Recipe Quickly

The secret to gorgeous Fall Dinner Table Setting Ideas

🫘 INGREDIENTS 🫘
• Beef chuck roast
• Beef chuck roast
• Olive oil
• Yellow onion
• Carrots
• Russet potatoes
• Beef broth
• Dried thyme

👩‍🍳 DIRECTION 👩‍🍳
1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the 2 lbs of beef chuck pieces on all sides (about 8 minutes). Remove and set aside.
2. In the same pot, add the diced yellow onion and cook until softened (about 5 minutes).
3. Return the beef to the pot. Stir in the sliced carrots, cubed potatoes, 4 cups beef broth, and 1 tsp dried thyme.
4. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 120 minutes, or until the beef is fork-tender.
5. Serve hot in rustic ceramic bowls directly on your beautifully decorated table.

Great for meal prep and last-minute dinners.

Easy Beef Pot Pie: The secret to a cozy Sunday tradition!

🫘 INGREDIENTS 🫘
• Beef chuck roast
• Olive oil
• Yellow onion
• Carrots
• Russet potatoes
• Frozen peas
• Garlic
• Beef broth
• All-purpose flour
• Fresh rosemary
• Fresh thyme
• Puff pastry sheet
• Egg

👩‍🍳 DIRECTION 👩‍🍳
1. Preheat oven to 400F (200C). In a large Dutch oven, heat 1 tbsp olive oil over medium-high heat. Brown the cubed chuck roast on all sides. Remove meat and set aside.
2. Add remaining 1 tbsp olive oil to the pot. Saute the onion, carrots, and potatoes until they begin to soften, about 8 minutes. Stir in garlic, rosemary, and thyme, cooking for 1 minute.
3. Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook the flour. Gradually pour in the broth, scraping up any browned bits from the bottom of the pot.
4. Return the meat to the pot. Bring to a boil, then reduce heat, cover, and simmer for 1.5 hours until the meat is fork-tender. Stir in the peas during the last 5 minutes.
5. Transfer the stew mixture into a 9x9 inch baking dish. Unroll the puff pastry sheet and place it over the dish, trimming any excess. Brush the pastry evenly with the beaten egg wash. Cut four small slits in the top to vent steam.
6. Bake for 25 to 30 minutes until the pastry is puffed and golden brown. Let cool for 10 minutes before serving.

Weekend cooking just got easier.

Quick Keto Tuscan Soup! Instant Pot Low Carb Soup

🫘 INGREDIENTS 🫘
• beef sausage
• olive oil
• onion
• garlic
• beef broth
• diced tomatoes
• heavy cream
• kale
• Parmesan cheese
• red pepper flakes

👩‍🍳 DIRECTION 👩‍🍳
1. Turn the pressure cooker to the Sauté setting. Add olive oil and ground beef sausage, cooking until browned. Drain excess fat if needed.
2. Add the diced onion and minced garlic to the pot, cooking for 3-4 minutes until softened.
3. Pour in the beef broth and diced tomatoes, scraping the bottom of the pot to remove any browned bits.
4. Secure the lid and set the valve to Sealing. Cook on High Pressure for 5 minutes, followed by a quick release.
5. Stir in the heavy cream, chopped kale, Parmesan cheese, and red pepper flakes. Let the soup sit for 3-5 minutes until the kale is wilted.
6. Serve hot, garnished with extra grated Parmesan cheese if desired.

Great for meal prep and last-minute dinners.

Easy Cheeseburger Soup Recipe | High Protein Fall Soups

🫘 INGREDIENTS 🫘
• Lean ground beef
• Yellow onion
• Garlic
• Russet potatoes
• Beef broth
• Sharp cheddar cheese
• Heavy cream
• Salt and black pepper

👩‍🍳 DIRECTION 👩‍🍳
1. In a large Dutch oven or pot over medium-high heat, brown the ground beef and diced yellow onion until the meat is fully cooked and onions are soft, about 7 minutes. Drain any excess fat.
2. Add the minced garlic to the pot and cook for 1 minute until fragrant.
3. Pour in the beef broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes until the potatoes are fork-tender.
4. Reduce the heat to the lowest setting. Stir in the heavy cream. Gradually sprinkle in the grated cheddar cheese, stirring continuously until melted and smooth. Do not let the soup boil once the cheese is added.
5. Season with salt and pepper to taste. Serve hot alongside crusty bread or a side salad.

Simple, delicious, and ready in minutes.

Easy Mac And Cheeseburger Soup (No Velveeta!)

🫘 INGREDIENTS 🫘
• Ground beef
• Macaroni pasta
• Yellow onion
• Carrots
• Celery
• Garlic
• Beef broth
• Heavy cream
• Sharp cheddar cheese
• Olive oil
• Salt
• Black pepper
• Smoked paprika
• Green onions

👩‍🍳 DIRECTION 👩‍🍳
1. Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and cook until browned, about 5 to 7 minutes. Drain excess grease.
2. Add diced onion, carrots, and celery to the pot. Sauté for 4 to 5 minutes until vegetables begin to soften. Stir in minced garlic, salt, black pepper, and smoked paprika, cooking for 1 more minute.
3. Pour in the beef broth and bring the mixture to a boil. Stir in the dry macaroni pasta.
4. Reduce heat to medium-low, cover, and simmer for 8 to 10 minutes, or until the pasta is tender.
5. Stir in the heavy cream and grated cheddar cheese. Cook for 2 to 3 minutes, stirring constantly until the cheese is completely melted and the broth is smooth.
6. Remove from heat. Ladle into bowls and garnish with sliced green onions before serving.

Great for meal prep and last-minute dinners.

Easy Clean Family Dinners! Whole 30 Recipes Crockpot Beef

🫘 INGREDIENTS 🫘
• Beef chuck roast
• Crushed tomatoes
• Carrots
• Celery
• Yellow onion
• Garlic
• Beef broth
• Italian seasoning

👩‍🍳 DIRECTION 👩‍🍳
1. Season the chuck roast generously with salt and pepper.
2. Place the diced carrots, celery, onion, and minced garlic in the bottom of the slow cooker.
3. Place the seasoned roast on top of the vegetables.
4. Pour the crushed tomatoes and beef broth over the meat, then sprinkle with Italian seasoning.
5. Cover and cook on low for 8 hours or high for 4 to 5 hours, until the meat is fork-tender.
6. Remove the meat, shred it with two forks, and return it to the sauce to mix thoroughly. Serve hot.

The perfect dish for busy weeknights.

Easy One Pot Stew Recipes! Best Dinner For Fall Weather

🫘 INGREDIENTS 🫘
• Beef chuck roast
• Olive oil
• Yellow onion
• Garlic
• Carrots
• Yukon gold potatoes
• Cremini mushrooms
• Tomato paste
• Beef broth
• Fresh rosemary
• Fresh thyme
• Salt
• Black pepper

👩‍🍳 DIRECTION 👩‍🍳
1. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef chuck roast cubes on all sides for 5-7 minutes.
2. Add the chopped onion and minced garlic to the pot, cooking until softened, about 3 minutes.
3. Stir in the tomato paste, coating the meat and onions, and cook for 1 minute to deepen the flavor.
4. Pour in the beef broth, scraping the bottom of the pot to release the browned bits.
5. Add the carrots, Yukon gold potatoes, mushrooms, rosemary, thyme, salt, and pepper. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is fork-tender. Remove herb sprigs before serving.

Your family will love this one!