Beef

Beef Vegetable Soup

Now that it’s cooler out, I like to make huge pots of soup several times a week. They’re not only great for several nights of dinners, but I love having the leftovers to pack for lunch. And, most freeze well, too. This beef vegetable soup recipe came from my grandmother and is one of my favorites — it’s hearty, healthy, and so delicious, plus it feeds a crowd! Serve with slices of fresh bread or rolls — or, my favorite, a cold cheese sandwich — to soak up the broth.

Beef Vegetable Soup
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
Ingredients
  1. 1 lb chuck roast
  2. 3 carrots, peeled and sliced into thin rounds (about 1 cup)
  3. 3 medium white potatoes, peeled and cut into small cubes (about 2 cups)
  4. 1 medium onion, diced
  5. 1/4 head green cabbage, chopped (about 2 cups)
  6. 1 15 oz. can diced tomatoes
  7. 2 cups frozen cut green beans
  8. 1 cup frozen peas
  9. 1 cup frozen lima beans
  10. 1 cup frozen corn
  11. 2 teaspoons kosher salt
  12. 1/2 teaspoon ground black pepper
Instructions
  1. Slice the beef into small bite-size pieces. Place in a large pot or Dutch oven, cover with water and bring to a simmer. Cook until no longer pink, about 10 minutes.
  2. Add the carrots, potatoes, onion, cabbage, and tomatoes. Bring to a simmer, cover, and cook until tender, about 25 minutes.
  3. Add the frozen vegetables, and cook until tender and heated through, about 10 minutes. (Add about 1 cup additional water if needed).
  4. Season with salt and pepper.
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Cheese Steak Rice

I hate wasting any food, which means I often have to get creative with using leftovers. Hence, this creation. I had a small piece of steak left from last night, so I rummaged through the pantry and refrigerator, cooked some wild rice, sautéed some veggies with the leftover sliced steak and voila, a super delicious and easy way to make a small piece of steak go a long way. 

Cheese Steak Rice
Serves 2
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Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
Ingredients
  1. 1 cup uncooked wild rice
  2. 1 cup sliced onion
  3. 1 cup sliced bell pepper
  4. 1 1/2 cups sliced white mushrooms
  5. 1 teaspoon minced garlic
  6. 1 cup leftover steak, cut into small pieces
  7. 2 1/2 cups low-sodium beef broth
  8. 1 tablespoon unsalted butter
  9. 1 tablespoon extra virgin olive oil
  10. 2 teaspoons Worcestershire sauce
  11. 1 cup grated parmesan cheese
  12. Salt and black pepper
Instructions
  1. Add broth and rice to a medium sauce pan. Bring to a boil, cover, reduce to a simmer, and cook until tender and broth is absorbed, about 45 minutes.
  2. In a large skillet over medium heat, add the olive oil and butter. When the butter is melted, add the bell pepper, onion, and mushrooms and sauté until soft, about 10 minutes. Add the minced garlic and steak and sauté for about 2 minutes, until the steak is hot. Stir in the Worcestershire sauce.
  3. Add the cooked rice and parmesan cheese to the skillet and gently stir to combine.
  4. Season with salt and pepper.
Seasoned to Impress https://seasonedtoimpress.com/

Lasagna “Cupcakes”

I love these mini lasagnas. They’re cuter, more fun to serve and eat, and take a lot less time to bake than a traditional pan of lasagna, but they have all the same flavors. I also like that the pasta layer is actually won ton wrappers, so they’re lighter and you don’t feel as guilty eating them. (If you’ve never bought won ton wrappers before, they’re typically in the produce department of grocery stores, in the refrigerated section.) These are a favorite for a weeknight meal or as a heavy hors d’oeuvre, and it’s easy to make them vegetarian by omitting the meat sauce and using marinara instead. 

Lasagna "Cupcakes"
Serves 6
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Ingredients
  1. 2 packs of won ton wrappers (72 sheets total) (cut into rounds with a biscuit cutter or tops of a drinking glass, optional)
For the Meat Sauce
  1. 2 tablespoons of extra virgin olive oil, divided
  2. 1 lb. ground beef
  3. 1/2 an onion, diced
  4. 1 28 oz. can San Marzano tomatoes
  5. 2 tablespoons tomato paste
  6. 2 cloves minced garlic
  7. 2 teaspoons dried basil
  8. 1/2 teaspoon dried oregano
  9. 2 teaspoons sugar
  10. 1 teaspoon salt
For the Cheese
  1. 15 oz. ricotta cheese
  2. 1 egg, beaten
  3. 1/2 cup grated mozzarella cheese
  4. 1/4 cup grated Parmesan cheese
  5. 1 tablespoon fresh chopped parsley
  6. Ground black pepper
For topping
  1. 1/4 cup grated Parmesan cheese
  2. 1/4 cup chopped fresh basil
Instructions
  1. Preheat oven to 350 degrees.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion, and cook until the meat is no longer pink. Drain off any liquid, and season with salt and ground black pepper.
  3. In a saucepan over medium heat, add the other 1 tablespoon of olive oil. Add the minced garlic, basil, and oregano, and sauté until just fragrant, about 30 seconds. Add the canned tomatoes, sugar, and salt, increase heat to medium-high, and cover and simmer for about 15 minutes. Remove from heat, and with an immersion blender, puree until smooth (or, working in batches, carefully puree in a blender). Once sauce is smooth, return pan to low heat and stir in tomato paste. Add sauce to the cooked beef, and gently stir to combine.
  4. In a large bowl, stir together the ricotta cheese, egg, mozzarella cheese, parmesan cheese, parsley, and black pepper.
  5. Spray two muffin pans with cooking spray. Layer in each, 1 won ton round, 1 tablespoon of meat sauce, and 1 tablespoon of cheese mixture. Repeat layers once. Then add the third won ton round, top with a tablespoon of sauce, and sprinkle with parmesan cheese.
  6. Bake for 20 minutes.
  7. Remove from oven, sprinkle with basil, and let rest in pan for 5 minutes before serving. Use a fork to gently pop each lasagna out of the pan.
Notes
  1. If you prefer to use store-bought sauce, you'll need about 3 cups.
Adapted from Tablespoon
Adapted from Tablespoon
Seasoned to Impress https://seasonedtoimpress.com/