50+ Easy and Delicious January Beef Recipes to Make This Month

January is the perfect time to cozy up with hearty, flavorful meals that keep you warm throughout the winter months.

If you’re a beef lover, you’re in for a treat! From rich stews to quick stir-fries, beef is a versatile ingredient that can be transformed into countless delicious dishes.

Whether you’re planning a casual family dinner, a weeknight meal, or something special for a gathering, there’s a beef recipe here to suit every occasion.

In this article, we’ve rounded up over 50 of the best January beef recipes that are perfect for the chilly weather and are sure to satisfy your cravings.

So, grab your apron and get ready to cook up some comfort food that’ll bring joy to your kitchen this winter!

50+ Easy and Delicious January Beef Recipes to Make This Month

With these 50+ January beef recipes, you’ll never run out of inspiration for dinner this winter.

From slow-cooked braises and savory casseroles to quick skillet dishes and light stir-fries, beef offers a variety of options to suit every taste and cooking style.

Each recipe brings together the warmth and richness that winter meals are all about.

So, whether you’re feeding a crowd or enjoying a cozy night in, these beef recipes are sure to become family favorites.

Don’t forget to experiment with your own twist on these dishes – after all, the best part of cooking is making it your own!

Enjoy your January cooking adventures and fill your home with the comforting aroma of beef dishes all month long.

Beef Stew with Root Vegetables

This hearty and comforting beef stew is perfect for cold January nights. Packed with tender beef, flavorful root vegetables like carrots, parsnips, and potatoes, and simmered in a rich broth, this dish is sure to warm you up from the inside out. The slow cooking process ensures that the beef becomes melt-in-your-mouth tender, while the vegetables absorb all the delicious flavors.

Ingredients:

• 2 lbs beef stew meat, cubed
• 3 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 3 potatoes, peeled and cubed
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tsp dried thyme
• 1 tsp rosemary
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the beef in batches, ensuring each side is seared well. Remove the beef and set aside.
2. In the same pot, add onions and garlic, sautéing until softened, about 3-4 minutes.
3. Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Cook for another 2 minutes to release the flavors.
4. Add the red wine (if using), scraping the bottom of the pot to release any browned bits. Let the wine reduce by half.
5. Return the beef to the pot along with the carrots, parsnips, and potatoes. Pour in the beef broth, ensuring the ingredients are just covered.
6. Bring to a boil, then reduce to a simmer. Cover and cook for 2-3 hours, or until the beef is tender and the vegetables are cooked through.
7. Taste and adjust seasoning as needed before serving.

This beef stew is a perfect dish for a cozy evening. The combination of tender beef and rich, earthy vegetables makes it a balanced and satisfying meal. You can also make it ahead of time, as it tastes even better the next day when the flavors have had more time to meld. Serve with crusty bread for a complete winter meal.

Beef and Mushroom Stroganoff

A creamy and savory beef stroganoff with mushrooms, this dish is a comforting, classic favorite that’s perfect for January. The richness of the sour cream and the earthiness of the mushrooms complement the tender strips of beef, making for a flavorful, indulgent meal. This recipe is quick enough for a weeknight dinner yet elegant enough to serve at a dinner party.

Ingredients:

• 1 lb beef sirloin or tenderloin, thinly sliced
• 1 onion, finely chopped
• 2 cups mushrooms, sliced (button or cremini)
• 2 cloves garlic, minced
• 2 tbsp flour
• 1 cup beef broth
• 1/2 cup sour cream
• 2 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 2 tbsp butter
• 2 tbsp olive oil
• Salt and pepper to taste
• Cooked egg noodles or rice for serving

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the beef strips and cook until browned on all sides, about 4-5 minutes. Remove from the skillet and set aside.
2. In the same skillet, melt butter and sauté onions and garlic until softened, about 3 minutes. Add the mushrooms and cook until they release their moisture and become golden brown, about 5 minutes.
3. Sprinkle flour over the mushrooms and stir to combine. Cook for 1 minute to eliminate the raw flour taste.
4. Slowly pour in the beef broth, stirring constantly until the mixture thickens, about 3 minutes.
5. Stir in the sour cream, Dijon mustard, and Worcestershire sauce. Return the beef to the skillet and simmer for another 5 minutes, allowing the beef to absorb the sauce.
6. Season with salt and pepper to taste.
7. Serve over cooked egg noodles or rice, garnished with fresh parsley if desired.

Beef and mushroom stroganoff is a rich, comforting dish that will satisfy even the heartiest appetites. The creamy sauce with tender beef and savory mushrooms creates a dish that’s both luxurious and simple to make. Pair it with your favorite pasta or rice for a filling meal that’s perfect for the cold winter months.

Spicy Beef Chili

This bold and flavorful beef chili is a perfect choice for January, packed with rich spices, ground beef, and hearty beans. The kick from chili peppers and the depth of the seasonings create a warming, satisfying meal that’s ideal for a cozy night in. It’s great for feeding a crowd or meal prepping for the week ahead.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp oregano
• 1/4 tsp cayenne pepper (adjust to taste)
• 2 cups beef broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• Salt and pepper to taste
• Olive oil for cooking
• Optional toppings: shredded cheese, sour cream, chopped cilantro

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked.
2. Add the chopped onion, garlic, and bell pepper to the pot. Cook until softened, about 5 minutes.
3. Stir in the chili powder, cumin, paprika, oregano, and cayenne pepper. Cook for another minute, allowing the spices to bloom.
4. Add the beef broth, diced tomatoes, tomato paste, kidney beans, and black beans. Stir to combine.
5. Bring the mixture to a simmer, then reduce the heat and let it cook for 45 minutes to 1 hour, stirring occasionally. The chili should thicken, and the flavors will meld together.
6. Season with salt and pepper to taste.
7. Serve with your favorite chili toppings, such as shredded cheese, sour cream, and cilantro.

This spicy beef chili is a comforting and hearty dish that’s perfect for any cold January day. The combination of tender beef, rich tomatoes, and a variety of beans creates a filling and flavorful meal. Plus, it’s easy to adjust the heat level to your taste. This chili can also be made in advance and stored for a few days or frozen for later, making it a versatile option for busy days.

Beef and Sweet Potato Skillet

This easy-to-make, one-pan beef and sweet potato skillet is perfect for January. It combines the savory flavor of ground beef with the sweetness of roasted sweet potatoes, making for a balanced and filling dish. The addition of bell peppers, onions, and a touch of garlic creates a rich, flavorful base, and it’s all cooked together in one pan for a quick cleanup.

Ingredients:

• 1 lb ground beef
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, chopped
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/4 tsp chili powder
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook, stirring occasionally, until they begin to soften and brown, about 8-10 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
3. Add the chopped onion, bell pepper, and garlic to the skillet with the beef. Cook for 3-4 minutes, until softened.
4. Stir in the paprika, cumin, chili powder, salt, and pepper. Cook for an additional 2 minutes to allow the spices to infuse the beef.
5. Return the cooked sweet potatoes to the skillet and toss everything together. Cook for another 5-6 minutes until the sweet potatoes are tender and the flavors have melded together.
6. Garnish with fresh cilantro if desired, and serve immediately.

This beef and sweet potato skillet is a comforting, nutrient-packed meal that can be made in less than 30 minutes. The balance of sweet and savory flavors is perfect for a cold January evening. The dish is versatile and can easily be made ahead for meal prep or adjusted to include your favorite veggies or spices.

Beef and Broccoli Stir-Fry

A quick and flavorful stir-fry that combines tender beef with crunchy broccoli, this dish is both healthy and satisfying. The savory sauce made with soy sauce, ginger, and garlic gives the beef and broccoli a rich, umami-packed flavor, making it a great meal for a weeknight dinner.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tbsp cornstarch
• 1/4 cup water
• Cooked rice for serving
• Sesame seeds for garnish (optional)

Instructions:

1. In a small bowl, mix the soy sauce, oyster sauce, rice vinegar, sesame oil, and water. In a separate bowl, combine the cornstarch with a tablespoon of water to create a slurry. Set both aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced flank steak and stir-fry for 2-3 minutes until browned. Remove the beef from the skillet and set aside.
3. In the same skillet, add the garlic, ginger, and red bell pepper. Stir-fry for about 2 minutes until fragrant.
4. Add the broccoli florets and cook for another 3-4 minutes, until they are bright green and tender-crisp.
5. Return the beef to the skillet and pour the prepared sauce over the mixture. Stir everything to coat evenly.
6. Stir in the cornstarch slurry and cook for 2-3 minutes until the sauce thickens and becomes glossy.
7. Serve the stir-fry over cooked rice and garnish with sesame seeds if desired.

This beef and broccoli stir-fry is a delicious, quick meal that’s packed with protein and vegetables. The savory, slightly sweet sauce pairs perfectly with the tender beef and crunchy broccoli. It’s a fantastic weeknight dinner that you can whip up in under 30 minutes, making it perfect for busy January evenings.

Beef and Bean Tacos

These beef and bean tacos are an easy, flavorful dish that brings a little heat and spice to your January dinner rotation. With ground beef, seasoned with a zesty blend of spices and mixed with beans for extra protein, these tacos are perfect for a quick and satisfying meal. Top them off with fresh cilantro, onions, and a squeeze of lime for an extra burst of flavor.

Ingredients:

• 1 lb ground beef
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp paprika
• Salt and pepper to taste
• 8 small corn or flour tortillas
• Fresh cilantro, chopped
• Lime wedges
• Optional toppings: diced tomatoes, shredded lettuce, sour cream, shredded cheese

Instructions:

1. Heat a large skillet over medium-high heat and cook the ground beef, breaking it up with a spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess fat.
2. Add the chopped onion and garlic to the beef, cooking for another 2-3 minutes until softened.
3. Stir in the chili powder, cumin, paprika, salt, and pepper. Cook for another minute to toast the spices.
4. Add the black beans to the skillet and stir to combine. Cook for an additional 3-4 minutes, allowing the beans to warm through and absorb the flavors.
5. Warm the tortillas in a dry skillet or microwave for a few seconds.
6. Spoon the beef and bean mixture onto each tortilla. Top with fresh cilantro, lime juice, and any other desired toppings such as diced tomatoes, shredded lettuce, or cheese.
7. Serve immediately with lime wedges on the side.

Beef and bean tacos are a quick, satisfying meal that’s packed with flavor and protein. The combination of seasoned beef and hearty beans makes these tacos filling, while the fresh toppings add a burst of freshness. Perfect for a casual January dinner or even as a fun meal for a gathering, these tacos are sure to be a hit.

Beef and Cabbage Stir-Fry

This flavorful beef and cabbage stir-fry is a quick and healthy meal, ideal for chilly January evenings. The combination of tender strips of beef, crunchy cabbage, and a savory stir-fry sauce creates a satisfying dish that’s light but filling. The sauce, made with soy sauce, garlic, and ginger, gives the beef and cabbage an umami-packed flavor, perfect for those seeking a quick weeknight dinner.

Ingredients:

• 1 lb beef sirloin or flank steak, thinly sliced
• 4 cups cabbage, shredded
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 1 tbsp cornstarch
• 1/4 cup water
• Salt and pepper to taste
• Sesame seeds for garnish (optional)
• Cooked rice for serving

Instructions:

1. In a small bowl, mix together soy sauce, rice vinegar, sesame oil, and water. In a separate bowl, dissolve the cornstarch in the water to form a slurry. Set both aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the beef and stir-fry until browned and cooked through, about 4-5 minutes. Remove the beef and set it aside.
3. In the same skillet, add the onion, garlic, and ginger. Stir-fry for 2-3 minutes until the onion softens and becomes translucent.
4. Add the shredded cabbage to the skillet and cook for 5-7 minutes, stirring occasionally, until the cabbage wilts but remains crisp-tender.
5. Return the beef to the skillet and pour in the soy sauce mixture. Stir to combine, and cook for 2-3 minutes until the sauce thickens and coats the ingredients.
6. Stir in the cornstarch slurry and cook for another minute, allowing the sauce to thicken further.
7. Serve over cooked rice, garnished with sesame seeds if desired.

This beef and cabbage stir-fry is a quick, healthy meal that’s light yet flavorful. The combination of tender beef and crisp cabbage creates a delightful texture, while the savory sauce brings everything together. It’s a perfect dish for a busy January evening when you want something fast and delicious without compromising on flavor.

Beef and Potato Shepherd’s Pie

This classic beef and potato shepherd’s pie is the ultimate comfort food for the colder January months. Layers of savory ground beef, vegetables, and a rich gravy are topped with creamy mashed potatoes and baked until golden and bubbling. This dish is hearty, satisfying, and sure to please the whole family.

Ingredients:

• 1 lb ground beef
• 4 large potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 cup carrots, diced
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/4 cup milk
• 2 tbsp butter
• 1/2 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large pot, cook the diced potatoes in salted water until fork-tender, about 15 minutes. Drain and return to the pot. Mash the potatoes with butter, milk, salt, and pepper until smooth and creamy. Set aside.
3. Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
4. Add the onion and garlic to the skillet and cook until softened, about 3 minutes.
5. Stir in the tomato paste, Worcestershire sauce, thyme, carrots, peas, and beef broth. Simmer for 10-15 minutes, until the mixture thickens and the vegetables are tender.
6. Season the beef mixture with salt and pepper to taste, then transfer it to a greased 9×9-inch baking dish or similar-sized casserole dish.
7. Spread the mashed potatoes evenly over the beef mixture, smoothing it out with a spatula. Sprinkle with shredded cheddar cheese if desired.
8. Bake for 20-25 minutes, or until the top is golden brown and the edges are bubbly.
9. Let the shepherd’s pie cool for a few minutes before serving.

Beef and potato shepherd’s pie is a comforting, filling dish that combines the rich flavors of beef and vegetables with creamy mashed potatoes. The crispy, golden top adds texture to the savory filling, making it a perfect meal for chilly January evenings. This dish can be made ahead of time and reheated, making it an ideal choice for meal prep.

Beef Bolognese

This rich and flavorful beef bolognese is a hearty sauce perfect for pasta lovers. Slow-cooked to develop deep, savory flavors, this sauce combines ground beef, tomatoes, onions, garlic, and a touch of cream, making it a filling and satisfying meal. It’s perfect for a cozy winter dinner and pairs beautifully with your favorite pasta.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup red wine (optional)
• 1/4 cup heavy cream
• 2 tbsp tomato paste
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• Olive oil for cooking
• 1 lb pasta (tagliatelle, fettuccine, or spaghetti)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat a tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.
2. Add the chopped onion, garlic, carrot, and celery to the skillet. Cook for 5-6 minutes until the vegetables soften.
3. Stir in the tomato paste, dried basil, oregano, salt, and pepper. Cook for another minute, allowing the spices to bloom.
4. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pan. Let the wine cook off for about 2 minutes.
5. Add the crushed tomatoes and stir everything together. Bring the sauce to a simmer, then reduce the heat and let it cook for 30-45 minutes, stirring occasionally. The sauce should thicken and the flavors should deepen.
6. Stir in the heavy cream and adjust seasoning with salt and pepper to taste.
7. While the sauce is simmering, cook the pasta according to package instructions. Drain and reserve a bit of pasta water.
8. Toss the cooked pasta with the bolognese sauce, adding a little pasta water if needed to thin the sauce to your liking.
9. Serve hot, garnished with fresh parsley.

Beef bolognese is a comforting, indulgent dish perfect for January. The slow-simmered sauce with tender ground beef and vegetables pairs beautifully with pasta, making it a filling, rich meal. The addition of cream rounds out the sauce, giving it a silky texture that coats the pasta perfectly. This dish also makes great leftovers, so feel free to make it in advance!

Beef and Mushroom Stroganoff

Beef and mushroom stroganoff is a classic comfort food, perfect for a cozy January dinner. The tender strips of beef are simmered in a creamy sauce with earthy mushrooms, onions, and garlic, creating a rich and satisfying dish. This stroganoff is best served over egg noodles or mashed potatoes, making it an indulgent and filling meal.

Ingredients:

• 1 lb beef sirloin or flank steak, thinly sliced
• 2 cups mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 cup sour cream
• 1 tbsp flour (optional, for thickening)
• 2 tbsp butter
• 2 tbsp olive oil
• Salt and pepper to taste
• Cooked egg noodles or mashed potatoes for serving
• Fresh parsley for garnish (optional)

Instructions:

1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced beef in batches and cook until browned on all sides, about 3-4 minutes per batch. Remove the beef and set it aside.
2. In the same skillet, add the remaining olive oil and butter. Add the chopped onion and cook for 3-4 minutes until softened.
3. Stir in the garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms are browned and tender.
4. Sprinkle the flour (if using) over the mushrooms and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
5. Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine and bring the mixture to a simmer. Let it cook for about 5 minutes, allowing the sauce to thicken slightly.
6. Stir in the sour cream, then return the cooked beef to the skillet. Simmer for an additional 3-4 minutes to heat through and meld the flavors.
7. Season with salt and pepper to taste. Serve over cooked egg noodles or mashed potatoes, and garnish with fresh parsley if desired.

Beef and mushroom stroganoff is a rich, creamy dish that is perfect for cold January nights. The tender beef, earthy mushrooms, and silky sauce create a delicious combination that feels both indulgent and comforting. It’s easy to make and pairs wonderfully with pasta or potatoes, making it a great go-to for a family dinner or special occasion.

Beef Chili with Sweet Potatoes

This hearty beef chili with sweet potatoes is a healthy twist on the classic chili. The combination of lean ground beef, beans, and sweet potatoes makes for a filling and flavorful dish that’s perfect for warming up on a cold January day. The subtle sweetness from the sweet potatoes pairs perfectly with the smoky spices in the chili, creating a comforting and well-balanced meal.

Ingredients:

• 1 lb ground beef
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp cinnamon (optional)
• Salt and pepper to taste
• 2 cups beef broth
• 1 tbsp olive oil
• Fresh cilantro for garnish (optional)
• Sour cream and shredded cheese for serving (optional)

Instructions:

1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
2. Add the chopped onion and garlic to the pot, cooking for 3-4 minutes until softened.
3. Stir in the chili powder, cumin, paprika, cinnamon (if using), salt, and pepper. Cook for another minute to allow the spices to bloom.
4. Add the diced sweet potatoes, beans, diced tomatoes (with their juice), and beef broth. Stir to combine, and bring the mixture to a boil.
5. Reduce the heat to low and cover the pot. Let the chili simmer for 30-40 minutes, or until the sweet potatoes are tender and the chili has thickened.
6. Taste and adjust seasoning with salt and pepper, if needed.
7. Serve the chili hot, garnished with fresh cilantro, and top with sour cream and shredded cheese if desired.

This beef chili with sweet potatoes is a filling, nutritious dish that’s perfect for January. The sweetness of the sweet potatoes balances the spicy and smoky flavors of the chili, while the hearty beans and ground beef make it a satisfying meal. It’s perfect for meal prep and can be stored in the fridge for several days, making it an ideal dish for a busy week.

Beef and Red Wine Ragu

This beef and red wine ragu is a rich, slow-cooked sauce that’s perfect for pairing with pasta or crusty bread. The beef is simmered in red wine and tomatoes, creating a deep, savory sauce that’s tender and flavorful. This ragu is perfect for a cozy January meal and is sure to impress with its complex flavors.

Ingredients:

• 2 lbs beef chuck roast, cut into large chunks
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 cup red wine
• 1 can (14 oz) crushed tomatoes
• 1/2 cup beef broth
• 1 tbsp tomato paste
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh basil or parsley for garnish
• Cooked pasta or bread for serving

Instructions:

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef chunks and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
2. In the same pot, add the chopped onion, carrots, and celery. Cook for 5-6 minutes until the vegetables are softened.
3. Add the garlic and cook for 1 minute until fragrant.
4. Stir in the tomato paste, dried oregano, thyme, salt, and pepper. Cook for another 2 minutes to allow the spices to bloom.
5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine cook off for 2-3 minutes.
6. Add the crushed tomatoes, beef broth, and bay leaf. Return the beef to the pot, submerging it in the liquid.
7. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 2-3 hours, or until the beef is fork-tender and easily shreds.
8. Remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot and stir to combine with the sauce.
9. Taste and adjust seasoning with salt and pepper if needed.
10. Serve the ragu over cooked pasta or with crusty bread, garnished with fresh basil or parsley.

Beef and red wine ragu is a rich, flavorful dish that’s perfect for slow-cooking. The tender beef, simmered in wine and tomatoes, creates a sauce that is both savory and deep in flavor. It’s perfect for January evenings when you want a comforting, indulgent meal. The ragu pairs wonderfully with pasta or bread, making it a satisfying meal for any occasion.

Beef and Spinach Lasagna

Beef and spinach lasagna is a classic Italian dish with a hearty twist. Layered with savory ground beef, tender spinach, and a creamy ricotta mixture, this lasagna is comforting and filling, perfect for a cozy January dinner. It’s an indulgent, flavorful meal that can be made ahead of time for easy weeknight dinners or special occasions.

Ingredients:

• 1 lb ground beef
• 2 cups fresh spinach, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 jar (15 oz) marinara sauce
• 1/2 cup beef broth
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 9-12 lasagna noodles, cooked and drained
• 2 cups ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1/4 cup fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, cook the ground beef over medium heat, breaking it up with a spoon until browned, about 5-7 minutes. Drain any excess fat.
3. Add the chopped onion and garlic to the skillet and cook for 3-4 minutes, until softened.
4. Stir in the crushed tomatoes, marinara sauce, beef broth, dried basil, oregano, salt, and pepper. Simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. While the sauce simmers, cook the lasagna noodles according to package instructions, then drain and set aside.
6. In a medium bowl, mix together the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, egg, and parsley. Season with salt and pepper to taste.
7. In a 9×13-inch baking dish, spread a thin layer of the meat sauce on the bottom. Place a layer of lasagna noodles on top.
8. Spread half of the ricotta mixture over the noodles, followed by a layer of spinach. Add another layer of meat sauce and noodles.
9. Repeat the layers until all ingredients are used, finishing with a layer of meat sauce and a sprinkle of mozzarella and Parmesan cheeses on top.
10. Cover the lasagna with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the top is golden and bubbly.
11. Let the lasagna cool for 10 minutes before serving.

This beef and spinach lasagna is a perfect winter meal that combines the richness of beef with the freshness of spinach. The creamy ricotta and mozzarella blend beautifully with the savory tomato sauce, making every bite comforting and satisfying. It’s an ideal dish for a family dinner or gathering, and the leftovers taste even better the next day!

Beef Stir-Fry with Bell Peppers and Broccoli

Beef stir-fry with bell peppers and broccoli is a quick and healthy dish that’s perfect for busy January nights. Tender beef strips are stir-fried with colorful vegetables in a flavorful soy-based sauce, creating a satisfying meal in under 30 minutes. This stir-fry is light yet packed with nutrients, making it an excellent choice for a wholesome dinner.

Ingredients:

• 1 lb beef sirloin or flank steak, thinly sliced
• 2 bell peppers (red, green, or yellow), sliced
• 1 cup broccoli florets
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp sesame oil
• 1 tsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp cornstarch (optional, for thickening)
• 1 tbsp vegetable oil
• 1/4 cup water
• 2 tbsp green onions, chopped (for garnish)
• Cooked rice for serving

Instructions:

1. In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, ginger, garlic, and water. If you want a thicker sauce, add the cornstarch and stir until dissolved. Set the sauce aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef slices and stir-fry for 3-4 minutes until browned and cooked through. Remove the beef from the pan and set it aside.
3. In the same skillet, add the bell peppers and broccoli. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
4. Add the beef back into the skillet and pour the sauce over the beef and vegetables. Stir to combine, and cook for an additional 2-3 minutes until the sauce thickens and coats everything evenly.
5. Serve the stir-fry over cooked rice and garnish with chopped green onions.

Beef stir-fry with bell peppers and broccoli is a delicious, colorful, and healthy meal that’s perfect for a quick weeknight dinner. The tender beef, crisp vegetables, and savory sauce come together in just a few minutes, making it both convenient and flavorful. This stir-fry is an excellent way to get a nutritious meal on the table without sacrificing taste.

Beef Tacos with Spicy Mango Salsa

Beef tacos with spicy mango salsa are a vibrant and flavorful twist on the traditional taco. The seasoned ground beef pairs beautifully with the sweetness of the mango salsa, which is spiced up with jalapeños and lime. These tacos are perfect for casual family dinners or taco night with friends, offering a fun and exciting combination of flavors.

Ingredients:

• 1 lb ground beef
• 1 packet taco seasoning (or homemade)
• 1 tbsp olive oil
• 1/4 cup water
• 8 small corn or flour tortillas
• 1 mango, diced
• 1/2 red onion, finely chopped
• 1-2 jalapeños, seeded and minced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste
• Sour cream, shredded lettuce, and cheese for topping

Instructions:

1. In a skillet, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon until browned, about 5-7 minutes.
2. Add the taco seasoning and water, stirring to combine. Let the beef simmer for another 5 minutes, until the sauce thickens and the flavors meld. Remove from heat.
3. While the beef cooks, prepare the mango salsa by combining the diced mango, chopped red onion, jalapeños, cilantro, and lime juice in a bowl. Season with salt and pepper to taste.
4. Heat the tortillas in a dry skillet or microwave until warm.
5. Assemble the tacos by spooning the seasoned beef onto the tortillas, then topping with the mango salsa. Add any desired toppings, such as sour cream, shredded lettuce, and cheese.
6. Serve the tacos immediately, and enjoy!

Beef tacos with spicy mango salsa offer a fun, refreshing twist on the classic taco. The combination of savory beef and the sweet-spicy mango salsa is both vibrant and satisfying, making it an exciting meal for any taco lover. The freshness of the salsa adds a perfect balance to the richness of the beef, making these tacos an ideal choice for a January dinner or casual get-together.

Note: More recipes​ are coming soon!