There’s nothing like pot roast to bring up memories of cozy Sunday dinners at home and Mom’s home cooking. It’s the perfect hearty comfort food as we head into fall and winter!

When you want the convenience of prepping your dinner in the morning and letting it slow cook while you go about your day, this slow cooker pot roast is just the recipe you need. Like my Crockpot Chicken and Potatoes and Slow Cooker Beef Stew, this crock pot roast is a family favorite. Serve it with Homemade Biscuits or Yeast Rolls for soaking up extra gravy.

Slow Cooker Pot Roast Ingredients

• Beef Chuck Roast: This is the best type of meat for pot roast.
• Onion and Garlic: For flavor.
• All-Purpose Flour: To thicken the gravy.
• Beef Broth: For the gravy.
• Tomato Paste and Worcestershire Sauce: Add depth of flavor to the gravy.
• Dried Thyme: I prefer to use dried thyme instead of fresh because dried herbs hold up well during slow cooking and they are easy to keep on hand in your kitchen.
• Carrots: Chop them into 1-inch pieces.
• Potatoes: I like to use baby potatoes in this recipe because you can add them whole to your slow cooker, and they are often pre-washed so you save time. If you need a substitute, I recommend Yukon gold potatoes. Cut them into large chunks.
• Cornstarch: For thickening the gravy.

Find the full recipe with ingredient amounts in the recipe card below.

How to Make Crock Pot Roast

You will need a 5 quart or larger slow cooker to make this recipe. You can fit a 3 to 4 pound roast in a 5 quart slow cooker. If you want to cook a larger beef chuck roast, you’ll need a 6 quart or larger slow cooker.

Brown the meat. Browning the beef chuck roast in a pan on the stove will add so much flavor to your meal, so I highly recommend you do this step. Heat some olive oil in a skillet or Dutch oven. While the pan heats up, season the roast with salt and pepper on all sides. Sear the meat for 4-5 minutes per side, until browned. Then transfer the roast to a clean plate.

Sauté onion and garlic. In the same hot pan, sauté the chopped onion until softened. You are adding layers of flavor to the finished dish with these stove top steps. Next you’ll add some minced garlic and flour to the pan. Cook these for 30 seconds, stirring.

Deglaze the pan. Pour in the beef broth and scrape up any browned bits from the bottom of the pan. You want all of those bits in your gravy because they add more flavor! Remove the pan from the heat and stir in the tomato paste, Worcestershire sauce and dried thyme. You’ve now added all of the ingredients that will make up your gravy.

Add vegetables, meat and gravy to slow cooker. Add a single layer of carrots and potatoes to your slow cooker and pour the broth mixture from the skillet over the vegetables. Then place the browned roast on top. Fit the rest of the potatoes and carrots around the sides of the roast.

Slow cook for 8-10 hours on your slow cooker’s low setting or 4-5 hours on the high setting. The pot roast is done when the meat and vegetables are tender. The meat should fall apart easily when shredded with a fork.

Crock Pot Pot Roast Recipe Tips

• You can add other vegetables to this recipe, as desired. I suggest trying other root vegetables, such as parsnips or turnips, because they will hold up well as the chuck roast cooks.
• After cooking, you may need to add more salt to taste. I usually start with less salt in my recipes because it is easy to add more. Taste the gravy and if it needs more flavor, some extra salt and pepper will do the trick.
• It’s best not to lift the lid of the slow cooker during the cook time, since doing so lets out a lot of the trapped heat and can increase the cook time. See my Slow Cooker Guide for more slow cooker tips.
• If you have an Instant Pot, you might also enjoy my Instant Pot Pot Roast recipe because you can cook a chuck roast to tender perfection in 2 hours start to finish.

Storage and Reheating

• To Refrigerate: Store leftover pot roast in an airtight container in the refrigerator for up to 3 days.
• To Freeze: Store in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
• To Reheat: The best way to reheat pot roast is in the oven. Place the meat, vegetables and gravy in an oven-safe dish. Add a splash of beef broth if there’s not much gravy. Cover the dish with foil and bake at 350° F for 25-35 minutes, until heated through.

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Slow Cooker Pot Roast

This easy slow cooker pot roast recipe cooks all day in your crock pot. It's perfect for Sunday dinner or a make-ahead weeknight meal.

Course Main Course, Slow Cooker

Cuisine American

Keyword beef chuck roast, chuck roast, crock pot roast, pot roast crock pot, slow cooker pot roast

Prep Time 20 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 8 servings

Calories 438kcal

Ingredients

• 3 pound beef chuck roast
• 1 teaspoon Kosher salt or to taste
• ½ teaspoon black pepper or to taste
• 1 tablespoon olive oil
• 1 large yellow onion coarsely chopped
• 4 cloves garlic minced
• 3 tablespoons all purpose flour
• 1 ½ cups low sodium beef broth
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 ½ teaspoons dried thyme
• 6 medium carrots cut into 1-inch pieces
• 1 ½ pounds whole baby potatoes halved if large
• 2 tablespoons cornstarch optional, for thicker gravy
• chopped fresh parsley if desired for serving

Instructions

• Rub the roast on all sides with the salt and pepper.
• Heat the olive oil in a large pan on the stove over medium high heat. When the pan is hot, add the roast and sear on all sides until browned, about 4-5 minutes per side. Transfer roast to a clean plate.
• Add the onion to the pan and cook, stirring, for 2 minutes. Add the garlic and flour to the pan and cook, stirring, for 30 seconds.
• Pour in the beef broth to deglaze the pan, scraping up any browned bits. Turn off the heat and stir in the tomato paste, Worcestershire sauce and dried thyme.
• Add a single layer of the carrots and potatoes to a 5 quart or larger slow cooker (the remaining veggies will fit around the roast), followed by the broth mixture from the skillet. Place the beef on top of the vegetables. Fit the remaining vegetables around the sides of the roast.
• Cover and cook on low for 8-10 hours or high for 4-5 hours, until the meat shreds easily with a fork and the vegetables are tender. If you want a thicker gravy, stir in 2 tablespoons cornstarch mixed with 2 tablespoons water when there is one hour left of cooking time. Gravy will thicken best when cooked on high, so if you have been cooking the roast on low you can switch to high during the last hour.
• Skim off any excess fat from the surface of the gravy and discard. Shred the beef with two forks, discarding extra fat. Season to taste with more salt and pepper, if needed. Serve pot roast with chopped fresh parsley, if desired.

Video

Notes

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1/8 recipe | Calories: 438kcal | Carbohydrates: 26g | Protein: 36g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 585mg | Potassium: 1223mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7703IU | Vitamin C: 22mg | Calcium: 66mg | Iron: 5mg

Read Slow Cooker Pot Roast for the full recipe. Originally posted at Kristine's Kitchen

Love homemade chili? Try one of these delicious chili recipes next: classic Chili Recipe, Turkey Chili (Instant Pot instructions included), and Instant Pot White Chicken Chili.

The Instant Pot is amazing at making the best chili. The flavors in this Instant Pot chili are so rich and deep, you’d think the chili had simmered for hours on the stove. But you can have it ready in an hour, start to finish!

This Instant Pot chili recipe is made with ground beef and a rich tomato base that’s layered with spices and seasonings. It’s thick and hearty, just how a delicious chili should be. I like my chili with beans, but not too many. If you prefer your chili without beans, you can simply leave them out and double the amount of meat.

Serve this Instant Pot Chili with my favorite Homemade Cornbread, Drop Biscuits or Yeast Rolls.

The BEST CHILI RECIPE EVER! My kids AND my grandkids love it and I make it often because of that! Wouldn’t change a thing!

Kristin

Ingredients

• Onion and Garlic. These aromatic ingredients create a flavorful base for this Instant Pot chili.
• Ground Beef. Use 90% lean ground beef for a leaner chili. You can also use 80% lean ground beef, but you should drain off the excess grease after browning the beef. Ground turkey also works well in this recipe.
• Bell Pepper. The bell pepper almost melts into the chili and it’s a great way to add extra veggies to your meal. I usually use a red bell pepper, but any color will work. Want to add even more vegetables? Try diced carrot or sweet potato.
• Spices and Seasonings. This chili is made with a delicious blend of spices. When you make chili, it’s not a time to be shy with the seasonings, so you’ll find a generous amount in this recipe. You can adjust the amount of chili powder to your desired level of spice.
• Brown Sugar. I add just a little bit of brown sugar to this Instant Pot chili. The brown sugar is my secret ingredient that makes this chili so good because it balances out the savory flavors. You can leave the sugar out if you prefer.
• Tomato Paste and Crushed Tomatoes. Tomato paste helps to thicken the chili. I recommend using fire roasted crushed tomatoes because they add a lot of flavor. Fire roasted diced tomatoes are a good substitute if you can’t find crushed.
• Broth. You can use beef broth for a classic all beef chili, or substitute chicken broth. I recommend low sodium broth so that you can control the amount of salt in your recipe.
• Beans. I find two cans of beans to be just right in this chili. I used red kidney beans and black beans, but pinto beans also work well.

How to Make Instant Pot Chili

This Instant Pot chili is fast to prep and then the Instant Pot does the rest, leaving you free to do whatever else you need to do. If you’re new to cooking with an Instant Pot, you’ll find my Instant Pot Manual helpful for getting started.

Sauté onion in olive oil using the Instant Pot’s sauté mode.

Brown the ground beef in the Instant Pot. Add the garlic to the pot and stir, then turn off sauté.

Add the remaining chili ingredients, except for the tomatoes and beans. Stir well and scrape up any bits from the bottom of the pot.

Add the crushed tomatoes and beans on top of the other ingredients and do not stir them in.

Pressure cook the chili on high pressure for 15 minutes.

Let the pressure naturally release for 10 minutes. Then quick release the remaining pressure.

If the chili isn’t thick enough after pressure cooking, you can simmer it for a few minutes in the Instant Pot using the sauté function. Then serve with your favorite chili toppings.

Should I Use the Instant Pot Chili Setting?

I always recommend using the Manual or Pressure Cook button because then you can set the cook time yourself. The preset programs, such as the Instant Pot chili setting, are simply preset pressure cooking times. They don’t do anything else special.

Chili Toppings

The best part about sitting down to a steaming bowl of chili is that you get to load it up with your favorite toppings. Try shredded cheese, sour cream, crumbled tortilla chips, avocado, red onion, green onion, fresh cilantro, lime juice, sliced jalapeño, or chopped fresh tomatoes.

You might also enjoy these Instant Pot Ground Beef Recipes.

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Instant Pot Chili

This Instant Pot chili recipe is made with ground beef and a rich tomato base that’s layered with spices and seasonings. It’s thick, hearty and so flavorful.

Course Main Course

Cuisine American

Keyword instant pot chili

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Pressure and Natural Release 25 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 369kcal

Ingredients

• 1 tablespoon olive oil
• 1 medium onion chopped
• 1 pound ground beef 90% lean recommended*
• 4 cloves garlic minced
• 1 red bell pepper chopped
• 2 tablespoons chili powder see note
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon garlic powder
• 1 tablespoon brown sugar
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 4 tablespoons tomato paste
• 14.5 ounce can (1 ¾ cups) low sodium beef broth or chicken broth
• 28 ounce can fire roasted crushed tomatoes or fire roasted diced tomatoes
• 15 ounce can kidney beans rinsed and drained
• 15 ounce can black beans rinsed and drained

Instructions

• Press Sauté to turn on the sauté setting on Instant Pot. Add the olive oil and heat until hot. Add the onion and cook for 2 minutes, until onion starts to soften.
• Add the ground beef and cook, stirring to crumble the meat, until beef is browned, about 5 minutes. Drain off excess grease as needed.
• Stir in the garlic and then press Cancel to turn off the sauté function.
• Add the bell pepper, chili powder, cumin, dried oregano, garlic powder, brown sugar, salt, pepper, tomato paste and broth to the pot. Stir and scrape up any bits that are stuck to the bottom of the pot.
• Add the crushed tomatoes and beans on top of the other ingredients and DO NOT STIR the tomatoes or beans in. This will help to prevent you from getting a burn warning during pressure cooking.
• Close the Instant Pot lid and move the steam release valve to the sealing position. Pressure cook on high pressure for 15 minutes. The Instant Pot will take some time to reach pressure and then the cook time will start counting down.
• When the cook time ends, let the pressure release naturally for 10 minutes by leaving the Instant Pot alone. Then quick release the remaining pressure by carefully moving the steam release valve to the venting position using the handle of a long spoon. Once the steam finishes escaping and the pin drops down, open the Instant Pot lid.
• Stir chili. If it isn't thick enough, simmer it using the sauté function for a few minutes to thicken it up. Serve with toppings, as desired.

Video

Notes

• If you use 80% lean ground beef, drain off any excess grease after browning the beef.
• Depending on which chili powder you use and how spicy you like your chili, you can adjust the amount of chili powder. I use a mild chili powder and find that 2 tablespoons makes a mild chili and 2 1/2 tablespoons makes a mildly spicy chili.

Nutrition

Serving: 1.5cups | Calories: 369kcal | Carbohydrates: 42g | Protein: 28g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 1324mg | Potassium: 1445mg | Fiber: 14g | Sugar: 12g | Vitamin A: 1889IU | Vitamin C: 44mg | Calcium: 147mg | Iron: 8mg

Read Instant Pot Chili for the full recipe. Originally posted at Kristine's Kitchen

Looking for more hearty slow cooker recipes? Try this Slow Cooker Pot Roast or Italian Beef next! If you prefer an Instant Pot version of this beef stew recipe, try my Instant Pot Beef Stew.

This classic beef stew is an easy slow cooker recipe that’s hearty, warming and so satisfying. It’s a set it and forget it crock pot recipe that saves you time in the evening on busy days.

As this stew simmers in the slow cooker, the flavors have plenty of time to develop and blend together. The broth is incredibly rich and the beef is fall-apart tender. Plus, your house will smell amazing as this flavorful beef stew cooks low and slow all day long.

When you’re craving cozy comfort food, I hope you’ll give this slow cooker beef stew a try. Serve it with some crusty bread, Dinner Rolls or Biscuits, with a crisp Green Salad on the side.

The best beef stew I have ever made. Searing the meat and sautéing the onions and garlic really add flavor to the recipe.. I only added peas. I’m planning to make” Shepard’s pie” with the leftovers and mash the potatoes for the topping.

Stephanie

Ingredients You’ll Need

• Onion and Garlic: These aromatic ingredients add a delicious base layer of flavor. You can chop the onions into smaller pieces or larger slices, depending on your preference.
• Celery, Carrots and Potatoes: These are classic beef stew vegetables. I like to use Yukon gold potatoes because of their rich flavor and creamy texture. Other potatoes, such as baby potatoes or red potatoes, will also work. I don’t recommend using russet potatoes because they tend to fall apart more easily.
• Tomato Paste: The tomato paste adds richness and helps to thicken the broth.
• Worcestershire Sauce: Worcestershire sauce adds depth of flavor, but if you don’t have any on hand or don’t care for it you can leave it out.
• Flour and Olive Oil: You will brown the beef and sauté the onion and garlic in olive oil before adding the ingredients to the slow cooker. Coating the beef with flour creates a flavorful crust on the meat as it browns in the skillet. The flour also thickens the broth as the stew simmers in the slow cooker.
• Seasonings: The seasonings for this beef stew include Italian seasoning, dried thyme, bay leaf, salt and pepper.
• Beef Broth: I recommend using a low sodium beef broth so that you can control the amount of salt in your finished dish. You can always add more salt, to taste, after the stew cooks, but you can’t take it away.
• Boneless Chuck Roast: This is the cut of beef that I recommend for the best beef stew. Read more below about what kind of meat is best for beef stew.

How to Make Slow Cooker Beef Stew

Coat the beef in flour, salt and pepper. You can do this by shaking the beef, flour, salt and pepper together in a large zip-top bag, or by tossing them together in a large bowl.

Brown the beef. Before adding the beef to the slow cooker, it is important to first brown it in a skillet or Dutch oven on the stove. This step creates a flavorful crust on the pieces of beef and sears in the juices of the meat. After you sear the beef cubes, put them in the bottom of your slow cooker.

Sauté the onion and garlic. Since you have a skillet hot and ready, you’ll take a few minutes to sauté the onion and garlic in the beef drippings. You are adding delicious layers of flavor to your stew.

Deglaze the pan. This is just a fancy way of saying pour in a little broth and scrape up the flavorful browned bits from the bottom of the pan. Then you’ll transfer the contents of the skillet to your slow cooker.

Add remaining ingredients to the slow cooker. Everything else can be added to the crock pot now, including the rest of the beef broth.

Slow cook on low for 7 to 9 hours or high for 3½ to 4½ hours.

Taste and adjust seasonings. Add more salt and/or pepper, as needed. Then serve and enjoy!

How to Thicken Beef Stew

To thicken beef stew, this recipe uses flour and tomato paste. The broth will thicken as the stew slow cooks, and it will continue to thicken as the stew cools. I find this stew to be thick and hearty as is, but if you prefer a thicker gravy, you can stir a mixture of 2 tablespoons cornstarch and 2 tablespoons water into the stew at the end of the cook time. Then continue cooking on high for 20-30 minutes.

More Easy Slow Cooker Recipes

• Slow Cooker Chili
• Crockpot Chicken Noodle Soup
• Crockpot Lasagna
• Crockpot Beef Stroganoff
• Slow Cooker Pulled Pork
• Slow Cooker Pork Chops

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Slow Cooker Beef Stew

Slow Cooker Beef Stew, with tender bites of beef and vegetables in a rich broth, is a family dinner favorite. This beef stew recipe is perfect for a weeknight or for Sunday dinner.

Course Main Course, Slow Cooker

Cuisine American

Keyword beef stew recipe, crockpot beef stew, slow cooker beef stew

Prep Time 35 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 35 minutes minutes

Servings 8 servings

Calories 333kcal

Ingredients

• 3 tablespoons all-purpose flour
• 1 teaspoon Kosher salt
• ½ teaspoon black pepper
• 2 pounds boneless chuck roast cut into 1-inch cubes and trimmed of excess fat, or cubed beef stew meat
• 2 tablespoons olive oil divided
• 1 yellow onion chopped
• 4 cloves garlic minced
• 3 ribs celery chopped
• 4 medium carrots cut into ¼-inch rounds or half rounds if large
• 1 ½ pounds Yukon gold potatoes* about 4 medium, cut into 1-inch pieces
• 3 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 teaspoon dried Italian seasoning
• 1 teaspoon dried thyme
• 4 cups low sodium beef broth

Instructions

• Place flour, salt and pepper in a large zip-top bag. Add the cubes of beef, seal the bag, and shake to coat the meat with the flour mixture. (Alternatively, you can place the beef, flour, salt and pepper in a large bowl and stir to coat the beef.)
• Heat 1 ½ tablespoons of the olive oil in a large skillet or Dutch oven over medium heat. Add the pieces of beef in a single layer in the pan (brown the beef in two batches if necessary). Let the beef brown on the first side for about 4 minutes, then flip and brown the other side. Stir in any remaining flour from the bag and then transfer the beef to a 5 quart or larger slow cooker.
• Add the remaining ½ tablespoon olive oil and the onion to the pan. Cook the onion, stirring occasionally, until softened, 3-4 minutes.
• Add the garlic and cook, stirring, for 30 seconds.
• Pour about ½ cup of the beef broth into the pan and scrape up any browned bits from the bottom of the pan. Transfer the contents of the pan to the slow cooker.
• Add the remaining ingredients, including the rest of the broth, to the slow cooker. Stir gently to combine.
• Cover and cook on low for 7-9 hours or high for 3 ½-4 ½ hours, until the vegetables and meat are tender and cooked through.
• Remove and discard the bay leaf. Taste and season with additional salt and pepper as needed. Serve.

Video

Notes

• Yukon gold potatoes or baby potatoes work best in this recipe because they hold their shape while cooking. Russet potatoes don’t work as well because they tend to fall apart more easily.
• Use a 5 quart or larger slow cooker to ensure that the crockpot is not overfilled.
• If desired, you can replace 1 cup of the beef broth with dry red wine. In step 5 of the recipe, instead of using 1/2 cup of beef broth to deglaze the pan, add 1 cup of red wine to the pan and scrape up any browned bits. Then reduce the amount of beef broth that you add to the slow cooker to 3 cups.
• If you like peas in your beef stew, feel free to stir in some frozen peas after the stew is fully cooked, then slow cook for 10 minutes more to warm the peas.
• Beef stew can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. If frozen, thaw overnight in the refrigerator before reheating.
• To reheat beef stew, simmer it in a pot, covered, on the stove until it is heated through. You can also reheat beef stew in the microwave. Stir the stew occasionally as it reheats to help it heat evenly.

Nutrition

Serving: 1.5cups | Calories: 333kcal | Carbohydrates: 20g | Protein: 27g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 713mg | Potassium: 1208mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5269IU | Vitamin C: 15mg | Calcium: 78mg | Iron: 6mg

Read Slow Cooker Beef Stew for the full recipe. Originally posted at Kristine's Kitchen

Why You’ll Love this Easy Pasta Bake

This baked rigatoni is everything you want in a baked pasta recipe. It’s simple to make, you won’t need too many ingredients and most of them are pantry staples. Just like my favorite Lasagna Recipe, in this baked rigatoni recipe I use store-bought marinara sauce and add a few extra seasonings to ensure that the pasta is big on flavor yet quick on prep time. And like most pasta bake recipes, this one is make-ahead friendly and perfect for entertaining.

When you’re craving comfort food, this rigatoni recipe is sure to satisfy. Serve it with a big green salad and Garlic Bread, dig in, and enjoy!

Baked Rigatoni Recipe Ingredients

• Rigatoni Pasta: Or you can substitute another short pasta shape, such as penne or ziti.
• Olive Oil: For sautéing the onion.
• Onion and Garlic: For flavor.
• Ground Beef: Italian sausage also works well in this recipe. Remove it from the casings and crumble it as it cooks. If you prefer a leaner recipe, you can use ground turkey or ground chicken.
• Marinara Sauce: I used store-bought marinara sauce to save time. Homemade Marinara Sauce can also be used.
• Italian Seasoning & Black Pepper: For added flavor. Since most store-bought marinara sauces are already well salted, I’ve found that you don’t need to add any extra salt to this recipe.
• Parmesan Cheese: Bold, sharp and cheesy, grated Parmesan is perfect for adding flavor complexity to the rigatoni. You’ll stir half into the meat sauce and sprinkle the other half on top of the baked rigatoni.
• Mozzarella Cheese: For topping the rigatoni. The mozzarella melts to ooey gooey perfection in the oven.
• Dried Oregano: You’ll sprinkle a bit of dried oregano (or Italian seasoning) on top of the casserole before baking for extra flavor.

How to Make Baked Rigatoni

Boil the pasta. Cook the rigatoni in a large pot of boiling, salted water. Then drain and set aside.

Make the meat sauce. Start by sautéing the onion in olive oil until softened. Then add the ground beef and cook it, crumbling with a spoon, until browned. Add the garlic and cook for 30 seconds. Stir in the marinara sauce, Italian seasoning and pepper. Simmer the sauce for 10 minutes to allow the flavors to develop.

Add cheese and cooked pasta. Stir half of the grated Parmesan into the meat sauce, followed by the cooked rigatoni.

Assemble the pasta bake. Pour the pasta with meat sauce into a greased baking dish. Sprinkle the mozzarella, remaining Parmesan and dried oregano over the top.

Bake. You’ll cover the dish with foil for most of the bake time and then uncover it for the last 5-10 minutes to help the cheese brown on top. Let the baked rigatoni rest for a few minutes after it comes out of the oven, then serve and enjoy!

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Baked Rigatoni Recipe

This Baked Rigatoni is an easy pasta bake recipe that's full of flavor! With ground beef, marinara sauce and cheese, it's quick to put together and then baked until hot and bubbly. Serve it with a salad and garlic bread for a meal the whole family will love.

Course Main Course

Cuisine Italian

Keyword baked rigatoni, pasta bake, rigatoni

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 servings

Calories 490kcal

Ingredients

• 1 pound rigatoni pasta
• 1 tablespoon olive oil
• 1 cup chopped sweet yellow onion
• 1 pound ground beef or Italian sausage
• 4 cloves garlic minced
• 48 ounces marinara sauce 2 jars (24 ounces each), or 6 cups of homemade sauce
• 1 teaspoon Italian seasoning
• ¼ teaspoon ground black pepper
• ½ cup grated Parmesan cheese divided
• 6 ounces shredded mozzarella cheese about 1 ½ cups
• ½ teaspoon dried oregano
• chopped fresh parsley optional, for serving

Instructions

• Preheat oven to 375° F. Grease a 9×13-inch baking dish and set aside.
• Bring a large pot of salted water to a boil. Once boiling, stir in the rigatoni and cook for the minimum cook time listed on the package. Then, drain (don't rinse) and set aside.
• Meanwhile, heat the olive oil in a Dutch oven (or large skillet) over medium-high heat. Add the onion and cook until softened, 2-3 minutes, stirring occasionally.
• Add the ground beef, and cook, crumbling, until beef is browned. Drain off excess grease as needed. Add the minced garlic and cook, stirring, for 30 seconds.
• Add the marinara sauce, Italian seasoning and black pepper to the skillet and stir. Bring to a simmer and then reduce the heat to low. Cook at a low simmer for 10 minutes, stirring occasionally.
• Remove the pan from the heat and stir in ¼ cup of grated Parmesan. Then gently stir in the cooked rigatoni. Transfer to the greased 9×13-inch baking dish.
• Sprinkle the shredded mozzarella over the top of the pasta, followed by the remaining ¼ cup grated Parmesan. Sprinkle with the dried oregano.
• Cover the baking dish with a piece of foil that has been sprayed with cooking spray on the underside (to prevent the cheese from sticking to the foil).
• Bake, covered with foil, for 25 minutes. Then uncover and continue baking for 5-10 more minutes, until the rigatoni is hot and bubbly around the edges and lightly browned on top. Let rest for 5 minutes before serving. Serve with chopped fresh parsley, if desired.

Video

Notes

• To Bake Later: You can assemble the baked rigatoni up to one day ahead of time, cover and refrigerate it until you’re ready to bake. Before baking, let it sit at room temperature for about 20 minutes to take the chill off and then add 15-20 minutes to the covered bake time.
• To Freeze: You can freeze the baked rigatoni for up to 3 months before baking. Wrap it tightly with plastic wrap and freeze in an oven-safe dish. Thaw in the refrigerator for 24 hours before baking and bake according to the directions above for baking a chilled casserole.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The easiest way to reheat leftovers is in the microwave, or you can reheat the baked pasta in a covered dish in the oven.

Nutrition

Calories: 490kcal | Carbohydrates: 55g | Protein: 27g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 61mg | Sodium: 1091mg | Potassium: 867mg | Fiber: 5g | Sugar: 9g | Vitamin A: 942IU | Vitamin C: 14mg | Calcium: 220mg | Iron: 4mg

Read Baked Rigatoni for the full recipe. Originally posted at Kristine's Kitchen

Craving more comfort food recipes? Try these Smothered Pork Chops, Creamy Tuscan Chicken or Homemade Mac and Cheese next.

Swedish meatballs are a favorite comfort food that’s been enjoyed for generations and has more recently become a favorite menu item at Ikea stores. They’re moist and flavorful, with a rich, creamy sauce that keeps you going back for more. The best part is that you can have these delicious meatballs and sauce on your table in only 30 minutes.

Swedish meatballs are traditionally made with a 50/50 mixture of ground beef and ground pork, as well as onion and either bread crumbs or soaked bread. They are seasoned with a touch of allspice and nutmeg, as well as other seasonings to enhance the flavor of the meat. Cooking the meatballs in a skillet until they’re golden brown on all sides makes them so flavorful. Once they’re cooked through, a short simmer in the luscious Swedish meatball sauce ensures that the meatballs are moist and tender throughout.

How to Make Swedish Meatballs

Here’s an overview of how to make Swedish meatballs. Find the full recipe with ingredient amounts and instructions in the recipe card below.

Make the meatballs. In a large mixing bowl, mix together the egg, panko, onion, parsley and seasonings. Add the ground beef (and/or pork) and mix until just combined. Shape the mixture into 1 ¼-inch meatballs.

Cook the meatballs. Heat the olive oil and 1 tablespoon butter in a large skillet, such as a cast iron skillet, or a Dutch oven. Add the meatballs to the pan and cook, turning them every few minutes, until they are browned on all sides and cooked through. Transfer the meatballs to a clean plate.

Make the Swedish meatball sauce. Add the remaining butter to the pan. Whisk in the flour and cook for 1-2 minutes. Then whisk in the beef broth, Dijon, salt and pepper. Finally whisk in the heavy cream. Simmer the sauce for a few minutes until it thickens.

Put it all together. Add the meatballs to the pan with the sauce and cook for a few minutes, until the meatballs are heated through. Then serve and enjoy!

Serving Suggestions

Serve Swedish meatballs over mashed potatoes, egg noodles, fusilli pasta (my kids’ favorite) or rice. You can also serve the meatballs as an appetizer on toothpicks, with the sauce on the side for dipping. Traditionally, Swedish meatballs are served with mashed potatoes and lingonberry jam.

More Meatball Recipes

• Italian Meatball Recipe
• Crockpot Meatballs
• Turkey Meatballs
• Chicken Meatballs
• Instant Pot Meatballs
• Sweet and Sour Meatballs
• Meatball Sub

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Swedish Meatballs

When you're craving comfort food, these Swedish meatballs are sure to satisfy! Tender, lightly spiced meatballs are served in a creamy sauce. Serve the meatballs and gravy over mashed potatoes, noodles or rice.

Course Main Course

Cuisine Swedish

Keyword Swedish meatballs, swedish meatballs recipe

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 346kcal

Ingredients

Meatballs

• 1 large egg
• ¼ cup panko bread crumbs
• ¼ cup very finely minced yellow onion
• ¼ cup chopped fresh parsley
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• 1 pound 85% lean ground beef or ½ pound each of ground beef and ground pork
• 1 tablespoon olive oil

Sauce

• 3 tablespoons unsalted butter divided
• 3 tablespoons all-purpose flour
• 2 cups low sodium beef broth
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup heavy cream
• chopped fresh parsley for serving

Instructions

• In a large bowl, combine the egg, panko, onion, parsley, garlic powder, salt, pepper, allspice and nutmeg. Mix well.
• Add the ground beef to the bowl and use your hands to mix until just combined. Try not to over-mix or the meatballs may turn out tough.
• Heat the olive oil and 1 tablespoon of the butter in a large nonstick skillet, such as a cast iron skillet, or a Dutch oven over medium heat. Use your hands to shape the meat mixture into 1 ¼-inch meatballs and place them in a single layer in the pan. (You should get about 22 meatballs.)
• Cook, gently turning the meatballs so that they brown evenly on all sides, until cooked through to 165° F. Remove meatballs to a clean plate.
• Add the remaining 2 tablespoons butter to the pan. Once melted, whisk in the flour and cook for 1-2 minutes. Slowly whisk in the beef broth.
• Whisk in the the Dijon, salt and pepper, followed by the heavy cream. Simmer the sauce until thickened, whisking occasionally, about 2-3 minutes. Then add the meatballs back to the pan and coat with the sauce. Simmer the meatballs in the sauce for 2-3 minutes, stirring occasionally, until heated through.
• Serve meatballs and sauce over egg noodles, mashed potatoes or rice, garnished with chopped fresh parsley.

Video

Nutrition

Calories: 346kcal | Carbohydrates: 6g | Protein: 18g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 116mg | Sodium: 533mg | Potassium: 454mg | Fiber: 1g | Sugar: 1g | Vitamin A: 719IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 2mg

Read Swedish Meatballs for the full recipe. Originally posted at Kristine's Kitchen

Looking for more ground beef recipes? Try Hamburger Soup, Goulash or Stuffed Peppers next.

How to Make Chili

Sauté the onion. Heat the olive oil in a Dutch oven or other large, heavy pot. Add the onion and cook until softened.

Brown the ground beef. Add the ground beef to the pot and cook it, crumbling with a spoon, until browned.

Add the garlic, seasonings and tomato paste. Add the garlic and cook for 30 seconds while stirring. Then stir in the chili powder, cumin, brown sugar, oregano, salt, pepper and tomato paste.

Stir in the broth, tomatoes and beans. Scrape up any browned bits that are stuck to the bottom of the pot.

Simmer the chili with a lid on the pot for 1-2 hours, stirring occasionally.

To thicken chili, uncover the pot during the last 30 minutes of cooking and simmer until it is your desired thickness.

To Freeze

Chili freezes really well! I like to freeze it in individual portion sizes to thaw and reheat for quick lunches or dinners. You can store chili in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat in a covered pot on the stove or in the microwave.

More Tasty Chili Recipes

• Crockpot Chili
• Instant Pot Chili
• Turkey Chili Recipe
• White Chicken Chili
• Vegetarian Chili

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The Best Chili Recipe

The Best Ever Chili Recipe, made with ground beef, beans and the perfect mix of chili spices. This homemade chili is thick, hearty and richly flavored. Add your favorite toppings and enjoy!

Course Main Course

Cuisine American

Keyword best chili recipe, chili, chili recipe

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 6 servings

Calories 320kcal

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion chopped
• 1 pound lean ground beef
• 4 cloves garlic minced
• 1-2 tablespoons chili powder* use 1 tablespoon for mild chili, 2 tablespoons for spicier chili
• 1 tablespoon ground cumin
• 1 tablespoon brown sugar
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 tablespoons tomato paste
• 1 ¾ cups low sodium beef broth or one 14.5 ounce can
• 28 ounce can fire roasted crushed tomatoes or fire roasted diced tomatoes
• 15 ounce can red kidney beans rinsed and drained
• 15 ounce can pinto beans or black beans, rinsed and drained
• For topping: shredded cheddar cheese, sour cream, avocado, chopped red or green onions, cilantro, etc. as desired

Instructions

• Heat the olive oil in a large Dutch oven or other heavy pot over medium-high heat. Add the onion and cook 2 minutes, until onion starts to soften.
• Add the ground beef and cook, crumbling, until browned, about 5 minutes. Drain off excess grease. Add the garlic and cook, stirring, for 30 seconds.
• Add the chili powder, cumin, brown sugar, oregano, salt, pepper and tomato paste. Stir to combine.
• Add the broth and stir, scraping up any bits from the bottom of the pot.
• Stir in the crushed or diced tomatoes and beans.
• Bring to a boil, then reduce heat to low and cook at a low simmer for 1-2 hours, stirring occasionally. Cover the chili during the first part of the cook time and then uncover during the last 30 minutes as needed to thicken the chili.
• Serve chili with toppings, as desired.

Video

Notes

• Chili powder: Some chili powders are more spicy than others. Adjust the amount accordingly.
• To make chili without beans: Omit the beans and use 2 pounds of ground beef.
• To freeze: Freeze chili in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat in a covered pot on the stove or in the microwave. I like to freeze chili in individual portion sizes to thaw and reheat for quick lunches or dinners.
• To store: Store leftover chili in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

Calories: 320kcal | Carbohydrates: 38g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 1007mg | Potassium: 1337mg | Fiber: 11g | Sugar: 12g | Vitamin A: 821IU | Vitamin C: 17mg | Calcium: 138mg | Iron: 7mg

Read The Best Chili Recipe for the full recipe. Originally posted at Kristine's Kitchen

Looking for more salad recipes for dinner? Try our BBQ Chicken Salad, Cobb Salad or Salmon Salad next!

I love making a big meal-sized salad for dinner. It’s an easy way to make a healthy meal, and this taco salad is so satisfying! It’s also a perfect recipe to serve at a party. Just scale up the ingredients, set everything out in separate bowls, and let everyone build their own taco salad.

Why You’ll Love this Taco Salad Recipe

• 20 Minute Recipe. This recipe is so quick and easy to make. It’s perfect for busy nights!
• Healthy. This healthy taco salad can be made even healthier with a few simple ingredient swaps. I’ve listed some ideas in the taco salad ingredients section below.
• Great for Meal Prep. You can prep the components for this taco salad ahead of time and then assemble your salad when you’re ready to eat.
• Family-Friendly Meal. I love this recipe because everyone can build their salad bowl how they like it. If you have young kids who aren’t into salads yet, they can skip the lettuce and wrap their fillings up in tortillas.

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Taco Salad Ingredients

Here’s what you’ll need for this taco salad recipe, plus a few healthy swaps that you can make if desired.

• Ground Beef: Use lean ground beef or drain off excess grease after cooking. For a leaner recipe, substitute ground turkey or ground chicken.
• Taco Seasoning and Tomato Sauce: The taco meat is seasoned with taco seasoning; try our easy Taco Seasoning Recipe. Simmering the beef with tomato sauce and water as well as the seasonings makes the meat especially moist and flavorful.
• Lettuce: I love using crisp, crunchy romaine lettuce in taco salad. You can also use baby kale or spinach, or mixed greens.
• Black Beans, Corn, Tomatoes and Avocado: These add flavor, nutrition and color to the salad.
• Shredded Cheese: Use Mexican cheese or shredded cheddar, Monterey jack or Colby jack.
• Salsa: Salsa stands in for salad dressing. Use store-bought salsa or try this Salsa Recipe or Pico de Gallo recipe.
• Sour Cream: Cool, creamy sour cream balances out the spicy salsa. Or swap the sour cream for healthy protein-packed Greek yogurt.
• Tortilla Chips: Crumbled tortilla chips add a delicious crunch. Leave them out for a lighter salad.

How to Make Taco Salad

Make the taco meat. Brown the ground beef in a skillet, crumbling it as it cooks. Then stir in the taco seasoning, tomato sauce and water. Reduce the heat and cook until most of the liquid is gone and the meat is cooked through.

Assemble the taco salad. Divide the lettuce, black beans, corn, tomatoes, cheese and avocado between four large salad bowls or plates. Add the cooked seasoned beef and salsa. Add a spoonful of sour cream and some crumbled tortilla chips to each salad. Then serve and enjoy!

More Mexican-Inspired Recipes

• Tacos
• Burrito Bowl
• Taco Casserole
• Beef Enchilada Recipe
• Instant Pot Chicken Tacos

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Easy Taco Salad

This Taco Salad recipe is quick and easy to make and loaded with flavor! Seasoned ground beef taco meat plus your favorite taco toppings make this meal-sized salad both hearty and flavorful.

Course Main Course

Cuisine Mexican

Keyword taco salad, taco salad recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 603kcal

Ingredients

• 1 pound lean ground beef or ground turkey
• salt and pepper
• 2 tablespoons taco seasoning
• ½ cup tomato sauce
• ½ cup water
• 8 cups chopped romaine lettuce
• 1 cup canned black beans rinsed and drained
• 1 cup canned corn drained
• 1 cup cherry or grape tomatoes halved
• ¾ cup shredded cheddar, Monterey jack, Mexican cheese or Colby jack cheese
• 1 large avocado sliced
• 1 cup salsa
• ¼ cup sour cream
• 4 ounces crumbled tortilla chips

Instructions

• Heat a large skillet over medium heat. Add the ground beef and sprinkle with salt and pepper. Cook, breaking up the meat, until meat is browned. Stir in the taco seasoning, tomato sauce and water. Reduce the heat to a low simmer, and cook, stirring occasionally, until liquid is mostly gone and meat is cooked through, about 5 minutes.
• To assemble the salads, divide the lettuce, black beans, corn, tomatoes, cheese and avocado evenly between four large plates or salad bowls. Top with the cooked seasoned beef and salsa. Add a tablespoon of sour cream and crumbled tortilla chips to each salad. Serve.

Video

Notes

• Leftover cooked taco meat can be stored in an airtight container in the refrigerator for up to 3-4 days. You can store the other taco salad ingredients in separate containers in the fridge to make it especially quick to assemble a taco salad from the leftovers.

Nutrition

Serving: 1/4 recipe | Calories: 603kcal | Carbohydrates: 48g | Protein: 39g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 100mg | Sodium: 1226mg | Potassium: 1470mg | Fiber: 12g | Sugar: 7g | Vitamin A: 9309IU | Vitamin C: 23mg | Calcium: 285mg | Iron: 6mg

Read Taco Salad for the full recipe. Originally posted at Kristine's Kitchen

If you love stuffed bell peppers try one of these stuffed peppers recipes next: Quinoa Stuffed Peppers, Stuffed Pepper Soup and Unstuffed Bell Pepper Skillet.

Best Stuffed Peppers Recipe

Classic stuffed peppers are a comforting meal that the whole family will love. The hearty and flavorful filling is stuffed into fresh bell peppers, topped with cheese and baked until hot and bubbly. With meat, rice and veggies, stuffed peppers can be a meal on their own or you can serve a salad or garlic bread on the side.

These were delicious and definitely something I’ll be making again!

Maranda

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Ingredients You’ll Need

• Rice: I like to use brown rice to sneak some healthy whole grains into the meal, but white rice works well, too. You can replace the brown rice with protein-packed quinoa, or use cauliflower rice for a low-carb option.
• Bell Peppers: Use any color of bell peppers that you like in this stuffed pepper recipe. I like to use a mixture of colors so that everyone at the table can choose their favorite.
• Onion and Garlic: For flavor.
• Ground Beef or Ground Turkey: Use whichever you prefer.
• Diced Tomatoes & Tomato Sauce: Adding tomatoes to the filling brings out the Italian flavors.
• Seasonings: You’ll need Italian seasoning, garlic powder, salt and pepper for this Italian stuffed peppers recipe.
• Cheese: Use shredded mozzarella or cheddar, or a combination of the two. Half of the cheese is mixed into the filling and the other half is melted on top of the peppers.

How to Make Stuffed Peppers

This easy stuffed peppers recipe requires just a few simple steps.

Cook the rice. See my recipes for How to Cook Brown Rice, How to Cook White Rice, Instant Pot Brown Rice and Instant Pot Rice.

Prep the bell peppers. Use a knife to cut the tops off of the peppers. Use your fingers or a small knife to remove any membranes and shake out the seeds.

Make the stuffed pepper filling. Sauté the onion in olive oil, then add the ground beef and cook until browned. Add the garlic, diced tomatoes, tomato sauce and the seasonings to the skillet. Simmer for 5 minutes, just to get the flavors blending together. Stir in the cooked rice and half of the cheese.

Spoon the filling into the bell peppers, then top with more cheese.

Bake. Pour 1/2 cup of water into the baking dish and then add the peppers. Bake, covered with foil for 30 minutes. The water will create steam which will help to soften the peppers. The steam will also keep the peppers and filling from drying out. Then uncover and bake for 5 more minutes, until the cheese is lightly browned.

Do you need to pre-cook peppers for stuffed bell peppers? No, the peppers will cook and soften enough as they bake with the filling in the oven. There is no need to partially cook your bell peppers before stuffing them.

Instant Pot and Crockpot Instructions

• Crockpot: Add 1/2 cup of water to the bottom of the slow cooker. Then add the stuffed peppers, cover and cook on low for about 6 hours or high for 3 hours.
• Instant Pot: Try this Instant Pot Stuffed Peppers recipe.

How to Store and Reheat

Once baked, stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave (I find that cutting the peppers in half helps the filling to heat through better) or in a covered dish in a 375° F oven, until steaming hot.

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Stuffed Peppers

These Stuffed Peppers are filled with rice, ground beef or turkey, tomato sauce and Italian seasonings. They're a healthy meal that's make ahead and freezer-friendly.

Course Main Course

Cuisine Italian

Keyword stuffed bell peppers, stuffed peppers, stuffed peppers recipe

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Calories 381kcal

Ingredients

• ¾ cups uncooked brown rice or white rice, 1 ½ cups cooked
• 6 bell peppers any color
• 2 teaspoons olive oil
• ¾ cup finely chopped yellow onion
• 1 pound ground beef or ground turkey
• 3 cloves garlic minced
• 15 ounce can diced tomatoes
• 8 ounce can tomato sauce ¾ cup
• 2 teaspoons Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup shredded mozzarella cheese or cheddar cheese, 4 ounces, divided

Instructions

• Cook rice according to package directions or your preferred cooking method. Set aside to cool.
• Meanwhile, preheat oven to 400° F.
• Cut the tops off the peppers and remove seeds and membranes.
• Heat olive oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, 2-3 minutes.
• Add the ground beef (or ground turkey) to the pan and cook, crumbling, until browned and cooked through. Drain off any excess grease. Add the garlic and cook, stirring for 30 seconds.
• Add the diced tomatoes, tomato sauce, Italian seasoning, garlic powder, salt and pepper to the pan. Reduce heat to low and simmer, stirring for 5 minutes.
• Remove pan from the heat and stir in the cooked rice and half of the cheese.
• Pour ½ cup of water into a baking dish. Fill bell peppers with the meat and rice mixture and place in the baking dish. Sprinkle on the remaining shredded cheese.
• Cover with a piece of aluminum foil that you have lightly sprayed with cooking spray to prevent sticking. Bake for 30 minutes, uncover, and bake 5 minutes more, until cheese is lightly browned and filling is hot. Serve.

Video

Notes

• To Freeze:

1. Prepare the peppers as directed in the recipe. Do not bake.
2. Let peppers cool completely and then place them in a baking dish in the freezer. Freeze for 1-2 hours, then transfer to a zip-top plastic freezer bag and store in freezer for up to 3 months.
3. To bake, thaw completely in the refrigerator (this will take about 24 hours). Then, bake as directed above.

• You can assemble the stuffed peppers and refrigerate them for up to one day before baking.
• Once baked, stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave (I find that cutting the peppers in half helps the filling to heat through better) or in a covered dish in a 375° F oven, until steaming hot.

Nutrition

Serving: 1pepper | Calories: 381kcal | Carbohydrates: 33g | Protein: 23g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 66mg | Sodium: 649mg | Potassium: 833mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4111IU | Vitamin C: 164mg | Calcium: 165mg | Iron: 4mg

Read Stuffed Peppers for the full recipe. Originally posted at Kristine's Kitchen

Stuffed peppers are a family dinner favorite. Not only do they taste delicious, but they’re a complete meal in a colorful little package: the fresh bell pepper. Meat, rice and a veggie all cook together – what could be simpler than that?

With these Instant Pot stuffed peppers we’re using the pressure cooker to make this healthy dinner especially quick and easy. For this recipe, I took some inspiration from my favorite classic Stuffed Peppers recipe, filling these stuffed peppers with the same Italian seasonings and flavors.

You can make this recipe with ground beef or ground turkey, and white rice or brown rice. For the peppers themselves, use your favorite color of bell pepper or do as I often do and use a mix of colors.

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Quick Tip: If you aren’t going to brown the beef, be sure to use 90% or 93% lean ground beef or the filling may turn out too greasy. If you brown the meat, it’s easy to drain off excess grease so 80% lean works fine.

Ingredients You’ll Need

The ingredient list for this Instant Pot Stuffed Peppers recipe is short and simple.

• Bell Peppers: Use any color that you like, or a combination of colors.
• Ground Beef: Or ground turkey.
• Cooked Brown Rice: I like to use brown rice for added nutrition, but white rice also works well. This recipe is perfect for using up leftover rice. If you don’t have leftover rice, use one of these recipes to cook the rice: How to Cook Brown Rice, How to Cook Rice, Instant Pot Brown Rice, Instant Pot White Rice.
• Onion: Chopped onion adds flavor.
• Diced Tomatoes: Adding diced tomatoes to the filling enhances the Italian flavors in the recipe.
• Tomato Sauce: You’ll add some of the sauce to the filling and spoon some on top of the stuffed peppers before cooking.
• Seasonings: You’ll need Italian seasoning, garlic powder, salt and pepper.
• Shredded Cheese: To add to the filling and also for topping the cooked peppers. Use cheddar, mozzarella or a mixture of the two.

How to Make Instant Pot Stuffed Peppers

Here’s an overview of the recipe steps. Find the full recipe with ingredient amounts in the recipe card below.

First, prep the bell peppers by slicing off the tops and using a knife or your fingers to remove the membranes and any seeds.

Optional: Brown the ground beef using the Instant Pot Sauté function.

In a large bowl, stir together the ground beef, cooked rice, chopped onion, diced tomatoes, 1/4 cup of the tomato sauce, the seasonings, and half of the cheese.

Add 1 cup of water to the bottom of the Instant Pot (1 1/2 cups for an 8 quart pot). Place the metal trivet in the Instant Pot.

Spoon the filling into the stuffed peppers and place them on the trivet.

Spoon tomato sauce on top of each pepper.

Pressure cook on high pressure: 16 minutes if you did not pre-cook the beef; 8 minutes if you browned the ground beef. When the cooking cycle ends, quick release the pressure.

Top the peppers with the remaining cheese. Place the lid back on the Instant Pot for a few minutes to melt the cheese.

Or try any of these Instant Pot Ground Beef Recipes.

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Instant Pot Stuffed Peppers

Instant Pot Stuffed Peppers are easy to make, with a delicious filling of seasoned ground beef, rice and tomato sauce. This recipe includes an optional step of browning the ground beef before adding it to the stuffed pepper filling and pressure cooking times for using browned or uncooked ground beef in the filling.

Course Main Course

Cuisine American

Keyword instant pot stuffed peppers

Prep Time 15 minutes minutes

Cook Time 16 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 298kcal

Ingredients

• 4 or 5 medium-large bell peppers any color*
• ½ pound lean ground beef 93% or 90% lean, or ground turkey
• 1 cup cooked brown rice or cooked white rice
• ½ cup finely chopped yellow onion
• 15 ounce can diced tomatoes drain off most of the juices
• 8 ounce can tomato sauce divided
• 2 teaspoons dried Italian seasoning
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup shredded cheese cheddar, mozzarella or a combination, divided

Instructions

• Slice the tops off of the bell peppers. Use a knife and/or your fingers to remove the membranes and any seeds. If the bell peppers won't stand up on their own, you can slice a tiny bit off of the bottom to make them stand.
• OPTIONAL Step: Brown the ground beef in your Instant Pot using the Saute function (or in a hot skillet on the stove). You can add the onion to the pan to saute along with the beef, if desired. Crumble the beef as it cooks and turn off the heat once the beef has browned. Transfer the meat to a large bowl and wash out the Instant Pot.
• In a large bowl, combine the ground beef (either browned or uncooked, depending on your preference), cooked rice, onion, diced tomatoes, ¼ cup of the tomato sauce, Italian seasoning, garlic powder, salt, pepper and half of the cheese. Stir until everything is mixed together well. Refrigerate the remaining ½ cup cheese to use after the peppers are cooked.
• Add 1 cup of water to the bottom of the Instant Pot inner pot (use 1 ½ cups water for an 8 quart pot). Place the metal trivet in the pot.
• Spoon the filling into the prepared bell peppers, filling them just to the top. Do not pack the filling in too tightly or it may not cook through. Set the stuffed peppers on the trivet in the Instant Pot. Spoon about 1 tablespoon of tomato sauce on top of each pepper.
• Close the Instant Pot lid and turn the steam release valve to the sealing position. If you did NOT brown the ground beef, set the pressure cooking time to 16 minutes at high pressure, using the Pressure Cook or Manual button. If you DID brown the ground beef, set the pressure cooking time to 8 minutes at high pressure. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will start counting down.
• When the cook time ends, quick release the pressure by using the handle of a long spoon to carefully turn the steam release valve to the venting position. Wait for all of the steam to escape and then carefully open the Instant Pot lid. Check that the middle of the peppers has reached at least 165° F when measured using an instant read thermometer. If not, you can pressure cook the peppers for a few more minutes.
• Top peppers with the remaining cheese. Put the lid back on the Instant Pot for a few minutes to melt the cheese. Serve.

Notes

• You may have enough filling to stuff 5 bell peppers. If you have an 8 quart Instant Pot, you can probably fit all 5 peppers in at the same time. If you have a 6 quart pot, you can cook the 5th pepper separately. The pot will come to pressure much more quickly if only cooking 1 or 2 peppers, so increase the pressure cook time to 20 minutes at high pressure (for uncooked meat filling), followed by a quick release.
• You will need 1 cup of cooked rice for this recipe. Depending on the type of rice, it will approximately double or triple in volume as it cooks, so 1/2 cup of uncooked rice will give you about 1 cup of cooked rice. If you’re cooking rice on the stove, you can cook such a small amount. If you are cooking the rice using one of my Instant Pot rice recipes, be sure to cook at least 1 cup of dry rice in a 6 quart pot or 1 1/2 cups in an 8 quart pot.

Nutrition

Serving: 1pepper | Calories: 298kcal | Carbohydrates: 30g | Protein: 23g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 57mg | Sodium: 960mg | Potassium: 945mg | Fiber: 6g | Sugar: 11g | Vitamin A: 4302IU | Vitamin C: 167mg | Calcium: 221mg | Iron: 4mg

Read Instant Pot Stuffed Peppers for the full recipe. Originally posted at Kristine's Kitchen

Not sure what to make for dinner? Give this goulash a try! This easy goulash recipe is loaded with flavor and sure to be a hit with the whole family.

What is Goulash?

This is an American goulash recipe. American goulash is a dish made with ground beef, macaroni pasta, tomato sauce, seasonings and often cheese. It’s typically cooked in one pot, making it especially easy to prepare. American goulash is different from Hungarian goulash, which is a type of stew or soup typically made with chunks of meat, vegetables and seasoned with paprika.

Ingredients You’ll Need

Here’s what you’ll need for this recipe, along with ingredient notes and substitution options.

• Ground Beef: Use lean ground beef or drain off excess grease after browning the meat. You can substitute ground turkey if you want a leaner dish.
• Onion and Garlic: For flavor.
• Bell Peppers: Red and green bell peppers add color, flavor and a healthy veggie to the dish.
• Beef Broth: I recommend using low sodium beef broth so that you can better control the amount of salt in the finished dish. You can always add salt, but you can’t take it away.
• Diced Tomatoes and Tomato Sauce: Goulash is intended to be a saucy dish so we use both canned tomatoes and tomato sauce to achieve this.
• Worcestershire Sauce: A common ingredient in classic American goulash, Worcestershire sauce adds umami flavor and complements the beefy flavor.
• Seasonings: You’ll need Italian seasoning, garlic powder, salt and pepper.
• Macaroni Pasta: Use either white or whole wheat pasta.
• Cheddar Cheese: An optional ingredient in classic goulash; we love this with some shredded cheddar stirred in but you can leave it out if you prefer.

How to Make Goulash

Here’s an overview of the recipe steps. Find the full recipe with ingredient amounts and instructions in the recipe card below.

1. Brown the ground beef in a Dutch oven or other large, heavy pot or skillet.
2. Add the onion and bell peppers and cook until softened. Then add the garlic and cook, stirring, for 30 seconds.

3. Stir in the beef broth, diced tomatoes, tomato sauce, Italian seasoning, Worcestershire sauce, garlic powder, salt and pepper.

4. Stir in the uncooked pasta. Bring the pot to a simmer. Cover the pot and simmer for 8-10 minutes, stirring often to keep the pasta from sticking to the bottom of the pot.

5. Remove the pan from the heat and stir in the shredded cheddar. Garnish with fresh chopped parsley and serve.

Goulash checks all the boxes for a family dinner favorite: wholesome ingredients, kid-friendly flavors and ready in 30 minutes. It’s sure to become a regular in your meal rotation!

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Goulash

Goulash is a comforting dinner idea made with ground beef, macaroni pasta and cheese in a flavorful tomato-based sauce. This easy one pot meal is ready in 30 minutes!

Course Main Course

Cuisine American

Keyword american goulash, goulash, goulash recipe

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 472kcal

Ingredients

• 1 pound ground beef
• 1 ½ cups chopped yellow onion
• 1 green bell pepper chopped
• 1 red bell pepper chopped
• 3 cloves garlic minced
• 2 cups low sodium beef broth
• 30 ounces canned diced tomatoes
• 15 ounces canned tomato sauce
• 1 tablespoon Italian seasoning
• 1 tablespoon Worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon salt or to taste
• ¼ teaspoon black pepper or to taste
• 2 cups elbow macaroni pasta uncooked, 9 ounces by weight
• 1 ½ cups shredded cheddar cheese
• chopped fresh parsley for serving

Instructions

• Heat a Dutch oven or other heavy pot over medium-high heat. Add the ground beef and cook, crumbling, until browned. Drain excess grease as needed.
• Add the onion and bell pepper and cook until softened, stirring occasionally, about 3 minutes.
• Add the garlic and cook, stirring, for 30 seconds.
• Stir in the beef broth, diced tomatoes, tomato sauce, Italian seasoning, Worcestershire sauce, garlic powder, salt and pepper.
• Add the uncooked pasta to the pot and stir in. Bring to a simmer. Once simmering, reduce the heat to keep the pot at a simmer and cover the pot. Cook, stirring often to keep the pasta from sticking to the bottom of the pot, until pasta is cooked through, about 8-10 minutes.
• Turn off the heat and stir in the shredded cheese. Serve, garnished with chopped fresh parsley.

Video

Notes

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 472kcal | Carbohydrates: 56g | Protein: 24g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 898mg | Potassium: 795mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1101IU | Vitamin C: 47mg | Calcium: 223mg | Iron: 4mg

Read Goulash for the full recipe. Originally posted at Kristine's Kitchen

Crockpot recipes are some of my favorites for getting dinner on the table on busy days. With only 20 minutes of active prep time, these crockpot meatballs are quick and easy to make. These Italian-style homemade meatballs are a variation of my go-to meatball recipe, and they cook up so tender and flavorful. The meatballs cook in a simple homemade marinara sauce, or use store-bought sauce to make the prep time even faster.

Ingredients You’ll Need

How to Make Crockpot Meatballs

1. To make this crockpot meatballs recipe, start by making the meatballs. Mix together all of the meatball ingredients except for the meat in a bowl. Once you add the meat to the mixture, you want to mix it until it’s just combined. This will ensure that your meatballs turn out soft and tender.
2. Use your hands to shape the meat mixture into 1 1/2-inch meatballs. Place the meatballs on a lightly oiled baking sheet and bake at 450 degrees F for 10-12 minutes, until cooked through.
3. While the meatballs bake, add all of the marinara sauce ingredients to the slow cooker and stir to combine.
4. Gently stir the baked meatballs into the sauce in the crockpot.
5. Cover and cook on low for 6-8 hours.

Thank you for sharing! This reminds me of my childhood, when my mom made her sauce from scratch. YUM!

Jennifer

Make it a Freezer Meal

These crockpot meatballs are an excellent freezer to crock pot meal. After baking the meatballs, let them cool and then place them in a freezer bag with the marinara sauce ingredients. Store the frozen meatballs and sauce for up to 3 months in the freezer.

When you need an easy weeknight dinner, thaw the bag of meatballs in the refrigerator overnight. In the morning all you’ll have to do is transfer the bag contents to your slow cooker and turn it on. Seriously, having these crockpot meatballs in your freezer is the best thing ever when you are craving spaghetti and meatballs mid-week!

Ways to Serve Crockpot Meatballs

Serve these Italian meatballs with spaghetti or your favorite pasta shape, spaghetti squash or zucchini noodles. On the side, we like to serve garlic bread and an Italian salad for a tasty, comforting meal any night of the week. These slow cooker meatballs also make delicious meatball subs.

You might also enjoy my easy slow cooker pot roast and slow cooker beef stew recipes.

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Crockpot Meatballs

These Crockpot Meatballs with homemade marinara sauce are a delicious, make ahead dinner! This easy recipe includes a freezer meal option that's perfect for busy days.

Course Main Course

Cuisine Italian

Keyword crock pot meatballs, crockpot meatballs, slow cooker meatballs

Prep Time 20 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 6 servings

Calories 282kcal

Ingredients

For the meatballs:

• 1 egg
• 2 cloves garlic minced
• ⅓ cup Panko breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 tablespoon finely chopped fresh parsley
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 pound ground beef or ground turkey

For the marinara sauce:

• 1 cup chopped yellow onion
• 3 cloves garlic minced
• 28 ounce can crushed tomatoes
• 15 ounce can tomato sauce
• 3 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried Italian seasoning
• ¼ teaspoon salt plus more to taste
• ¼ teaspoon pepper plus more to taste

Instructions

• To make the meatballs, preheat oven to 450° F. Lightly grease a baking sheet with olive oil.
• Combine egg, 2 cloves garlic, Panko, Parmesan, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir with a fork until well combined.
• Add the ground beef and mix until just combined. Do not over mix the meat mixture.
• Use your hands to shape into 1 1/2-inch meatballs and place on the greased baking sheet.
• Bake meatballs for 10-12 minutes, until they are cooked through (they should register at least 160 degrees F on an instant read thermometer).
• Meanwhile, add all of the marinara sauce ingredients to the slow cooker. Stir to combine.
• Transfer meatballs to the slow cooker and gently stir them into the sauce.
• Cover and cook on low for 6-8 hours.
• Remove the bay leaves and serve meatballs and sauce with pasta, spaghetti squash or veggie noodles.

Notes

To make these meatballs as a freezer meal:

1. Make and bake the meatballs as directed above. Cool completely.
2. Label a heavy-duty zip-top freezer bag with the recipe name, date, and slow cooking instructions.
3. Combine all marinara sauce ingredients in the freezer bag. Add the cooled meatballs to the bag. Squeeze out as much air as possible and seal the bag.
4. Freeze flat for up to 3 months.
5. Thaw overnight in the refrigerator and then cook in your slow cooker as directed above.

Nutrition

Serving: 3meatballs and sauce | Calories: 282kcal | Carbohydrates: 22g | Protein: 26g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 101mg | Sodium: 496mg | Fiber: 7g | Sugar: 10g

Read Crockpot Meatballs for the full recipe. Originally posted at Kristine's Kitchen

Tacos

Your search for the best taco recipe stops here! Tacos are one of our favorite quick meals, so much so that we make them almost every week. This taco recipe is fast, easy, and sure to wow everyone at your dinner table!

Serve these tacos in soft corn or flour tortillas or crunchy taco shells, topped with your favorite taco toppings. I’ve given you some suggestions below!

Why You’ll Love this Taco Recipe

• Quick and Easy: This easy dinner idea takes just 20 minutes to make.
• Flavor! You’ll love the seasoning blend used in this taco meat.
• Family-Friendly: The whole family will love it when tacos are for dinner because everyone can fill their taco the way they like it.
• Versatile: This taco meat recipe works for more than just tacos! Try it in this taco salad recipe, use it to top nachos or make beef enchiladas, or add it to a burrito bowl.

Ingredients You’ll Need

Here’s what you’ll need to make taco meat that’s moist and flavorful:

• Ground Beef: This taco recipe calls for ground beef, but you can substitute ground turkey if you prefer ground turkey tacos.
• Taco Seasoning: To season the taco meat you’ll need chili powder, cumin, garlic powder, dried oregano, onion powder, salt and pepper. This simple mix of seasonings makes the most flavorful tacos! The seasoning blend is similar to this taco seasoning recipe, but I’ve included the individual seasoning amounts in this recipe for convenience. If you keep a batch of homemade taco seasoning on hand in your kitchen, you can use about 2 tablespoons of taco seasoning instead of the individual seasonings in this recipe.
• Tomato Sauce & Water: Adding both tomato sauce and water ensures that your taco meat will be moist and flavorful. The water cooks off as the taco meat simmers in the seasonings; it helps to keep the meat from drying out.
• Tortillas: You can serve your tacos in crunchy taco shells or soft tortillas. Use what your family likes best.
• Taco Toppings: Tacos are the best when you load them up with toppings! See my suggestions below or use your favorites.

How to Make Tacos

Making these homemade tacos is as simple as cooking the taco meat and then serving it in taco shells with toppings. Dinner doesn’t get any easier!

Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, crumbling the meat with a spoon or spatula.

Then reduce the heat to medium and add the seasonings, tomato sauce and water.

Stir the taco meat and cook it for about 5 minutes more, until the meat is fully cooked and has reached your desired texture. Serve the taco meat in tortillas, with your toppings of choice.

Recipe Tips

• Drain off any excess grease after browning the taco meat. This may not be necessary if you use 90% or 93% lean ground beef.
• Try not to cook the taco meat too long or it will start to dry out. If the meat does start to get too dry, you can add a few more tablespoons of water and cook it for one or two more minutes, until most of the water has cooked off.
• Forgot to thaw your ground beef? If you are starting from frozen meat you might want to try this Instant Pot Taco Meat recipe.

What to Serve with Tacos

• Chips and Dip: Tortilla chips with homemade guacamole and salsa are our favorite appetizer when tacos are on the menu.
• Rice: Try our Instant Pot Mexican rice recipe.
• Beans: Try black beans, refried beans or Instant Pot pinto beans.
• Salad: This corn salad is a perfect addition to your taco menu. Or make a simple green salad to get more veggies into the meal.

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The Best Taco Recipe

This easy taco recipe is made with perfectly seasoned ground beef and your favorite taco toppings. The whole family will love it when these tacos are on the menu!

Course Main Course

Cuisine Mexican

Keyword ground beef tacos, taco meat recipe, taco recipe, tacos

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 258kcal

Ingredients

• 1 pound ground beef or ground turkey
• 2 teaspoons chili powder or to taste; use less if you are sensitive to spice or your chili powder is very spicy
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ¼ teaspoon onion powder
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• ½ cup tomato sauce
• ½ cup water
• 8 taco-size corn or flour tortillas
• Toppings, as desired: shredded cheese, shredded lettuce, chopped tomatoes, sour cream, avocado, guacamole, cilantro, chopped red onion, etc.

Instructions

• Heat a large skillet over medium-high heat. Add the beef to the skillet and cook, crumbling with a spoon or spatula, until browned. Drain any excess grease from the skillet. (If you used 90% or 93% lean ground beef there may not be any extra grease to drain.)
• Reduce the heat to medium and add the chili powder, cumin, garlic powder, dried oregano, onion powder, salt, pepper, tomato sauce and water to the skillet. Stir to combine and cook, stirring often, for 5 minutes, until taco meat is fully cooked and has reached your desired texture.
• Serve the taco meat in warmed tortillas, with toppings as desired.

Notes

• You can substitute 2 tablespoons of homemade taco seasoning (plus 1/4 teaspoon salt unless your seasoning already includes it) in place of the individual seasonings in this recipe.
• Nutrition information is for taco meat only (made with 85% lean ground beef), since taco shells and toppings will vary.

Nutrition

Calories: 258kcal | Carbohydrates: 3g | Protein: 22g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 77mg | Sodium: 384mg | Potassium: 464mg | Fiber: 1g | Sugar: 1g | Vitamin A: 440IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 3mg

Read The Best Taco Recipe for the full recipe. Originally posted at Kristine's Kitchen

The best part? This easy shepherd’s pie recipe has meat, veggies and potatoes, all in one dish. Just add in a simple salad and dinner is done!

What is Shepherd’s Pie?

Shepherd’s pie is a dish traditionally made with minced meat, vegetables and gravy, topped with mashed potatoes and baked. It originated in England and Ireland, as a way to use up leftovers from other meals when budgets were tight. Shepherd’s pie was traditionally made with ground lamb, while cottage pie is the name for the similar dish made with ground beef. Whatever you call it, it’s pure comfort food.

Shepherd’s Pie Recipe Ingredients

Here’s what you’ll need to make this shepherd’s pie recipe:

• Ground Beef or Ground Lamb: I use ground beef since it’s more readily available here in the United States.
• Onion and Garlic: For flavor.
• Frozen Mixed Vegetables: Using frozen vegetables saves prep time since you don’t have to chop the veggies. I used a mixture of carrots, peas and corn; any similar frozen mixed vegetables will work. If you prefer to use fresh vegetables, you can sauté them with the onion. Try carrots, bell peppers, green beans, and/or mushrooms.
• Flour: To thicken the sauce.
• Tomato Paste: The tomato paste adds richness and also helps to thicken the gravy.
• Beef Broth: I like to use a low sodium broth. Beef broth gives the gravy rich flavor, but chicken broth also works well.
• Worcestershire Sauce: Adds depth of flavor and enhances the flavor of the ground beef.
• Seasonings: Paprika, dried thyme, salt and pepper round out the flavor.
• Mashed Potatoes: I started with my favorite Mashed Potatoes Recipe and added sour cream for richness.

How to Make Shepherd’s Pie

Here’s a look at the recipe steps. You’ll find the full printable recipe in the recipe card below.

1. Make the mashed potatoes. Peel and cube the potatoes. Then boil them until tender and drain well. Add the butter to the hot potatoes and mash. Then stir in the milk, sour cream, salt and pepper.

2. While the mashed potatoes cook, prepare the shepherd’s pie filling. First, brown the ground beef and onion in a large skillet.

3. Then, add the garlic, frozen vegetables, flour and tomato paste. Cook, stirring, for 1-2 minutes.

4. Stir in the beef broth, Worcestershire sauce, paprika, thyme, salt and pepper. Cook the meat mixture at a low simmer for 10 minutes.

5. Transfer the meat filling to a 9×13-inch baking dish.

6. Spoon the mashed potatoes over the top and then spread them into an even layer. Use a fork to make textured ridges on top of the potatoes. These will brown and crisp in the oven.
7. Bake at 400° F for 25-30 minutes, until hot and bubbly.

Recipe Tips

• To make the recipe prep more efficient, prepare the meat mixture while the potatoes boil.
• Season the mashed potatoes to your tastes before placing them on top of the casserole.
• This recipe is a great way to use up leftover mashed potatoes. To make the potatoes creamy again so that they will spread evenly over the casserole, first warm them, stirring in a little milk since mashed potatoes tend to dry out over time.
• If the meat mixture starts to dry out as it simmers, stir in a little more broth. You want it to be moist but not soupy.
• If your baking dish is really full, you may want to put a rimmed baking sheet on the lower rack of the oven to catch any drips.

Make Ahead Instructions

You can assemble the shepherd’s pie up to one day ahead of time. Cover and refrigerate the unbaked dish. Before baking, let the casserole come to room temperature for about 20 minutes. You may need to add about 10 minutes to the bake time.

Storage and Reheating Tips

• Refrigerator: Store leftover shepherd’s pie in an airtight container in the refrigerator for up to 3 days.
• Freezer: Store leftover shepherd’s pie in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
• To Reheat: Reheat gently in the microwave or in a covered dish in a 350 degree F oven until steaming hot.

More Easy Dinner Ideas

• Hamburger Casserole
• Meatball Subs
• Beef Enchilada Recipe
• Tuna Casserole
• Chicken Parmesan
• Or, try one of these 50+ Easy Dinner Ideas

This shepherd’s pie is guaranteed to be a family favorite. You’re going to want to make it again and again!

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The Best Shepherd’s Pie Recipe

Shepherd's Pie (or Cottage Pie) is made with ground beef or lamb and vegetables in a flavorful gravy, topped with mashed potatoes and baked in the oven. This hearty dish is the best comfort food! Serve it with a simple salad for an easy dinner.

Course Main Course

Cuisine Irish

Keyword cottage pie, shepherd’s pie, shepherd’s pie recipe

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 351kcal

Ingredients

For the Potatoes

• 2 ½ pounds russet potatoes or Yukon gold potatoes
• 3 tablespoons unsalted butter
• ½ cup whole milk
• ¼ cup sour cream
• ¾ teaspoon salt
• ¼ teaspoon black pepper

Remaining Ingredients

• 1 pound ground beef or ground lamb
• 1 small yellow onion finely chopped
• 3 cloves garlic minced
• 16 ounces frozen mixed vegetables such as carrots, corn and peas; about 3 cups
• 2 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 1 cup low sodium beef broth plus more as needed
• 1 tablespoon Worcestershire sauce
• ½ teaspoon paprika
• ½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

Prepare Mashed Potatoes

• Scrub the potatoes under cool water; peel (you do not need to peel if using Yukon golds). Chop into 1-inch pieces and place in a pot of cold water.
• Place the pot on the stove and bring to a boil over high heat. Boil potatoes for 12-15 minutes, until very tender when pierced with a fork, but not falling apart. (While the potatoes cook, you can prepare the meat filling.) Transfer potatoes to a colander and drain well.
• Return potatoes to the empty pot or place them in a large bowl. Add the butter pieces to the potatoes in the pot. Use a potato masher or hand mixer to mash the potatoes.
• Add the milk, sour cream, salt and pepper. Stir or mix with a hand mixer. Taste and adjust seasonings as needed. Set aside.

Prepare Filling

• Preheat oven to 400° F.
• Heat a large skillet over medium-high heat. Add the ground beef and chopped onion to the pan and cook, breaking up the meat, until the beef is browned. Drain off excess grease.
• Reduce the heat to medium. Add the garlic, frozen vegetables, flour and tomato paste. Cook stirring, for 1-2 minutes.
• Add the beef broth, Worcestershire sauce, paprika, thyme, salt and pepper. Stir. Bring to a low simmer and cook for 10 minutes (reduce the heat as needed to keep it at a low simmer), until most of the liquid is gone. If the meat looks dry, you can add a little more broth. You want it to have some moisture, but do not want it soupy. Then remove pan from the heat.
• Transfer the meat mixture to a 9×13-inch baking dish. Spoon the mashed potatoes over the top and then spread into an even layer. Use a fork to make some textured ridges on the mashed potatoes; these will crisp and brown in the oven.
• Bake uncovered for 25-30 minutes until potatoes are golden brown on the edges. (Place a rimmed baking sheet on the rack below to catch any drips.) If desired, broil for 1-3 minutes to brown the potatoes in spots. Let stand for 5 minutes and then serve.

Video

Notes

• This recipe is a great way to use up leftover mashed potatoes. To make the potatoes creamy again so that they will spread evenly over the casserole, first warm them, stirring in a little milk since mashed potatoes tend to dry out over time.
• You can assemble the shepherd’s pie up to one day ahead of time. Cover and refrigerate the unbaked dish. Before baking, let the casserole come to room temperature for about 20 minutes. You may need to add about 10 minutes to the bake time.
• Store leftover shepherd’s pie in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. If frozen, thaw overnight in the refrigerator before reheating in the microwave or in a 350 degree F oven.

Nutrition

Calories: 351kcal | Carbohydrates: 38g | Protein: 17g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 56mg | Sodium: 558mg | Potassium: 1054mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3209IU | Vitamin C: 16mg | Calcium: 79mg | Iron: 3mg

Read Shepherd’s Pie for the full recipe. Originally posted at Kristine's Kitchen

Easy Enchilada Recipe

Enchiladas are one of my favorite dinners, and my go-to choice when ordering at a Mexican restaurant. These days, with five young kids, we don’t go out to eat often, but I can still get my enchilada fix by making them at home. My favorite enchilada recipes include these Chicken Enchiladas, Vegetarian Enchiladas, and, when I need an especially fast meal, Enchilada Casserole.

Until recently, my recipe collection was missing a great beef enchilada recipe. So I got to work in the kitchen to do some recipe testing, and I’m now happy to share these beef enchiladas, a new favorite!

I opted to make these enchiladas with ground beef rather than shredded beef because ground beef makes this recipe especially quick and easy to prepare. The meat cooks up quickly in a skillet and then you’re ready to add a few more ingredients to round out the filling, roll the enchiladas, and bake!

With their delicious combination of tortillas, beef, cheese and enchilada sauce, these homemade enchiladas are the ultimate comfort food. They’ll have everyone going back for seconds!

Beef Enchilada Recipe Ingredients

The main components of this enchilada recipe are ground beef, vegetables, enchilada sauce, tortillas, cheese and seasonings. I love these enchiladas with black beans and corn, but feel free to switch up the veggies based on your tastes and what you have on hand in your kitchen. Chopped fresh spinach, bell pepper or zucchini would also be delicious in the filling. This recipe is flexible!

• Olive Oil: For sautéing the onion.
• Onion: I usually use a yellow onion, but red onion also works well here.
• Ground Beef: If you don’t use lean ground beef, you may wish to drain off any excess grease after browning the meat.
• Seasonings: Garlic, chili powder, ground cumin, dried oregano and salt are classic combination of seasonings often used in Tex-Mex and Mexican cooking. I use fresh garlic and also add black pepper for extra flavor.
• Red Enchilada Sauce: While you can use store-bought enchilada sauce, these enchiladas are the best when made with my homemade enchilada sauce. You’ll need to make a double recipe of sauce to have enough for the enchiladas. Any extra enchilada sauce can be frozen for future use. 
• Black Beans: Black beans are a healthy source of vegetarian protein. They’re a delicious addition to enchiladas and help to make the filling go farther while using just one pound of meat. I usually use canned beans to save time, but Instant Pot Black Beans (drained) work perfectly here, too.
• Corn: Both frozen corn and canned corn work well. If using frozen, you do not need to thaw or pre-cook it before adding it to the enchilada filling. Drain canned corn well before using.
• Fresh Cilantro: For a bit of fresh flavor!
• Shredded Cheese: Cheddar cheese, Colby jack, Monterey jack or Mexican blend cheese are all good options. Choose one, or use a combination of cheeses.
• Tortillas: I prefer using flour tortillas for enchiladas because they roll up easily and hold their shape well. Corn tortillas also work well and are a great option if you need the enchiladas to be gluten-free. To make corn tortillas more pliable, you can warm them in the microwave, layered between two damp paper towels or dip them in enchilada sauce before filling and rolling.

Time Saving Tip!

You can substitute Taco Seasoning for the chili powder, cumin and oregano in this recipe. Use 1 1/2 tablespoons of taco seasoning, and be sure to still add the salt and pepper (unless your taco seasoning already has added salt).

How to Make Beef Enchiladas

There are just a few simple steps to making this enchilada recipe. Find the full printable recipe with ingredient amounts and instructions in the recipe card below.

1. In a large skillet, cook the onion until softened.
2. Add the ground beef and cook until browned.
3. Stir in the fresh minced garlic and seasonings and cook for 30 seconds. Then remove the pan from the heat.
4. Stir in 1/2 cup of the enchilada sauce, as well as the black beans, corn and cilantro.
5. Spread a small amount of enchilada sauce in the bottom of your baking dishes. I used a 9×13-inch dish and an 8×8-inch dish. This recipe makes at least 10 enchiladas, so you’ll need two baking dishes.
6. Fill the tortillas with the meat mixture and shredded cheese, roll up tightly, and place in the baking dish.
7. Spread the remaining sauce over the tops of the enchiladas. Sprinkle on the rest of the cheese.
8. Bake at 350° F for 25-30 minutes, until hot and bubbly. Then serve, with your favorite toppings and Mexican food sides.

Storage and Reheating Tips

• Refrigerator: Leftover enchiladas can be stored in the refrigerator, wrapped tightly, for up to 3 days.
• Freezer: Enchiladas also freeze wonderfully! You can freeze these before or after baking. Let them cool completely and then store in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before heating.
• To Reheat: Heat in the microwave or in a covered baking dish in a 350° F oven until hot throughout.

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Beef Enchilada Recipe

These Beef Enchiladas are filled with seasoned ground beef, black beans, corn and cheese, wrapped in soft tortillas and smothered with enchilada sauce and melty cheese. This easy enchilada recipe is a crowd-pleaser, perfect for making ahead for an easy dinner.

Course Main Course

Cuisine Mexican

Keyword beef enchiladas, enchilada recipe, enchiladas, ground beef enchiladas

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 10 servings

Calories 312kcal

Ingredients

• 2 teaspoons olive oil
• 1 cup finely chopped yellow onion
• 1 pound ground beef
• 3 cloves garlic minced
• 1 ½ teaspoons chili powder
• 1 ½ teaspoons ground cumin
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 19 ounces red enchilada sauce about 2 ½ cups, divided
• 15 ounce can black beans rinsed and drained
• 1 cup frozen corn or canned corn drained
• ¼ cup chopped fresh cilantro
• 12 ounces shredded cheddar, Monterey jack, Colby jack or Mexican cheese blend cheese about 3 cups, divided
• 10 medium-large flour tortillas 8-inch, soft taco size
• Optional, for serving: sour cream, sliced avocado, chopped red or green onion, chopped cilantro, etc.

Instructions

• Preheat oven to 350° F.
• Heat the olive oil in a large skillet over medium high heat. Add the onion and cook until softened, 2-4 minutes. Add the ground beef and cook, crumbling, until until the beef is browned. If there is a lot of excess grease from the beef, drain it off.
• Add the garlic, chili powder, cumin, dried oregano, salt and pepper and cook, stirring, for 30 seconds. Remove the pan from the heat.
• Stir in ½ cup of the enchilada sauce, the black beans, corn and cilantro.
• Spread ½ cup of the enchilada sauce in the bottom of a greased 13×9-inch baking dish and ⅓ cup of sauce in the bottom of a greased 8×8-inch baking dish.
• To assemble each enchilada, take one of the tortillas and put ½ cup of the meat filling down the middle of the tortilla, slightly to the side of the center. Sprinkle ¼ cup shredded cheese over the meat filling. Roll up the tortilla as tightly as you can and place it, seam side down, in one of the prepared baking dishes. Repeat with remaining tortillas and enchilada filling.
• Spread the remaining sauce over the tops of the enchiladas. Sprinkle on the remaining cheese.
• Bake for 25-30 minutes, or until hot and bubbly. Serve with toppings as desired.

Video

Notes

• Enchiladas can be prepared up to one day ahead. Cover tightly and refrigerate, then bake as directed. You may need to add about 10 minutes to the baking time if baking enchiladas cold from the refrigerator. If you find that they are browning too much in the oven, cover the dish with aluminum foil.
• Leftover enchiladas may be stored in the refrigerator, wrapped tightly, for up to 3 days.
• Enchiladas may be frozen for up to 3 months, before or after baking. Let them cool completely and then freeze in an airtight container. Thaw overnight in the refrigerator before heating.
• Reheat leftover enchiladas in the microwave or in a covered baking dish in a 350° F oven until hot throughout.

Nutrition

Serving: 1enchilada | Calories: 312kcal | Carbohydrates: 18g | Protein: 22g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 1001mg | Potassium: 387mg | Fiber: 5g | Sugar: 5g | Vitamin A: 864IU | Vitamin C: 5mg | Calcium: 278mg | Iron: 3mg

Read Beef Enchilada Recipe for the full recipe. Originally posted at Kristine's Kitchen

When you’re craving something warm and comforting for dinner, soup is the answer. And this beef barley soup is sure to become a fast favorite. It’s so flavorful that it’s almost impossible to stop at just one bowl.

There is just so much to love about this beef and barley soup. The beef becomes nice and tender as the soup slowly simmers on the stove. The barley has the perfect chewy bite and helps to bulk up the soup to make it especially satisfying. Mushrooms add umami flavor to complement the beef, and the broth is wonderfully thick, rich and flavorful.

This beef and barley soup has a similar flavor profile to this Vegetable Beef Soup recipe, and I think you’ll love the addition of barley and mushrooms in this recipe. Those of you who like to use an Instant Pot to cook meals will love this Instant Pot Beef Barley Soup recipe.

Beef Barley Soup Recipe Ingredients

Here’s what you’ll need to make this beef barley soup, including ingredient notes and suggestions.

• Olive Oil: For browning the meat and sautéing the veggies.
• Beef Stew Meat: I usually use beef stew meat to make this recipe to save time since it’s already cut into chunks. You can use a beef chuck roast and cube it yourself if you prefer.
• Salt and Pepper: To season the beef and flavor the soup.
• Onion, Celery and Carrots: This trio of vegetables, used in many soup recipes, builds flavor.
• Cremini Mushrooms: The mushrooms complement the beefy flavor of the soup, but if you don’t care for them you can leave them out.
• Fresh Garlic: I like to use plenty of fresh garlic to add flavor; here I used 4 medium-large cloves.
• Dried Thyme and Bay Leaves: Thyme has a lovely earthy flavor that works perfectly in this soup.
• Tomato Paste: Adds richness to the broth.
• Beef Broth: I like using beef broth in beef soup recipes to maximize the rich flavors. Chicken broth may be substituted if desired.
• Worcestershire Sauce: Brings umami flavor to complement the beef and mushrooms.
• Pearl Barley: Pearl barley is sold at most grocery stores. Be sure to buy pearled barley, not hulled barley, since they require different cooking times. If your package of barley says it is quick-cooking, add the barley to the pot a bit later to give the beef plenty of time to become tender.

How to Make Beef Barley Soup

Here’s an overview of the simple recipe steps. Find the full recipe with ingredient amounts below.

1. Brown the beef. Heat the olive oil in a Dutch oven or other large, heavy pot. Add the beef cubes and brown them on all sides. Then remove the meat to a clean plate.
2. Sauté the veggies. Add the onion, celery, carrots and mushrooms to the pot and cook until they start to soften.
3. Add the garlic, dried thyme and tomato paste. Cook, stirring, for 1 minute to cook off the raw garlic and develop the flavors.
4. Return the browned beef to the pot, along with any juices from the plate.
5. Stir in the beef broth, Worcestershire sauce and bay leaves.
6. Simmer the soup, covered, for 45 minutes.
7. Stir in the barley. Then replace the lid on the pot and simmer for 45-60 more minutes, until the barley and beef are tender.

Beef Barley Soup Recipe Tips

• The soup is done once the barley and beef are tender. For me, this is usually about 1 hour after stirring in the barley. Even once cooked, barley has somewhat of a chewy bite, which makes it especially delicious.
• After cooking, if the soup is too thick for your liking, stir in more broth. Some of the broth evaporates while the soup cooks, and the barley also soaks up broth as it cooks.
• Before serving the soup, taste it and season it with more salt and pepper, if needed.
• If you’d like to add frozen peas or frozen green beans, stir them in during the last 5 minutes of cooking.

Serving Suggestions

Beef barley soup makes a hearty meal served with slices of crusty bread or Garlic Bread and a salad. I suggest pairing it with this Kale Salad, an Italian Salad or this Arugula Salad. If you have a bit more time, we also love to serve homemade Dinner Rolls with soup.

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Beef Barley Soup

This Beef Barley Soup is hearty, rich and flavorful. It's loaded with tender chunks of beef, healthy vegetables and barley. This delicious soup is so satisfying and perfect for a cold day.

Course Main Course

Cuisine American

Keyword beef barley soup

Prep Time 20 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 7 servings

Calories 227kcal

Ingredients

• 1 tablespoon olive oil
• 1 pound beef stew meat*
• ¾ teaspoon Kosher salt
• ½ teaspoon black pepper
• 1 medium yellow onion chopped
• 3 ribs celery chopped
• 3 carrots chopped into ½-inch pieces
• 8 ounces cremini mushrooms sliced
• 4 cloves garlic minced
• 1 teaspoon dried thyme
• 2 tablespoons tomato paste
• 6 cups low sodium beef broth or low sodium chicken broth, plus more as needed
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• ¾ cup pearl barley rinsed
• chopped fresh parsley for serving

Instructions

• Heat the olive oil in a large Dutch oven or other heavy pot over medium-high heat. Once hot, add the stew beef cubes to the pot and sprinkle with the salt and pepper. Cook until browned on all sides and then remove the beef to a clean plate.
• Add the onion, celery, carrots and mushrooms to the pot. Cook until the vegetables start to soften, 5-6 minutes, stirring occasionally.
• Add the garlic, dried thyme and tomato paste to the pot. Cook, stirring, for 1 minute.
• Return the browned beef and any juices from the plate to the pot.
• Add the beef broth, Worcestershire sauce and bay leaves. Stir. Bring the soup to a simmer, then reduce the heat to low so that it maintains a low simmer and cover the pot. Cook at a low simmer for 45 minutes.
• Stir in the barley. Cover the pot and simmer for 45-60 more minutes, until the barley and beef are tender.
• Remove and discard bay leaves. Stir in more broth if too much has evaporated while cooking, and warm over medium heat if needed. Adjust the seasonings, adding more salt and pepper if needed, to taste. Serve, garnished with fresh parsley.

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Notes

• Instead of beef stew meat, you can use beef chuck roast and cut it into cubes yourself.

Nutrition

Calories: 227kcal | Carbohydrates: 22g | Protein: 22g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 767mg | Potassium: 1094mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4529IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 3mg

Read Beef Barley Soup for the full recipe. Originally posted at Kristine's Kitchen

If you enjoy classic Stuffed Peppers, then you are going to love this stuffed pepper soup recipe! Filled with ground beef, vegetables and rice in a tomato-based broth, this flavorful soup is the perfect way to warm up on a cold day.

This stuffed pepper soup is one of our easiest soup recipes, and it comes together in just a few simple steps. It’s layered with savory flavors and will make your kitchen smell incredible as it simmers on the stove.

Like most soups, this stuffed pepper soup makes delicious leftovers that reheat well for lunch or dinner. It’s just the type of wholesome comfort food that we need to get us through the chilly winter months!

How to Make Stuffed Pepper Soup

You’ll need a large pot, such as a Dutch oven, for this soup recipe.

First, cook the rice. While the rice is cooking, you can prepare the rest of the soup.

Brown the ground beef, crumbling it as it cooks. Drain off any excess grease.

Then, add the chopped onion, carrots and bell peppers to the pot. Cook the vegetables until they start to soften and then stir in the minced garlic.

Stir in the remaining soup ingredients: diced tomatoes, tomato sauce, beef broth, Italian seasoning, salt and pepper.

Simmer the soup, covered, for 20 minutes, or until the carrots are tender. Then stir in the cooked rice, garnish with chopped fresh parsley, and enjoy!

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Stuffed Pepper Soup

This Stuffed Pepper Soup is filled with the delicious flavors of stuffed bell peppers, but in cozy soup form. It's easy to make in just a few simple steps!

Course Main Course, Soup

Cuisine American

Keyword stuffed pepper soup

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 305kcal

Ingredients

• ⅔ cup uncooked brown rice* can substitute white rice
• 1 pound ground beef or ground turkey
• 1 cup chopped yellow onion
• 2 medium carrots chopped into ¼-inch pieces
• 1 red bell pepper chopped into ½-inch pieces
• 1 green bell pepper chopped into ½-inch pieces
• 4 cloves garlic minced
• 15 ounce can diced tomatoes
• 15 ounce can tomato sauce
• 14.5 ounces low sodium beef broth
• 1 ½ teaspoons Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• chopped fresh parsley optional, for serving

Instructions

• Cook the rice according to package directions.
• While the rice cooks, heat a large Dutch oven or other heavy pot over medium-high heat. Add the ground beef and cook, crumbling, until browned. Drain off excess grease as needed.
• Add the onion, carrot and bell peppers and cook until softened, 3-4 minutes, stirring occasionally. Add the minced garlic and cook for 30 seconds, stirring.
• Add the diced tomatoes, tomato sauce, beef broth, Italian seasoning, salt and pepper. Stir.
• Bring the soup to a boil and then reduce the heat to a simmer. Cover the pot and simmer for 20 minutes, or until the carrots are tender.
• Stir in the cooked rice. Serve soup garnished with fresh parsley, or as desired.

Video

Notes

• If using leftover cooked rice, you will need 2 cups of cooked rice. Simmer the soup for a few minutes after adding cold leftover rice to warm up the rice.
• Store stuffed pepper soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. If frozen, thaw overnight in the refrigerator before reheating. Reheat soup in a pot on the stove or in the microwave until steaming hot.

Nutrition

Calories: 305kcal | Carbohydrates: 30g | Protein: 19g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 825mg | Potassium: 946mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4491IU | Vitamin C: 57mg | Calcium: 76mg | Iron: 4mg

Read Stuffed Pepper Soup for the full recipe. Originally posted at Kristine's Kitchen

When you’re looking for a comforting, hot meal to warm you up on a cold day, this Instant Pot beef barley soup is just the thing. Like my stovetop Beef Barley Soup recipe, this hearty soup is loaded with tender bites of beef, vegetables and barley in a rich, savory broth. Barley is a fiber-rich ancient grain that has a pleasant chewy texture and a slightly nutty flavor. The barley cooks right in the soup in the Instant Pot, and it makes this Instant Pot beef soup especially satisfying.

Instant Pot soup recipes are some of the most flavorful, easy to make soups around, and this Instant Pot beef barley soup is no exception. The pressure cooking process melds the flavors of the ingredients together and makes the meat so tender, in a fraction of the time that it would take to simmer the soup on the stove.

Instant Pot Beef Barley Soup Recipe Ingredients

• Olive Oil: For browning the beef.
• Beef Stew Meat: You can also use beef chuck roast and cube it yourself. I like to use stew beef because it saves time, since the meat is already cut into chunks.
• Salt and Pepper: For seasoning the meat.
• Onion, Celery and Carrots: This trio of vegetables, called a mirepoix, is a flavor base for soups.
• Garlic: Fresh garlic brings delicious flavor.
• Beef Broth: I recommend using a low sodium broth so that you can better control the amount of salt in the soup.
• Tomato Paste: Adds richness to the soup.
• Worcestershire Sauce: Brings umami flavor and enhances the beefy flavor of the soup.
• Dried Thyme and Bay Leaves: To season the soup. You may substitute a few sprigs of fresh thyme for the dried, if you have some on hand. The leaves will fall off during cooking and you can remove the stems after the soup cooks.
• Pearl Barley: Pearl barley is sold at most grocery stores. Be sure to buy pearled barley, not hulled barley, since they require different cooking times. Note that barley is not gluten free. If you need a gluten free soup recipe, try this Vegetable Beef Soup, which can also be made in the Instant Pot.

Recipe Variations

• Mushrooms are a delicious addition to this soup. Sauté them along with the onion, celery and carrots.
• To add frozen peas or frozen green beans, stir them in after the soup pressure cooks and simmer in the hot soup for 3-5 minutes using the sauté function.
• For a vegetarian soup, try this Vegetable Barley Soup. The recipe notes include Instant Pot instructions.

Serving Suggestions

Serve Instant Pot beef barley soup with a salad and bread for a complete meal. It pairs well with this Spinach Apple Salad and this Kale Salad. Our favorite breads to serve with soup include these fluffy Dinner Rolls, Garlic Bread and these easy Drop Biscuits.

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Instant Pot Beef Barley Soup

This Instant Pot Beef Barley Soup is richly flavored and filled with tender chunks of beef, vegetables and barley. This healthy soup will warm you up from the inside out.

Course Main Course, Soup

Cuisine American

Keyword instant pot beef barley soup

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Inactive Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 7 servings

Calories 219kcal

Ingredients

• 1 tablespoon olive oil
• 1 pound beef stew meat
• ¾ teaspoon Kosher salt
• ½ teaspoon black pepper
• 1 medium yellow onion chopped
• 3 ribs celery chopped
• 3 carrots chopped into ½-inch thick rounds
• 4 cloves garlic minced
• 6 cups low sodium beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• ¾ cup pearl barley rinsed
• chopped fresh parsley for serving

Instructions

• Turn on the sauté function and add the olive oil to the pot. Once hot, add the stew beef cubes to the pot and sprinkle with the salt and pepper. Cook until browned on all sides and then remove the beef to a clean plate.
• Add the onion, celery and carrots to the pot. Cook until the vegetables start to soften, about 5 minutes, stirring occasionally.
• Stir in the garlic and cook, stirring, for 1 minute.
• Pour in about 1 cup of the beef broth and stir, scraping up any bits that are stuck to the bottom of the pot.
• Add the remaining beef broth, tomato paste, Worcestershire sauce, dried thyme, bay leaves, barley and browned beef along with any juices from the plate. Stir well.
• Close the Instant Pot lid and set the steam release valve to the sealing position. Pressure cook on high pressure for 20 minutes. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will start counting down.
• When the cook time ends, allow the pressure to release naturally for 15 minutes by leaving the pot alone. Then quick release any remaining pressure by carefully moving the steam release valve to the venting position. Once all of the steam has escaped and the pin has dropped down, open the Instant Pot lid.
• Remove and discard bay leaves. Adjust the seasonings, adding more salt and pepper if needed, to taste. Serve, garnished with fresh parsley.

Notes

• Leftover soup may be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. 

Nutrition

Serving: 1.5cups | Calories: 219kcal | Carbohydrates: 21g | Protein: 21g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 765mg | Potassium: 949mg | Fiber: 5g | Sugar: 3g | Vitamin A: 4529IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 3mg

Read Instant Pot Beef Barley Soup for the full recipe. Originally posted at Kristine's Kitchen

Lasagna is the best comfort food, made with noodles, ground beef, sauce and cheese. This lasagna is a hearty main dish that you can make ahead or bake right away.

This lasagna recipe is my all-time favorite, and it’s the one that I make most often for my family. This recipe uses a secret ingredient that saves time while still making a delicious lasagna with layers of flavor.

If you’re at all intimidated by making homemade lasagna, don’t be. This easy lasagna recipe is simple to prepare. Below I’ve outlined the steps so that you can make the best lasagna at home.

We love to make lasagna for Sunday dinner. It’s also perfect for entertaining or for when you need to bring a meal to a friend or family member. Serve it with garlic bread, garlic knots or dinner rolls and an Italian salad for a delicious Italian feast.

Read The Best Lasagna Recipe for the full recipe. Originally posted at Kristine's Kitchen

Soup recipes keep us going through the cold fall and winter months, warming us from the inside out. This vegetable beef soup is one of our favorite satisfying soup recipes. It’s similar to our well-loved Instant Pot Beef Stew, only it’s heavier on the broth and includes a few more veggies. The other big difference is that this veggie beef soup is made on the stove, although it could easily be adapted for the Instant Pot or slow cooker (see my notes below).

We love this recipe because it’s packed full of healthy vegetables and wholesome ingredients, so it’s both nourishing and flavorful. The soup is seasoned with plenty of garlic and dried herbs, plus balsamic vinegar and tomato paste for rich, robust flavor. Grab your soup pot, gather your ingredients, and let’s make vegetable beef soup!

Read Vegetable Beef Soup for the full recipe. Originally posted at Kristine's Kitchen

This baked spaghetti is a hearty, comforting dinner idea that’s easy to put together. In other words, it’s exactly the kind of recipe that we need in our dinner rotation.

We’ve been on a casserole kick lately, and this recipe is one of our favorites thanks to its simplicity. With ground beef, pasta, marinara sauce and cheese, there’s so much to love about this spaghetti casserole.

Read Baked Spaghetti for the full recipe. Originally posted at Kristine's Kitchen