20 Savory Grass Fed Beef Recipes for Healthy Eating

Ready to elevate your healthy eating game with delicious, nutrient-packed meals? Grass-fed beef is not only better for you and the planet, but it’s also incredibly versatile. From quick weeknight dinners to cozy comfort food, we’ve gathered 20 savory recipes that make cooking with this wholesome ingredient a total joy. Let’s dive in and discover your new favorite dish!

Grass Fed Beef and Vegetable Stir Fry

Sometimes the best meals come together when you’re staring into the fridge wondering what to make with that beautiful grass-fed beef you picked up at the farmer’s market last weekend. Stir fry has always been my go-to weeknight solution—it’s fast, healthy, and endlessly customizable depending on what vegetables are looking freshest.

Ingredients

• 1 lb grass-fed beef sirloin, sliced thin against the grain (this makes it incredibly tender)
• 2 tbsp avocado oil (my high-heat favorite—it doesn’t smoke like olive oil)
• 3 cloves garlic, minced (I always use fresh—the jarred stuff just isn’t the same)
• 1 tbsp fresh ginger, grated (keep the knob in the freezer for easy grating)
• 1 red bell pepper, sliced into thin strips (the color makes the dish pop)
• 1 cup broccoli florets (I like small florets that cook quickly)
• 1 large carrot, julienned (my mandoline makes this so easy)
• 3 tbsp soy sauce (I use reduced-sodium to control saltiness)
• 1 tbsp rice vinegar (that tang balances the richness perfectly)
• 1 tsp sesame oil (just a drizzle at the end for aroma)
• 2 green onions, sliced (save the green parts for garnish)

Instructions

1. Pat the sliced beef completely dry with paper towels—this ensures a good sear instead of steaming.
2. Heat 1 tablespoon of avocado oil in a large wok or skillet over high heat until it shimmers, about 1 minute.
3. Add the beef in a single layer and cook undisturbed for 90 seconds to develop a brown crust.
4. Flip the beef and cook for another 60 seconds until browned but still pink inside, then transfer to a clean plate.
5. Reduce heat to medium-high and add the remaining 1 tablespoon of avocado oil to the same pan.
6. Add garlic and ginger and cook for 30 seconds until fragrant but not browned.
7. Add bell pepper, broccoli, and carrot, stirring constantly for 3 minutes until vegetables are bright but still crisp.
8. Return the beef and any accumulated juices to the pan.
9. Pour in soy sauce and rice vinegar, tossing everything together for 1 minute until well coated.
10. Remove from heat and drizzle with sesame oil, tossing once more to combine.
11. Stir in the white parts of the green onions and cook for 30 seconds just to wilt slightly.

Here’s what makes this stir fry special: the beef stays remarkably tender while the vegetables retain just enough crunch. That savory soy-ginger sauce clings to every component without making anything soggy. I love serving this over cauliflower rice for a low-carb option, or spooning it over fluffy jasmine rice to soak up every last drop of that delicious sauce.

Herb-Crusted Grass Fed Beef Roast

Remember that cozy Sunday dinner feeling? That’s exactly what this herb-crusted roast brings to my table every time. I first made this for my in-laws years ago, and now it’s become our family’s special occasion centerpiece—nothing says “welcome” like that incredible aroma filling the house.

Ingredients

– 3 lb grass fed beef roast (I always look for good marbling)
– 1/4 cup extra virgin olive oil (my go-to for richness)
– 3 tbsp fresh rosemary, chopped (from my little kitchen herb garden)
– 2 tbsp fresh thyme leaves (I crush them between my palms to release more flavor)
– 4 garlic cloves, minced (fresh only—none of that jarred stuff!)
– 1 tsp coarse sea salt (I love the texture it adds)
– 1/2 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Pat the beef roast completely dry with paper towels—this helps the crust form beautifully.
3. In a small bowl, combine olive oil, rosemary, thyme, garlic, salt, and pepper into a thick paste.
4. Rub the herb mixture evenly over the entire surface of the roast, pressing gently to adhere.
5. Place the roast fat-side up in a roasting pan fitted with a rack.
6. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding any bones.
7. Roast for 60-75 minutes until the thermometer reads 135°F for medium-rare.
8. Transfer the roast to a cutting board and let it rest for exactly 15 minutes—don’t skip this step!
9. Slice against the grain into 1/2-inch thick portions.
Looking at that perfectly pink center surrounded by the crispy herb crust always makes me smile. The garlic and rosemary create this incredible savory crust that gives way to tender, juicy beef underneath. We love serving thick slices over creamy mashed potatoes with the pan juices drizzled over everything.

Grass Fed Beef Chili with Black Beans

There’s something magical about how a big pot of chili transforms a chilly autumn day into pure comfort. Today I’m sharing my go-to grass-fed beef chili recipe that always reminds me of those cozy Sunday afternoons when the whole house smells incredible for hours. This version with black beans has become my family’s absolute favorite—I actually started adding black beans after my daughter declared regular chili “boring” last year!

Ingredients

– 1 lb grass-fed ground beef (I find grass-fed has better flavor and less grease)
– 1 large yellow onion, diced (my secret—I always use sweet onions for chili)
– 3 cloves garlic, minced (fresh only—I keep a jar of pre-minced for emergencies)
– 1 tbsp olive oil (extra virgin is my kitchen staple)
– 2 tbsp chili powder (I use a medium-spice blend from my local spice shop)
– 1 tsp cumin (toasting whole seeds and grinding makes all the difference)
– 1 can (15 oz) black beans, rinsed (I prefer low-sodium so I can control the salt)
– 1 can (28 oz) crushed tomatoes (San Marzano are worth the extra dollar)
– 2 cups beef broth (homemade if I have it, but boxed works fine)
– 1 tsp salt (I use kosher salt for more control)

Instructions

1. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add minced garlic and cook for 1 minute until fragrant but not browned.
4. Add ground beef, breaking it up with a wooden spoon, and cook for 6-8 minutes until no pink remains.
5. Drain excess fat from the pot—this is my key tip for less greasy chili.
6. Sprinkle chili powder, cumin, and salt over the beef mixture, stirring to coat everything evenly.
7. Pour in crushed tomatoes and beef broth, stirring to combine completely.
8. Bring the mixture to a boil, then immediately reduce heat to low.
9. Cover the pot and simmer for 45 minutes, stirring every 15 minutes to prevent sticking.
10. Stir in rinsed black beans and continue simmering uncovered for another 15 minutes.
11. Taste and adjust seasoning if needed—the flavors should be well-balanced and rich.
12. Remove from heat and let stand for 10 minutes before serving to allow flavors to meld.

A perfect bowl of this chili has that wonderful thick, hearty texture where the beef is tender and the beans hold their shape beautifully. The grass-fed beef gives it a deeper, cleaner flavor that really shines through the tomato base. I love serving it over cornbread or with a big dollop of sour cream and some shredded cheddar—my husband always adds a handful of crushed tortilla chips for crunch!

Grass Fed Beef Burgers with Avocado

On a busy weeknight last month, I discovered that grass-fed beef burgers with creamy avocado slices could turn my ordinary dinner into something truly special. I’d been craving that perfect burger texture—juicy but not greasy—and this combination delivered exactly what I was looking for. Now it’s become my go-to when I want to impress guests without spending hours in the kitchen.

Ingredients

• 1 pound grass-fed ground beef (I find the leaner cut gives better flavor without excess grease)
• 1 large avocado (look for one that yields slightly to gentle pressure)
• 2 burger buns (I prefer brioche for that slight sweetness)
• 1 tablespoon olive oil (extra virgin is my kitchen staple)
• 1 teaspoon sea salt (I keep coarse salt in a small bowl by my stove)
• ½ teaspoon black pepper (freshly ground makes all the difference)
• 2 slices cheddar cheese (sharp cheddar melts beautifully)
• ¼ red onion, thinly sliced (the vibrant color makes the burger pop)

Instructions

1. Divide the 1 pound grass-fed ground beef into two equal portions, handling it minimally to keep the burgers tender.
2. Gently form each portion into ¾-inch thick patties, creating a slight dimple in the center with your thumb to prevent bulging during cooking.
3. Season both sides of each patty evenly with 1 teaspoon sea salt and ½ teaspoon black pepper, pressing the seasoning lightly into the meat.
4. Heat 1 tablespoon olive oil in a cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place the patties in the hot skillet and cook for 4 minutes without moving them to develop a proper crust.
6. Flip the patties using a spatula and cook for another 3 minutes for medium-rare (135°F internal temperature).
7. Top each patty with 1 slice cheddar cheese during the last minute of cooking, covering the skillet briefly to help the cheese melt evenly.
8. While the burgers cook, slice the avocado in half, remove the pit, and scoop the flesh onto a cutting board.
9. Cut the avocado into ¼-inch thick slices, being careful not to mash the delicate flesh.
10. Toast the 2 burger buns in a toaster or dry skillet until golden brown, about 90 seconds.
11. Assemble the burgers by placing the cheese-topped patties on the bottom buns, then layering with avocado slices and red onion.

Don’t be surprised when that first bite reveals the perfect contrast between the savory, crusty burger and the cool, creamy avocado. The grass-fed beef maintains its integrity without shrinking away, while the melted cheddar creates silky bridges between textures. I sometimes serve these open-faced with a fried egg on top for weekend brunch, letting the yolk become an extra sauce that ties everything together.

Slow-Cooked Grass Fed Beef Stew

Kind of like that cozy sweater you reach for every fall, this slow-cooked grass-fed beef stew has become my ultimate comfort food ritual. I first perfected this recipe during a particularly rainy October when my kitchen became my sanctuary, and now the rich aroma filling the house signals that all is right with the world. There’s something magical about how simple ingredients transform into something extraordinary when given enough time and gentle heat.

Ingredients

– 2 lbs grass-fed beef chuck, cut into 1-inch cubes (I always look for that deep red color and good marbling)
– 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 large yellow onion, chopped (I prefer sweet onions for their mellow flavor)
– 4 cloves garlic, minced (freshly minced makes all the difference)
– 4 medium carrots, cut into 1-inch chunks (the organic ones taste so much sweeter)
– 3 medium Yukon Gold potatoes, cubed (I love how they hold their shape)
– 4 cups beef broth (homemade if I have it, but good quality store-bought works too)
– 1 cup dry red wine (I usually use whatever Cabernet I’m drinking that evening)
– 2 tbsp tomato paste (the tube kind stays fresh so much longer)
– 1 tsp dried thyme (rubbed between my palms to release the oils)
– 2 bay leaves (I always count them so I remember to remove both later)
– 1 tsp kosher salt (I prefer the larger crystals for better control)
– ½ tsp freshly ground black pepper (freshly ground makes such a difference)

Instructions

1. Pat the beef cubes completely dry with paper towels—this ensures they’ll brown beautifully instead of steaming.
2. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Working in two batches to avoid crowding, brown the beef cubes for 3-4 minutes per side until deeply caramelized.
4. Transfer the browned beef to a plate, leaving the flavorful drippings in the pot.
5. Add the chopped onion to the hot pot and cook for 5 minutes, stirring occasionally, until softened and translucent.
6. Stir in the minced garlic and cook for exactly 1 minute until fragrant but not browned.
7. Add the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor.
8. Pour in the red wine, scraping up all the browned bits from the bottom of the pot—this is where so much flavor lives!
9. Simmer the wine for 3 minutes until reduced by about half.
10. Return the browned beef and any accumulated juices to the pot.
11. Add the beef broth, carrots, potatoes, thyme, bay leaves, salt, and pepper.
12. Bring the stew to a gentle boil, then immediately reduce heat to low.
13. Cover and simmer for 2.5 hours, stirring occasionally—the low and slow cooking is what makes the beef incredibly tender.
14. After 2.5 hours, remove the lid and simmer uncovered for 30 minutes to thicken the broth slightly.
15. Carefully remove and discard both bay leaves before serving.
Now nothing beats spooning this stew over creamy polenta or into a hollowed-out bread bowl for the ultimate cozy meal. The beef becomes so fork-tender it practically melts, while the vegetables maintain just enough texture to provide the perfect contrast. I love how the rich, wine-kissed broth clings to every ingredient, creating that deep, layered flavor that only develops through patient simmering.

Grass Fed Beef Tacos with Fresh Salsa

Remember those summer evenings when the grill is fired up and everyone’s gathered around? That’s exactly the vibe I was going for with these grass-fed beef tacos—they’re my go-to for casual dinners that feel like a celebration. I actually started making this version after my neighbor brought over some incredible homegrown tomatoes, and now it’s become our family’s favorite taco Tuesday upgrade.

Ingredients

– 1 lb grass-fed ground beef (I find the flavor is richer than conventional beef)
– 8 small corn tortillas (I always warm mine directly over the gas flame for that authentic char)
– 2 medium tomatoes, diced (use the ripest ones you can find—they make all the difference)
– 1/2 cup finely chopped red onion (soaking it in cold water for 10 minutes takes away that sharp bite)
– 1/4 cup chopped fresh cilantro (I’m heavy-handed with this because I love the bright flavor)
– 1 jalapeño, minced (remove the seeds if you want less heat)
– 2 tbsp fresh lime juice (about 1 large lime—bottled just doesn’t compare)
– 1 tsp ground cumin (toasting whole seeds and grinding them fresh is worth the extra minute)
– 1/2 tsp chili powder
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 2 tbsp avocado oil (it has a higher smoke point than olive oil for searing)

Instructions

1. Combine the diced tomatoes, red onion, cilantro, jalapeño, and lime juice in a medium bowl to make the fresh salsa.
2. Let the salsa sit at room temperature for at least 15 minutes to allow the flavors to meld together.
3. Heat a large skillet over medium-high heat and add the avocado oil.
4. Add the ground beef to the hot skillet, breaking it up with a wooden spoon into small crumbles.
5. Cook the beef for 6-8 minutes until it’s browned and no pink remains, stirring occasionally.
6. Sprinkle the cumin, chili powder, garlic powder, and salt evenly over the cooked beef.
7. Stir the seasoned beef continuously for 1 minute until the spices are fragrant and well incorporated.
8. Remove the beef from heat and transfer it to a serving bowl.
9. Warm each corn tortilla directly over a gas burner flame for 15-20 seconds per side until lightly charred and pliable.
10. Spoon the seasoned beef into the warm tortillas and top generously with the fresh salsa.

Nothing beats the contrast between the savory, warmly spiced beef and the bright, acidic salsa that practically sings with freshness. We often serve these with extra lime wedges for squeezing over the top, and sometimes I’ll set out cotija cheese for those who want a creamy element—though honestly, they’re perfect just as they are.

Grass Fed Beef Meatballs in Tomato Sauce

Every time I make these grass-fed beef meatballs, I’m transported back to my grandmother’s kitchen, where the scent of simmering tomato sauce would fill the entire house for hours. There’s something incredibly comforting about this classic dish that feels like a warm hug on even the busiest weeknight. I love how the rich, savory meatballs soak up all that vibrant tomato flavor, creating the kind of meal that brings everyone to the table without needing to call them twice.

Ingredients

• 1 lb grass-fed ground beef (I splurge on the good stuff from my local butcher—it makes all the difference in flavor)
• 1/2 cup fresh breadcrumbs (I always save the ends of my artisan loaves for this purpose)
• 1/4 cup whole milk (room temperature works best for absorption)
• 1 large egg (I prefer room temp eggs here—they bind everything together beautifully)
• 2 tbsp extra virgin olive oil (my go-to for both cooking and finishing)
• 3 cloves garlic, minced (freshly minced releases the most aromatic oils)
• 1/4 cup grated Parmesan cheese (the real stuff, none of that pre-shaken business)
• 2 tbsp fresh parsley, chopped (from my little kitchen herb garden)
• 1 tsp dried oregano (rubbed between my palms to wake up the oils)
• 1/2 tsp salt (I use fine sea salt for even distribution)
• 1/4 tsp black pepper (freshly cracked, of course)
• 24 oz jarred marinara sauce (my favorite brand, but homemade works too)
• 1/4 cup water (to help thin the sauce slightly)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the breadcrumbs and milk, letting them soak for exactly 2 minutes until the milk is fully absorbed.
3. Add the ground beef, egg, minced garlic, Parmesan, parsley, oregano, salt, and pepper to the breadcrumb mixture.
4. Using your hands, gently mix everything together until just combined—overmixing makes tough meatballs.
5. Roll the mixture into 1.5-inch balls, placing them on the prepared baking sheet about 1 inch apart.
6. Bake the meatballs for 15 minutes until they’re firm to the touch and lightly browned on the bottom.
7. While the meatballs bake, heat the olive oil in a large skillet over medium heat for 1 minute.
8. Pour the marinara sauce and water into the skillet, stirring to combine.
9. Bring the sauce to a gentle simmer, then reduce heat to low.
10. Transfer the baked meatballs directly into the simmering sauce using tongs.
11. Cover the skillet and let the meatballs simmer in the sauce for 20 minutes, stirring gently halfway through.
12. Check that the internal temperature of a meatball reaches 160°F using an instant-read thermometer.
13. Remove from heat and let rest for 5 minutes before serving—this allows the meatballs to absorb more sauce.

Really, what makes these meatballs special is their tender, almost melt-in-your-mouth texture that comes from the milk-soaked breadcrumbs and gentle handling. The grass-fed beef gives them a deeper, richer flavor that stands up beautifully to the bright tomato sauce. I love serving them over creamy polenta or tucked into crusty bread for the ultimate comfort food experience that always has people asking for seconds.

Grass Fed Beef and Quinoa Stuffed Peppers

Finally, after trying countless stuffed pepper recipes that left me wanting more, I’ve perfected my ultimate version using grass-fed beef and protein-packed quinoa. There’s something so satisfying about pulling these colorful beauties out of the oven, especially on busy weeknights when I need something both nourishing and comforting. My family actually cheers when they see these on the dinner table – and that’s saying something with two picky teenagers!

Ingredients

– 4 large bell peppers (I love using a mix of red, yellow, and orange for visual appeal)
– 1 lb grass-fed ground beef (the quality really shines through here)
– 1 cup uncooked quinoa (rinsed thoroughly – this prevents bitterness)
– 1 medium yellow onion, diced (I always chop extra for tomorrow’s omelet)
– 3 cloves garlic, minced (fresh is non-negotiable in my kitchen)
– 1 can (14.5 oz) diced tomatoes, undrained
– 1 cup shredded Monterey Jack cheese (I sometimes mix in sharp cheddar for extra flavor)
– 2 tbsp extra virgin olive oil (my trusty bottle lives by the stove)
– 1 tsp dried oregano
– 1/2 tsp smoked paprika (this adds such wonderful depth)
– Salt and black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Cut the tops off the bell peppers and remove all seeds and membranes, creating hollow pepper cups.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
4. Add the diced onion and cook for 4-5 minutes until translucent and fragrant.
5. Add the minced garlic and cook for 1 minute more, stirring constantly to prevent burning.
6. Add the ground beef, breaking it up with a wooden spoon, and cook for 6-7 minutes until browned.
7. Stir in the rinsed quinoa, diced tomatoes with their juices, oregano, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.
8. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15 minutes until quinoa is tender and liquid is absorbed.
9. Remove the skillet from heat and stir in 3/4 cup of the shredded cheese.
10. Spoon the beef and quinoa mixture evenly into the prepared pepper shells, packing it down gently.
11. Arrange the stuffed peppers upright in the baking dish and pour 1/4 cup water around the base to create steam.
12. Cover the dish tightly with aluminum foil and bake for 30 minutes.
13. Remove the foil, sprinkle remaining 1/4 cup cheese over the peppers, and bake uncovered for 10-15 minutes until cheese is bubbly and peppers are tender-crisp.
14. Let the peppers rest for 5 minutes before serving to allow the filling to set.

You’ll love how the peppers maintain just enough crunch while the quinoa filling becomes wonderfully creamy. The grass-fed beef adds a rich, clean flavor that pairs beautifully with the smoky paprika and melty cheese. Sometimes I serve these over a bed of greens for a complete meal, or slice them into rounds for an impressive appetizer that always disappears quickly!

Grass Fed Beef Bourguignon

Every time the weather turns crisp and the leaves start to fall, I find myself craving that deep, soul-warming comfort that only comes from a classic French dish simmering away for hours. Grass-fed beef bourguignon has become my absolute go-to for cozy Sunday dinners—there’s something magical about how the rich wine sauce tenderizes the meat into utter perfection. I first fell in love with this dish during a chilly autumn trip to upstate New York, where a friend served it with crusty bread for dipping, and I’ve been perfecting my own version ever since.

Ingredients

– 2 lbs grass-fed beef chuck, cut into 2-inch cubes (I always look for well-marbled pieces—they melt into such tenderness)
– 6 slices thick-cut bacon, chopped (the smoky flavor is essential here)
– 1 large yellow onion, roughly chopped (I prefer sweet onions for their mellow flavor)
– 3 carrots, peeled and cut into 1-inch chunks (don’t skimp—they add natural sweetness)
– 8 oz cremini mushrooms, quartered (their earthy flavor beats white mushrooms every time)
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 2 cups dry red wine (I use a good Pinot Noir—never cook with wine you wouldn’t drink)
– 2 cups beef broth (homemade if you have it, but good quality store-bought works too)
– 2 tbsp tomato paste (I keep the tube in my fridge for easy measuring)
– 2 tbsp all-purpose flour (this is my secret for thickening the sauce perfectly)
– 3 sprigs fresh thyme (dried just doesn’t give the same aromatic quality)
– 2 bay leaves (remove these before serving—they’re not for eating!)
– 2 tbsp olive oil (extra virgin is my kitchen staple)
– 1 tsp salt (I use kosher salt for better distribution)
– ½ tsp black pepper, freshly ground

Instructions

1. Pat the beef cubes completely dry with paper towels—this ensures they’ll brown beautifully instead of steaming.
2. Season the beef evenly with salt and pepper on all sides.
3. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Add the bacon and cook for 5-7 minutes until crispy, then transfer to a plate using a slotted spoon.
5. Working in two batches to avoid crowding, brown the beef cubes for 3-4 minutes per side until deeply caramelized.
6. Transfer the seared beef to the plate with the bacon.
7. Add the chopped onion to the pot and cook for 4 minutes until softened, scraping up any browned bits from the bottom.
8. Add the carrots and cook for another 3 minutes until they begin to soften.
9. Stir in the minced garlic and cook for 30 seconds until fragrant.
10. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly to coat everything.
11. Add the tomato paste and cook for 1 minute until it darkens slightly in color.
12. Pour in the red wine, using a wooden spoon to scrape up all the browned bits from the bottom of the pot.
13. Bring the wine to a boil and cook for 2 minutes to reduce slightly.
14. Return the beef and bacon to the pot along with any accumulated juices.
15. Add the beef broth, thyme sprigs, and bay leaves, stirring to combine everything.
16. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 2 hours until the beef is fork-tender.
17. While the stew simmers, heat the remaining tablespoon of olive oil in a separate skillet over medium-high heat.
18. Add the quartered mushrooms and cook for 6-8 minutes until golden brown and their liquid has evaporated.
19. After the stew has cooked for 2 hours, stir in the browned mushrooms.
20. Continue cooking uncovered for another 30 minutes until the sauce has thickened to your desired consistency.
21. Remove the thyme sprigs and bay leaves before serving.

Zesty with rich wine notes and incredibly tender meat, this bourguignon develops the most luxurious sauce that clings perfectly to every bite. The carrots become meltingly soft while the mushrooms add an earthy counterpoint to the rich beef. I love serving it over creamy mashed potatoes, but it’s equally fantastic with crusty bread for sopping up every last drop of that incredible sauce.

Grass Fed Beef Kebabs with Garlic Marinade

Usually, when I’m craving something hearty but don’t want to spend hours in the kitchen, these grass-fed beef kebabs become my go-to. There’s something so satisfying about threading those marinated beef cubes onto skewers—it feels both rustic and fun, like a little culinary project that always pays off with incredible flavor.

Ingredients

• 1.5 lbs grass-fed beef sirloin, cut into 1.5-inch cubes (I find grass-fed has better flavor and is worth the splurge)
• 3 cloves garlic, minced (fresh garlic makes all the difference here—none of that jarred stuff!)
• 1/4 cup extra virgin olive oil (my go-to for marinades)
• 2 tbsp fresh lemon juice (about half a large lemon)
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1 tsp sea salt (I prefer coarse sea salt for better texture)
• 1 medium red onion, cut into 1-inch pieces
• 1 large bell pepper, any color, cut into 1-inch squares

Instructions

1. Combine minced garlic, olive oil, lemon juice, oregano, black pepper, and sea salt in a large bowl, whisking vigorously for 30 seconds until emulsified.
2. Add beef cubes to the marinade, tossing thoroughly to coat every piece.
3. Cover the bowl with plastic wrap and refrigerate for exactly 2 hours—this timing gives perfect flavor penetration without making the texture mushy.
4. While beef marinates, soak 8 wooden skewers in water for 30 minutes to prevent burning.
5. Preheat your grill to medium-high heat, about 450°F, ensuring grates are clean and lightly oiled.
6. Thread marinated beef cubes onto skewers, alternating with red onion and bell pepper pieces, leaving small gaps between ingredients for even cooking.
7. Place kebabs on the preheated grill and cook for 4 minutes undisturbed to develop grill marks.
8. Flip kebabs using tongs and cook for another 4 minutes until beef reaches 135°F internally for medium-rare.
9. Transfer kebabs to a clean platter and let rest for 5 minutes—this allows juices to redistribute throughout the meat.

Absolutely nothing beats the combination of juicy, garlic-infused beef with those slightly charred vegetables. The texture is perfectly tender with just enough chew, while the marinade creates this beautiful caramelized crust that’s downright addictive. I love serving these over a bed of cilantro-lime rice or stuffing them into warm pita bread with a dollop of tzatziki for the ultimate weeknight feast.

Grass Fed Beef and Mushroom Risotto

Nothing beats the comforting embrace of a creamy risotto on a chilly autumn evening, and this grass-fed beef and mushroom version has become my absolute go-to. I first discovered this combination when trying to use up some leftover steak, and now it’s a regular in our dinner rotation—my husband actually requests it weekly! The rich, earthy flavors meld together in a way that feels both elegant and completely approachable.

Ingredients

– 1 lb grass-fed beef chuck, cut into ½-inch cubes (I find grass-fed has better flavor and is worth the splurge)
– 8 oz cremini mushrooms, sliced (baby bellas work great too and are usually what I have on hand)
– 1½ cups Arborio rice (this short-grain variety is essential for that classic creamy texture)
– 4 cups beef broth, kept warm (I heat mine in a separate saucepan while prepping)
– 1 medium yellow onion, finely diced (I always use sweet onions for a milder flavor)
– 3 cloves garlic, minced (fresh is best here—I keep a jar of pre-minced for busy nights)
– ½ cup dry white wine (I use whatever’s open, usually a Sauvignon Blanc)
– 2 tbsp extra virgin olive oil (my go-to for everything)
– ¼ cup grated Parmesan cheese (the good stuff, not the canned kind)
– 2 tbsp unsalted butter (I prefer unsalted to control the seasoning)
– 1 tsp fresh thyme leaves (dried works in a pinch, but fresh makes all the difference)

Instructions

1. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add beef cubes and cook for 4-5 minutes until browned on all sides, then transfer to a plate.
3. Reduce heat to medium and add remaining olive oil to the same pot.
4. Add diced onion and cook for 3 minutes until translucent, stirring frequently.
5. Add mushrooms and cook for 6-7 minutes until they release their liquid and begin to brown.
6. Stir in garlic and cook for 1 minute until fragrant.
7. Add Arborio rice and toast for 2 minutes, stirring constantly until grains look slightly translucent around the edges.
8. Pour in white wine and cook for 2 minutes, stirring until the liquid is mostly absorbed.
9. Add 1 cup of warm beef broth and stir continuously until the liquid is absorbed.
10. Continue adding broth ½ cup at a time, stirring constantly and waiting until each addition is absorbed before adding the next—this should take about 20-25 minutes total.
11. Return the browned beef to the pot along with any accumulated juices.
12. Stir in thyme leaves and cook for 2 more minutes.
13. Remove from heat and stir in butter and Parmesan cheese until fully incorporated.
14. Let the risotto rest for 2 minutes before serving.

Last night’s leftovers transformed into the most incredible stuffed peppers today—just spoon the cold risotto into halved bell peppers and bake at 375°F for 25 minutes. The creamy rice becomes even more luxurious as it cools slightly, with the mushrooms providing wonderful earthy notes against the rich beef. Leftovers reheat beautifully with a splash of broth to bring back that signature creaminess.

Grass Fed Beef Shepherd’s Pie

Remember those chilly autumn evenings when only something hearty and comforting will do? That’s exactly when I turn to this grass-fed beef shepherd’s pie—it’s become my family’s favorite cold-weather ritual, especially after we spent last Thanksgiving weekend craving something different from turkey leftovers.

Ingredients

• 1.5 lbs grass-fed ground beef (I find the flavor is richer than conventional beef)
• 2 lbs Yukon Gold potatoes, peeled and quartered (their creamy texture makes the best mash)
• 1 large yellow onion, diced (I always shed a tear or two during this step)
• 2 carrots, peeled and diced into ¼-inch pieces (my kids call these “orange confetti”)
• 1 cup frozen peas (straight from the freezer—no need to thaw)
• ½ cup beef broth (I use low-sodium to control the saltiness)
• ¼ cup heavy cream, warmed (room temperature blends smoother)
• 3 tbsp unsalted butter, divided (2 tbsp for potatoes, 1 tbsp for sautéing)
• 2 tbsp tomato paste (I keep the leftover in a freezer bag for future recipes)
• 1 tbsp Worcestershire sauce (this adds that umami depth I love)
• 1 tsp fresh thyme leaves (rubbed between my fingers to release the aroma)
• ½ tsp garlic powder (my little shortcut when fresh garlic isn’t handy)
• Salt and black pepper (I’m generous with the pepper for a slight kick)

Instructions

1. Place potatoes in a large pot and cover with cold water by 1 inch; add 1 tsp salt.
2. Bring potatoes to a boil over high heat, then reduce to medium and simmer for 15–18 minutes until easily pierced with a fork.
3. While potatoes cook, melt 1 tbsp butter in a 10-inch oven-safe skillet over medium heat.
4. Add diced onion and carrots; sauté for 6–8 minutes until onions are translucent and carrots begin to soften.
5. Add ground beef, breaking it up with a wooden spoon, and cook for 5–7 minutes until no pink remains.
6. Stir in tomato paste and cook for 1 minute until it darkens slightly—this deepens the flavor.
7. Pour in beef broth, Worcestershire sauce, thyme, garlic powder, ½ tsp salt, and ¼ tsp black pepper; simmer for 3 minutes.
8. Mix in frozen peas and remove skillet from heat; tip: if the filling looks too wet, let it sit for 5 minutes to absorb liquid.
9. Drain potatoes thoroughly and return them to the warm pot to evaporate excess moisture.
10. Mash potatoes with 2 tbsp butter, warm heavy cream, ½ tsp salt, and ¼ tsp black pepper until smooth.
11. Spread mashed potatoes evenly over the beef mixture in the skillet, creating swirls with a fork to help them crisp.
12. Bake at 400°F for 18–20 minutes until the topping is golden and filling bubbles at the edges.
13. Let rest for 8–10 minutes before serving—this allows the layers to set for cleaner slices.

Out of the oven, this pie boasts a creamy potato blanket with crispy peaks that give way to the savory, veggie-studded beef beneath. I love serving it in the skillet with a simple arugula salad on the side to cut through the richness, and if there are leftovers (rare in my house!), they reheat beautifully for lunch the next day.

Grass Fed Beef Bolognese Pasta

Zesty aromas of garlic and herbs always transport me back to my grandmother’s kitchen, where she’d spend Sunday afternoens simmering her famous Bolognese. This grass-fed beef version has become my modern twist on her classic recipe, perfect for busy weeknights when you want something comforting yet nourishing. I love how the rich sauce clings to every strand of pasta, creating that perfect bite we all crave.

Ingredients

– 1 lb grass-fed ground beef (I find the flavor is richer and cleaner than conventional beef)
– 1 yellow onion, finely diced (my grandma always said small pieces melt better into the sauce)
– 2 carrots, peeled and finely diced (the sweetness balances the tomatoes perfectly)
– 2 celery stalks, finely diced (don’t skip these – they add wonderful depth)
– 3 garlic cloves, minced (fresh is always better than jarred in my opinion)
– 1/4 cup extra virgin olive oil (my go-to for sautéing)
– 1 cup dry red wine (I use a Chianti – it adds such complexity)
– 1 (28 oz) can crushed tomatoes (San Marzano are worth the splurge)
– 1/2 cup whole milk (sounds odd but it tenderizes the meat beautifully)
– 1 lb dried pasta (rigatoni holds the sauce in those lovely tubes)
– 1/2 cup grated Parmesan cheese (freshly grated melts so much better)
– 1 tsp salt (I use sea salt for cleaner flavor)
– 1/2 tsp black pepper (freshly cracked makes all the difference)

Instructions

1. Heat 1/4 cup extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 finely diced yellow onion, 2 finely diced carrots, and 2 finely diced celery stalks to the pot.
3. Cook vegetables for 8-10 minutes, stirring occasionally, until softened and onions are translucent.
4. Add 3 minced garlic cloves and cook for 1 minute until fragrant but not browned.
5. Push vegetables to the sides of the pot and add 1 lb grass-fed ground beef to the center.
6. Brown the beef for 5-7 minutes, breaking it up with a wooden spoon until no pink remains.
7. Pour in 1 cup dry red wine, scraping any browned bits from the bottom of the pot.
8. Simmer the wine for 3-4 minutes until reduced by half and the alcohol smell dissipates.
9. Stir in 1 (28 oz) can crushed tomatoes, 1/2 cup whole milk, 1 tsp salt, and 1/2 tsp black pepper.
10. Bring the sauce to a gentle bubble, then reduce heat to low and cover partially with a lid.
11. Simmer the sauce for 2 hours, stirring every 20 minutes to prevent sticking.
12. While sauce simmers, bring a large pot of salted water to a rolling boil.
13. Add 1 lb dried pasta to the boiling water and cook according to package directions until al dente.
14. Drain the pasta, reserving 1/2 cup of pasta water.
15. Stir the cooked pasta into the finished Bolognese sauce, adding reserved pasta water as needed to loosen.
16. Stir in 1/2 cup grated Parmesan cheese until melted and incorporated.

Buttery richness from the grass-fed beef melds beautifully with the sweet tomatoes and earthy vegetables in this sauce. The texture is wonderfully thick and clingy, perfect for coating every nook of the rigatoni. Try serving it with extra Parmesan and a drizzle of good olive oil for that restaurant-quality finish at home.

Grass Fed Beef and Sweet Potato Hash

Hashing out breakfast options has become my weekend ritual, and this grass-fed beef and sweet potato hash is the one that always makes my family linger at the table just a little longer. I first stumbled upon this combination during a cozy autumn farmers’ market visit, and now it’s our go-to comfort meal that feels both nourishing and indulgent.

Ingredients

– 1 lb grass-fed ground beef (I find the richer flavor really shines here)
– 2 medium sweet potatoes, peeled and diced into ½-inch cubes (about 3 cups)
– 1 large yellow onion, chopped (my grandma always said this is the flavor foundation)
– 2 tbsp extra virgin olive oil (my go-to for that fruity note)
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 1 tsp smoked paprika (this adds that campfire warmth I love)
– ½ tsp dried thyme
– 4 large eggs (I prefer room temperature for more even cooking)
– Salt and freshly ground black pepper

Instructions

1. Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat until shimmering.
2. Add the diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they develop golden-brown edges and are fork-tender.
3. Push sweet potatoes to one side of the skillet and add the chopped onion, cooking for 3-4 minutes until translucent and fragrant.
4. Add the minced garlic and cook for 1 minute until aromatic but not browned.
5. Push all vegetables to the perimeter, creating a well in the center, and add the ground beef, breaking it apart with a wooden spoon.
6. Cook the beef for 5-6 minutes, stirring occasionally, until no pink remains and it develops crispy bits.
7. Sprinkle the smoked paprika, dried thyme, 1 teaspoon salt, and ½ teaspoon black pepper over the mixture.
8. Stir everything together thoroughly and cook for 2 more minutes to blend flavors.
9. Create 4 small wells in the hash mixture using the back of a spoon.
10. Crack one egg into each well, being careful not to break the yolks.
11. Cover the skillet and reduce heat to medium-low, cooking for 4-5 minutes until egg whites are set but yolks remain runny.
12. Remove from heat and let rest for 1 minute before serving.

Creamy egg yolks mingle with the sweet potatoes’ caramelized edges and the beef’s savory richness in every bite. I love serving this directly from the skillet with toasted sourdough for scooping up every last morsel, and sometimes I’ll top it with fresh avocado slices for extra creaminess.

Grass Fed Beef Pho with Rice Noodles

Diving into a steaming bowl of pho always feels like a warm hug, especially on chilly evenings when I’m craving something deeply comforting. I’ve been perfecting this grass-fed beef version for years, tweaking the broth until it has that perfect balance of spice and richness that reminds me of my favorite Vietnamese restaurant back in college. There’s something magical about watching the raw beef cook right in the hot broth at the table—it’s both dinner and a show!

Ingredients

– 2 lbs grass-fed beef bones (I always ask my butcher for marrow bones—they make the broth extra rich)
– 1 lb grass-fed beef sirloin, thinly sliced (freeze for 30 minutes first for easier slicing)
– 8 cups cold water (starting cold helps extract maximum flavor from the bones)
– 1 large yellow onion, halved (I leave the skin on for that beautiful golden color)
– 3-inch piece fresh ginger, sliced (fresh makes all the difference here)
– 2 star anise pods (my secret—toasting them first intensifies their aroma)
– 1 cinnamon stick
– 3 whole cloves
– 1 tbsp fish sauce (I prefer Red Boat brand for its clean, salty punch)
– 8 oz dried rice noodles (the flat ones soak up broth perfectly)
– Fresh bean sprouts, Thai basil, lime wedges, and sliced jalapeños for serving (I always set these out family-style so everyone can customize)

Instructions

1. Place beef bones in a large stockpot and cover with 8 cups cold water.
2. Bring the water to a boil over high heat, then immediately reduce to a gentle simmer.
3. Skim off any gray foam that rises to the surface during the first 10 minutes of simmering.
4. Char the onion halves and ginger slices directly over a gas flame or under a broiler for 5 minutes until blackened in spots.
5. Add the charred onion, ginger, star anise, cinnamon stick, and cloves to the simmering broth.
6. Simmer the broth uncovered for 3 hours, maintaining a gentle bubble where small bubbles break the surface occasionally.
7. Strain the broth through a fine-mesh sieve into a clean pot, discarding solids.
8. Stir 1 tablespoon fish sauce into the hot broth.
9. Soak rice noodles in warm water for 20 minutes until pliable but not fully soft.
10. Bring a separate pot of water to a rolling boil and cook the soaked noodles for 45 seconds exactly.
11. Divide the cooked noodles evenly between four large bowls.
12. Arrange thin slices of raw beef sirloin over the noodles in each bowl.
13. Ladle the piping hot broth directly over the beef slices, which will cook the beef instantly.
14. Serve immediately with bean sprouts, Thai basil, lime wedges, and sliced jalapeños on the side.

But what really makes this pho special is how the rich, aromatic broth tenderizes the grass-fed beef right before your eyes. The rice noodles provide the perfect chewy foundation that soaks up all those complex spices, while the fresh herbs add bright, crisp contrast. I love serving this with extra lime wedges for squeezing—the acidity cuts through the richness beautifully and makes each spoonful feel revitalizing.

Grass Fed Beef Jerky with Spicy Glaze

Keeping my pantry stocked with homemade snacks is my secret weapon against those 3pm hunger pangs, and this grass-fed beef jerky with spicy glaze has become my absolute favorite. I first experimented with this recipe during a camping trip last summer when store-bought options left us wanting more flavor and better quality ingredients. Now I make a batch every other week—it’s that good!

Ingredients

– 2 lbs grass-fed beef top round (I look for well-marbled cuts from my local butcher)
– 1/2 cup soy sauce (I always use low-sodium to control the saltiness)
– 1/4 cup Worcestershire sauce
– 2 tbsp brown sugar
– 1 tbsp smoked paprika
– 2 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp cayenne pepper (I sometimes add an extra pinch for more heat)
– 1/4 cup honey
– 1 tbsp Sriracha sauce

Instructions

1. Place the beef in the freezer for 30 minutes until firm but not frozen solid.
2. Slice the chilled beef against the grain into 1/4-inch thick strips using a sharp knife.
3. Combine soy sauce, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, and cayenne pepper in a medium bowl.
4. Add beef strips to the marinade, ensuring each piece is fully coated.
5. Cover the bowl with plastic wrap and refrigerate for 8 hours or overnight.
6. Preheat your oven to 175°F and line two baking sheets with parchment paper.
7. Remove beef from marinade and pat each strip dry with paper towels.
8. Arrange beef strips in a single layer on the prepared baking sheets without overlapping.
9. Bake for 3 hours, rotating the pans halfway through cooking time.
10. Mix honey and Sriracha in a small bowl to create the spicy glaze.
11. Brush the glaze evenly over the partially dried beef strips.
12. Return to the oven and bake for another 30 minutes until the jerky is firm but still pliable.
13. Transfer the finished jerky to a wire rack to cool completely to room temperature.

My favorite thing about this jerky is how the spicy-sweet glaze creates this beautiful glossy coating that crackles slightly when you bite into it. The grass-fed beef gives it a deeper, richer flavor than conventional jerky, and I love packing it in little mason jars for road trips or tucking some into lunch boxes for a protein-packed snack that actually tastes amazing.

Grass Fed Beef and Lentil Soup

Yesterday’s chilly rain had me craving something deeply comforting, so I pulled out my favorite Dutch oven and decided to make this soul-warming grass-fed beef and lentil soup that always reminds me of my grandmother’s kitchen.

Ingredients

– 1 lb grass-fed beef stew meat (I prefer the richer flavor of grass-fed)
– 1 tbsp extra virgin olive oil (my go-to for sautéing)
– 1 large yellow onion, diced (I always chop an extra half for caramelizing later)
– 2 carrots, chopped into ½-inch pieces
– 2 celery stalks, sliced
– 3 garlic cloves, minced (fresh is essential here)
– 1 cup brown lentils, rinsed
– 6 cups beef broth (homemade if you have it)
– 1 tsp dried thyme
– 1 bay leaf
– Salt and black pepper to taste
– Fresh parsley for garnish (I grow mine in a kitchen window box)

Instructions

1. Pat the grass-fed beef stew meat completely dry with paper towels.
2. Heat 1 tablespoon of extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Add the beef in a single layer and sear for 3-4 minutes per side until deeply browned.
4. Transfer the seared beef to a clean plate using tongs.
5. Add the diced yellow onion to the same pot and cook for 5 minutes until translucent.
6. Stir in the chopped carrots and sliced celery, cooking for another 4 minutes.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Return the seared beef to the pot along with any accumulated juices.
9. Pour in 6 cups of beef broth, scraping the bottom to release any browned bits.
10. Add 1 cup of rinsed brown lentils, 1 teaspoon dried thyme, and 1 bay leaf.
11. Bring the soup to a boil, then reduce heat to low and cover.
12. Simmer for 45 minutes until the lentils are tender and beef shreds easily.
13. Season with salt and black pepper, then remove the bay leaf.
14. Ladle the soup into bowls and garnish with fresh parsley.

Using grass-fed beef makes all the difference in this soup, giving it a deeper, more complex flavor that pairs beautifully with the earthy lentils. The texture becomes wonderfully thick and hearty after simmering, making it perfect for dunking crusty bread or serving over a scoop of mashed potatoes for an extra comforting meal.

Grass Fed Beef Sliders with Caramelized Onions

Last weekend, I was craving something hearty but didn’t want to commit to a full-sized burger feast—enter these perfectly portioned grass-fed beef sliders with sweet caramelized onions. They’re my go-to when I want that satisfying burger experience without the food coma that usually follows.

Ingredients

– 1 lb grass-fed ground beef (I find the flavor is richer than conventional beef)
– 2 large yellow onions, thinly sliced (sweet onions work beautifully here)
– 2 tbsp extra virgin olive oil (my everyday cooking oil)
– 1 tbsp unsalted butter (for that rich caramelization)
– 1 tsp Worcestershire sauce (my secret umami booster)
– 1 tsp Dijon mustard
– 8 small slider buns
– 4 slices provolone cheese, quartered
– 1 tsp kosher salt
– ½ tsp black pepper

Instructions

1. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-low heat.
2. Add the sliced onions and cook for 25-30 minutes, stirring every 5 minutes, until they turn deep golden brown and become sweet and jammy.
3. While onions cook, combine ground beef, Worcestershire sauce, Dijon mustard, kosher salt, and black pepper in a medium bowl.
4. Gently mix the beef mixture with your hands until just combined—overmixing makes tough burgers.
5. Divide the beef mixture into 8 equal portions and form into ½-inch thick patties slightly larger than your buns.
6. Use your thumb to make a shallow indent in the center of each patty—this prevents bulging during cooking.
7. Heat the remaining 1 tablespoon olive oil in a separate skillet over medium-high heat.
8. Cook patties for 3-4 minutes per side until internal temperature reaches 160°F on an instant-read thermometer.
9. Place a quarter slice of provolone cheese on each patty during the last minute of cooking to melt.
10. Lightly toast the slider buns in the oven at 350°F for 3-4 minutes until golden around the edges.
11. Assemble sliders by placing cooked patties on bottom buns, topping with generous spoonfuls of caramelized onions, and adding top buns.

Every bite delivers that satisfying contrast between the juicy, savory beef and the sweet, silky onions. I love serving these on a wooden board with pickle spears tucked between them—they disappear faster than I can refill the platter!

Grass Fed Beef and Spinach Lasagna

Kicking off this cozy dinner season, I’m sharing my absolute favorite comfort food that always reminds me of Sunday family dinners growing up—this grass-fed beef and spinach lasagna has become my go-to for feeding a crowd or enjoying delicious leftovers all week. There’s something magical about how the layers meld together in the oven that makes every bite worth the effort.

Ingredients

– 1 lb grass-fed ground beef (I find the flavor is richer than conventional beef)
– 9 no-boil lasagna noodles (these save so much time and mess!)
– 2 cups fresh spinach leaves (I like to buy the pre-washed bags for convenience)
– 1 (24 oz) jar marinara sauce (my secret is Rao’s Homemade—worth the splurge)
– 2 cups whole milk ricotta cheese (full-fat gives the creamiest texture)
– 1 large egg, at room temperature (this helps it incorporate smoothly)
– 2 cups shredded mozzarella cheese (I buy blocks and shred myself for better melting)
– 1/2 cup grated Parmesan cheese (the real stuff, not the canned powder)
– 1 tbsp extra virgin olive oil (my go-to for sautéing)
– 2 cloves garlic, minced (fresh makes all the difference)
– 1 tsp dried oregano (rubbed between my palms to release the oils)
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
3. Add the ground beef and cook for 6-8 minutes, breaking it up with a wooden spoon until no pink remains.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Pour in the marinara sauce, add oregano, salt, and pepper, then reduce heat to low and simmer for 10 minutes.
6. While the sauce simmers, combine ricotta cheese, egg, and 1/4 cup of Parmesan in a medium bowl, mixing until smooth.
7. Spread 1/2 cup of the meat sauce evenly across the bottom of the prepared baking dish.
8. Arrange 3 lasagna noodles over the sauce, slightly overlapping if necessary.
9. Spread 1/3 of the ricotta mixture over the noodles using the back of a spoon.
10. Scatter 2/3 cup of fresh spinach leaves evenly over the ricotta layer.
11. Spoon 1 cup of meat sauce over the spinach, spreading gently.
12. Sprinkle 1/2 cup of mozzarella cheese over the sauce.
13. Repeat the layering process two more times: noodles, ricotta, spinach, meat sauce, and mozzarella.
14. For the final layer, place the remaining 3 noodles, top with the last of the meat sauce, then sprinkle with remaining mozzarella and Parmesan.
15. Cover the dish tightly with aluminum foil and bake for 25 minutes.
16. Remove the foil and continue baking for 15-20 minutes until the cheese is golden and bubbly.
17. Let the lasagna rest for 15 minutes before slicing—this prevents it from falling apart.

What emerges from the oven is pure comfort—creamy ricotta layers balance the hearty beef, while the spinach adds freshness that cuts through the richness. I love serving generous squares with garlic bread for dipping into those cheesy edges, and it reheats beautifully for lunch the next day when the flavors have melded even more perfectly.

Grass Fed Beef Ribeye with Herb Butter

Finally, after years of testing different steak recipes, I’ve perfected what my family now calls “Sunday Steak Night Special” – this grass-fed beef ribeye with herb butter has become our weekly tradition that even my picky eater looks forward to. There’s something magical about that sizzle when the steak hits the hot cast iron that signals the weekend has truly begun, and the herb butter melting over the top makes the whole house smell incredible.

Ingredients

– 2 grass-fed beef ribeye steaks, 1.5 inches thick (I always get these from my local butcher who knows exactly how I like them marbled)
– 4 tablespoons unsalted butter, softened (leave it on the counter for about 30 minutes – it makes blending so much easier)
– 2 tablespoons extra virgin olive oil (this is my go-to for high-heat cooking)
– 3 cloves garlic, minced (fresh is non-negotiable here – the pre-minced stuff just doesn’t compare)
– 1 tablespoon fresh rosemary, finely chopped (from my little kitchen herb garden)
– 1 tablespoon fresh thyme leaves (strip them from the stems by running your fingers down the stalk)
– 1 teaspoon kosher salt (I prefer the larger crystals for better crust formation)
– ½ teaspoon freshly ground black pepper (always grind it fresh – the flavor difference is remarkable)

Instructions

1. Remove steaks from refrigerator and pat completely dry with paper towels on all surfaces.
2. Combine softened butter, minced garlic, chopped rosemary, and thyme leaves in a small bowl, mixing until fully incorporated.
3. Season both sides of steaks evenly with kosher salt and freshly ground black pepper, pressing seasoning into the meat.
4. Place a cast iron skillet on medium-high heat and add olive oil, heating until oil shimmers and moves fluidly across the pan.
5. Carefully place steaks in the hot skillet and cook undisturbed for 4 minutes to develop a deep brown crust.
6. Flip steaks using tongs and cook for another 4 minutes on the second side.
7. Insert an instant-read thermometer into the thickest part of one steak, checking for 125°F for medium-rare doneness.
8. Remove skillet from heat and immediately top each steak with 2 tablespoons of the herb butter mixture.
9. Let steaks rest on a cutting board for exactly 8 minutes to allow juices to redistribute throughout the meat.
10. Slice steaks against the grain into ½-inch thick pieces and transfer to serving plates.
That beautiful herb butter creates the most incredible crust that gives way to perfectly pink, juicy interior – the garlic and fresh herbs infuse every bite with aromatic flavor. Try serving these sliced over a bed of arugula with the pan drippings drizzled over everything, or alongside roasted potatoes that can soak up all those delicious buttery juices.

Summary

From quick weeknight dinners to impressive weekend meals, these 20 savory grass-fed beef recipes make healthy eating deliciously simple. We hope you find some new family favorites! Don’t forget to leave a comment telling us which recipes you loved most and share this roundup on Pinterest to inspire fellow home cooks.