gb.toflyintheworld.com
New recipes

Beef and butternut pasta recipe

Beef and butternut pasta recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef pasta

A substantial pasta dish with your meat and veg all in one. Here I've used spinach fettuccine, but a short pasta shape would also work well.


Washington, United States

4 people made this

IngredientsServes: 3

  • 250g spinach fettuccine
  • 1/4 butternut squash - peeled, diced and cooked
  • oil for frying
  • 1 onion, chopped
  • 250g beef mince
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried sage
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1 tablespoon plain flour
  • 150ml milk, more if needed
  • 1/4 teaspoon nutmeg

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Bring a large saucepan with lightly salted water to the boil and cook pasta according to instructions on the packet until al dente.
  2. Meanwhile heat oil in a frying pan and cook and stir onion until soft. Add mince and fry, stirring frequently, until browned. Season with rosemary, sage and salt and pepper.
  3. Melt butter in a small saucepan and add flour. Brown for a minute, stirring constantly and take off the heat. Pour in the milk slowly and whisk. Return to the heat, continue whisking and cook for a few minutes, until thickened and smooth. Season with salt, pepper and nutmeg to taste.
  4. Drain pasta, add the cooked squash and place into a serving bowl. Add the mince and sauce and toss carefully.

Recently viewed

Reviews & ratingsAverage global rating:(2)


Beef and butternut pasta recipe - Recipes

Traditional ragu takes hours and hours of cooking. But starting with a tender cut of beef like sirloin tips cuts the cooking time to just 40 minutes, making it perfect for a mid-week family supper.

2 pounds sirloin beef tips, cut into 1-inch chunks

2 tablespoons olive oil, divided

1 small yellow onion, diced

4 oil-packed anchovies, mashed with a fork

2 cups cherry tomatoes, halved

2 tablespoons balsamic vinegar

Salt and freshly ground black pepper

Grated Parmesan cheese, to serve

Arrange the sirloin chunks in an even layer on a rimmed baking sheet. Place in the freezer for 15 minutes.

Meanwhile, in a large saute pan over medium-high, heat 1 tablespoon of the oil and butter. Add the onion, garlic and anchovies and saute until the onions are tender and the anchovies have broken down, about 5 minutes. Add the tomato paste and cook, stirring constantly, until it begins to darken, about another 5 minutes.

Add the cherry tomatoes and vinegar, then stir well and simmer until the tomatoes begin to break down, about 10 minutes.

While the sauce cooks, remove the chilled beef from the freezer. Place it in a food processor, working in batches so as to avoiding overcrowding the bowl, and pulse just until well chopped, but not ground.

In a large skillet over medium-high, heat the remaining tablespoon of olive oil. Add the beef and sear, stirring occasionally, just until light browned, about 5 minutes. Add the red wine to the pan to deglaze, stirring to remove any bits from the bottom. Immediately transfer the beef and any liquid in the pan to the saucepan with the tomato sauce. Stir well and bring to a simmer. Season with salt and pepper.


Keystone Beef Recipes

You'll love the authentic Italian taste of this easy family favorite recipe! And because you use fully cooked Keystone Beef, prep time is cut in half. Pass the polenta, please!

  • 1/2 can (28 oz) Keystone Beef, drained
  • 1 tube (17 oz) polenta
  • 2 medium zucchini
  • 1 jar (24 oz) pasta sauce
  • 2 cups mozzarella cheese, shredded
  • 1 small onion, sliced
  • Olive oil cooking spray
  1. Preheat oven to 375°.
  2. Cut zucchini in half lengthwise, then, cut into 1/2-inch slices.
  3. Cut polenta into 8 slices and coat each slice with olive oil spray. Heat a large nonstick skillet over medium heat and add polenta slices. Cook for 3 minutes on each side or until lightly browned. Coat a 11 x 7 inch baking dish with cooking spray and arrange polenta slices on the bottom.
  4. Add 2 tablespoons of oil to pan and add zucchini and onions to pan and over medium heat, sauté 3 to 4 minutes or until tender.
  5. Add Keystone Beef and pasta sauce. Cook 3 to 4 minutes or until thoroughly heated, stirring occasionally. Spoon beef mixture over polenta and sprinkle with cheese. Bake at 375° for 15 to 18 minutes or until cheese melts.

Unstuffed Stuffed Cabbage Rolls

We all love stuffed cabbage rolls, but who has the time to make this family favorite recipe? That's why we use all the traditional ingredients you love, without all that kitchen prep. And because this recipe uses Keystone Beef, you'll add a hearty (and delicious) twist.

  • 1 can (28 oz) Keystone Beef, drained and chopped
  • 1 small head cabbage, chopped
  • 1 large onion, chopped
  • 2 cans (15 oz.) diced tomatoes
  • 1 jar (16 oz) sauerkraut
  • 3 cloves garlic, minced
  • 2 tsp. ground black pepper
  • 2 tsp. salt
  • ½ cup water
  • oil to sauté the onions
  1. In a large skillet, over medium-high heat add 2 tablespoons of oil and onions. Sauté the onions until become soft, approximately 4 minutes.
  2. Stir in Keystone Beef and heat for 3 minutes.
  3. Add tomatoes, tomato sauce, sauerkraut, water, garlic, salt, pepper and mix well. Bring mixture to a boil.
  4. Add cabbage and blend into mixture. Cover and reduce heat, simmer until cabbage is tender, about 25 minutes. Serve warm.

Quick Beef Pho

Traditional Vietnamese Beef Pho can take hours to cook, but not when you use our quick and easy recipe! The secret is replacing sliced beef with fully cooked USDA Keystone Beef. You'll cut prep time and have this tasty soup on the table in less than 30 minutes!

  • 1/2 can (28 oz) Keystone Beef, drained
  • 1 can (28 oz) Keystone Beef Broth
  • 1 tablespoon fish sauce (may substitute soy sauce)
  • 1/2 red onion, sliced
  • 16 oz thick rice stick noodles
  • 1 tablespoon white sugar
  • 3 teaspoons powdered ginger
  • 1 jalapeno, sliced
  • 1 carrot, sliced
  • 4 whole cloves
  • 2 whole star anise
  • 1 lime, sliced in wedges
  • Chili sauce or Sriracha for taste
  1. Add the Keystone Beef Broth and 1/2 cup water to a 2-quart saucepan and bring to a low boil. Add Keystone Beef, fish sauce, sugar, ginger and onion to the pan and reduce to a simmer.
  2. Wrap the cloves and star anise in a piece of cheesecloth and tie it into a pouch. Add the pouch to the broth and simmer for 20 minutes.
  3. Turn heat off. Remove the spice pouch from the broth and discard.
  4. Boil noodles per package directions, drain.
  5. For the Pho assembly: add the noodles between 4 bowls, top with jalapeno, carrots and onion. Add a ladle of broth to each bowl. Add chili sauce, Sriracha or squeeze juice from a lime wedge, if desired.

Balsamic BBQ Beef Sandwich

There are so many tasty BBQ sandwich recipes you could choose from. In fact, we have many right here on our website! For a more "refined" flavor for your summer BBQ, nothing beats the tang of the balsamic vinegar as it blends with the sweet honey. And because you use fully cooked Keystone Beef, you'll be able to whip up this tasty sandwich in under 15 minutes!

  • 1 can (28 oz) Keystone Beef, drained
  • 3/4 cup honey
  • 1/2 cup balsamic vinegar
  • 1/4 cup soy sauce
  • 1 cup water
  • 2 tablespoons cornstarch
  • 6 ciabatta buns
  1. In a small sauce pan, add the honey, balsamic vinegar, water and soy sauce and simmer on low for 5 minutes stirring frequently.
  2. Stir in cornstarch and heat another 2 minutes.
  3. Add Keystone Beef, mix well. Heat throughout, about 5 minutes.
  4. Serve warm on toasted ciabatta rolls.

Philly Cheesesteak Sloppy Joes

We've combined two all time favorite sandwiches - the Philly Cheesesteak with the always popular Sloppy Joe. When you mix these two All-American classics with our Made in the USA Keystone Beef, your family will salute the chef every time!

  • 1/2 can (28 oz) Keystone Beef drained and chopped
  • 1 small sweet onion, diced
  • 1 small green bell pepper, diced
  • 4 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons taco seasoning
  • 1/4 teaspoon salt
  • Oil for sautéing
  • 6 slices sharp white cheddar or provolone cheese
  • 6 hamburger buns or rolls
  1. Preheat broiler.
  2. Heat the oil in a large nonstick skillet over medium high. Add the onion and peppers and sauté for 3 minutes until tender.
  3. Stir in the ketchup, Worcestershire, taco seasoning and salt.
  4. Add Keystone Beef and mix well breaking up the meat.
  5. Scoop mixture onto buns or rolls, top with 1 slice of cheese and place on a cookie sheet. Place cookie sheet under the broiler until cheese melts. Approximately 30 seconds.

Cheesy Beef Empanadas

Why is this Cheesy Beef Empanadas recipe so easy to make? It's simple. All of the ingredients in this recipe are found in your pantry - especially fully cooked Keystone Beef. It may only take you 35 minutes to prepare this authentic Mexican recipe, but it'll be gone in minutes!

  • 1 can (28 oz) Keystone Beef drained and chopped
  • 1 Tbsp. olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3 tsp. cumin
  • 1 cup chopped tomatoes
  • 1/2 cup jalapeños, chopped
  • 1 cup shredded cheddar cheese
  • 1 cup pepper jack, shredded
  • 2 empanada dough or refrigerated pie crusts
  • Egg wash, for brushing
  • Sour cream or guacamole for topping
  1. Preheat oven to 400° and line two large baking sheets with parchment paper.
  2. In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes, then add garlic and cook 1 minute more.
  3. Add Keystone Beef and cook, breaking meat up with a wooden spoon, for 3 minutes. Mix in cumin and season with salt and pepper. Add tomatoes and jalapeños and cook until warm throughout, about 3 minutes.
  4. Remove from heat and let cool slightly.
  5. Place dough on a lightly floured surface and divide in half. Roll one half out to ¼” thick. Using a 4.5" round cookie cutter, cut out rounds. Repeat with remaining dough.
  6. Lightly moisten outer edge of a dough round with water and place about 2 tablespoons filling in center and top with cheddar and pepper jack. Fold dough in half over filling. Use a fork to crimp edges together. Repeat with remaining filling and dough.
  7. Place empanadas on prepared baking sheets and brush with egg wash. Bake until golden and filling is warmed through, about 20 minutes. Garnish with cilantro and serve with sour cream or your favorite guacamole.

Bada Bing Beef

With a name like Bada Bing Beef, you know this recipe is going to shake up the family dinner table! The zing of red pepper flakes and garlic while using Keystone Beef instead of regular hamburger makes all the difference! Try this recipe tonight . deliziosa!

  • 1 can (28 oz) Keystone Beef, drained
  • 1 (12 oz) package penne pasta
  • 2 tsp olive oil
  • 2 tsp red pepper flakes
  • 1/2 cup onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 2 cups cherry tomatoes, sliced (may substitute one 28 oz can of Italian-style tomatoes)
  • 1/2 tsp salt
  • 2 tsp parsley as a garnish
  1. Bring a large pot of water to a boil. Cook pasta in boiling water until al dente drain.
  2. Heat oil in a large, deep skillet over medium heat. Add Keystone Beef, pepper flakes, onion and garlic and cook until onion is tender.
  3. Stir in tomatoes, heavy cream and salt. Simmer until mixture thickens, about 8 minutes.
  4. Stir cooked pasta into sauce and heat throughly. Garnish with parsley and serve immediately . enjoy!

Brisket Biscuit Casserole

Our Brisket Biscuit Casserole . Is it a hearty family meal on a cold winters night or is it a meaty dinner after a long day of raking leaves? Or do you make this recipe when you need a quick and tasty meal anytime? The answer is up to you because when you use fully cooked Keystone Beef, you not only go from prep to table in less than 30 minutes, you get a full-flavored meal anytime of the year.

  • 1 can (28 oz) Keystone Beef, drained
  • 1 cup Keystone Beef Broth
  • 1 cup onion, thinly sliced
  • ½ cup butter or margarine
  • 1 cup carrots, chopped
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup all-purpose flour
  • 1 can refrigerated biscuits (8 biscuits)
  • 2 teaspoons Garlic, minced
  • 1 lb white mushrooms, sliced
  • 1 cup milk
  1. Heat oven to 375°F.
  2. In large skillet, melt butter over medium heat. Add onion and carrots, salt and pepper cook 3 to 5 minutes, stirring frequently, until tender.
  3. Stir in mushrooms and garlic cook 10 to 12 minutes or until mushrooms are brown.
  4. Stir in flour, cook 1 to 2 minutes or until thickened.
  5. Gradually stir in Keystone Broth and milk lower heat to simmering, stirring frequently until thickened. Stir in Keystone Beef.
  6. Add mixture in to a 9” x 12” baking pan. Separate biscuits and cut each biscuit into fourths. Top brisket mixture with biscuit pieces.
  7. Bake 10 to 12 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.

Beef Sundae

A sundae for dinner. You better believe it! But save the sweet stuff for dessert, our sundae is made from all natural Keystone Beef! Kids will love making their own dinner sundae almost as much as eating it.

  • 1 can (28 oz) Keystone Beef, drained
  • Mashed potatoes, enough for six
  • 1 jar (12 oz) beef gravy
  • 1 container (16 oz) sour cream
  • 2 cups cheddar cheese for the topping
  • Cherry tomatoes for the topping
  1. Heat Keystone Beef in medium sauce pan on low, warm throughout. In a separate sauce pan, heat the gravy on low, stirring frequently.
  2. Cook mashed potatoes according to package directions.
  3. In an ice cream bowl, layer warm potatoes, Keystone Beef, gravy and cool sour cream. Sprinkle with cheddar cheese and add a cherry tomato on top. Fun and tasty!

BBQ Beef Muffin Bites

We've taken the BBQ beef sandwich and made it a bite-sized, kid-friendly meal! This five-ingredient recipe is a quick and easy solution for those dreaded "what's for dinner?" nights. And because you use fully cooked Keystone Beef, you'll go from prep to the dinner table in under 20 minutes. One-bite, two-bite, three-bite . more!

  • 1 can (28 oz) Keystone Beef, drained
  • 1-1/4 cup BBQ sauce
  • 1 can (10.2 oz) Refrigerated biscuits
  • 3/4 cup Cheddar cheese, shredded
  • 1/2 cup Onion, diced
  1. In large nonstick skillet, mix onions, Keystone Beef and BBQ sauce. Heat over medium heat, stirring constantly, until hot.
  2. Pull each biscuit apart and press one into each of 12 greased regular-size muffin cups. Firmly press in bottom and sides, forming 1/4-inch rim.
  3. Fill each muffin with beef mixture and sprinkle with cheese.
  4. Bake at 375°F 13 minutes or until edges of the biscuits are golden brown. Cool 1 minute remove from pan.

Asian Beef Bites

Before you pick up that takeout menu from the local Chinese restaurant, take a look at our easy and delicious Asian Beef Bites recipe. It's a tasty appetizer that perfectly complements our Chicken Peanut Pad Thai Noodles recipe.

  • 1/2 can (28 oz) Keystone Beef
  • 2 cups cabbage, shredded
  • 1 cup carrots, shredded
  • 1/2 cup onion, diced
  • 1 can refrigerated biscuits (8 biscuits)
  • 2 Tbsp. soy sauce
  • 1 1/2 cups Asian chili sauce
  • 1 tsp. ground ginger
  1. Preheat oven to 350°F.
  2. In medium bowl, mix Keystone Beef, cabbage, carrots, oniones, soy sauce, chili sauce, and ginger.
  3. Line large cookie sheet with parchment paper. Separate dough into 8 biscuits and add each biscuit to the cookie sheet one inch apart.
  4. Spoon 1 rounded spoonful of the mixture onto center of each biscuit round stretch biscuit dough up around ball to cover completely. Pinch edges together and twist the top to seal.
  5. Bake 16 to 18 minutes or until golden brown. Serve warm.

Steakhouse Mac ‘n Cheese

This bold-flavored pasta dish is straight from the local steakhouse. Rich and creamy with just a hint of horseradish to open up your palate. Our Steakhouse Mac 'n Cheese recipe comes together easily when you add a big 'ol can of Keystone Beef. Keep the kids happy with the powdery cheese, they definitely couldn't handle our version.

  • 1 can (28 oz) Keystone Beef, drained and chopped
  • ½ pound fusilli pasta
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. all-purpose flour
  • 1 ½ cups whole milk
  • 1 cup extra-sharp white cheddar cheese, grated
  • 1 cup cheddar cheese, grated
  • 2 Tbsp. of horseradish
  • Green onion for garnish
  1. In a large pot, cook the pasta according to the package.
  2. In a large nonstick skillet, melt the butter over medium heat, stir in flour until smooth, about one minute.
  3. Gradually stir in milk bring to a boil. Cook, stirring constantly until thickened, about 2 minutes.
  4. Reduce heat. Stir in all cheese until melted.
  5. Drain the pasta add the pasta to the cheese mixture. Cook and stir for 2 to 3 minutes or until heated through. If the pasta mixture is too thick, stir in ¼ cup of water at a time to get the desired consistency.
  6. Stir in the Keystone Beef, heat throughly. Sprinkle green onions over the top for garnish. Serve immediately.

Quick Southwestern Beef Soup

This robust and colorful soup is packed with everything you look for after a long snowy winter day. And when you use Keystone Beef, you'll go from stovetop to tabletop in under 15 minutes.

  • 1 can (28 oz.)of Keystone Beef, drained
  • 2 cups Keystone Beef Broth
  • 1 cup onion, chopped
  • 1 tablespoon garlic, minced
  • 1 jalapeño, seeded and minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup white rice, uncooked
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon sour cream, optional
  1. Heat a small nonstick Dutch oven over medium-heat.
  2. Coat pan with cooking spray.
  3. Add onion, garlic, Keystone Beef, and jalapeño to pan sauté for 2 minutes.
  4. Add broth and next five ingredients bring to a boil.
  5. Partially cover, reduce heat, and simmer 6 minutes, stirring occasionally until rice is cooked.
  6. Remove from heat, stir in cilantro and add sour cream (optional).
  7. Serve!

Lazy Sunday Shredded Beef Chili

Sometimes you just don't want to cook. We get that. In fact, many of our recipes are developed with that in mind! This simple, yet delicious recipe was submitted by Donna G. - a true lover of Keystone Meats.

  • 1 can (28 oz.) Keystone Beef, drained and mixed
  • 2 cans mild chili beans
  • 2 cans chopped tomatoes
  • 1-1/2 package mild chili seasoning
  • 1/2 cup dehydrated onions or 1/2 cup fresh chopped onions
  • 1 tsp. jarred garlic or 1 clove minced garlic
  • 1/2 cup ketchup
  • 2 tsp. vegetable oil
  1. As you open and empty cans, use a small amount of water (a half of a can) to rinse all the cans and add water to the pot.
  2. If you use fresh onion & garlic, add a small amount of oil (1 tsp.) to your pot and sauté onions and garlic for about 4 minutes, do not let garlic burn, stir frequently.
  3. Add chili beans and tomato and shredded beef. Add dehydrated onions and garlic and the ketchup. Mix well, add packet of chili seasoning and a 1/2 cup of beef broth. Over medium to low heat, bring mixture to a boil, turn heat down to simmer and let cook for about 15 minutes to let flavors

Beef and Kale Power Bowl

Our Power Bowl is a quick meal focused around the superfoods -- kale, broccoli, brussel sprouts and, of course, Keystone Beef. This recipe is a mix of powerful antioxidants that will satisfy you physically and mentally.

  • 1 can (28 oz) Keystone Beef, drained and mixed
  • 1 bunch broccoli, trimmed
  • 5 tbsp. olive oil, divided
  • Kosher salt
  • 1 small shallot, finely chopped
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. whole grain mustard
  • 1/2 bunch curly kale, ribs and stems removed, leaves torn into 2-inch pieces (about 8 cups)
  • 8 oz. brussels sprouts, trimmed, thinly sliced lengthwise
  • Freshly ground black pepper
  • 1/2 cup hummus (Optional for Keto Users)
  • 1 avocado, quartered lengthwise
  • 2 tbsp. finely chopped chives
  • Optional: Crushed red pepper flakes (for serving)
  1. Preheat oven to 500°F.
  2. Toss broccoli with 1 tbsp. oil on a rimmed baking sheet and season with salt. Roast, turning occasionally, until crisp-tender and charred in spots, 8 minutes. Let cool, then coarsely chop.
  3. Whisk shallot, vinegar, mustard, and remaining 4 tbsp. oil in a large bowl until emulsified season with salt. Add kale and brussels sprouts and toss to coat season with salt and pepper.
  4. Massage kale until slightly softened, about 5 minutes. Add roasted broccoli and toss again.
  5. Swipe some hummus along the inside of each bowl with a spoon. Divide salad among bowls and add an avocado wedge and Keystone Beef. Top with chives and sprinkle with red pepper flakes.

Hearty Hamburger Noodle

This warm and hearty meal is great for long autumn nights. Keystone's Ground Beef pleases the whole family. The cooking time and prep time is minimal, freeing your evening to other important tasks. like spending time with your family! Our all natural ground beef is made with only two ingredients and no preservatives!

  • 1 can (28 oz) Keystone Ground Beef, undrained
  • 3 cans (27 oz) Keystone Beef Broth or 1/2 (8 oz) jar Keystone Beef Soup Base
  • 16 oz bag egg noodles
  • 2 Tbsp flour
  1. Bring ground beef with juices and broth to a boil in a large pan.
  2. Add 2 Tbsp of flour to a bag of noodles and shake through.
  3. Add noodles (with flour) to beef and broth.
  4. Reduce heat, stir and simmer until noodles are tender.

Tinfoil Philly Cheesesteak Sandwiches

You don't need to travel to Philadelphia for the authentic taste of a Philly Cheesesteak sandwich. Everyone knows the secret to a great Philly is the tender beef slowly cooked to perfection. Who has time for that? No worries! With recipe ready Keystone Meats you'll get USDA premium beef . prepared in half the time! When you serve this Philly, you'll not only get "Brotherly Love" you'll get a whole lotta "Sisterly Love," too!

  • 1 can (28 oz) Keystone Beef
  • 1 large loaf french bread
  • 1/2 tsp garlic powder
  • 2 tbsp. extra virgin olive oil
  • 3 bell peppers (red, green, or yellow)
  • 1 yellow onion
  • 1/4 cup butter
  • 1 tsp salt
  • 18 oz mozzarella cheese slices
  1. Cut 1 1⁄2” slices into the bread without cutting all the way through the bottom. Melt the butter, stir in the garlic powder, then brush on the inside of each slice of bread.
  2. Heat the olive oil in a large skillet over medium heat. Slice the bell peppers and onion into thin slices, then sprinkle with salt and saute until soft and the onion is translucent. (If making this recipe while camping, this step can be done ahead of time and stored until needed.) Add Keystone Beef and heat.
  3. Divide the pepper/onion mixture into every other slice in the bread (this will make it so you have a clean top and bottom for each sandwich). Portion the meat on top of the veggies, then top with cheese.
  4. Spray the inside of your foil, then wrap the loaf twice with foil (this helps keep the bread from burning). Place near the fire/hot coals, and cook for 20-30 minutes until heated through and cheese is melty.
  5. To serve, slice in the cuts that don’t have toppings in them, creating individual sandwiches.

BBQ On A Stick

With or without the lollipop stick, these kid-friendly bite-sized BBQ sandwich pockets are the perfect snack for your on-the-go family. Add your favorite BBQ sauce to recipe ready Keystone Beef, pork or chicken for a meal that tastes delicious hot or cold.

  • 1 can (14.5 oz.) Keystone Pork, drained
  • 1 can (8 oz.) refrigerated crescent rolls
  • ¾ cup barbecue sauce
  • 12 lollipop sticks
  1. Preheat oven to 375 degrees.
  2. In a medium bowl, mix the barbecue sauce and Keystone Pork together until combined. Set aside.
  3. Roll out the crescent roll dough on a cookie sheet, and pinch the seams back together.
  4. With a knife, cut the dough into three strips, lengthwise, and into 4 strips vertically, to make 12 squares. Spoon about a tablespoon of barbecue pork filling into each square. Pinch the edges of the dough square together, to enclose the pork filling.
  5. Place the ball seam side down. Bake for 11-13 minutes, or until golden brown.
  6. Allow to cool slightly, then insert a lollipop stick into the bottom of each.

Skillet Beef Hash

Skillet Beef Hash, one of our one-skillet recipes, cooks as easily on top of the stove as it does over a campfire. And because the main ingredients in this recipe are fully cooked, you'll have dinner ready in under 15 minutes!

  • 1 can (28oz) Keystone Beef, undrained
  • 4 tbsp liquid from can of Keystone Beef
  • ½ medium onion, diced
  • 2 cans (15 oz) potatoes, diced
  • 1 clove garlic, minced
  • salt and pepper to taste
  1. Add 4 tablespoons of broth from Keystone Beef to medium skillet set over medium heat. Add in the onions and garlic, cook until tender about 3 minutes.
  2. Add diced potatoes and Keystone Beef and cook until the beef is heated throughout - about 10 minutes. Stirring frequently. Salt and pepper to taste and serve.

Quick Vegetable Beef Soup

This Quick Vegetable Soup is great for parents looking for an easy yet healthy dish, perfect for all seasons! Plus, in about 20 minutes you’ll have a meal from stove to table. All your bases are covered with protein, vegetables and a warm, rich broth to satisfy everyone at the dinner table.

  • 1 can (28oz) Keystone Beef, drained
  • 1 can (27oz) Keystone Beef Broth
  • 2 tsp Keystone Beef Soup Base with 2 cups of water
  • 1 can (15oz) stewed tomatoes
  • 1 bag (2lb) frozen mixed vegetables
  • 1/2 cup chopped onion
  • 1 can (46oz) vegetable juice
  1. Empty drained Keystone Beef into a large pot. Shred beef with a fork.
  2. Add remaining ingredients. Stir well.
  3. Bring to boil over medium heat. Reduce heat. Simmer on low for 15 minutes.
  4. Serve with crackers.

Hearty Beef & Noodles

This warm and hearty dish is great for long winter nights. The rich flavors from Keystone's beef will please the whole family. The cooking time and prep time is minimal, freeing your evening to other important tasks. like spending time with your family! Our all natural beef is made with only two ingredients, making this a delicious but simple meal to prepare and enjoy!

  • 1 can (28 oz) Keystone Beef, shredded
  • 3 cans (27 oz) Keystone Beef Broth or 1/2 (8 oz) jar Keystone Beef Soup Base
  • 16 oz bag egg noodles
  • 1/2 tsp garlic salt (optional)
  • 2 Tbsp flour
  1. Bring beef with juices and broth to a boil in a large pan.
  2. Add 2 Tbsp of flour to a bag of noodles and shake through.
  3. Add noodles (with flour) to beef and broth.
  4. Reduce heat, stir and simmer until noodles are tender.
  5. Serve over mashed potatoes.

Stir-Fry Beef and Broccoli

Bring an Asian-style dish to your dinner table and impress even the pickiest eaters with this Stir-Fry Beef and Broccoli recipe. With Keystone's fully cooked beef, the prep time is cut in half, which makes this dish perfect for busy parents or college students. This all natural recipe is both healthy and delicious way to add some spice to dinner time.

  • 1 can (28 oz) Keystone Beef
  • 1/2 cup cold water
  • 1/4 tsp garlic powder
  • 2 Tbsp cornstarch
  • 1 package (16oz) broccoli
  • 2 Tbsp soy sauce
  • 3 cups cooked rice
  • 1 cup orange juice
  • 2 Tbsp olive oil/vegetable oil
  • 1/4 tsp ground ginger
  1. Mix water, cornstarch and soy sauce together.
  2. Cut Keystone Beef into bite-size pieces.
  3. Heat 12-inch skillet or wok over medium-high heat until hot.
  4. Add oil rotate skillet to coat side.
  5. Add Keystone Beef, ginger and garlic powder stir-fry about 3 minutes.
  6. Add broccoli stir-fry 2 minutes.
  7. Stir in orange juice heat to boiling.
  8. Stir in cornstarch mixture cook and stir about 1 minute or until thickened.
  9. Serve with rice.

Hearty Beef Stew

Perfect for cold winter nights, this beef stew will warm parent’s and children’s bellies after playing in the snow. Keystones all natural beef and flavorful beef broth makes this recipe quick, easy and delicious. Warm, hearty vegetables and beef stew from prep to table in less than 20 minutes.

  • 1 can (28 oz) Keystone Beef
  • 1 can (27 oz) Keystone Beef Broth
  • 1 bag frozen vegetables
  • 1 large can diced tomatoes
  • 1 tsp. sugar (Optional for Keto Diet)
  • 1/2 tsp. thyme
  • Salt & pepper to taste
  1. Add broth from Keystone Beef and enough Keystone Beef broth to equal 32 oz. to a large pot and bring to a boil.
  2. Add Keystone beef and all ingredients and simmer for 10 minutes.
  3. May be made up to 2 days ahead of time.

Beef Pierogi

In the time it takes to heat up frozen pierogies, you can be serving your family fresh made pierogis just like grandma used to make! We've taken the Old World traditional flavors you love by using simple ingredients like wonton wrappers and fully cooked Keystone Beef to cut prep time in half.

  • 1 can (28 oz) Keystone Beef, partially drained
  • 1 small onion, diced
  • Salt and Pepper to taste
  • 1 Tbsp olive oil
  • 1 package frozen wonton wrappers, thawed and covered with damp towel to keep from drying out
  • 2 large eggs
  • 1 Tbsp water
  1. Heat skillet over med-high heat. Add onion and cook until soft and golden, 3-4 minutes.
  2. Add Keystone Beef with about half of the broth from the can. Shred with a fork and cook until heated through. Salt and Pepper to taste.
  3. Allow mixture to cool to room temperature.
  4. Beat egg with water in a bowl for an egg wash and brush edges of wrapper. Place 2 Tbsp. of filling in the center, fold in half and press edges lightly to seal.
  5. Bring salted pot of water to boil and cook pierogi until they float, 2 to 3 minutes. Drain.
  6. Transfer pierogi to skillet heated with butter. Cook pierogi in batches on medium heat until lightly browned.

Traditional Mincemeat Pie

Start a new tradition by making this authentic English mincemeat pie for the holidays. You'll love this hardy, spicy and sweet treat!

  • 1 can (28 oz) Keystone Beef, drained
  • 1-1/2 cup Brandy (may substitute apple cider for Brandy)
  • 4 Granny Smith apples, peeled and diced
  • 1-1/3 cups white sugar
  • 2-1/4 cups dried currants
  • 2-1/2 cups raisens
  • 1/2 pound candied mixed fruit, chopped
  • 1/2 cup butter
  • 1 jar (16 oz) sour cherry preserves
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 can (16 oz) sour cherries, pitted
  • 2 pie crust, 9 inch
  • 2 Tbsp heavy cream
  1. In a Dutch oven, combine Keystone Beef and Brandy (or apple cider). Bring to a boil, then reduce heat to a simmer. Cover and cook for about 15 minutes. Remove meat and coarsely chop, then return it to the pot.
  2. Stir in chopped apples, sugar, currants, raisins, butter and cherry preserves. Add ginger, cloves, nutmeg, cinnamon and salt. Let simmer, uncovered, over low heat until mixture is very thick, about 90 minutes. Stir in cherries and remove from heat.
  3. Refrigerate tightly covered for at least one week before using.
  4. Preheat oven to 350 degrees F. Put filling in unbaked pie shell. Remove the second uncooked pie crust pie crust from tin container and cut into a strips and place in a crisscross pattern on top or use a cookie cutter to make festive designs. Brush top with cream and sprinkle with sugar.
  5. Bake in preheated oven for 35 minutes, or until golden brown.

Beefy Potato Fritters

We’ve taken the common potato fritter and “queued” it up with Keystone Beef and BBQ sauce to make a robust side dish that’s perfect for any time of the year! A special thank you to Candy B. one of our “Beef Up Family Time Recipe Contest” finalists!

  • 1 can (14.5 oz) Keystone Beef, finely chopped
  • 3 medium (5 to 6 oz each) potatoes, shredded
  • 1/4 cup finely chopped green onion (both white and green parts)
  • 1/4 cup bottled or homemade hickory barbecue sauce
  • 1/4 cup canola oil
  1. Place Keystone Beef, potatoes, onion and barbecue sauce in a large mixing bowl and mix well to evenly combine ingredients.
  2. Divide into 4 equal portions and roll each portion into a ball.
  3. Heat oil in a large skillet over medium heat until hot (but not smoking).
  4. Add balls and flatten each with a spatula to become a fritter shape. Fry 7 to 8 minutes on each side or until crispy and golden in color.
  5. Drain briefly on paper towels and serve hot.

Beef and Gorgonzola Tarragon Salad

Although this may be one of our simplest salad recipes, it has a nice complexity of taste when the Gorgonzola cheese blends with the Tarragon! A special thank you to Sherri W. one of our “Beef Up Family Time Recipe Contest” finalists!

  • 1 can (14.5 oz) Keystone Beef
  • 4 cups artisan lettuce
  • 4 radishes, sliced
  • 4 oz tarragon dressing
  • 2-4 oz gorgonzola cheese, shredded
  1. Add lettuce and radishes to a large mixing bowl.
  2. Pour in dressing and toss. Make sure all lettuce leaves are evenly coated.
  3. Plate salad on 4 salad plates. Top each plate with beef and gorgonzola cheese.

Southwestern Roast Beef & Cheddar Sandwiches

It’s a Philly Cheesesteak but with a southwestern twist you’re gonna love! Use Keystone Beef Broth for added au jus flavor. A special thank you to Mary S. one of our “Beef Up Family Time Recipe Contest” finalists!

  • 1 can (28 oz) Keystone Beef
  • 1 cup Keystone Beef Broth (divided use)
  • 4 Tbsp. unsalted butter, softened (divided use)
  • 1 medium yellow onion, cut into thin slices then, cut in half
  • 1 large red bell pepper, seeded and sliced into 1Ž4-inch x 3-inch strips
  • 1Ž/2 tsp. southwest seasoning
  • 8 slices top-seeded Italian bread
  • 1 1/Ž2 cups shredded sharp cheddar cheese
  1. In a large skillet, heat 1 tablespoon and 3Ž/4 cup of Keystone Beef Broth over medium high heat.
  2. Add onion and cook for 3 minutes.
  3. Add bell pepper and cook for 3 more minutes.
  4. Use a slotted spoon to remove onion and bell pepper and place in colander to drain.
  5. Add remaining broth, Keystone Beef and seasoning to skillet. Cook for 4-5 minutes or until most of liquid is evaporated, stirring often. Drain well.
  6. To assemble sandwiches, spread one side of each bread slice with butter. With buttered side down, spread 1/Ž4 cup of cheese onto four slices of bread.
  7. Divide beef, onion and peppers and remaining cheese onto each. Top with a second slice of bread, buttered side up.
  8. Heat a large skillet over medium heat. Cook sandwiches one or two at a time, until golden brown on each side, turning once.
  9. Serve immediately.

Beefy Butternut Enchiladas

If you love Mexican food, you'll love this Beefy Butternut Enchiladas recipe from Food Fitness by Paige. Each hearty serving is only 410 calories, with 25g net carbs and 37g protein. Nestled up to a light side salad, this makes the perfect guilt-free meal!

  • 2 cans (14.5 oz) Keystone Beef
  • 1 Roma tomato, diced and drained on paper towel several hours
  • 2 Tbsp. extra virgin olive oil
  • 1 small (approx. 14 oz) butternut squash, trimmed, seeded and diced
  • Seasoning: salt, pepper, garlic powder, onion powder
  • 1 medium onion diced
  • 1 Tbsp. chopped garlic
  • Dash cayenne pepper
  • 2 cans (15 oz) beans drained
  • 1 1/2 cups enchilada sauce
  • 8 low carb flour La Tortilla Factory tortillas
  • 2 oz (approx. 1/2 cup) grated sharp cheddar cheese
  • 2 green onions diced
  1. Dice Roma tomato, drain on paper towel (several hours if possible).
  2. Shave skin of butternut squash with a potato peeler, slice off ends, cut in half and scrape seeds, dice and toss with 1 Tbsp. olive oil and lay on foil lined cookie sheet (season if desired with salt, pepper, garlic powder and onion powder), bake at 400 for 20 minutes. Stir and continue baking for another 20 minutes.
  3. Meanwhile, heat remaining Tbsp. olive oil, onion and cayenne pepper til golden brown in large skillet, then stir in both cans drained beans, beef and roasted butternut squash.
  4. Add a 1/2 cup enchilada sauce to bottom of casserole dish and a 1/2 cup to shallow bowl. Dip each tortilla shell in sauce and add 1/8 of beef mix, roll up and add to a casserole dish. Repeat with remaining ingredients.
  5. Pour last 1/2 cup sauce over all 8 enchiladas, cover with foil and bake at 375 for 45 minutes.
  6. Remove from oven, sprinkle with grated cheese, tomato and green onion.

French Dip Sliders

When it comes to making a quick and tasty meal for your family, it can be hard to come up with an entrée everyone in the family will enjoy. These French Dip Sliders from Jenn's Blah Blah Blah Blog are so easy to make and are great for party appetizers or a family meal . especially when you use recipe ready Keystone Beef. There's no need to cook beef for hours to get the same tenderness and flavor . from meal prep to table in less than 30 minutes!

  • 1 can (14.5 oz) Keystone Beef
  • 1 medium onion thinly sliced
  • 1 can French Onion soup used for dipping sliders
  • 2 Tbsp. beef base
  • 6 slices Swiss cheese
  • 6 slices provolone cheese but you can use any of your favorite cheese
  • 1 tsp. garlic powder
  • 1 Tbsp. Worcestershire sauce
  • 12 slider buns sliced in half
  • 3 Tbsp. butter melted
  1. Butter sides and bottom of a 9 x 13 pan. Slice slider buns in half and lay top portion aside for now. Lay bottom half of slider buns into the buttered pan and layer 6 slices of your favorite cheese on top of buns.
  2. Open Keystone Beef, drain (save some of the sauce for your dipping sauce) Shred meat and layer on top of slider buns evenly.
  3. Cook onions over medium to high heat to tenderize them and layer over beef then add more cheese slices. Place the bun tops over the cheese and onions.
  4. Melt butter and then add Worcestershire sauce, 2 Tbsp. French onion soup, add some of the juice from the Keystone Beef can, if you want, instead of soup and add garlic powder. Mix well.
  5. Brush over buns and bake at 350º for approximately 15-20 minutes until cheese is melted.
  6. Heat the French onion soup to warm and dip your slider to your hearts content.
  7. Serve with a salad or fresh vegetables and your evening meal is complete.

Quick & Easy Pot Roast

Tired of waiting for hours as your roast beef slow cooks? Now you can get the same tender and flavorful meal in just 30 minutes by using fully cooked Keystone Beef. Our recipe is so quick and easy, you'll be able to make pot roast any day of the week.

  • 1 can (28 oz) Keystone Beef, undrained
  • 1 can (27 oz) Keystone Beef Broth (or 2 tsp. Keystone Beef Base in 2 cups water)
  • 1 small package baby carrots
  • 1/2 onion, sliced
  • 6 potatoes, cubed into large chunks
  • salt and pepper to taste
  1. Preheat oven to 350º, add Keystone Beef (undrained), Keystone Beef Base in water and all ingredients.
  2. Cook until vegetables are tender about 30 minutes.

Homemade Beef Stroganoff

No need to slow cook your beef for hours when you use fully cooked Keystone Beef. We've taken the traditional stroganoff recipe and turned it into a meal that's ready in under 20 minutes.

  • 1 can (28 oz) Keystone Beef
  • 2 tsp. Keystone Beef Soup Base or bouillon granules
  • 2 Tbsp. flour
  • 1/2 cup water
  • 1/2 cup sour cream
  • 1/4 tsp pepper
  • 2 Tbsp. butter
  • 1 1/2 cups fresh mushrooms, sliced
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 2 cups cooked noodles
  1. In a small mixing bowl stir together sour cream and flour.
  2. Stir in water, Keystone Beef Soup Base and pepper. Set aside.
  3. In a large skillet cook and stir mushrooms, onion and garlic in butter until onions are translucent.
  4. Add beef and flour mixture.
  5. Stir, breaking apart Keystone Beef into smaller chunks.
  6. Cook and stir until thickened and bubbly.

Easy Cheesy Mexican Beef Casserole

Enjoy your favorite Mexican restaurant entree without ever leaving your home! This easy recipe uses ingredients you already have in your pantry. Try substituting ground beef with a can of Keystone Chicken.

  • 1 can (28 oz) Keystone Ground Beef
  • 1 medium onion, chopped
  • 1 can condensed cream of mushroom soup
  • 1 can condensed cream of chicken soup
  • 8 (6-inch) corn tortillas, divided
  • 1 can chopped green chilies
  • 4 cups shredded mild cheddar cheese, divided
  • 3 cups shredded lettuce (optional)
  • 1 medium tomato, chopped (optional)
  • Sour cream (optional)
  1. Heat onions until the onions are simmering. Add Keystone Ground Beef, cook for 4-5 minutes.
  2. Add soups and 1/2 soup can of water.
  3. Line bottom of 9 x 13-inch baking dish with 4 tortillas, torn into pieces.
  4. Layer with 1/2 meat mixture, 1/2 chilies and 1/2 cheese. Layer one more time.
  5. Bake in preheated 325° F oven 45 minutes or until hot and bubbling.
  6. Top with shredded lettuce, chopped tomatoes and sour cream, if desired.

Asian Style Shredded Beef

It's no secret, we all love the flavors of Asian cuisine. And with our Asian Style Shredded Beef recipe, you'll be able to take your taste buds on the most delicious journey to the Far East . without ever leaving home!

  • 1 can (28 oz) Keystone Beef
  • 3/4 tsp. Keystone Beef Soup Base in 1 cup of water
  • ½ cup light brown sugar
  • 1 Tbsp. sesame oil
  • 1 Tbsp. chili garlic sauce
  • 4 cloves garlic, minced
  • 1 tsp. grated ginger
  • ½ cup soy sauce
  • 2 Tbsp. cornstarch
  • 2 tsp. sesame seeds
  • 2 tsp. chopped green onion
  1. In a small bowl, whisk together Keystone Beef Soup Base mix, soy sauce, brown sugar, sesame oil, chili garlic sauce, garlic and ginger.
  2. Add Keystone Beef to mixture.
  3. Add mixture to large pot and heat on medium until warm, whisk 2 tablespoons of cornstarch with the sauce in the pan.
  4. Cover and cook until broth is a thick consistency. Approximately 10-15 minutes. Before serving, stir in sesame seeds and green onions.

Shredded Beef Enchiladas

Ay, caramba . with this easy recipe you'll be able to enjoy restaurant-quality enchiladas right in your own home. Use Keystone Pork or Keystone Chicken as an alternative meat to this Mexican recipe - your family will love this dish!

  • 2 cans (28 oz) Keystone Beef
  • 1 1/2 tsp. Keystone Beef Soup Base in 2 cups water
  • Salt and pepper
  • 2 Tbsp. apple cider vinegar
  • 1 cup salsa
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 2 Tbsp. cornstarch mixed with 2 Tbsp. water to make a "slurry"
  • 10 - 12 large flour tortillas
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  1. Preheat oven to 350º F.
  2. Whisk together Keystone Beef Soup Base mix, vinegar, salsa, cumin, chili powder, onion powder, and garlic powder. Pour in pan. Cover and simmer for 10 minutes. Slowly whisk in cornstarch slurry.
  3. Taste and add additional salt and pepper, or other seasonings, as needed.
  4. Add can of Keystone Beef and warm through.
  5. Fill each tortilla with a spoonful of shredded beef and a spoonful of shredded cheese. Roll up and place in the pan, seam-side down. Pour desired amount of sauce over the enchiladas. Top with remaining cheese. Bake for 30 minutes, until bubbly.

Emergency Chili

Our quick and hearty chili recipe is a perfect meal when you're in a hurry to put dinner on the table. Looking for an alternative chili recipe? Try substituting the beef with a can of Keystone Chicken!

  • 1 can (28 oz) Keystone Ground Beef
  • 1 medium onion chopped
  • 1 can diced green chilies
  • 1 Tbsp. of olive oil
  • 2 cloves of garlic
  • 1 can (14.5 oz) diced tomatoes
  • 1 Tbsp. chili powder
  • 1 tsp. smoked paprika
  • 1/2 tsp cumin
  • Kosher salt to taste
  • Chopped scallions
  • Cilantro
  • Shredded cheddar cheese
  • Sour cream
  1. Heat the olive oil in a large skillet. Add onion and sauté until translucent.
  2. Add diced green chilies, Keystone Ground Beef, and garlic and stir until all ingredients are integrated.
  3. Add diced tomatoes and stir. Sprinkle in seasonings and turn heat down to simmer.
  4. Allow the chili to simmer for ten minutes. Adjust seasoning to your liking.
  5. Garnish to your liking with scallions, cilantro, cheese, and sour cream. Serve with cornbread.

Easy Shepherd’s Pie

There's no need to be afraid of making this traditional Irish meal because we've simplified the recipe without sacrificing flavor! Dinner in less than 30 minutes . lucky you.

  • 1 can (28 oz) Keystone Beef
  • 1 can (14.5 oz) sweet corn
  • 1 can (14.5 oz) green beans
  • Salt and pepper to taste
  • 4 cups mashed potatoes
  • Cheese (optional)
  1. Combine Keystone Beef, corn and green beans in a skillet over medium heat.
  2. Add salt and pepper the meat mixture, to taste.
  3. Heat for 15 minutes.
  4. Mix up mashed potatoes per package directions. Spread on top of meat mixture.
  5. Top with cheese, and cook for another 5-10 minutes.

Easy BBQ Beef Sandwich

It can't get any easier than preparing this BBQ sandwich! Forget about slow cooking your brisket all day long, we've done all the hard work for you. Just open up a can of Keystone Beef, add your favorite BBQ sauce, warm for 5 minutes, and you have a sandwich that rivals any BBQ joint around!


Fresh Pappardelle Pasta with Butternut Squash

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.

In fall and winter, this elegantly rustic fresh pasta dish is equally comfortable as the first course of a stylish dinner party and as the main event at a casual vegetarian supper. Fresh pappardelle (broad, flat noodles, like extra-wide fettuccine) are tossed in a sauce you make by first softening onion and garlic in olive oil, then adding cubed butternut squash and fresh thyme and cooking until tender. Heavy cream reduces to form a sauce, and Parmesan cheese adds its unique umami richness. Crushed, almond-flavored amaretti cookies are an optional garnish—they’re traditional in northern Italy, where they add a bit of sweetness and a beautifully aromatic finish. For an alternative, check out our Pumpkin Tortelloni with Sage and Pumpkin Seeds.

You’ll need to make a batch of Fresh Pasta Dough before you begin.

Special equipment: A machine makes rolling pasta dough a snap. We like Imperia’s hand-cranked model.

We featured this recipe in our Christmas Day Feast, Italian Style photo gallery.


Butternut Squash Chili with Beef

  • Prep Time: 20 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 35 mins
  • Yield: 6 servings 1 x

Description

Butternut squash, black beans, and ground beef star in this flavor packed Butternut Squash Chili with Beef.

Ingredients

  • 1 tablespoon chili powder
  • 1 tablespoon cumin powder
  • 2 teaspoons dried oregano
  • 3 tablespoons olive oil
  • 1 cup diced onion
  • 1 cup diced bell pepper
  • 1 lb ground beef
  • 2 tablespoons tomato paste
  • 2 tablespoons hot sauce (such as Frank’s Red Hot)
  • 2 – 3 cups beef broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 tablespoons cornmeal
  • 1 (2 – 2 1/2 lb) butternut squash, peeled, seeded and cut into 1/2 ” cubes

Instructions

  1. In a small bowl, combine the chili powder, cumin and oregano.
  2. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add half of the spices and stir for 30 seconds. Add in the onion and bell pepper and cook, stirring frequently, until they start to soften, about 5 minutes.
  3. Add in the ground beef and the remaining spice mix. Cook, breaking up the meat as it cooks, until the beef is no longer pink. Add in the tomato paste and cook until fragrant, about 30 seconds. Stir in the hot sauce.
  4. Add 2 cups of the beef broth, the black beans, diced tomatoes and cornmeal. Stir to combine, then add in the cubed butternut squash. If desired, add more beef broth to thin out the chili.
  5. Cover the pot and cook on medium-low for 45 minutes. Remove the lid and cook an addition 15 minutes, or until the butternut squash is tender. Season to taste with salt and pepper.

Did you make this recipe?

Tag me on Instagram @tasteandtell and hashtag it #tasteandtell or leave me a comment & rating below.

You may also like.

Receive Free Recipes in Your Inbox

Subscribe to email updates for new recipes delivered to your inbox!

Meet Deborah

Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More


Thai-Style Curry Beef and Pasta

Spiced beef and lots of fresh vegetables in a coconut-flavored sauce take your usual spaghetti to new heights.

  1. Cook pasta according to package directions. Drain return to pan.
  2. Meanwhile, cut steak in half lengthwise, then crosswise into 1/4-inch-thick slices. Toss with garlic set aside.
  3. Heat 1 1/2 teaspoons oil in large nonstick skillet over medium-high heat. Add half of beef stir-fry 1 to 2 minutes or until outside of beef is no longer pink. Remove from skillet. Repeat with remaining beef and 1 1/2 teaspoons oil. Remove from skillet.
  4. Add remaining 1 tablespoon oil to skillet. Add broccoli, bell pepper, and onion. Cook and stir 1 minute. Add 1 to 2 tablespoons water continue cooking and stirring 1 minute. Stir in ginger and chili pepper. Add combined coconut milk and curry paste to skillet. Bring to boil reduce heat and simmer 3 to 5 minutes until vegetables are crisp-tender. Return beef to skillet remove from heat.
  5. Toss beef mixture with pasta. Garnish with peanuts, if desired.


Recipe Summary

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 tablespoon chopped garlic (from 2 medium garlic cloves)
  • 5 cups spiralized butternut squash noodles (from 1 large squash) or 1 (14-oz.) pkg. spiralized butternut squash noodles
  • 1 teaspoon kosher salt
  • ½ teaspoon coarsely ground black pepper
  • 1 ounce Parmesan cheese, finely grated (about 2/3 cup), divided
  • 2 tablespoons chopped fresh flat-leaf parsley, divided
  • 1 teaspoon lemon zest (from 1 lemon), divided

Cook oil, butter, and garlic in a large skillet over medium-high, stirring often, until garlic is aromatic and slightly softened, 3 to 4 minutes. Add squash noodles, salt, and pepper cook, tossing and stirring mixture often, until noodles are slightly softened but not mushy, 4 to 5 minutes. Add all but 2 tablespoons of the cheese, 1 tablespoon of the parsley, and 1/2 teaspoon of the zest toss to combine with noodles.

Arrange noodle mixture on a platter sprinkle with remaining 2 tablespoons cheese, 1 tablespoon parsley, and 1/2 teaspoon lemon zest. Serve hot.


Marinade
2 tablespoons dark soy sauce
1 tablespoon crushed Szechuan peppercorns

Stir Fry
20 ounces sirloin steak, fat trimmed, cut in cubes or slices
2 cups cubed butternut squash (peeled)
2 tablespoons peanut oil
2 cloves garlic, chopped
1 tablespoon finely grated fresh ginger
3 tablespoons sweet chili sauce
2 tablespoons dark soy sauce
1/4 cup water
1 small bunch cilantro leaves, roughly chopped
1/2 red chili pepper, seeded and thinly sliced, to garnish

Combine the marinade ingredients with the beef in a plastic zip-top bag or bowl. Turn to coat the beef in the marinade. Place in the refrigerator for 20-30 minutes to marinate.

Meanwhile, bring a pan of salted water to a boil over medium-high heat. Add the butternut squash. Let the water come back to a boil then cook for 5 minutes. Drain well and set aside.

Heat the oil in a wok or large skillet over medium-high heat.

Remove the beef from the marinade (discard the remaining marinade). Add the beef to the skillet and stir-fry for 3-4 minutes. Remove the beef from the wok and set aside.

Add the garlic and ginger to the wok. Cook, stirring, for 3 minutes or until lightly golden brown. Add the drained butternut squash cubes along with the chili sauce, soy sauce, and water.

Bring the liquid to a boil then reduce the heat to a simmer and let cook for 2 minutes.

Return the beef to the wok and stir gently. Let simmer for 2 minutes or until the beef is cooked through and the squash is tender.

Add the cilantro just before serving. Serve hot garnished with sliced chiles, if desired.

Recipe Source: Adapted from "Chop, Sizzle, & Stir" by Nadia Arumugam


30 Best Ground Beef Recipes

We’ve rounded up 30 of the best ground beef recipes that we, and the internet, have to offer! So if you’re wondering “what should I make with ground beef?” you, friend, have come to the right place!

Ground beef is quite possibly the ultimate all-American go-to ingredient. It keeps pretty well in the freezer, too, so you can even stock up when it’s on sale and know that you’ve got a freezer-full of easy ground beef dinners at your fingertips. Speaking of easy ground beef recipes—we’ve rounded up 30 of the very best that we, and the internet, have to offer! So if you’re staring at your fridge wondering “what should I make with ground beef?” you, friend, have come to the right place!


  • 2 litres/4¼ pints boiling water
  • 50g/1¾oz dried porcini mushrooms
  • 4 tbsp olive oil
  • 800g/1lb 12oz beef cheek
  • 1 large onion, roughly chopped
  • 1 butternut squash, peeled, de-seeded, cut into 5cm/2in chunks
  • 250g/9oz orzo pasta
  • 1 large round sourdough loaf (the largest you can find)
  • 3 tbsp chopped fresh parsley leaves, to serve

Pour the boiling water into a large bowl and add the porcini mushrooms. Set aside to infuse for 20 minutes.

Meanwhile, heat the oil in a frying pan over a medium heat. Brown the beef cheek on all sides for 3-4 minutes, then transfer to a large lidded casserole.

Add the onions to the frying pan and fry for 4-5 minutes, or until softened and just golden-brown. Transfer to the casserole. Repeat the process with the butternut squash.

Pour the porcini liquid and the mushrooms into the casserole and bring to the boil. Reduce the heat until the mixture is simmering. Half-cover the casserole with the lid, then simmer gently for 3 hours, stirring occasionally and topping up with boiling water if the volume of liquid reduces significantly.

After 3 hours, tip the orzo into the casserole and continue to cook for a further 10 minutes, or until tender.

Meanwhile, slice the top off the sourdough loaf and hollow out the inside.

Ladle the broth into the empty sourdough loaf, sprinkling over the chopped parsley to garnish.

Recipe Tips

Either ladle the soup into one large sourdough loaf and allow people to help themselves, or serve the soup in individual sourdough rolls.