32 mince beef recipes

Holiday mincemeat with chopped beef, suet, apples, sour cherries, dried fruit, and broken nuts simmered slowly with brandy and warming spices. A massive 48-serving batch for Christmas baking and gift-giving.

Italian meat sauce mix is a bulk-batch freezer sauce: hot Italian sausage and ground beef slow-simmered for 8 hours with tomato puree, basil, and hidden broccoli and cauliflower florets. Makes 8 pints to stash.

This is pleasently warm but not mouth burning hot!

Traditional Turkish bulgur pilaf sauteed with butter, serrano chiles, and tomato, then steamed in stock and finished with fresh mint. An authentic kavurma-style side dish with gentle heat.

Red lentil soup with paprika, bay leaf, dried mint, and parsley simmered in beef or chicken stock until the lentils dissolve into a thick, velvety potage. Puree optional.

Authentic Hanoi-style beef pho with charred aromatics, star anise, cinnamon, and a 6-hour broth. Crystal-clear, deeply savory, topped with paper-thin raw beef cooked by the hot soup.

A succulent beef roast dish that calls for red wine, cabbage, juicy tomatoes and variety of spices.

Garbanzo soup with chickpeas, elbow macaroni, and dried mint in a savory beef broth. Topped with Parmesan and parsley for a hearty one-pot meal ready in 45 minutes.

This was outstanding. A huge amount of flavor was developed in the slow and low technique using my slow cooker. A classic mostly hands-free make ahead main dish that filled the house with aroma.

Old-fashioned mincemeat with ground beef simmers beef, suet, apples, raisins, and warm spices for the traditional British holiday pie filling. Makes enough for dozens of mince pies or tarts.

Completely different recipe than Jamaican or Spanish ones. I used few known methods to make beans easier to digest. They all work very well not to make music.

Hearty homemade soup mix with dried green peas, pearl barley, elbow macaroni, brown rice, and minced onion; builds into a thick beef-and-vegetable soup with carrots, celery, cabbage, and V8.

No-bean chili with a veal, beef, and pork blend simmered in canned tomatoes with chili powder, cumin, and a splash of red wine vinegar. Texas-style heat in 80 minutes.

Potato barley soup simmered low and slow for two hours with carrots, celery, onion, and garlic. A thick, hearty comfort soup where the barley and potatoes create a naturally creamy broth.

Pasta e ceci, a classic Italian chickpea and pasta soup with garlic, olive oil, Parmesan, and parsley. Simple, rustic, and deeply satisfying.

A classic but tasty mushroom sauce that can be used on meatloaf, hamburgers or baked potatoes!.