23 Delicious Recipes with Browned Ground Beef for Every Meal

Oh, the humble pound of ground beef—what can’t it do? From quick weeknight dinners to cozy comfort food, this versatile staple is the star of so many delicious meals. We’ve rounded up 23 of our favorite recipes that start with perfectly browned ground beef, ensuring you have a go-to dish for breakfast, lunch, or dinner. Get ready to find your family’s new favorite!

Savory Beef and Mushroom Stroganoff

Just when you need something cozy and satisfying, this beef and mushroom stroganoff hits all the right notes. It’s creamy, savory, and perfect for those chilly evenings when you want something special without too much fuss. You’ll love how the flavors come together in this comforting classic.

Ingredients

– 1.5 pounds beef sirloin, sliced into ¼-inch strips
– 2 tablespoons clarified butter
– 1 pound cremini mushrooms, thinly sliced
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– ¼ cup dry sherry
– 1 tablespoon Dijon mustard
– 1 cup beef stock
– 1 cup crème fraîche
– 2 tablespoons fresh dill, chopped
– 12 ounces wide egg noodles
– Kosher salt
– Freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil for the egg noodles.
2. Season beef strips generously with kosher salt and freshly ground black pepper on all sides.
3. Heat clarified butter in a large skillet over medium-high heat until shimmering.
4. Sear beef in a single layer for 2 minutes per side until deeply browned, working in batches to avoid overcrowding.
5. Transfer seared beef to a clean plate, reserving any rendered juices in the skillet.
6. Add sliced mushrooms to the hot skillet and sauté for 6-8 minutes until golden brown and moisture has evaporated.
7. Stir in diced onion and cook for 4 minutes until translucent and softened.
8. Add minced garlic and cook for 30 seconds until fragrant.
9. Deglaze the pan with dry sherry, scraping up any browned bits from the bottom.
10. Simmer for 2 minutes until the sherry has reduced by half.
11. Whisk in Dijon mustard until fully incorporated.
12. Pour in beef stock and bring to a gentle simmer for 3 minutes.
13. Reduce heat to low and stir in crème fraîche until the sauce is smooth and creamy.
14. Return seared beef and any accumulated juices to the skillet.
15. Simmer gently for 4 minutes until the beef is heated through and sauce has thickened slightly.
16. Cook egg noodles in the boiling water for 8 minutes until al dente, then drain thoroughly.
17. Fold fresh dill into the stroganoff sauce just before serving.
18. Serve the stroganoff immediately over hot egg noodles.
Here’s why this dish works so well—the tender beef strips stay juicy against the creamy, mushroom-packed sauce, while the fresh dill cuts through the richness beautifully. Try serving it with crusty bread to soak up every last bit of that luxurious sauce, or add a simple green salad for contrast.

Classic Beef Tacos with Fresh Salsa

Kicking off taco night just got easier with this foolproof recipe. You’ll love how these classic beef tacos come together with minimal effort but deliver maximum flavor. Let’s get cooking!

Ingredients

– 1 lb grass-fed ground beef (85/15 blend)
– 1 tbsp cold-pressed avocado oil
– 1 medium yellow onion, finely diced
– 2 garlic cloves, microplaned
– 1 tbsp ancho chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1/2 cup beef bone broth
– 8 corn tortillas (6-inch)
– 2 cups shredded iceberg lettuce
– 1 cup crumbled cotija cheese
– 1/2 cup Mexican crema
– 1 large ripe tomato, seeded and small-diced
– 1/4 cup finely chopped red onion
– 1 jalapeño, seeded and minced
– 1/4 cup chopped fresh cilantro
– 2 tbsp freshly squeezed lime juice
– 1/4 tsp flaky sea salt

Instructions

1. Heat avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
2. Add finely diced yellow onion and sauté for 4-5 minutes until translucent and lightly golden.
3. Add microplaned garlic and cook for 30 seconds until fragrant.
4. Incorporate grass-fed ground beef, breaking it apart with a wooden spoon.
5. Cook beef for 6-8 minutes until thoroughly browned and no pink remains.
6. Sprinkle ancho chili powder, ground cumin, smoked paprika, and cayenne pepper over the beef mixture.
7. Stir spices into the beef and cook for 1 minute to toast the spices.
8. Pour in beef bone broth and scrape any browned bits from the skillet bottom.
9. Simmer the mixture for 3-4 minutes until the liquid reduces by half.
10. While beef simmers, combine seeded and small-diced tomato, finely chopped red onion, minced jalapeño, chopped fresh cilantro, freshly squeezed lime juice, and flaky sea salt in a medium bowl.
11. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
12. Spoon seasoned beef mixture into the center of each warm tortilla.
13. Top with shredded iceberg lettuce, crumbled cotija cheese, and Mexican crema.
14. Finish each taco with a generous spoonful of the fresh salsa.

Vibrant and satisfying, these tacos offer a perfect textural contrast between the crispy-edged beef and cool, crunchy lettuce. The fresh salsa provides a bright acidity that cuts through the rich, spiced meat beautifully. For a fun twist, try serving them alongside grilled corn esquites or with a side of charred tomatillo salsa for dipping.

Hearty Beef and Potato Casserole

Back when the weather turns crisp, nothing hits the spot quite like a warm, comforting dish straight from the oven. You know the kind—the one that fills your kitchen with the most incredible aromas and makes everyone gather around the table. This hearty beef and potato casserole is exactly that kind of meal, simple to put together but deeply satisfying.

Ingredients

• 1 ½ lbs grass-fed ground beef, 85% lean
• 2 lbs Yukon Gold potatoes, peeled and thinly sliced to ⅛-inch thickness
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 cup beef bone broth
• ½ cup heavy cream
• 2 tbsp unsalted butter
• 2 tbsp extra virgin olive oil
• 1 tsp Diamond Crystal kosher salt
• ½ tsp freshly cracked black pepper
• ½ tsp smoked paprika
• ¼ tsp freshly grated nutmeg
• 2 tbsp fresh parsley, finely chopped
• 1 cup sharp white cheddar cheese, freshly grated

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with 1 tablespoon of extra virgin olive oil.
2. Heat the remaining 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
3. Add the finely diced yellow onion and sauté for 4-5 minutes until translucent and lightly golden.
4. Add the minced garlic and cook for 1 minute until fragrant.
5. Add the grass-fed ground beef to the skillet, breaking it up with a wooden spoon.
6. Cook the beef for 6-8 minutes until thoroughly browned, stirring occasionally to ensure even cooking.
7. Season the beef mixture with Diamond Crystal kosher salt, freshly cracked black pepper, and smoked paprika.
8. Drain any excess fat from the skillet, then stir in the beef bone broth, scraping up any browned bits from the bottom of the pan.
9. Simmer the mixture for 3-4 minutes until the liquid has reduced by half.
10. While the beef simmers, arrange half of the thinly sliced Yukon Gold potatoes in an even layer in the prepared baking dish.
11. Spread the entire beef mixture evenly over the potato layer.
12. Arrange the remaining potato slices in a neat, overlapping pattern on top of the beef layer.
13. In a small saucepan, melt the unsalted butter over medium heat.
14. Whisk in the heavy cream and freshly grated nutmeg, heating until just warmed through but not boiling.
15. Pour the cream mixture evenly over the layered potatoes, ensuring it seeps between the layers.
16. Cover the baking dish tightly with aluminum foil and bake at 375°F for 45 minutes.
17. Remove the foil and sprinkle the freshly grated sharp white cheddar cheese evenly over the top.
18. Return the casserole to the oven and bake uncovered for 15-20 minutes until the cheese is bubbly and golden brown.
19. Test the potatoes for doneness by inserting a paring knife through the center—it should slide through easily without resistance.
20. Let the casserole rest for 10 minutes before serving to allow the layers to set.
21. Garnish with finely chopped fresh parsley just before serving.

Let the rich, savory aroma guide you to the perfect comfort food moment. The tender potatoes soak up the beefy juices while the crispy cheese topping provides wonderful textural contrast. For a complete meal, serve it alongside a simple arugula salad with lemon vinaigrette to cut through the richness, or top individual portions with a fried egg for breakfast the next day.

Zesty BBQ Beef Sloppy Joes

Brace yourself for the most satisfyingly messy sandwich experience you’ll have all week. You know those days when you want something hearty and comforting but don’t want to spend hours in the kitchen? This zesty BBQ beef situation is your answer—it comes together in under 30 minutes and delivers that perfect sweet-and-savory punch we all crave.

Ingredients

• 1 lb grass-fed ground beef, 85/15 lean-to-fat ratio
• 1 yellow onion, finely diced
• 1 red bell pepper, seeded and finely diced
• 2 garlic cloves, minced
• 3/4 cup tomato ketchup
• 1/2 cup apple cider vinegar
• 1/4 cup dark brown sugar, packed
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 4 brioche hamburger buns, lightly toasted
• 2 tbsp unsalted butter

Instructions

1. Heat a large cast-iron skillet over medium-high heat until a drop of water sizzles immediately upon contact.
2. Add the grass-fed ground beef to the dry skillet, breaking it apart with a wooden spoon into small crumbles.
3. Cook the beef for 5-7 minutes, stirring occasionally, until no pink remains and the edges begin to crisp slightly.
4. Transfer the cooked beef to a plate lined with paper towels to drain excess fat, reserving 1 tablespoon of drippings in the skillet.
5. Reduce heat to medium and add unsalted butter to the reserved drippings, swirling until melted and foamy.
6. Sauté the finely diced yellow onion and seeded red bell pepper in the butter mixture for 4-5 minutes until softened and translucent.
7. Add the minced garlic cloves and cook for 1 minute until fragrant but not browned.
8. Return the drained beef to the skillet, stirring to combine with the vegetable mixture.
9. In a separate bowl, whisk together tomato ketchup, apple cider vinegar, packed dark brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, and cayenne pepper until fully emulsified.
10. Pour the sauce mixture over the beef and vegetables, stirring thoroughly to coat every component.
11. Simmer the mixture uncovered for 8-10 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon.
12. While the filling simmers, lightly toast the brioche hamburger buns in a toaster or under the broiler for 1-2 minutes until golden brown.
13. Spoon the hot beef mixture generously onto the bottom halves of the toasted brioche buns.
14. Immediately cap with the top bun halves and serve while hot.

Definitely expect that signature sloppy texture where the saucy beef mixture threatens to escape with every bite. The combination of sweet dark brown sugar and tangy apple cider vinegar creates a complex barbecue flavor that clings perfectly to the tender beef crumbles. For a fun twist, serve these open-faced with a crispy coleslaw topping or alongside sweet potato fries for the ultimate comfort food plate.

Cheesy Beef and Bean Enchiladas

Wondering what to make for dinner that will please everyone at the table? These cheesy beef and bean enchiladas are your answer. They’re comforting, flavorful, and easier to make than you might think.

Ingredients

• 1 lb ground beef (80/20 blend)
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1 15-oz can pinto beans, rinsed and drained
• 1 10-oz can red enchilada sauce
• 8 6-inch corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• ¼ cup fresh cilantro leaves, chopped

Instructions

1. Preheat your oven to 375°F.
2. Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering.
3. Add 1 lb ground beef and cook for 5-7 minutes, breaking it up with a wooden spoon until browned and crumbled.
4. Add the finely diced yellow onion and cook for 4-5 minutes until translucent and softened.
5. Stir in the minced garlic, 1 tsp ground cumin, 1 tsp chili powder, ½ tsp kosher salt, and ¼ tsp black pepper, cooking for 1 minute until fragrant.
6. Mix in the rinsed pinto beans and ½ cup of the enchilada sauce, then remove from heat.
7. Warm the corn tortillas by heating them directly over a gas flame for 15-20 seconds per side until pliable, or microwave between damp paper towels for 30 seconds. Tip: Warming tortillas prevents cracking when rolling.
8. Spread ¼ cup of enchilada sauce evenly across the bottom of a 9×13-inch baking dish.
9. Place ⅓ cup of the beef and bean mixture along the center of each tortilla.
10. Sprinkle 2 tbsp of shredded Monterey Jack cheese over the filling in each tortilla.
11. Roll each tortilla tightly around the filling and place seam-side down in the baking dish.
12. Pour the remaining enchilada sauce over the rolled tortillas, covering them completely.
13. Top with the remaining shredded Monterey Jack cheese, distributing it evenly. Tip: For extra browning, place the baking dish on the upper oven rack during the final minutes of baking.
14. Bake at 375°F for 18-20 minutes until the cheese is melted and bubbly with golden edges.
15. Let the enchiladas rest for 5 minutes before serving to allow the filling to set. Tip: Resting prevents the filling from spilling out when cut.
16. Garnish with chopped fresh cilantro leaves.

Melted Monterey Jack creates a stretchy, golden blanket over tender tortillas that give way to a savory, spiced filling. The pinto beans add creamy texture against the hearty beef, while the enchilada sauce ties everything together with its mild heat. For a fun twist, serve these with pickled red onions or a dollop of cool crema to balance the richness.

Spicy Korean Beef Bowls

Ever find yourself craving something that’s both comforting and exciting? These spicy Korean beef bowls deliver exactly that—a perfect balance of savory, sweet, and heat that comes together in minutes. You’ll wonder how something so flavorful could be so easy to make.

Ingredients

• 1 pound grass-fed ground beef, 80/20 lean-to-fat ratio
• 2 tablespoons toasted sesame oil
• 3 cloves garlic, microplaned
• 1 tablespoon freshly grated ginger
• ¼ cup low-sodium tamari
• 2 tablespoons raw honey
• 1 tablespoon gochujang paste
• 1 teaspoon rice vinegar
• 2 cups cooked Japanese short-grain rice
• 2 pasture-raised eggs, soft-boiled and halved
• 2 scallions, thinly sliced on the bias
• 1 tablespoon toasted sesame seeds

Instructions

1. Heat a large cast-iron skillet over medium-high heat until a drop of water sizzles and evaporates immediately.
2. Add the grass-fed ground beef, breaking it apart with a wooden spoon into small crumbles.
3. Cook the beef for 5-7 minutes, stirring occasionally, until no pink remains and the edges begin to crisp.
4. Reduce heat to medium and add the toasted sesame oil, swirling to coat the skillet.
5. Add the microplaned garlic and freshly grated ginger, sautéing for exactly 60 seconds until fragrant but not browned.
6. Pour in the low-sodium tamari, raw honey, gochujang paste, and rice vinegar, stirring to combine completely.
7. Simmer the mixture for 3-4 minutes until the sauce thickens and coats the beef evenly.
8. Divide the cooked Japanese short-grain rice between two bowls, creating a slight well in the center.
9. Spoon the spicy beef mixture over the rice, allowing the sauce to pool around the edges.
10. Top each bowl with one soft-boiled egg half, placing it yolk-side up.
11. Garnish with thinly sliced scallions and a generous sprinkle of toasted sesame seeds.

Aromatic and deeply satisfying, the tender beef contrasts beautifully with the sticky rice and runny egg yolk. That gochujang creates a lingering warmth that builds with each bite, while the scallions provide fresh crunch. Try serving these bowls with quick-pickled vegetables or wrapped in crisp butter lettuce leaves for a textural variation.

Comforting Beef Chili with Beans

Craving something warm and satisfying on a crisp autumn day? This hearty beef chili with beans delivers deep, layered flavors that develop beautifully as it simmers. You’ll love how the spices meld together to create the ultimate comfort food experience.

Ingredients

– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 pound grass-fed ground beef
– 2 tablespoons chili powder blend
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 1 (28-ounce) can crushed San Marzano tomatoes
– 1 cup beef bone broth
– 2 (15-ounce) cans kidney beans, drained and rinsed
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 cup fresh cilantro, chopped

Instructions

1. Heat extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add finely diced yellow onion and sauté for 5-7 minutes until translucent and fragrant.
3. Stir in minced garlic cloves and cook for 1 minute until aromatic.
4. Add grass-fed ground beef, breaking it apart with a wooden spoon, and cook for 6-8 minutes until browned throughout.
5. Sprinkle chili powder blend, ground cumin, smoked paprika, and cayenne pepper over the beef mixture, stirring constantly for 1 minute to toast the spices.
6. Pour in crushed San Marzano tomatoes and beef bone broth, scraping any browned bits from the bottom of the pot.
7. Add drained and rinsed kidney beans, fine sea salt, and freshly ground black pepper, stirring to combine.
8. Bring the chili to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.
9. Stir in chopped fresh cilantro during the final 5 minutes of cooking.
10. Remove from heat and let rest for 10 minutes before serving.

Beefy and robust, this chili develops a wonderfully thick texture that clings perfectly to a spoon. The kidney beans add creamy contrast to the tender ground beef, while the smoked paprika provides subtle smokiness that complements the warm spices. Try serving it over baked sweet potatoes or topping with sharp cheddar and avocado slices for extra dimension.

Italian Beef Lasagna with Ricotta

Keeping cozy with a bubbling pan of lasagna just feels right, doesn’t it? You get those gorgeous layers of tender pasta, rich meat sauce, and creamy ricotta all baked together into the ultimate comfort food. This Italian beef version is seriously satisfying and perfect for feeding a crowd or enjoying as leftovers all week.

Ingredients

• 1 lb ground beef chuck, 80/20 lean-to-fat ratio
• 9 no-boil lasagna noodles
• 24 oz whole milk ricotta cheese
• 2 cups freshly grated Parmigiano-Reggiano
• 1 large pasture-raised egg, lightly beaten
• 28 oz canned San Marzano tomatoes, crushed by hand
• 1 yellow onion, finely diced
• 4 garlic cloves, minced
• 1/4 cup extra virgin olive oil
• 1/4 cup dry red wine
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1/4 cup fresh basil leaves, torn
• Kosher salt and freshly ground black pepper
• 2 cups whole milk mozzarella, shredded

Instructions

1. Heat 2 tablespoons of extra virgin olive oil in a heavy-bottomed Dutch oven over medium heat until shimmering.
2. Add the finely diced yellow onion and cook for 6-8 minutes until translucent and lightly golden.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the ground beef chuck and break it up with a wooden spoon, cooking for 8-10 minutes until well-browned.
5. Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
6. Deglaze the pan with dry red wine, scraping up any browned bits from the bottom.
7. Add the hand-crushed San Marzano tomatoes, dried oregano, and crushed red pepper flakes.
8. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
9. Simmer the sauce uncovered for 45 minutes, stirring occasionally, until thickened.
10. Stir in the torn fresh basil leaves and remove from heat.
11. In a separate bowl, combine the whole milk ricotta cheese, 1 cup of freshly grated Parmigiano-Reggiano, and the lightly beaten pasture-raised egg.
12. Season the ricotta mixture with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
13. Preheat your oven to 375°F.
14. Spread 1 cup of the meat sauce evenly across the bottom of a 9×13-inch baking dish.
15. Arrange 3 no-boil lasagna noodles over the sauce in a single layer.
16. Spread half of the ricotta mixture evenly over the noodles.
17. Sprinkle 1/2 cup of shredded whole milk mozzarella over the ricotta layer.
18. Repeat the layers: sauce, noodles, remaining ricotta mixture, and another 1/2 cup mozzarella.
19. Top with the final 3 noodles and remaining meat sauce.
20. Sprinkle the remaining 1 cup mozzarella and 1 cup Parmigiano-Reggiano over the top.
21. Cover tightly with aluminum foil and bake at 375°F for 30 minutes.
22. Remove the foil and bake for another 15-20 minutes until the cheese is golden and bubbly.
23. Let the lasagna rest for 15 minutes before slicing to allow the layers to set properly.

Finally, that resting time is crucial—it lets the layers firm up so you get clean slices. You’ll love how the creamy ricotta balances the robust beef sauce, while the crispy cheese top adds wonderful texture. For something different, try serving squares alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness.

Beef Stuffed Bell Peppers

Brimming with savory goodness and vibrant colors, these beef stuffed bell peppers are the ultimate comfort food that feels fancy but comes together with minimal effort. You’ll love how the tender peppers cradle that perfectly seasoned filling, making this dish both impressive and approachable for any weeknight dinner. Let’s get cooking!

Ingredients

– 4 large bell peppers, halved lengthwise and seeded
– 1 lb ground beef (85% lean)
– 1 cup cooked long-grain white rice
– 1 yellow onion, finely diced
– 3 garlic cloves, minced
– 1 cup marinara sauce
– 1/2 cup shredded sharp cheddar cheese
– 2 tbsp extra virgin olive oil
– 1 tsp dried oregano
– 1/2 tsp smoked paprika
– 1/4 tsp crushed red pepper flakes
– Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Carefully place the bell pepper halves in the boiling water and blanch for 3 minutes until slightly softened but still firm.
4. Remove the peppers with tongs and arrange them cut-side up in the prepared baking dish.
5. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
6. Add the finely diced yellow onion and sauté for 4-5 minutes until translucent and fragrant.
7. Add the minced garlic and cook for 1 minute until aromatic but not browned.
8. Crumble in the ground beef and cook for 6-8 minutes, breaking it up with a wooden spoon, until thoroughly browned.
9. Drain any excess grease from the skillet, then stir in the cooked long-grain white rice.
10. Pour in 1 cup of marinara sauce and add 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, and 1/4 teaspoon crushed red pepper flakes.
11. Season the mixture with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, then simmer for 3 minutes until well combined.
12. Evenly divide the beef mixture among the bell pepper halves, packing it gently but not too tightly.
13. Sprinkle 1/2 cup shredded sharp cheddar cheese evenly over the stuffed peppers.
14. Cover the baking dish tightly with aluminum foil and bake at 375°F for 25 minutes.
15. Remove the foil and continue baking for 10-12 minutes until the cheese is bubbly and lightly golden brown.
16. Let the stuffed peppers rest for 5 minutes before serving to allow the filling to set.

Unbelievably satisfying, these peppers offer a wonderful textural contrast between the tender-crisp vegetable shells and the rich, savory filling. The melted cheddar forms a beautiful golden crust that gives way to the aromatic beef and rice mixture inside. Try serving them alongside a simple arugula salad with lemon vinaigrette to cut through the richness, or top with fresh basil leaves for a bright, herbaceous finish.

Mediterranean Beef Kofta Kebabs

Venturing into Mediterranean flavors doesn’t require a passport—just these incredibly flavorful beef kofta kebabs that’ll transport your taste buds straight to sun-drenched coastal villages. You’ll love how easily these come together for a weeknight dinner that feels special enough for company. The aromatic spice blend and fresh herbs create magic with simple ground beef.

Ingredients

• 1 pound 85% lean ground beef
• 1 small yellow onion, finely grated
• 3 garlic cloves, minced
• ¼ cup fresh flat-leaf parsley, finely chopped
• 2 tablespoons fresh mint, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground coriander
• ¼ teaspoon ground cinnamon
• ¼ teaspoon cayenne pepper
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons extra virgin olive oil
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Soak 8 wooden skewers in cool water for exactly 30 minutes to prevent burning during grilling.
2. Combine 1 pound ground beef, grated onion, minced garlic, chopped parsley, chopped mint, cumin, smoked paprika, coriander, cinnamon, cayenne, sea salt, and black pepper in a large mixing bowl.
3. Mix ingredients by hand until just combined, being careful not to overwork the meat—this keeps the kebabs tender rather than tough.
4. Divide the mixture into 8 equal portions and shape each into a 4-inch oblong sausage shape around the soaked skewers.
5. Place shaped kebabs on a parchment-lined baking sheet and refrigerate for 20 minutes to firm up—this helps them hold their shape during cooking.
6. Preheat your grill or grill pan to medium-high heat (400°F) and brush grates with 1 tablespoon olive oil.
7. Brush kebabs with remaining olive oil and place on preheated grill.
8. Grill for 4-5 minutes until deeply browned and easily release from grates, then flip carefully with tongs.
9. Cook second side for another 4-5 minutes until internal temperature reaches 160°F on an instant-read thermometer.
10. Transfer kebabs to a clean platter and let rest for 3 minutes before serving—this allows juices to redistribute evenly.

Here’s why these kebabs become instant favorites: the exterior develops a beautiful crust while the interior stays incredibly juicy and tender. That warm spice blend with fresh herbs creates layers of flavor that pair wonderfully with cool tzatziki or over fluffy couscous. Honestly, you might find yourself making these weekly once you experience how the cinnamon subtly enhances the beef without overwhelming the other spices.

Creamy Beef Alfredo Pasta

Gosh, you know those days when you just crave something rich and comforting? This creamy beef Alfredo pasta is exactly what you need—it’s like a warm hug in a bowl, with tender beef and a silky sauce that clings to every strand of pasta. Perfect for a cozy dinner that feels fancy without the fuss.

Ingredients

• 8 ounces fettuccine pasta
• 1 pound grass-fed beef sirloin, thinly sliced against the grain
• 2 tablespoons clarified butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 teaspoon freshly grated nutmeg
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly cracked black pepper
• 2 tablespoons chopped fresh flat-leaf parsley

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine pasta and cook for 9–11 minutes, stirring occasionally, until al dente (firm to the bite).
3. Drain the pasta, reserving 1/4 cup of the starchy pasta water, and set aside.
4. Season the thinly sliced grass-fed beef sirloin with fine sea salt and freshly cracked black pepper.
5. Heat the clarified butter in a large skillet over medium-high heat until it shimmers.
6. Sear the beef for 2–3 minutes per side, until a golden-brown crust forms and the internal temperature reaches 145°F.
7. Transfer the beef to a plate, leaving any drippings in the skillet.
8. Reduce the heat to medium and add the minced garlic to the skillet, sautéing for 30–45 seconds until fragrant but not browned.
9. Pour in the heavy cream, stirring constantly to incorporate the pan drippings.
10. Simmer the cream for 3–4 minutes, until it thickens slightly and coats the back of a spoon.
11. Whisk in the freshly grated Parmigiano-Reggiano cheese until fully melted and the sauce is smooth.
12. Stir in the freshly grated nutmeg for a subtle, aromatic depth.
13. Add the drained pasta and reserved pasta water to the skillet, tossing to coat evenly in the sauce.
14. Fold in the seared beef and any accumulated juices, heating through for 1–2 minutes.
15. Drizzle with extra-virgin olive oil and garnish with chopped fresh flat-leaf parsley before serving.

Kind of magical how the silky sauce clings to each noodle, right? The beef stays juicy against the rich, cheesy backdrop, making every bite balanced. Try serving it with a crisp arugula salad to cut through the creaminess—it’s a game-changer.

Thai Basil Beef Stir-Fry

You know that feeling when you crave something bold and flavorful but don’t want to spend hours in the kitchen? Yeah, this Thai basil beef stir-fry is your answer. It’s the perfect weeknight dinner that delivers restaurant-quality flavors in under 30 minutes.

Ingredients

– 1 lb grass-fed beef sirloin, thinly sliced against the grain
– 3 tbsp cold-pressed avocado oil, divided
– 4 garlic cloves, microplaned
– 2 Thai bird’s eye chilies, thinly sliced
– 1 tbsp organic coconut palm sugar
– 2 tbsp artisanal fish sauce
– 1 tbsp small-batch soy sauce
– 1 cup fresh holy basil leaves
– 1 large pasture-raised egg
– 2 cups jasmine rice, cooked according to package directions

Instructions

1. Heat a large carbon steel wok over high heat until a drop of water evaporates instantly, about 2 minutes.
2. Add 2 tablespoons of cold-pressed avocado oil and swirl to coat the wok’s surface completely.
3. Place the thinly sliced grass-fed beef sirloin in a single layer and sear undisturbed for 90 seconds to develop a caramelized crust.
4. Flip the beef and cook for an additional 60 seconds until lightly browned but not fully cooked through.
5. Transfer the beef to a clean plate using a slotted spoon, leaving the rendered fat in the wok.
6. Add the remaining tablespoon of cold-pressed avocado oil to the hot wok.
7. Immediately add the microplaned garlic and sliced Thai bird’s eye chilies, stirring constantly for 15 seconds until fragrant but not browned.
8. Return the partially cooked beef and any accumulated juices to the wok.
9. Sprinkle the organic coconut palm sugar evenly over the beef and stir-fry for 45 seconds to caramelize.
10. Pour the artisanal fish sauce and small-batch soy sauce around the edges of the wok to deglaze.
11. Add the fresh holy basil leaves and toss continuously for 30 seconds until just wilted.
12. Push the stir-fry to one side of the wok and crack the pasture-raised egg directly onto the empty surface.
13. Scramble the egg vigorously for 20 seconds until softly set, then incorporate it into the beef mixture.
14. Remove from heat and serve immediately over the cooked jasmine rice.

The tender beef practically melts against the fluffy jasmine rice, while the holy basil adds an aromatic punch that lingers beautifully. Try serving it in lettuce cups for a refreshing crunch, or top with a fried egg for extra richness—either way, those bold Thai flavors will have you coming back for seconds.

Beef and Cheese Stuffed Shells

Gosh, you know those cozy weeknights when you want something comforting but impressive? These beef and cheese stuffed shells deliver that perfect balance—hearty, cheesy, and surprisingly simple to pull together. They’re basically a hug in pasta form, and once you try them, they’ll become a regular in your rotation.

Ingredients

• 18 jumbo pasta shells
• 1 lb ground beef (85% lean)
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 cup whole-milk ricotta cheese
• 1 large pasture-raised egg, lightly beaten
• ½ cup grated Parmigiano-Reggiano cheese
• ¼ cup fresh flat-leaf parsley, finely chopped
• 2 cups marinara sauce
• 1 cup low-moisture, part-skim mozzarella cheese, shredded
• 1 tbsp extra-virgin olive oil
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the jumbo pasta shells and cook for 9 minutes, stirring occasionally to prevent sticking.
3. Drain the shells carefully and arrange them in a single layer on a parchment-lined baking sheet to cool. Tip: Laying them flat prevents tearing and makes stuffing easier.
4. Preheat your oven to 375°F.
5. Heat 1 tbsp extra-virgin olive oil in a large skillet over medium-high heat.
6. Add the finely diced yellow onion and sauté for 4 minutes, until translucent.
7. Add the minced garlic and cook for 1 minute, until fragrant.
8. Add the ground beef, breaking it up with a wooden spoon, and cook for 6–7 minutes until fully browned.
9. Drain any excess fat from the skillet and season the beef mixture with ½ tsp kosher salt and ¼ tsp freshly ground black pepper.
10. In a medium bowl, combine 1 cup whole-milk ricotta cheese, 1 lightly beaten pasture-raised egg, ½ cup grated Parmigiano-Reggiano, and ¼ cup chopped fresh flat-leaf parsley.
11. Fold the cooled beef mixture into the ricotta blend until evenly incorporated.
12. Spread 1 cup of marinara sauce evenly across the bottom of a 9×13-inch baking dish.
13. Fill each cooked shell generously with the beef and cheese mixture using a small spoon. Tip: A teaspoon works perfectly to pack filling without overstuffing.
14. Arrange the stuffed shells snugly in the baking dish.
15. Top with the remaining 1 cup of marinara sauce.
16. Sprinkle 1 cup of shredded mozzarella cheese evenly over the top.
17. Cover the dish tightly with aluminum foil and bake at 375°F for 20 minutes.
18. Remove the foil and bake for an additional 10 minutes, until the cheese is golden and bubbly. Tip: Let it rest for 5 minutes before serving so the filling sets.

Zesty, savory, and wonderfully textured, these shells offer a creamy interior against the tender pasta and rich tomato sauce. For a fresh twist, garnish with extra parsley and serve alongside a crisp arugula salad dressed in lemon vinaigrette—the bright acidity cuts through the richness beautifully.

Savory Beef and Vegetable Soup

Zesty autumn evenings just call for a comforting bowl of something warm and nourishing, don’t they? You’ve probably had a long day, and this savory beef and vegetable soup is the perfect cozy solution to settle in with. It’s hearty, flavorful, and surprisingly simple to pull together for a satisfying weeknight dinner.

Ingredients

• 1 ½ pounds chuck roast, cut into ½-inch cubes
• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 large carrots, peeled and sliced into ¼-inch rounds
• 2 celery stalks, sliced into ¼-inch pieces
• 6 cups beef stock
• 1 (14.5-ounce) can diced tomatoes, with their juices
• 1 teaspoon dried thyme
• 1 bay leaf
• Kosher salt and freshly cracked black pepper, to season
• 2 tablespoons fresh parsley, finely chopped

Instructions

1. Season the cubed chuck roast generously on all sides with kosher salt and freshly cracked black pepper.
2. Heat the extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers, about 2 minutes.
3. Add the beef cubes in a single layer, working in batches to avoid overcrowding, and sear until deeply browned on all sides, approximately 4–5 minutes per batch. (Tip: Don’t rush the sear—this builds a rich flavor foundation for your soup.)
4. Transfer the seared beef to a clean plate, leaving any rendered fat and browned bits in the pot.
5. Reduce the heat to medium and add the finely diced yellow onion to the pot, sautéing until translucent and lightly golden, about 5–7 minutes.
6. Stir in the minced garlic and cook until fragrant, about 30 seconds.
7. Add the sliced carrots and celery, stirring to coat in the aromatics, and cook for 3–4 minutes until they just begin to soften.
8. Pour in the beef stock, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
9. Add the seared beef back to the pot, along with the canned diced tomatoes and their juices, dried thyme, and bay leaf.
10. Bring the soup to a boil, then immediately reduce the heat to low, cover, and simmer gently for 1 hour and 15 minutes, or until the beef is fork-tender. (Tip: A low, steady simmer prevents the vegetables from breaking down too much and keeps the beef tender.)
11. Remove and discard the bay leaf, then stir in the finely chopped fresh parsley. (Tip: Adding parsley at the end preserves its bright color and fresh flavor.)
12. Ladle the soup into bowls and serve immediately.

Yum, this soup is the ultimate comfort with its tender beef, soft vegetables, and deeply savory broth. The diced tomatoes add a subtle acidity that balances the richness perfectly. For a fun twist, try serving it over a scoop of creamy mashed potatoes or with a thick slice of crusty, buttered sourdough for dipping.

Conclusion

Versatile and satisfying, these 23 browned ground beef recipes offer endless mealtime inspiration. From quick weeknight dinners to special weekend feasts, there’s something delicious for every occasion. We’d love to hear which recipes become your family favorites—drop us a comment below! Don’t forget to share this handy roundup on Pinterest so other home cooks can discover these tasty ideas too. Happy cooking!