Instant Pot?

Corned beef and cabbage can easily be made in the Instant Pot and it’s just as tender and amazing! Add the onions, corned beef, liquids and spices to the Instant Pot on top of a trivet and cook on high pressure for 80 minutes with a natural release of 15 minutes. Then remove the meat and set it aside to rest. Add the potatoes, carrots and cabbage to the Instant Pot and cook on high for 4-5 minutes with a quick release.

Three slices of corned beef with carrots and potatoes and cabbage on a white plate.

What to Eat with Corned Beef and Cabbage?

The good news is that you really don’t need to worry about any other sides with this dish since you have your protein and vegetables already to go.

But if you’re like me, a fabulous carb is always a good thing so I make a loaf of our garlic cheddar herb Irish soda bread. Then you can always do a nice fresh fruit like sliced berries or pineapple. Lately we’ve even been making green beans and potatoes.

A dinner table with a platter of sliced corned beef and cabbage surrounded by potatoes, carrots, and cabbage. There is a dinner plate with three slices of corned beef and carrots, potatoes and cabbage. There are two forks on the table next to the plate and a wooden salt and pepper shaker in the background. There is also a tan linen napkin bunched up by the plate.

We love to make delicious meals to celebrate holidays like St. Patrick’s Day. This slow cooker corned beef and cabbage is an easy way to celebrate the luck of the Irish. Just throw the ingredients into the slow cooker throughout the day and dinner will be ready with no effort at all.

More St. Patrick Day Recipes:

More Easy Slow Cooker Meals:

Raised in the Kitchen - Carrian Cheney

56 days

Our new book is live for preorders!

From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.

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Slice corned beef resting on top of cabbage, potatoes and carrots with sprigs of herbs on the side.

Print

Slow Cooker Corned Beef And Cabbage

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This Corned Beef and Cabbage Slow Cooker recipe packs all of the deliciousness of corned beef into a no-fuss, easy prep, traditional Irish dish.
Course 100 + BEST Easy Beef Recipes for Dinner, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6
Calories 620kcal

Ingredients

  • 1 Brisket Corned beef
  • 1 Onion yellow
  • 3 cloves Garlic
  • 2 Bay Leaves
  • 1 Cup Broth beef
  • 1 Tablespoon Vinegar apple cider
  • 2 teaspoons Sugar
  • 2 pounds Potatoes golden, quartered
  • 2 Carrots large, peeled and chopped
  • 1 head Cabbage small, cut into wedges

Instructions

  • Chop onion into large chunks and place in the bottom of a 6 qt slow cooker. Top with corned beef and seasoning packet.
  • Pour broth, vinegar and sugar into slow cooker until it just about covers the corned beef. Add garlic and bay leaves.
  • Cook on low 8-10 hours.
  • After the initial 3 hours, add potatoes and carrots to the slow cooker.
  • Two hours before serving, add cabbage wedges to the slow cooker.
  • Remove corned beef from slow cooker and let rest 15 minutes before slicing. Serve with potatoes, carrots and cabbage.

Notes

Corned Beef And Cabbage is a great dish to prepare ahead of time.  Do not slice the beef until you are ready to serve.

I recommend reheating it in the oven in a baking dish covered with foil. 

 

Nutrition

Serving: 1g | Calories: 620kcal | Carbohydrates: 34g | Protein: 69g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 187mg | Sodium: 453mg | Potassium: 1977mg | Fiber: 8g | Sugar: 8g | Vitamin A: 3629IU | Vitamin C: 76mg | Calcium: 135mg | Iron: 12mg

Three slices of corned beef resting on potatoes and carrots and cabbage on a white serving plate. There are forks next to the plate.

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READ: Slow Cooker Corned Beef And Cabbage

Originally posted at Oh Sweet Basil

One Pot Cheesy Ground Beef Taco Spaghetti

One Pot Cheesy Ground Beef Taco Spaghetti

Taco spaghetti is a mashup of two kid favorites! Imagine spaghetti topped with all your favorite taco fixings. So. Dang. Good!

If you’re obsessed with our cheesy southwestern soup, then you’ll love this ground beef version– And if you looooove both, you’ll go insane for this taco spaghetti version!!

Our daughter loves “the soup” so much that I’m always trying to find a new way to use those flavors, and on a whim this last winter I made it into spaghetti and the kids went nuts!

A cast iron skillet filled with cheesy ground beef taco spaghetti. A serving spoon is in the spaghetti and the dish is topped with melted cheese, tomatoes, olives, green onion and cilantro. Lime wedges are on the table next to the skillet.

I love it most of all because it’s good for any season. So maybe you don’t feel like soup in the summer but you can always eat spaghetti!

You are basically making a Mexican casserole by taking taco filling and piling it up on top of cheesy spaghetti. Pasta topped with meat and cheese and whatever your favorite toppings might be. Winner winner, taco spaghetti for dinner!

Ingredients for Taco Spaghetti

Here is your grocery list for this kid friendly meal:

  • Ground Beef
  • Garlic
  • Taco Seasoning
  • Water
  • Diced Tomatoes
  • Tomato Paste
  • Spaghetti
  • Salsa Con Queso Dip
  • Colby Jack Cheese
  • Mozzarella Cheese
  • Tomato
  • Green Onions
  • Olives
  • Cilantro

The measurements for each ingredient can be found in the recipe card down below.

A bowl of cheesy ground beef taco spaghetti. It has spaghetti, ground beef, cheese, green onions, tomatoes, olives and cilantro. A lime wedge is on the edge of the bowl and two forks are near the bowl.

How to Make Taco Spaghetti

I know that the clean up after cooking a meal can be almost as daunting as cooking the meal itself. That’s why I love finding meals that can be all cooked in one pot. The cleanup is a cinch and the dish is one that the whole family will love. Here are the basil steps:

  1. Brown the ground beef in a dutch oven over medium high heat and remove any excess grease.
  2. Add the garlic.
  3. Stir in the taco seasoning, then add the water and simmer.
  4. Add the diced tomatoes, tomato paste, spaghetti and water. Bring to a boil until the pasta is soft.
  5. Reduce heat to a simmer and cook until the pasta is done and the water is gone.
  6. Remove from the stove and add the queso.
  7. Top with the shredded cheese and broil for a few minutes.
  8. Top with your favorite taco toppings and serve.
More detailed instructions can be found in the recipe card below.
A cast iron skillet filled with cheesy ground beef taco spaghetti. It is topped with cheese, olives, green onion, tomatoes and cilantro.

What to Eat with Taco Spaghetti?

This recipe can totally be a meal by itself, but if you want to add a side dish or two, here are some possibilities:

Variations on Taco Spaghetti

This is dish is super versatile. You could really use any type of pasta you have on hand. It would be great with bowties or penne. If you want to go low carb, you could use spaghetti squash instead of pasta. And if you’re looking to reduce fat, you could swap out the ground beef for ground turkey or chicken. Make it your own, friends!

A cast iron skillet filled with cheesy ground beef taco spaghetti. There is melted cheese, olives, green onions, tomatoes and cilantro on top and a lime wedge is next to the skillet.

How Long Will Spaghetti Keep?

Spaghetti will keep for up to 5 days in the refrigerator in an airtight container.

Can You Freeze Cooked Spaghetti?

You can freeze left over spaghetti. Make sure it was cooked just to al dente, cool completely, place in an airtight container and freeze. Let it thaw in the fridge overnight and then reheat according to the instructions below.

A dinner bowl of cheesy ground beef taco spaghetti. There is a lime wedge on the edge of the bowl. The spaghetti is topped with melted cheese, ground beef, green onions, olives and tomatoes. Two forks are next to the bowl.

How to Reheat Spaghetti

Spaghetti can be zapped really quick in the microwave for a single serving. To reheat in the oven, place in an oven-safe dish and cover tightly with foil. Then bake at 350 degrees for 20 minutes.

How Long Will Spaghetti Keep In The Freezer?

Spaghetti will keep for about  3 months in the freezer.

A skillet full of cheesy ground beef taco spaghetti. A serving spoon is in the pot and the spaghetti is topped with melted cheese, tomatoes, olives, green onions and cilantro.

Ok, let me count the reasons this taco spaghetti rocks the block…kid friendly, one pot, ready in less that 30 minutes, perfect for a busy weeknight, easy cleanup, versatile, and the whole fam is going to love it!

More Kid Friendly Dinner Ideas:

Raised in the Kitchen - Carrian Cheney

57 days

Our new book is live for preorders!

From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.

Pre-order now

A cast iron skillet filled with cheesy ground beef taco spaghetti. A serving spoon is in the spaghetti and the dish is topped with melted cheese, tomatoes, olives, green onion and cilantro. Lime wedges are on the table next to the skillet.

Print

Kid Friendly Dinner- One Pot Taco Spaghetti

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Course 100 + BEST Easy Beef Recipes for Dinner, 50 of our Best Easy Pasta Recipes
Cook Time 25 minutes
Total Time 25 minutes
Servings 4
Calories 648kcal

Ingredients

  • 1 Pound Ground Beef
  • 3 Cloves Garlic minced
  • 1 Packet Taco Seasoning
  • 1/4 Cup Water
  • 1 Can Diced Tomatoes with Green Chilies Ro-tel, 10 oz.
  • 1 Tablespoon Tomato Paste
  • 8 oz. Spaghetti
  • 3 Cups Water
  • 1/2 Cup Salsa Con Queso Dip
  • 1/2 Cup Colby Jack Cheese Shredded
  • 1/2 Cup Mozzarella Cheese Shredded
  • 1 Tomato Diced
  • Green Onions For Garnish
  • 2 Ounce Can Sliced Olives
  • 2 Tablespoons Cilantro Chopped

Instructions

  • Heat a large dutch oven over medium high heat. Drizzle in a little oil and add the ground beef, cooking until browned and broken into bits, about 5 minutes. Drain off any grease and return the pan to the heat. Stir in the garlic and cook 1 minute.
  •  Stir in the taco seasoning then the water and bring to a simmer for 3 minutes, turning the heat to medium.
  • Add the diced tomatoes, tomato paste, spaghetti and 3 cups of water. Bring back to medium high heat to bring to a boil until the pasta is soft enough to push under the water then cover and reduce to a simmer and cook until pasta is cooked and water is all gone, about 15 minutes.
  • Remove from the heat and stir in the queso.
  • Heat the oven to broil. Top the pasta with the two cheeses and place under the broiler until melted.
  • Sprinkle with tomato, chopped green onion, olives and cilantro and serve!

Notes

will keep in the refrigerator for 5 days

Nutrition

Serving: 1g | Calories: 648kcal | Carbohydrates: 54g | Protein: 35g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 107mg | Sodium: 1026mg | Potassium: 771mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1530IU | Vitamin C: 19mg | Calcium: 256mg | Iron: 5mg

A cast iron skillet filled with cheesy ground beef taco spaghetti. A serving spoon is in the spaghetti and the dish is topped with melted cheese, tomatoes, olives, green onion and cilantro. Lime wedges are on the table next to the skillet.

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

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READ: One Pot Cheesy Ground Beef Taco Spaghetti

Originally posted at Oh Sweet Basil

Classic Shepherd’s Pie

Classic Shepherd’s Pie

Regardless of what you call it, a classic Shepherd’s Pie, Shepards Pie or Cottage Pie, it is basically a casserole with a layer of cooked meat and vegetables, topped with mashed potatoes, and baked in the oven until the mashed potatoes are well browned. Cheese Optional (but you definitely should say yes to the cheese!).

A casserole dish containing shepherd's pie with one spoonful removed and the serving spoon resting in the dish. You can see hamburger, carrots, and peas in the pie and it is topped with mashed potatoes, and melted cheddar cheese. There is a few parsley leaves on top.

Hope for the Picky Eaters

Betcha won’t be surprised to hear that I had a love/hate relationship with Shepherd’s pie growing up. Mashed potatoes were my thing for sure and that extra melty cheese on top totally made me a happy girl. But then there was that ground beef underneath. Oh how I hated the texture!

With time I learned that ground beef is affordable, delicious and makes for much quicker and easier meals. I totally get why Shepherd’s Pie is a quick and easy dinner idea for families and the perfect dinner to take to a new mom or sick friend. 

Famous Shepherd’s Pie Recipes

There are a lot of easy shepherd’s pie recipes out there that call for less of a sauce and instant mashed potatoes, but I prefer more flavor so I’ve taken some nods from Alton Brown’s Shepherd’s pie and Gordon Ramsay’s Shepherd’s pie recipes for this one. 

A serving of shepherd's pie on a white plate with a fork resting beside it. You can see the rich ground beef and vegetable filling, the mashed potatoes on top, and the yellow melted cheddar cheese topping it all.

What Is Shepherd’s Pie?

Shepherd’s Pie is a type of savory pie that is sort of an old fashioned food that’s hearty and filling.

The base layer is a simple a mix of ground beef (or lamb) and vegetables that is all simmered in a saucy gravy. Then, it’s topped with mashed potatoes that form a golden crust on top. Some people add cheese on top too, and my answer to cheese is always a yes!

A casserole dish of shepherd's pie. A serving has been removed so you can see the ground beef, carrots and peas in the filling. It is topped with mashed potatoes and melted cheese with a few parsley leaves on top.

What Ingredients Do I Need to Make Shepherd’s Pie?

Ok, don’t get worried about this list. It may look a little long at first glance, but it’s mostly vegetables that need dicing and seasonings/herbs:

  • Oil
  • Ground Beef
  • Garlic
  • Onions (yellow)
  • Carrots
  • Celery
  • Salt
  • Paprika
  • Black Pepper
  • Flour
  • Tomato Paste
  • Beef Broth
  • Worcestershire Sauce
  • Peas (frozen)
  • Parsley (fresh)
  • Thyme (fresh)
  • Rosemary (fresh)
  • Mashed Potatoes
  • Cheddar Cheese
Here is a photo of all the ingredients so you can get a good visual.

A table top with containers of ground beef, onions, chopped red and green peppers, spices, peas, and broth.

How to Make Shepherd’s Pie

Before I tell you how to make shepherd’s pie from scratch let me tell you about the meat:

You can use lamb or ground beef. I almost always use ground beef just because it’s cheaper and my kids prefer it. Ground beef is an easy meat to cook and it’s family friendly.

Ok, here are the steps:

  • Cook the mashed potatoes and set aside.
  • Cook the ground beef using a beef chopper to break up the meat. It’s a MUST HAVE kitchen product.

A casserole dish containing browned ground beef.

  • Add the onions, carrots, garlic and celery, cooking until tender.

A casserole dish filled with browned ground beef, onions, peas, and carrots.

  • Add seasonings and flour and then the liquids, cooking until thickened. 

A casserole dish filled with browned ground beef, carrots, peas, onions and celery.

  • Put in the remaining ingredients and then place in a casserole dish.
  • Top with potatoes and bake. 

A casserole dish filled with shepherd's pie filling and topped with mashed potatoes. There is a spoon resting on top.

  • Top with cheese and stick it back in the oven for a few minutes for the cheese to melt. Enjoy!

A casserole dish containing a baked shepherd's pie. It is topped with melted cheese and parsley leaves.

I’m always a little hung up when I get done making a casserole. I mean, technically I just covered the food groups in one pan but it totally doesn’t seem right to just plop out one dish and not have a side. In case you ever end up in the same dilemma…

What Goes With Shepherd’s Pie?

How Long Will Shepherd’s Pie Keep?

Freshly baked Shepherd’s Pie will keep for 3-5 days in the refrigerator if tightly covered with foil.

A serving of shepherd's pie on a white plate with a fork beside it. There is a napkin and a casserole dish in the background.

Shepherd’s pie is such an amazing dish to bring to a new momma or sick friend. But I especially love it so prepare for an upcoming need. Like, if your friend is pregnant and already chasing two kids, try dropping off a frozen casserole that she can use on the day she feels overwhelmed. Here’s a few tips.

Can Shepherd’s Pie Be Frozen?

Shepherd’s pie can be frozen after baking or prior to baking.

  • After baking: Bake as stated in the instructions, then cool and cover tightly with plastic wrap and then foil.
  • Before baking: Assemble everything directed except for the cheese. Cover tightly with plastic wrap and then foil.

Shepherd’s pie can be frozen for up to 2 months as long as you have tightly wrapped the dish in saran wrap and foil.

How Do You Reheat Frozen Shepherd’s Pie?

Bake covered at 350 degrees for 1 hour, tenting with foil and adding any cheese at the end so it doesn’t over cook.

A serving of shepherd's pie on a white plate. there is a fork resting next to it on the plate.

Can Shepherd’s Pie Be Made With Chicken?

Shepherd’s pie can be made with chicken, but I’d recommend sticking to ground chicken or shredded chicken breasts.

It can be made with a variety of meats other than ground beef, like a ground turkey or ground elk.

Can You Make Shepherd’s Pie Ahead of Time?

You can make shepherd’s pie ahead of time.

Prepare it up to the point of baking, cover tightly and keep it in the refrigerator for up to 1 day before baking.

A serving of shepherd's pie with carrots, peas and ground beef for filling, topped with mashed potatoes and melted cheese. There is a fork resting on the plate and a napkin and a small container of salt next to it.

Vegetarian Shepherds Pie

As I’m finishing this shepherds pie I’m curious if anyone out there would be interested in a vegetarian version? 

I’d love to hear your thoughts as it takes a lot of time and effort to create a recipe but I really think a vegetarian version could be so, so good! 

 

This dish is so hearty and filling but full of comfort. I mean, what’s more comforting than creamy mashed potatoes and saucy ground beef and vegetables? Classic shepherd’s pie is on the menu this week!

More Ground Beef Dinners You’re Sure to Love:

You can find all of our beef recipes here.

Raised in the Kitchen - Carrian Cheney

63 days

Our new book is live for preorders!

From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.

Pre-order now

A casserole dish containing shepherd's pie with one spoonful removed and the serving spoon resting in the dish. You can see hamburger, carrots, and peas in the pie and it is topped with mashed potatoes, and melted cheddar cheese. There is a few parsley leaves on top.

Print

Shepherd’s Pie

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Shepherd’s Pie is basically a casserole with a layer of cooked meat and vegetables, topped with mashed potatoes, and baked in the oven until the mashed potatoes are well browned. Cheese Optional
Course 100 + BEST Easy Beef Recipes for Dinner, All Your Favorite Fall Recipes to Warm up to, Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 714kcal

Ingredients

  • 1 Tablespoon Oil
  • 1 Pound Ground Beef
  • 2 Cloves Garlic chopped
  • 2 Onions yellow, finely chopped
  • 2 Carrots finely diced
  • 2 Stalks Celery finely diced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Paprika
  • Black Pepper to taste
  • 2 Tablespoons Flour
  • 2 Tablespoons Tomato paste
  • 1 1/3 Cups Beef Broth
  • 1 teaspoon Worcestershire Sauce
  • 1 Cup Peas frozen
  • 1 Tablespoon Parsley finely chopped
  • 1/2 teaspoon Thyme fresh,finely chopped or 1/4 teaspoon dry
  • 1 teaspoon Rosemary fresh, finely chopped or 1/2 teaspoon dry
  • 4 Cups Mashed Potatoes  
  • 3/4 Cup Cheese cheddar, shredded

Instructions

  • Make our favorite mashed potatoes. You need about 4 cups of mashed potatoes to top off the casserole, set aside.
  • Heat the oil over medium high heat in a large, deep skillet. 
  • Add the beef and cook until browned, using a beef chopper to break up the meat and all the meat juices have evaporated. 
  • Add the garlic, onions, carrots and celery and continue cooking until the veggies soften.
  • Sprinkle the salt, paprika, pepper and flour over the pan, cooking for 2 minutes, stirring often. 
  • Stir in the tomato paste and cook, stirring all the time, until it smells rich (about 1 minute).
  • Pour the broth and Worcestershire over the meat and veggies, scratching the browned bits off the bottom. Bring to a boil and cook until most of the liquid has evaporated and a thick gravy has formed.
  • Stir in the peas and herbs. Check for seasoning, adding salt and pepper as needed then spread in a 7×11 baking dish and set aside until cooled.
  • Preheat the oven to 400°F.
  •  Spread the mashed potatoes over the cold filling gently so that they don’t mix together. 
  • Bake at 400°F for 20 minutes or until golden, adding the shredded cheese the last 10 minutes.

Notes

Freshly baked Shepherd’s Pie will keep for 3-5 days in the refrigerator if tightly covered with foil.

Nutrition

Serving: 1g | Calories: 714kcal | Carbohydrates: 68g | Protein: 35g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 103mg | Sodium: 978mg | Potassium: 1440mg | Fiber: 8g | Sugar: 9g | Vitamin A: 5943IU | Vitamin C: 74mg | Calcium: 240mg | Iron: 4mg

A casserole dish containing shepherd's pie with one spoonful removed and the serving spoon resting in the dish. You can see hamburger, carrots, and peas in the pie and it is topped with mashed potatoes, and melted cheddar cheese. There is a few parsley leaves on top.

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

READ: Classic Shepherd’s Pie

Originally posted at Oh Sweet Basil

French Dip Sandwiches

I love French Dip Sandwiches, but don’t love the time it takes to make the classic version. Enter my super speedy method! Roast Beef lunch meat and store bought Au Jus are jazzed up with a few extra ingredients to make this whole sandwich taste amazing and come together in about 15 minutes. It’s a killer dinner and so so delicious with Macaroni Salad or Potato Salad.

dipping french dip sandwich in au jus

French Dip Sandwiches in 15 Minutes

I know that title seems a little unbelievable, but it’s true! I’ve rigged the classic French Dip Sandwich and shaved down as much time as possible to create a fast but still delicious and flavorful sandwich you are going to love. With the help of your broiler and a few store bought ingredients, you will be enjoying these French Dips in no time. Makes amazing lunches or fast dinners.

Main Ingredients Needed

Here is the really short list of grocery items needed to make these French Dips at home!

  • Au Jus Gravy Mix– a powdered mix when whisked together with water creates a really tasty base for our Au Jus dip. This is the Au Jus Mix I used, but feel free to use the brand you prefer.
  • Roast Beef– thinly sliced lunch meat. I look for the roast beef that has the least amount of fat in the deli case. That’s just my preference, though. Use a brand you like.
  • Garlic + Bay Leaves– used to flavor the au jus so it tastes more homemade
  • Hoagie Rolls– I like toasting the exterior of these rolls just a touch before opening them up and toasting the insides. The toasting is completely optional, but I do find that it helps them hold up a little better.
  • Butter-used to butter the inside of the toasted rolls
hot roast beef in au jus in pan with tongs

How to Make French Dip Sandwiches

Again, this is a speedy recipe. No special equipment or tools needed. For increments and more specific directions, check the recipe card at the bottom of this post, right before the comments.

Step 1: Make the Au Jus + Warm the Beef

Whisk powdered Au Jus together with water in the bottom of a pot or deep skillet. Mine called for 3 cups of water, but double check yours to make sure that increment of water to powder is correct. You want to make it according to package directions.

Smash two cloves of garlic and add them to the au jus. Add the bay leaves. Transfer to stove and bring to boil. Reduce to simmer and add in the roast beef to warm. Keep meat warm over low heat.

Step 2: Toast and Butter Your Rolls

While au jus/meat is warming, toast your hoagie buns. I like to toast the bottoms of the rolls, and toast the insides. Watch your bread closely as you don’t want it to burn. The toasting is definitely optional but it helps keep your bread together when you add the juicy meat. Also optional, but feel free to spread butter on the exterior of the roll too. It miiiight be overkill, but man is it good.

Once the insides of the bread are toasted, spread 1/2 tablespoon of butter onto each half and rub with raw garlic clove. SO much flavor is added when you rub the bread with the garlic. Don’t skip this step! It makes such a difference.

Step 3: Assemble the French Dips

Divide the meat between each bottom half of the sandwich and add the provolone cheese, 1 slice per sandwich. (You can always add more if you like it cheesy.) Broil again briefly to melt the cheese; should take 30 seconds to 1 minute since the meat is already hot.

Add the top, cut in half and serve with hot au jus.

Favorite Sides for Hot Sandwiches

While the warm French Dip Sandwich is really filling and delicious on its own, here are a few tasty sides that would made this meal more complete:

dipping french dip sandwich in au jus

Love French Dip Sandwiches? Try these other Favorites:

Anyways, I hope you love love love this recipe as much as my family has come to love it! It’s a simple dinner that has made our dinner menu three weeks in a row. While I love spending the time on classic recipes from time to time, sometimes its nice to have a quick recipe in your back pocket for those busy nights. Enjoy, friends!

dipping french dip sandwich in au jus

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French Dip Sandwiches

Course Dinner, Lunch
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 sandwiches
Calories 487kcal

Ingredients

  • 1 Powdered Au Jus Mix
  • 3 cups water to make the au jus, check package directions
  • 3 cloves garlic divided
  • 2 bay leaves
  • 14 oz Roast Beef Lunch Meat
  • 4 Hoagie Buns/Rolls
  • 4 tablespoons butter
  • 4 slices provolone cheese

Instructions

  • Turn oven onto broil. Line a baking sheet with foil and set aside.
  • Whisk powdered Au Jus together with water in the bottom of a pot or deep skillet. (Mine called for 3 cups of water, but double check yours to make sure that increment of water to powder is correct. You want to make it according to package directions.) Smash two cloves of garlic and add them to the au jus. Add the bay leaves. Transfer to stove and bring to boil. Reduce to simmer and add in the roast beef to warm. Keep meat warm over low heat.
  • While au jus/meat is warming, toast your hoagie buns. I like to toast the bottoms of the rolls, and toast the insides. Watch your bread closely as you don’t want it to burn. The toasting is definitely optional but it helps keep your bread together when you add the meat.
  • Once the insides of the bread are toasted, spread 1/2 tablespoon of butter onto each half and rub with raw garlic clove.
  • Divide the meat between each bottom half of the sandwich and add the provolone cheese, 1 slice per sandwich. (You can always add more if you like it cheesy.) Broil again to melt the cheese; should take 30 seconds to 1 minute since the meat is already hot.
  • Add the top, cut in half and serve with hot au jus.

Notes

To make this more Macro Friendly, simply reduce the butter by half OR omit it completely.

Nutrition

Calories: 487kcal | Carbohydrates: 37g | Protein: 34g | Fat: 23g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 2124mg | Potassium: 407mg | Fiber: 2g | Sugar: 5g | Vitamin A: 521IU | Vitamin C: 46mg | Calcium: 557mg | Iron: 5mg

The post French Dip Sandwiches appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

America’s Culinary Food Stories-Beef Stroganoff

America is a melting pot that was formed by the hard-working people who migrated here from lands as far east as China and Japan, as far north as Russia and Europe. They utilized American supplies and prepared them in ways that they had prepared them in their homeland.
True American food is a collection of these culinary traditions passed down from generation to generation”.Each culture brought its cooking methods, food, and spices to America. They farmed the soil, hunted game, and incorporated their ways into the food of America.

Stroganoff (or Stroganov) is a simple and comforting Russian dish consisting of sauteed pieces of beef served in a sour cream sauce. It dates back to the mid 19th century and is named for a member of the Stroganov family, who were a group of highly successful Russian merchants and landowners in Tsarist Russia. The first known recipe is found in a mid-1800s Russian cookbook. The dish probably goes back to much earlier peasant fare but is now commonly attributed to the household of Count Pavel Stroganoff (1774-1817). Tolstoy’s War and Peace novel paints a picture of Russian society of that time which was fascinated with French culture and language. The interest in all things French extended to food, with chefs of the great households striving to create dishes in a more elegant and refined style.

After the fall of Tsarist Russia, the dish found popularity in China. Then, during WWII, Russian and Chinese immigrants, as well as US servicemen, brought the dish to the US. The first English language recipe for Beef Stroganoff appeared in a cookbook in 1932, but its popularity didn’t blossom until after World War II. Servicemen who’d served overseas were open to new tastes and flavors. Some went on to become the food editors, writers, and chefs who redefined American cuisine. At the same time, families moved to the suburbs, and dinner parties became more fashionable than ever. Beef Stroganoff, luxurious yet easy to prepare, became a signature dish with countless hostesses, and a headline entrée in upscale restaurants. New York’s Russian Tea Room, founded by former members of the Imperial Ballet, was famous for this dish.

In the 50s and 60s, Stroganoff saw quite a bit of popularity in the US, but overtime its image was marred by canned cream of mushroom soup and poor cuts of meat that were poured over noodles or rice and served in cafeterias. Unfortunately, it was this cafeteria version that everyone in the States came to associate with the name. Beef Stroganoff is so much more than the 50s and 60s made it out to be. Authentic Russian Beef Stroganoff combines tender beef and flavorful mushrooms in a creamy sauce for an elegant, yet quick dish.

The best beef to use in beef stroganoff is a cut that works well with quick-cooking. That means you need something that is tender in its own rights, such as beef tenderloin or ribeye steak. The important thing is to cut the steak into thin slices by cutting across the grain. This shortens the fibers of the meat, making it more tender with less cooking.

In Russia, you will most often find traditional beef stroganoff served over fried shoestring potatoes (French fries). It can also be found served over mashed potatoes or rice. Here in the States, egg noodles are the most common accompaniment to beef stroganoff.

TRADITIONAL BEEF STROGANOFF

Ingredients

2 tablespoons salted butter
8 oz button mushrooms, sliced
1 onion, thinly sliced
1 lb beef tenderloin, sliced thinly, against the grain
2 tablespoons instant Wondra flour or all-purpose
1 cup beef broth
½ teaspoon ground mustard seed
1 tablespoon tomato paste
½ cup sour cream
½ teaspoon salt
¼ teaspoon ground black pepper
8 oz egg noodles, cooked

Directions

In a large skillet, heat the butter. Add the beef to the saute pan. Cook until lightly browned, 2 minutes. Add the onion and mushrooms, cook until the mushrooms are tender. Stir the flour into the beef broth and mix well.
Add the beef broth, salt, pepper, mustard powder, and tomato paste to the saute pan scraping the bottom of the pan to pick up any stuck bits.
Simmer the mixture over medium heat for 10 minutes.
Place the sour cream into a small bowl and mix a little of the broth from the skillet with the sour cream to warm it. Pour the warmed sour cream mixture into the saucepan and mix to combine. Warm over very low heat,
Adjust the seasoning to taste.
Serve the stroganoff over the cooked noodles.

 

 

 

 

 

Originally posted at Jovina Cooks Italian

Korean Ground Beef Bowls

Ground beef cooked in a sweet and savory sauce and served over rice with roasted veggies. These easy Korean Ground Beef Bowls will be on your table in less time than it takes to order takeout!

Bowls filled with rice, ground beef, and vegetables shot from over the top.

Big flavor, quick cooking, and DELICIOUS! This is another one for you to add to your collection of no sweat, I don’t feel like cooking tonight recipes.

These Korean Beef Bowls are an inexpensive and easy way to satisfy your craving for the flavors for beef bulgogi at home. The sauce has the same sweet and savory flavors but using ground beef instead of steak eliminates the need to marinate and speeds up the cooking time. This meal can be on your table in about 30 minutes from start to finish!

Korean beef o top of rice with vegetables in a white bowl.

If you’ve never had Korean beef, you are in for a treat! It has the most irresistible flavor profile of soy, sesame, garlic, and ginger sweetened with brown sugar.

To up the nutritional value and make it a complete meal, I like to serve this Korean beef over rice with a sheet pan full of vibrant roasted veggies.

Ingredients in Korean Ground Beef

All the ingredients needed to make Korean Ground Beef with text overlay.
  • Fresh ginger root adds a distinctive flavor that is an important component to this recipe. I always have unpeeled fresh ginger root in a small resealable plastic freezer bag in my freezer. It stays fresh for a month or more and is easier to grate from the frozen state. To add it to recipes, use a microplane zester or cheese grater.
  • You’ll find sesame oil in the Asian section of your grocery store. In addition to being a cooking oil, it adds unique, AMAZING flavor to recipes like this.
  • You can easily control the spice level of this dish by adding more or less crushed red pepper. You can also eliminate it all together if you’re feeding little ones with a sensitive palette.
  • Gochujang sauce is an optional topping for these Korean Ground Beef Bowls. It’s a bright red, sweet and spicy sauce made with red chile paste that adds a ton of flavor. It has gained in popularity and can be found in the Asian section of most major grocery stores. If you opt to keep the beef mild, serve this sauce on the side so the spice lovers can add a little heat to their serving.
Korean Ground Beef topped with Go Chu Jang sauce in a white bowl with vegetables.

The Roasted Veggies and Rice

The beef cooks so quickly that you want to get your veggies and rice started first. Cook your rice according to the package directions either on the stove or in a rice cooker and then get your veggies in the oven.

I like to use broccoli florets, onion, and red bell pepper but anything goes here. Use a combination of vegetables that you love. Be sure to chop them in equal sizes for even roasting. Mushrooms, zucchini, asparagus, green beans and cauliflower would also work well.

Broccoli, onion and red bell pepper on a baking sheet.
  • Spread the veggies out on to a large rimmed baking sheet, drizzle with olive oil and season with salt and pepper. Roast at 400 degrees F for 20 to 25 minutes, stirring half way through the cooking time.

Small pieces of onion have a tendency to burn if roasted the length of time needed for the other veggies to get tender. To avoid this, cut the onion into about 6 or 8 chunks and keep the chunks intact when you transfer them to the baking sheet. They will naturally separate as they roast and break apart when you stir the veggies part way through the cooking time.

While the vegetables are roasting, start the Korean Ground Beef.

How to Make Korean Ground Beef

A sauce is poured into a skillet with cooked ground beef.
  • Whisk together the soy sauce, brown sugar, sesame oil, ginger root, garlic, and crushed red pepper in a small bowl.
  • Cook the ground beef in a little canola or vegetable oil over medium heat, stirring to break up the meat, until browned and crumbled. Drain off the excess grease, return the skillet to the heat, and season with salt and black pepper.
  • Stir in the soy sauce mixture and cook, stirring occasionally for a couple of minutes to allow the beef to absorb some of the flavorful sauce.
A fork lifts a bite of ground beef from a bowl.

Garnish the beef with sesame seeds and green onion and serve it over the cooked rice with the roasted veggies.

More Easy Ground Beef Recipes

Bowls filled with rice, ground beef, and vegetables shot from over the top.

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Korean Ground Beef Bowls

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Ground beef cooked in a sweet and savory sauce and served over rice with roasted veggies. These easy Korean Ground Beef Bowls will be on your table in less time than it takes to order takeout!
Course Main Course
Cuisine Asian, Korean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 511kcal

Ingredients

For the Korean Ground Beef

  • ¼ cup reduced sodium soy sauce
  • ¼ cup brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon finely grated ginger root
  • 1 teaspoon minced garlic
  • ¼ teaspoon crushed red-pepper or more to taste
  • 1 tablespoon vegetable oil
  • 1 pound 90% lean ground beef
  • ½ teaspoon salt
  • freshly ground black pepper to taste
  • 2 green onions thinly sliced
  • ¼ teaspoon sesame seeds
  • Go-Chu-Jang Sauce optional topping

For the Rice and Veggies

  • 3 cups water
  • 1 ½ cups long grain white rice like Jasmine or Basmati
  • 1 head broccoli or 2 crowns cut into florets
  • 2 red bell peppers cored and cut into large 2- to 3-inch pieces
  • 1 sweet yellow onion cut into about 6 chunks
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper to taste

Instructions

  • Preheat oven to 400 degrees F. Cook the rice according to package directions.
  • Meanwhile, transfer the veggies to a large rimmed baking sheet and toss with 2 tablespoons olive oil. Season with salt and pepper, to taste. Transfer the baking sheet to the preheated oven and roast for 20 to 25 minutes, or until browned and fork tender, tossing with a spatula half way through the cooking time.
  • While the veggies are roasting, whisk together the soy sauce, brown sugar, sesame oil, ginger root, garlic, and crushed red pepper in a small bowl.
  • Heat vegetable oil in a 12-inch skillet over MEDIUM-HIGH heat. Add the ground beef and cook, stirring to break up the meat, until browned and crumbled Drain off excess grease, return the skillet to the heat, and season with ½ teaspoon salt and black pepper, to taste.
  • Stir in the soy sauce mixture and cook, stirring occasionally for 2 to 3 minutes, to allow the beef to absorb some of the flavorful sauce. Remove from the heat and garnish with green onion and sesame seeds.
  • Serve beef over cooked rice with the roasted veggies. For a deliciously spicy kick, top the bowls with Go-Chu-Jang , if desired.

Notes

Nutrition information was calculated for 1/4 of the Korean beef with 1/4 of the veggies and 1/2 cup of cooked rice.

Fresh ginger root adds a distinctive flavor that is an important component to this recipe. I always have unpeeled fresh ginger root in a small resealable plastic freezer bag in my freezer. It stays fresh for a month or more and is easier to grate from the frozen state. To add it to recipes, use a microplane zester or cheese grater.

You’ll find sesame oil in the Asian section of your grocery store. In addition to being a cooking oil, it adds unique, AMAZING flavor to recipes like this.

You can easily control the spice level of this dish by adding more or less crushed red pepper. You can also eliminate it all together if you’re feeding little ones with a sensitive palette.

Gochujang sauce is an optional topping for these Korean Ground Beef Bowls. It’s a bright red, sweet and spicy sauce made with red chile paste that adds a ton of flavor. You can keep the beef mild and those who like things spicy can add a drizzle of gochujang. It has gained in popularity and can be found in the Asian section of most major grocery stores.

 

Nutrition

Serving: 1bowl | Calories: 511kcal | Carbohydrates: 41g | Protein: 30g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 74mg | Sodium: 972mg | Potassium: 1132mg | Fiber: 6g | Sugar: 23g | Vitamin A: 2907IU | Vitamin C: 217mg | Calcium: 130mg | Iron: 5mg

Adapted from Damn Delicious

The post Korean Ground Beef Bowls appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen

Instant Pot Spaghetti (including pasta!)

Instant Pot Spaghetti is a complete meal including meat sauce and pasta all cooked in one pot!

Brown ground beef in the Instant Pot and then stir in sauce ingredients and some uncooked spaghetti. Voila! Dinner in one pot in minutes.

cooked spaghetti and meat sauce in a pressure cooker

Why You’ll Love This Recipe

Taste This recipe tastes like it’s been cooking all day but really, it’s SUPER fast for a full meal!

Quick A from-scratch sauce with pasta in under an hour… perfection!

Versatile Toss in leftover roasted veggies, green peppers, mushrooms or shredded zucchini to up the veggie intake.

Easy One pot and pretty much set it and forget it, this recipe couldn’t be easier.

left image shows Raw meat and onions in an instant pot and right image shows cooked meat and onions in an instant pot

How to Cook Spaghetti in an Instant Pot

  1. Brown Meat Brown the beef using the saute setting on the Instant Pot. If your meat has a lot of fat, drain it but if there’s just a little, leave it for flavor.
  2. Add Pasta & Sauce Add spaghetti and sauce ingredients per the recipe below.
  3. Cook Secure lid and set to manual/high pressure/8 minutes.

Quick-release the pressure once done and let rest 5-10 minutes.  Serve immediately with cheese, parsley, and maybe a slice of homemade garlic bread.

Once cooked you may need to break apart a few of the noodles with a fork. The sauce may seem a little bit thin when you open the lid but as it cools and the pasta continues to soak up the sauce, it’ll thicken up beautifully!

Ingredients for Instant Pot Spaghetti in an instant pot

Tips for Success

  • Deglaze the brown bits on the bottom of the pan after browning the meat, this helps avoid the dreaded burn notice!
  • Submerge Ensure the pasta is completely submerged in the sauce before cooking.
  • Size This recipe has only been tested in a 6QT Instant Pot. If your IP is a different size, consult your manual.
  • Rest Once cooked you will see liquid on the top, give it a stir an allow it to sit for at least 10 minutes uncovered. The pasta will continue to cook and the sauce will thicken.

Got Meatballs?! You could even toss in some frozen meatballs and let them thaw and reheat as the sauce and dry noodles cook! Let your instant pot do all the work in one pot.

Leftover Spaghetti?

Leftover spaghetti makes a lunch or dinner the next day, in fact, just like chili it’s almost better next day! It’ll keep in the fridge up to 4 days.

No need to re-season, just reheat (and maybe re-cheese)! Kids love a hot lunch and a couple of scoops of instant pot spaghetti in a covered container can easily be reheated at school! For work, just pop into the microwave!

Easy Instant Pot Recipes

Instant pot spaghetti in a white bowl garnish with parsley and parmesan cheese

Instant Pot Spaghetti

Spaghetti and meat sauce prepped in an instant!
Course Main Course, Pasta
Cuisine American
Prep Time 20 minutes
Cook Time 8 minutes
Building Pressure & Resting Time 25 minutes
Total Time 53 minutes
Servings 6 servings
Calories 367
Author Holly Nilsson

Equipment

Ingredients

  • 1 pound lean ground beef
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 cup water
  • 1 teaspoon Italian seasoning
  • 6 ounces spaghetti uncooked
  • 2 cups marinara sauce or pasta sauce
  • 14 ounces diced tomatoes with juices
  • ¾ cup red wine
  • ½ cup parmesan cheese grated
  • 1 tablespoon parsley chopped

Instructions

  • Turn a 6QT Instant Pot onto saute. Cook beef, onion and garlic until browned and no pink remains. Drain fat if there is more than 1 tablespoon or so.
  • Add water and scrape any brown bits. Break spaghetti in half and add spaghetti, tomatoes, marinara, seasoning, and wine. Press the pasta so it is in the sauce.
  • Close the lid and select manual, high pressure for 8 minutes.
  • Once completed, quick release pressure and stir. Rest 5-10 minutes.
  • Stir in cheese and parsley. Serve immediately.

Nutrition

Calories: 367 | Carbohydrates: 32g | Protein: 23g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 624mg | Potassium: 753mg | Fiber: 3g | Sugar: 7g | Vitamin A: 552IU | Vitamin C: 14mg | Calcium: 161mg | Iron: 4mg
Spaghetti in a white bowl with a title
Spaghetti in an instant pot for instant pot spaghetti with the title
Spaghetti in a white bowl and spaghetti in an instant pot with writing

Originally posted at Spend with Pennies

Easy Skillet Steak Fajitas (Low Carb and Whole30)

Easy Skillet Steak Fajitas (Low Carb and Whole30)

Tender, thinly sliced steak and crisp bell peppers and onions are coated in a bold Steak Fajita Marinade to create these Easy Skillet Steak Fajitas. This one-pot meal is perfect for those eating low carb, paleo or gluten free. Only 287 calories per serving!

Steak Fajitas and onions and peppers in a black cast iron pan

Long time readers know we’re HUGE fans of Mexican Recipes, being born and raised in San Diego. I’ve already shared my favorite Carne Asada Recipe with you (for Carne Asada Tacos) as well as Pork Chili Verde and Flank Steak Tacos

 

Next up is naturally my go-to Easy Skillet Steak Fajitas recipe. If you like easy fajita recipes, make sure to checkout our Easy Skillet Chicken Fajitas Recipe.

While we usually make steak fajitas on the grill, since the low daytime weather here rarely dips below 60 degrees, we know that’s not the case for most of you, so adapted our Grilled Steak Fajitas recipe for the indoors. If you’re heading outside, this recipe also works for an outdoor grill. Just shave a minute or two off the cook time.

This Mexican Fajitas recipe is extremely versatile so satisfy’s a lot of different diet requirements. Tuck the steak and peppers into a homemade flour tortilla to keep things traditional, serve them alongside Mexican rice or Slow Cooker Refried Beans for an “entree” style plate or stuff them into a lettuce wrap before topping it off with guacamole and salsa. Low carb peeps can serve them along this Creamy Avocado and Tomato salad.

Steak fajita marinade in a clear round bowl. Slice of orange and cilantro on the side.

What Type of Steak Is Best For Fajitas

You’ve got four great options. I personally use flank steak, since I like the mild beef flavor, but all four are the best steak for fajitas. Skirt steak and flank steak are the traditional options.

 

Flank Steak Fajitas– Very mild beef flavor and a lean cut.

 

Skirt Steak Fajitas– A bit stronger beef flavor than flank steak. It’s also the leanest option so a bit tougher than the other options. As such you’ll want to aim for a medium-rare to medium final temp.

 

Flat Iron Steak – Not common, but still a great option. Has good marbling making it more flavorful and tender than the flank steak and skirt steak.

 

Sirloin Steak Fajitas – Nice beef flavor and marbling. It’s thicker than the other options, so you’ll have very tender thicker slices.

Steak Fajita Marinade

Our steak fajita marinade recipe is short and sweet. All the traditional flavors you expect to see in a traditional Mexican fajitas recipe: olive or avocado oil, orange juice, lime juice, garlic, chili powder, cumin, paprika, cilantro, salt and pepper

How Do You Tenderize Steak Fajita Meat?

As with most marinades, the key is to let the steak marinate for a minimum of 2 hours, if time permits. Marinating the steak allows the flavors to infuse and harmonize and also tenderizes the meat. If we don’t have a full two hours to marinate the meat, we sprinkle on a bit of McCormick’s Meat Tenderizer 5 minutes before cooking to speed along the process.

Steak Fajitas and onions and peppers in a black cast iron pan

How To Cook Steak Fajitas

Not including the recommended marinating time, these steak fajitas are ready in under 30 minutes.

 

Step 1 – Whisk together the marinade and cover the steak. Marinade in the refrigerator for two hours, if time permits.

 

Step 2 – Season the steak with salt and pepper before placing in a cast iron skillet over medium high heat for 5.5 – 7 minutes per side, flipping halfway through. Remove the meat from the skillet and tent with foil to rest.

 

Step 3 – Add the vegetables to the skillet and cook for about 6-7 minutes, until soft.

 

Step 4 – Slice the steak and serve alongside the vegetables and toppings.

Mexican Fajita Cooking Time:

Cooking times will vary slightly, depending on the cut and thickness of the steak. Use a meat thermometer (the ThermaPen is my favorite brand!) to check the temperature while cooking.

 

Here’s a guideline for Flank Steak measuring 1” thick.

 

Rare: 5.5 – 6 minutes per side (remove at 120)

Medium Rare: 6 – 6.5 minutes per side (remove at 130 degrees)

Medium: 6.5-7 minutes per side (remove at 140)

Medium Well: 7-7.5 minutes per side (remove at 150)

 

Remember you must let your steak rest (covered with foil) for 7-8 minutes to re-distribute the juices and continue cooking an extra 5 degrees to get to your desired final temp.

How Do You Cut Flank Steak For Fajitas?

Always cut across the grain, no matter what cut of beef you go with. You’ll also want a sharp knife to slice them as thin as possible to avoid chewy meat. Some recipe call for slicing the beef before cooking, but I’m not a fan of this technique. All the good juice runs out while cooking and it won’t be as tender.

Steak Fajita Calories

Our steak fajita recipe calculates to only 287 per serving!! This does not include any toppings you may add, however.

Steak Fajitas and onions and peppers in a black cast iron pan

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Easy Skillet Steak Fajitas

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Tender, thinly sliced steak and healthy peppers and onions are coated in a knockout fajita seasoning mix to create Easy Skillet Steak Fajitas. This one-pot meal is perfect for those eating low carb, paleo or gluten free. 
Course Dinner, Main Course
Cuisine Mexican
Keyword Bell Peppers, Cinco De Mayo Recipes, Fajitas Recipe, Flank Steak, Gluten Free Recipes, keto recipes, Low Carb Recipes, Mexican Recipes, Red Onions, Steak Recipes, Whole30 Recipes
Prep Time 10 minutes
Cook Time 20 minutes
MARINATING TIME: 2 hours
Total Time 2 hours 30 minutes
Servings 8 people
Calories 287kcal
Cost $28

Ingredients

Steak Marinade:

  • 2 Lbs Flank, Skirt, Sirloin or Flat Iron Steak (*Note 1)
  • 1/4 Cup Olive or Avocado Oil
  • 2 Tbsp Orange Juice
  • 2 Tbsp Lime Juice
  • 1 Tbsp Minced Garlic
  • 2 tsp Chili Powder
  • 2 tsp Cumin
  • 1 tsp Paprika
  • 1/4 Cup Chopped Cilantro
  • Coarse Sea Salt, To Taste (*Note 2)
  • Black Pepper, To Taste

Fajita Vegetables:

  • 2 Tbsp Olive or Avocado Oil, Divided
  • 3 Large Bell Peppers, Cut Into Thin Strips
  • 2 Large White Onions, Sliced
  • Salt, To Taste

Instructions

  • Add the oil, lime juice, garlic, cumin, chili powder, paprika and cilantro to a small bowl and whisk to combine. Place the steak into a large bowl or large Ziploc bag and pour the marinade over the steak. If using a Ziploc bag, massage the bag to ensure the marinade covers the entire surface of the steak. If using a bowl, toss the steak to evenly coat.
  • Cover and marinate in the refrigerator for a minimum of 2 hours, if time permits.
  • Right before cooking, remove the steak and transfer to a large cutting board. Pat dry with paper towels. Season liberally with the salt and pepper.
  • Add 1 tablespoon of oil to a large cast iron skillet and heat over medium-high heat. Add the steak to the skillet and cook for 5.5-7.5 minutes per side, flipping halfway through. (*Note 3) Reference the cooking temp chart in the post if you’re unsure of the final temp you’re aiming for.
  • Use a meat thermometer to check the temperature. Remove the steak when it’s 5 degrees under what your desired final temp is. Place the steak on a large cutting board and tent with foil. Let rest for 7-8 minutes before slicing.
  • While the steak is resting, add 1 tablespoons of oil to the skillet and swirl to coat. Add the onions, peppers and salt, to taste. Cook, stirring occasionally, for approx. 6-7 minutes, until the vegetables are soft.
  • Remove the foil from steak and slice against the grain into thin strips. Serve alongside the cooked vegetables and any other toppings you prefer. Enjoy immediately!

Notes

Note 1 – Any of these cuts work for this recipe. I prefer flank steak for it’s mild beef flavor and lean meat.

Note 2 –  Using coarse sea salt (or Kosher) helps marinate the meat better than standard table salt. 

Note 3 –  Here’s a temperature guideline for flank steak measuring 1” thick. You will need to adjust depending on the cut and thickness of the steak you’re using. I HIGHLY recommend using a meat thermometer (Thermaworks Dot is what we use). 

  • Rare: 5.5 – 6 minutes per side (remove at 120)
  • Medium Rare: 6 – 6.5 minutes per side (remove at 130 degrees)
  • Medium: 6.5-7 minutes per side (remove at 140)
  • Medium Well: 7-7.5 minutes per side (remove at 150)

Remember you must let your steak rest (covered with foil) for 7-8 minutes to redistribute the juices and continue cooking an extra 5 degrees to get to your desired final temp.

Nutritional information is calculated using flank steak and olive oil. No added salt was factored in nor were any toppings you choose to add. 

Nutrition

Calories: 287kcal | Carbohydrates: 9g | Protein: 26g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 68mg | Sodium: 77mg | Potassium: 600mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2185IU | Vitamin C: 84mg | Calcium: 45mg | Iron: 3mg

Hi, I’m Darcey!

I’m a fully caffeinated full time food blogger and lover of the outdoors, travel, and wine (not necessarily in that order).

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The post Easy Skillet Steak Fajitas (Low Carb and Whole30) appeared first on Foodie and Wine.

Originally posted at Foodie And Wine

Mississippi Pot Roast

Shredded Mississippi pot roast on a bed of mashed potatoes and gravy.

This fork-tender slow cooker Mississippi pot roast is super easy to make with only FIVE ingredients but boasts of deliciously decadent, buttery, rich and tangy flavors.

Shredded Mississippi pot roast on a bed of mashed potatoes and gravy.

I made two mistakes while cooking this. First, I started the pot roast pretty early in the morning which meant we had to deal with eight agonizing hours of tasty smells wafting to all four corners of the house while we worked from home. And second, I made this in advance while we still had leftovers to finish up, so we couldn’t even reward ourselves immediately.

You will need a strong constitution to rally your stomach into ignoring the amazing smells while going about your day and an ironclad will to not lift the lid of the slow cooker to get some of that mouthwatering aroma in your face (don’t do it, you’ll lose 30 minutes of cooking time). Because this buttery roast is quite simply, utterly delicious. So let’s get started.

Shredded Mississippi pot roast in a bowl with pepperoncini peppers.

Quick note on why it’s called Mississippi pot roast. Once upon a time, someone posted a recipe of a pot roast on reddit and it went viral. The end. Today we are making it and its popularity is well deserved. You’ll need 5 ingredients plus carrots and potatoes, if you want to cook them with some veggies. Otherwise, you can try out some lemon pepper asparagus or some smoky green beans as a side and serve the roast with mashed potatoes.

The pepperoncini peppers are not spicy at all if this makes you hesitate. Think of bell peppers that aren’t spicy but still lends some flavor to a recipe. These give a slight tangy taste to the roast, which is balanced out by the fullness of au jus gravy mix and the richness of ranch dressing. Coupled with butter, this roast is absolutely decadent and not your typical pot roast by any means.

Before and after Mississippi pot roast cooking in a slow cooker.

TIPS AND TRICKS:

Searing: I seared the chuck roast on both sides to lock in the flavor but you can skip this step if you’re feeling lazy, don’t feel like breaking out a pan and washing it or simply want to throw everything in the slow cooker and call it a day. You do not have to pre-season the roast with salt and pepper because there is more than enough sodium and flavor from the flavor packets.

Pepperoncini peppers: I used the Vigo brand of peppers.  The pepperoncini peppers will be in a jar in the pickle/olive aisle and not in the fresh veggies aisle.

Butter: For the butter, I used Land O Lakes half sticks butter. Each stick of butter is 1/4 cup so that makes it easy for you to do this recipe. Just slice up the stick and you’re done. No need to break out the measuring cups.

Veggies: Throw in some baby carrots and  baby potatoes for extra veggies, or skip the potatoes and add the carrots to serve the pot roast with mashed potatoes. I like using the colorful blend but it really doesn’t matter visually since in the slow cooker, all veggies end up coming out the slightly browned from cooking in the meat juices. If you don’t use baby carrots and potatoes and decide to dice up regular ones instead, cut them into big 2″ pieces because they tend to disintegrate slightly in the slow cooker.

Note: Some people have substituted the au just gravy mix with brown gravy mix or onion soup and dip mix. I personally have not tested these yet so I cannot confirm how good/bad they are but these are options available to you.

And that’s it. I cooked mine on low for 8 hours and now we have delicious leftovers for days. Enjoy and happy cooking 🙂

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Shredded Mississippi pot roast on a bed of mashed potatoes and gravy.

Mississippi Pot Roast



  • Author:
    The Cooking Jar

  • Prep Time:
    5 mins

  • Cook Time:
    8 hours

  • Total Time:
    8 hours 5 minutes

  • Yield:
    8

Description

This fork-tender slow cooker Mississippi pot roast is super easy to make with only FIVE ingredients but boasts of deliciously decadent, buttery, rich and tangy flavors.


Ingredients

  • 34 lb. chuck roast
  • 1 packet ranch dressing mix
  • 1 packet au jus gravy mix
  • 1/4 cup butter, cubed
  • 6 pepperoncini peppers


Instructions

  1. [Optional Step] Over medium high heat, sear the chuck roast on both sides until browned, about 5 minutes per side.
  2. Place roast in slow cooker and sprinkle evenly with ranch dressing and au jus gravy mix.
  3. Add cubed butter and whole pepperoncini peppers. If adding veggies, see notes.
  4. Cook on low for 8 hours.
  5. Shred the roast with two forks and return meat to the pot to toss in the juices.
  6. Dish and serve hot with mashed potatoes or your own sides.

Notes

  • If adding veggies, use 1 lb. baby carrots and 1 1/2 lb. baby potatoes.

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Two images of Mississippi pot roast in a plate and bowl.

The post Mississippi Pot Roast appeared first on The Cooking Jar.

Originally posted at The Cookie Jar

Yukgaejang (Spicy Beef Soup with Vegetables)

Yukgaejang is a hearty, spicy beef soup made with shredded beef, lots of scallions and other vegetables. Perfect soup for cold days ahead! 

Korean red spicy soup with shredded beef, scallions, mushrooms and noodles in a large bowl

Yukgaejang (육개장) is a hearty, spicy beef soup that’s highly popular in Korea. Made with shredded beef, lots of scallions (pa, 파) and other vegetables such as gosari (fernbrake fiddleheads), beansprouts, and mushrooms, this is a substantial soup that has a great depth of flavor.

You won’t need anything other than a bowl of rice for a completely satisfying meal on a cold winter day. In Korea, yukgaejang is also popular as nourishing soup that helps fight the summer heat. 

As we do with many Korean soups, we often enjoy this soup with some rice mixed in. Some people prefer to keep the rice and soup separately while eating. What’s your preference? 

Which cut of beef to use 

Beef brisket (yangjimeori, 양지머리) is the typical cut for this soup and many other Korean soups. It’s a flavorful, tough cut of meat that’s great for making broth. When properly boiled, the meat turns pull-apart tender, making it ideal for this soup.  You can also use flank steak (chimasal, 치마살) or shank meat (satae, 사태).

If chicken is used instead, the soup is then called dakgaejang (닭개장).

Korean red spicy soup with shredded beef, scallions, mushrooms and noodles in a large bowl

Vegetables

If you want to use only one vegetable for this soup, it should be scallions. Lots of them! After the beef, this is the most important ingredient for this soup. In Korea, the large variety green onions, called daepa (대파), are used for soups. No, they are not the same as leeks. Daepa is packed with unique sweet oniony flavor. It really elevates the tastes of soups!

Luckily, daepa now is available at Korean markets around here, especially during fall and winter.

There are other similar beef soups in Korea, but gosari (fernbrake fiddleheads) is unique in this soup. You can buy dried gosari (고사리) at any Korean market and rehydrate by a combination of soaking and boiling in water. Look for the ones with short, thin stems.

Besides adding soft, chewy texture to the dish, gosari imparts a deep, earthy flavor to the soup. A bag of dried gosari can last for a long time in your pantry, and you can also use it in bibimbap (비빔밥). 

Korean red spicy soup with shredded beef, scallions, mushrooms eggs and noodles in a large bowl

Seasoning

Sesame oil to me is essential, and it’s typically infused with gochugaru (Korean red chili pepper flakes). Simply heat the oil and mix with the gochugaru. For added layers of flavor, I usually add very small amounts of gochujang (Korean red chili pepper paste) and doenjang (Korean fermented soybean paste).  But, absolutely optional! This yukgaejang recipe is not fiery hot. Adjust the heat level according to your taste. 

Variations

If you want your soup to be extra rich, you can also boil some beef bones (such as neck bones) with the meat. Or, I sometimes add some pre-made seolleongtang broth (aka milky bone broth or sagol yuksu) to boil the meat because I usually have some in my freezer. You can also use store-bought milky beef bone broth, which is usually labeled as sagol yuksu (사골육수) or sagol gomtang (사골곰탕). 

You can also use anchovy broth or dashima broth to boil the beef to add extra flavors to the resulting broth. 

I usually drizzle lightly beaten eggs over the soup at the end of cooking. Some people prefer thin egg omelette garnish (jidan, 지단). You can skip the eggs if you want. 

Noodles are also a great addition! Dangmyeon (당면), sweet potato starch noodles (aka japchae noodles), is typical for this soup. 

Instant Pot yukgaejang

Lately, I’ve been using my Instant Pot to make this dish. It really is much quicker to cook a tough cut of meat, and I love how tender and moist the beef turns out.

Simply add the meat, onion, optional radish, and garlic to the Instant Pot along with water. You will need much less water because it doesn’t evaporate in the Instant Pot. I use about 10 cups for this recipe.

Then, cook on Manual High for 30 minutes. When it’s done cooking, release the pressure after 10 minutes. Remove the meat, and strain the broth. Follow the rest of the recipe, and use the Sauté function to finish up. 

More soup recipes

15 Korean soup recipes

Yukgaejang (Spicy Beef Soup with Vegetables)

Have you tried this yukgaejang recipe? Please rate the recipe below and leave a comment! Stay in touch by following me on YouTubePinterestTwitterFacebook, and Instagram.

Korean red spicy soup with shredded beef, scallions, mushrooms eggs and noodles in a large bowl

Print

Yukgaejang (Spicy Beef Soup with Vegetables)

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

A hearty, spicy Korean beef soup packed with flavor!
Course Main
Cuisine Asian, Korean
Keyword beef, beef brisket, beef soup, spicy, yukgaejang
Servings 4
Author Hyosun

Ingredients

  • 1 ounce dried gosari 고사리 (fernbrakes) – yields about 1 cup rehydrated
  • 1 pound beef brisket, 양지머리 (or flank steak or shank meat)
  • 1/2 onion do not cut the stem
  • 8 ounces Korean radish (mu, 무) cut into big chunks – optional
  • 14 cups water (For richer soup, you can use milky beef bone broth to boil the beef. See the note.)
  • 8 ounces bean sprouts (sukju, 숙주)
  • 3 dry shiitake mushrooms soaked (or 2 ounces fresh shiitake or oyster mushrooms)
  • 2 – 3 bunches scallions 2 or 3 stalks of Korean daepa
  • 2 tablespoons sesame oil
  • 2 tablespoons gochugaru, 고추가루 (red chili pepper flakes) – 2.5 to 3 TB for spicier soup
  • 1 tablespoon minced garlic
  • 2 tablespoons guk ganjang, 국간장 (soup soy sauce)
  • 1 teaspoon gochujang, 고추장 (red chili pepper paste) – optional
  • 1 teaspoon doenjang, 된장 (soybean paste) – optional
  • salt and pepper
  • 2 eggs – optional lightly beaten
  • 3 ounces dangmyeon (당면), starch noodles – optional soaked in warm water for 20 minutes

Instructions

  • Add the gosari and 4 cups of water to a small pot. Boil over medium heat, covered, until tender. Mine only took about 30 minutes, but the time can vary significantly depending on gosari. Turn the heat off and let it cool in the cooking water. When ready to use, rinse in cold water and drain. Cut into 4-inch lengths, removing tough ends of the stems, if any. (See note 1.)
    Gosari (bracken fiddleheads) side dish
  • In a large pot, bring the meat, onion, optional radish, and garlic to a boil in 14 cups of water (see note 2). Reduce the heat to medium, and skim off the scum. Boil, covered, until the meat is tender enough for shredding, about 1 hour. Pull a string of meat off and check the tenderness. Let the meat cool a bit in the cooking liquid. Discard the vegetables, reserving the stock in the pot. Spoon off any visible fat. The broth should be about 7 to 8 cups.
    Boiling beef brisket in a large pot along with onion and Korean radish
  • When the meat is cool enough to handle, shred into about 3 to 4-inch strips.
    Shredded the boiled beef
  • Blanch the bean sprouts in boiling water for a minute. Wash with cold water and drain. Cut the scallions into 4-inch lengths. Thinly slice the soaked mushrooms.
    Yukgaejang
  • In a pan, heat the sesame oil until hot over low heat and stir in the chili pepper flakes. Turn the heat off as soon as the oil starts to turn red and the chili pepper flakes become a bit pasty. This only takes a few seconds. Do not burn the flakes.
    DSC_1274
  • Add the meat, fernbrakes, mushrooms, 1 tablespoon soup soy sauce, and garlic. Combine well.
    DSC_0512
  • Add the meat and gosari mixture along with 1 tablespoon of soup soy sauce into the broth. Stir in the optional gochujang and doenjang, and boil over medium high heat, covered, for 10 minutes.
    Red spicy soup in a large pot with shredded beef
  • Throw in the bean sprouts and scallions, and boil over medium heat for another 10 minutes. Add salt (1 teaspoon or more) and pepper to taste. Within a few minutes before turning the heat, add the optional noodles. Slowly drizzle the optional eggs over the boiling soup and turn the heat off. Serve with rice.
    Red spicy beef soup with scallions and drizzled eggs on top

Instant Pot method

  • Add the meat, onion, optional radish, and garlic to the Instant Pot along with 10 cups of water.
  • Cook on Manual High for 30 minutes. When it’s done cooking, release the pressure after 10 minutes. Remove the meat, and strain the broth. Follow the rest of the stove top recipe. Use the Sauté function for steps 7 and 8 to finish up. 

Notes

  1. You can also soak the gosari for several hours to soften and then boil over medium heat until tender.
  2. You can use a combination of milky beef bone broth and water if you want. Add 4 to 6 cups or more. And simply reduce water by the same amount. 

 

This recipe was originally posted in December 2014. I’ve updated it here with new photos, more information and minor improvements to the recipe. 

The post Yukgaejang (Spicy Beef Soup with Vegetables) appeared first on Korean Bapsang.

Originally posted at Korean Bapsang