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    Recipes — beef

    Slow Cooker Marinara Meatballs

    Thanks to Food Recipe Search for this hearty marinara meatball recipe! 

    Prep Time: 15 minutes
    Cook Time: 4 hours
    Total Time: 4 hours 20 minutes



    • 1 ¾ pound of ground beef, choose the 85% lean grade
    • ½ teaspoon of garlic powder
    • 2 teaspoon of onion powder
    • ¼ cup of blanced almond flour
    • 1 whole egg
    • Crush red peppers
    • 1 tablespoon of Italian seasoning blend
    • ¾ teaspoon of fine grain sea salt, divide
    • 1 tablespoon of chopped fresh parsley

    Marinara Sauce:

    • 1 can of 6 oz of tomato sauce
    • 1 can of 14 oz of diced tomatoes with garlic and basil
    • 1 can of 28 oz of crushed tomatoes with basil
    • 2 bay leaves
    • 2 tablespoon of chopped fresh oregano leaves
    • 2 tablespoon of chopped fresh garlic
    • ½ of medium onion, chop
    • Sea salt for taste


    1. Let’s make the meatballs first. Take a medium bowl, and add in the crushed red pepper, Italian seasoning, garlic powder, onion powder, ½ teaspoon of sea salt, and almond flour. Mix them together and make sure everything is dissolved well into a solid mixture.
    2. Take a large bowl, and add the ground beef in it. Pour the remaining sea salt, parsley, the almond flour mixture, and egg. Mix using your clean hands. The mixture should bind and get distributed evenly. Don’t work on the meat too much because the mixture will get tough. Mix slowly to prevent it.
    3. Take a large baking dish and line it with parchment paper. Meanwhile, pre heat the broiler. Spoon some of the meat mixture and roll it into a ball. You can make up to 20 meatballs with this mixture. Place the meatballs on the baking dish and make sure to give each meatball some rooms.
    4. Transfer the baking dish to the broiler, and broil for around 2 to 4 minutes. The meatballs will turn to light brown and release a small amount of fat. When it looks juicy enough, remove the baking dish from the broiler.
    5. Transfer the meatballs to the slow cooker, and don’t include the fat. This will make healthier option. Pour over the entire ingredients of marinara sauce and stir until it is mixed evenly. Stir slowly so you don’t break the meatballs. Cover the slow cooker and cook for around 4 hours. Considering that each slow cooker is different, you can check after 3.5 hours and adjust the timing from there. Don’t cook the meatballs more than 4.5 hours. It will get dry and overcooked.
    6. The meatballs are great to serve with any pasta or veggie noodles. Sweet potatoes and zucchini noodles make perfect and fresh fit, yet it tastes well on rice or eggs as well. Don’t forget to garnish the meatballs with fresh herbs, any of which you like best. You can refrigerate the leftovers up to a month in the freezer and 4 days in the fridge.

    Recipe Notes

    • You can use your own favorite mix of ground meat. However, extra lean ground meat always tastes better and healthier.
    • Please use extra garlic and basil if you use plain tomatoes instead of the recommended above.

    Homemade Beef Stew

    We found this recipe on CiaoFlorentina. "An easy and hearty homemade beef stew made with fork tender grass fed chuck roast and potato gnocchi dumplings, in a smoky paprika gravy with subtle hints of clove."

    Prep Time: 20 minutes
    Cook Time: 3 hours
    Total Time: 3 hours 20 minutes
    Servings: 6


    • 3 tbsp olive oil
    • 2 tbs butter
    • 3 lb chuck roast cut into 1″ cubes organic grass fed
    • 1 medium onion, diced
    • 3 cloves garlic minced
    • 1/3 c all purpose flour
    • 1/3 c fresh italian parsley chopped
    • 6 sprigs thyme
    • 3 leaves bay
    • 4 whole cloves
    • sea salt to taste
    • freshly cracked black pepper to taste
    • 1 tbsp smoked or sweet paprika
    • 1 pinch red pepper flakes
    • 1.25 qt water, filtered
    • 3/5 c frozen green peas- thawed
    • 1 c cherry tomatoes, diced
    • 3/4 lb gnocchi or golden potatoes ( diced )
    • 2 carrots, sliced


    1. Heat up a large cast iron dutch oven over medium flame.
    2. Season the beef cubes with sea salt and black pepper and toss to coat well with 2 tablespoon of olive oil. Working in batches so you don’t overcrowd the pan, brown the beef in the hot pot. Transfer to a bowl and keep warm.
    3. Add the 2 tbs butter and a lug of olive oil to the pot and sautee the chopped onions until translucent (about 5 min). Add the garlic and red pepper flakes and cook one more min. Stir in the flour and paprika and cook for another minute or so making sure not to burn it.
    4. Deglaze the pot with the warm water whisking as you add it to break up any lumps that might form. Bring to a simmer.
    5. Add the beef cubes back to the pot, the bay leaf, whole cloves and thyme. Cover with a tight lid and allow it to simmer together for 2 1/2 hours stirring occasionally.
    6. Add the potatoes and carrots to the stew, turn the flame up to med-low and simmer partially covered for another 20 minutes or so until the potatoes are cooked through. Remove from heat. If using potato gnocchi add them in the last 5 minutes of cooking or boil separately then add them to the stew.
    7. Add the tomatoes and peas and give the stew a good stir. Cover with the lid for a few minutes until the tomatoes release their juices and the peas are just heated through.
    8. Adjust seasonings to your taste and serve the homemade beef stew with crusty bruschetta and sprinkled with the fresh parsley.


    1. Preheat your oven to 375"F
    2. Follow the above steps and after you added the beef cubes back into the stew cover with a tight lid and transfer the pot to the hot oven. Cook for 2 hours then add the carrots and potatoes or dumplings/gnocchi. Cook an additional 20 minutes or so until cooked through and the beef is fork tender.


    1. Add the beef, onion, garlic, sea salt, potatoes, carrots, cloves, thyme and bay leaf to the slow cooker.
    2. In a bowl whisk together the water with the flour and paprika. Pour over the ingredients and drizzle with the olive oil.
    3. Cook on hight for 5-6 hours or on low for 11 -12 hours. 

    30 Minute Ginger Beef

    We found this recipe on Lord Byron's Kitchen. "Tenderized cuts of beef, fried until crispy, and coated in a garlic and ginger sauce – 30 Minute Ginger Beef is an inexpensive dinner the whole family will love!"

    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Servings: 4


    • 1 pound skirt steak,sliced thinly
    • 1/2 cup cornstarch
    • 1/4 cup vegetable oil,plus more for frying
    • 1/2 cup white onion,finely chopped
    • 2 cups carrots, julienned
    • 3 cloves garlic, minced
    • 2 teaspoons fresh ginger, grated
    • 1/4 teaspoon dried red chili flakes
    • 1/2 cup soy sauce
    • 1/4 cup white vinegar
    • 2 tablespoons sesame oil
    • 1/2 teaspoon black pepper
    • 1/2 cup brown sugar,lightly packed
    • 2 tablespoons sesame seeds


    1. Toss the skirt steak with the corn starch in a large bowl and set aside.
    2. Over medium heat, add the vegetable oil and onions to a sauce pan. Sauté for two minutes until onions are translucent.
    3. Add the carrots to the onions and sauté for 3-4 minutes until tender.
    4. Next, add the garlic, ginger, and chili flakes. Stir into the carrots and onions. Cook for 1-2 minutes.
    5. Lastly, add the soy sauce, vinegar, sesame oil, black pepper, brown sugar, and sesame seeds. Whisk together.
    6. Lower the heat to a simmer and allow the sauce to slightly thicken.
    7. In the meantime, bring about 2-3 cups of vegetable oil to optimum frying temperature in a deep skillet. Shake the excess corn starch off the beef and fry each piece in batches until crispy. This process takes about 3-4 minutes. Drain the fried beef on paper towels.
    8. Finally, toss the fried beef with the sauce mixture. Serve immediately.

    Steak With Garlic Butter and Potatoes

    We found this recipe on Eat Well 101. "This easy one-pan recipe is SO simple and SO flavorful. Juicy steak and crisp-golden potatoes are pan-seared and cooked to perfection with a luscious garlic, herbs and butter sauce. The thing we love with flank is that it’s a lean, yet soft cut of beef, meaning this recipe is nearly impossible to mess up. Ready in 30 minutes or less, this is the best steak and potatoes you’ll ever have!"

    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 2-3


    Steak & Potatoes

    • 1 1/2 lb (650g) flank steak, sliced against the grain
    • 1 1/2 lb (650g) baby yellow potatoes, quartered
    • 1 tablespoon olive oil
    • 3 tablespoons butter, divided
    • 5 garlic cloves, minced
    • 1 teaspoon fresh thyme, chopped
    • 1 teaspoon fresh rosemary, chopped
    • 1 teaspoon fresh oregano, chopped
    • Salt and fresh cracked pepper
    • Crushed red chili pepper flakes, optional


    • 1/3 cup soy sauce (or coconut amino if you’re strictly paleo)
    • 1 tablespoon olive oil
    • 1 tablespoon hot sauce (we used Sriracha)
    • Fresh cracked pepper


    1. In a large bowl, combine the steak strips with soy sauce, olive oil, pepper, and hot sauce. Set aside to marinate while you cook potatoes.
    2. In a large skillet over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted, add potatoes. Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes are golden and fork tender. Transfer to a plate and set aside.
    3. Keep the same skillet over medium heat and add remaining 2 tablespoons butter, garlic, red chili pepper flakes, and fresh herbs. Lay the steak strips in one layer in the skillet, keeping the drained marinade for later. Cook on each side for 1 minute each, until nicely browned – adjust timing depending on how you like your steak.
    4. Right before the steak is done, you can stir in the reserved marinade if you like, and cook for one minute. Add the potatoes back to the pan and heat through. Adjust seasoning with salt and pepper if necessary.
    5. Remove from heat and serve immediately, garnished with more crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese over the potatoes if you like. Enjoy!

    Note: You can precook the potatoes in boiling salted water for 8 minutes before browning them. This will accelerate cooking time in the skillet and ensure a nice golden crust on the potatoes.

    Pan Seared Steak With Balsamic Herb Cream Sauce

    We found this recipe on Carl's Bad Cravings. "Easy Pan Seared Steak with a deeply caramelized seared crust and the most amazing Balsamic Herb Cream Sauce - perfect for Valentine's Day!  I've included step by step instructions, tips and tricks to achieve melt in your mouth, restaurant quality pan seared steak right in your own home even if you have never made steak before!"

    Prep Time: 5 minutes
    Cook Time: 18 minutes
    Total Time: 23 minutes
    Servings: 2


    • 2 10 -12 oz. each top sirloin steaks 1 1/2“ thick, room temperature*
    • Coarsely ground salt and pepper
    • 1 tablespoon Vegetable oil
    • 3 tablespoon unsalted butter
    • 1 sprig of rosemary (optional)
    • 3 garlic cloves, peeled, left whole
    Balsamic Herb Cream Sauce
    • 2 tablespoon minced shallot
    • 1 garlic clove, minced
    • 1/2 cup low sodium chicken broth
    • 1/2 cup heavy cream
    • 1 tablespoon balsamic vinegar
    • 1 teaspoon Dijon mustard
    • 1 1/2 tablespoon chopped fresh chives
    • 1 1/2 tablespoon chopped fresh parsley
    • 1 tablespoon unsalted butter
    • Salt and pepper to taste


    1. Remove steaks from refrigerator 60 minutes before cooking to bring to room temperature.
    2. Pat steaks dry with paper towels. GENEROUSLY season steaks on all sides with freshly cracked salt and pepper, pressing salt and pepper into steaks so it sticks.
    3. Heat CAST IRON SKILLET over high heat. Add vegetable oil. When it starts to smoke, reduce heat to medium-high and add steaks. Cook for 4 minutes without moving (SET TIMER). Add butter, garlic and rosemary. Flip steaks with tongs (NOT a fork, you don’t want to pierce your steak), and continue to cook for 4 more minutes. MEANWHILE…
    4. Right after you flip the steaks, spoon melted butter over the steaks. Continue to baste steaks for the remaining cooking time, tilting the pan as needed to spoon the butter. 
    5. Check the internal temperature of the steaks after they have cooked a total of 8 minutes (they should be medium rare at this point). You want the temperature to register 5°F lower than the desired doneness (steaks will continue to cook after removing from skillet): For Medium Rare: 130°-140°, Medium: 140°-145°, Medium Well: 150°-160°. 
    6. If you wish to continue to cook your steaks, reduce heat to medium and continue to cook steaks to desired temperature, about 3-7 more minutes, flipping one more time and continuing to baste. 
    7. Transfer steaks to cutting board, and baste one more time. Loosely tent with foil. Let rest at least 10 minutes before slicing against the grain.
    1. Remove rosemary and garlic from skillet. Drain off all but 1 tablespoon fat/juices. Heat over medium high heat. Add shallot and sauté one minute. Add garlic and sauté 30 seconds. Add chicken broth and simmer, stirring occasionally for 3 minutes to reduce to about 1/4 cup.
    2. Stir in heavy cream, balsamic vinegar and Dijon. Simmer until slightly thickened, about 2 minutes. Remove from heat and stir in 1 tablespoon butter until melted followed by fresh chives and fresh parsley. Season with salt and pepper to taste if desired. Pour over steak or serve along side.

    Recipe Notes

    *It is important to note the thickness of your steak and alter cooking time if needed.  Use PRIME cut steak for the juiciest, most flavorful steak (I find mine at Costco).  Choice is also acceptable but avoid Select or Standard cuts.  If you need to use a less expensive cut of steak, consider marinating beforehand.
    *You can also use 4 6-8 oz. steaks but be sure to use a 12 inch skillet in order to not crowd the steaks.  Cooking time should be about the same if they are 1 1/2" thick.
    **The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes for safety.
    ***The balsamic is light so if you prefer a stronger tang, feel free to add more to taste after your sauce is complete.



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