15 Cozy Fall Weeknight Beef Recipes for Busy Families

When autumn arrives, dinner takes on a new meaning.

The crisp air, shorter days, and golden leaves inspire meals that are heartier, warmer, and more comforting.

For busy weeknights, beef becomes the star ingredient — versatile, filling, and rich with flavor.

From stews simmered low and slow to quick skillet dinners with seasonal produce, fall weeknight beef recipes bring both nourishment and comfort to the table.

In this collection, you’ll discover 15 delicious ways to enjoy beef during the autumn months.

These recipes highlight seasonal ingredients like pumpkin, squash, root vegetables, and Brussels sprouts while offering a balance of quick-prep meals and cozy oven-baked favorites.

Whether you crave a rustic pot pie, a flavorful stir-fry, or a creamy pasta bake, these dishes are designed to make your weeknight dinners easier, warmer, and unforgettable.

So grab your skillet, Dutch oven, or casserole dish and let’s cook up fall’s best beef recipes together.

15 Cozy Fall Weeknight Beef Recipes for Busy Families

Weeknight dinners don’t have to feel repetitive or rushed.

With these 15 fall beef recipes, you can create comforting meals that celebrate the flavors of the season while keeping things practical for busy evenings.

From hearty soups and stews to skillet meals and baked favorites, each dish offers a taste of autumn’s warmth.

So next time you’re wondering what to cook, turn to these beef recipes for inspiration.

They’ll fill your home with cozy aromas, satisfy hungry appetites, and make fall weeknights something to look forward to.

Autumn Harvest Beef and Butternut Squash Stew

The slow-simmered richness of beef stew makes it the ultimate fall comfort food.

Tender beef cubes mingle with sweet butternut squash, earthy carrots, and fragrant herbs, creating a rustic bowl perfect for chilly weeknights.

This hearty meal layers flavors as it cooks, filling the kitchen with an aroma that welcomes everyone to the table.

Serve it with crusty bread for a soul-warming dinner.

Ingredients:

• 2 pounds beef chuck, cut into 1 ½-inch cubes
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, sliced
• 3 cups butternut squash, peeled and cubed
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 6 cups beef broth
• 1 cup dry red wine (optional, can substitute broth)
• 2 bay leaves
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Season beef cubes generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat.
2. Sear beef in batches until browned on all sides, then remove and set aside. In the same pot, add onions and garlic.
3. Sauté until softened, scraping browned bits from the bottom for extra flavor. Stir in carrots, squash, tomato paste, paprika, thyme, and rosemary.
4. Cook for 2 minutes until fragrant. Return beef to the pot.
5. Pour in red wine and simmer for 5 minutes to reduce slightly. Add beef broth and bay leaves.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 1 ½ to 2 hours, stirring occasionally, until beef is fork-tender.
7. Adjust seasoning with salt and pepper. Remove bay leaves before serving, garnish with fresh parsley, and enjoy with crusty bread.

Every spoonful is layered with deep, savory notes from the slow-braised beef and gentle sweetness from butternut squash.

The stew tastes even better the next day, making it perfect for leftovers.

Cozy, comforting, and simple, this dish embodies the warmth of fall and ensures a hearty meal to satisfy hungry appetites on cool weeknights.

Cider-Glazed Beef and Brussels Sprouts Skillet

This skillet dinner celebrates the flavors of fall with a sweet-savory twist.

Tender beef strips sear quickly and get coated in an apple cider glaze that clings beautifully.

Roasted Brussels sprouts bring earthy richness, while shallots and Dijon mustard enhance the sauce with complexity.

Balanced yet bold, this recipe comes together in under 40 minutes, making it ideal for busy weeknights.

Ingredients:

• 1 ½ pounds flank steak, thinly sliced against the grain
• 3 tablespoons olive oil
• 1 pound Brussels sprouts, trimmed and halved
• 2 medium shallots, thinly sliced
• 1 garlic clove, minced
• 1 cup apple cider
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon fresh thyme leaves
• 1 teaspoon cornstarch mixed with 2 teaspoons water (optional for thickening)
• Salt and black pepper, to taste

Instructions:

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add Brussels sprouts cut-side down and cook until browned, about 5 minutes.
2. Flip and cook another 3–4 minutes until tender. Transfer to a plate.
3. Add remaining olive oil to skillet. Sear steak strips in batches for 2–3 minutes per side until browned but not overcooked.
4. Remove and set aside. In the same skillet, add shallots and garlic.
5. Cook until softened and fragrant. Stir in apple cider, Dijon mustard, apple cider vinegar, and thyme.
6. Simmer until liquid reduces by half, about 8–10 minutes. For a thicker glaze, stir in cornstarch slurry and cook 1–2 more minutes.
7. Return beef and Brussels sprouts to the skillet. Toss everything together until coated in glaze, then season with salt and pepper to taste.

This quick skillet blends the crisp bite of Brussels sprouts with a rich, tangy apple cider glaze that complements the beef.

The combination of smoky sear, sweet acidity, and herbaceous notes makes each bite shine.

It’s a restaurant-worthy dish designed for weeknights, proving that autumn flavors can be vibrant, exciting, and ready in less than an hour.

Maple-Mustard Beef Meatloaf with Roasted Root Vegetables

Meatloaf takes on a fall-inspired twist with this maple-mustard glaze.

Juicy ground beef gets blended with onions, breadcrumbs, and fresh herbs before being baked until tender.

A sweet and tangy glaze caramelizes beautifully on top, while roasted parsnips, carrots, and sweet potatoes round out the meal.

It’s a nostalgic yet refined version of a family classic perfect for cozy evenings.

Ingredients:

• 2 pounds ground beef
• 1 cup fresh breadcrumbs
• ½ cup milk
• 1 large egg, beaten
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup ketchup
• 3 tablespoons pure maple syrup
• 2 tablespoons Dijon mustard
• 3 medium carrots, peeled and cut into sticks
• 2 parsnips, peeled and cut into sticks
• 2 small sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, for vegetables

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine ground beef, breadcrumbs, milk, egg, onion, garlic, parsley, sage, thyme, salt, and pepper. Mix gently until well combined.
3. Shape mixture into a loaf and place on one side of the baking sheet. In a small bowl, whisk ketchup, maple syrup, and Dijon mustard.
4. Spread half of the glaze over the meatloaf. Reserve the other half for basting later.
5. On the other side of the sheet, toss carrots, parsnips, and sweet potatoes with olive oil, salt, and pepper. Spread evenly.
6. Bake meatloaf and vegetables for 45–55 minutes, basting with remaining glaze halfway through, until internal temperature reaches 160°F (71°C).
7. Remove from oven, let rest 10 minutes before slicing, and serve alongside roasted vegetables.

This meatloaf redefines comfort food with its sweet, tangy glaze and tender beef interior.

The roasted root vegetables bring depth, warmth, and a natural sweetness that pairs beautifully with the savory loaf.

It’s a balanced, family-style dinner that feels nostalgic yet seasonal, ensuring fall weeknights are filled with both flavor and comfort.

Beef and Mushroom Shepherd’s Pie with Sweet Potato Topping

This fall twist on shepherd’s pie features a savory beef and mushroom filling under a golden sweet potato mash.

Earthy mushrooms add depth while herbs and garlic bring richness.

The topping of whipped sweet potatoes creates a slightly sweet counterpoint, making this casserole feel both rustic and refined.

It’s hearty, comforting, and perfect for cooler weeknights when everyone craves a cozy baked dish.

Ingredients:

• 2 pounds ground beef
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 cups mushrooms, finely chopped
• 2 medium carrots, diced
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon rosemary
• 2 tablespoons flour
• 1 ½ cups beef broth
• 3 large sweet potatoes, peeled and cubed
• 3 tablespoons butter
• ½ cup milk
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Boil sweet potatoes in salted water until tender, about 15 minutes. Drain, then mash with butter and milk until smooth. Season with salt and pepper.
2. Preheat oven to 400°F (200°C). Heat olive oil in a skillet, add onion and garlic, and sauté until softened.
3. Stir in mushrooms and carrots. Cook until mushrooms release their moisture and begin browning.
4. Add ground beef and cook until no longer pink. Stir in tomato paste, Worcestershire sauce, thyme, and rosemary.
5. Sprinkle flour over mixture and stir. Slowly pour in beef broth, stirring until thickened.
6. Transfer filling to a baking dish. Spread mashed sweet potatoes on top evenly.
7. Bake for 20–25 minutes until top is lightly golden. Garnish with parsley before serving.

The combination of sweet potatoes and hearty beef filling makes this shepherd’s pie irresistibly comforting.

The mushrooms add earthy depth while the topping brings a subtle sweetness.

It’s an all-in-one dish that feels wholesome and hearty, perfect for feeding a hungry family on crisp autumn nights.

Red Wine Braised Beef with Rosemary Polenta

This elegant yet easy braised beef dish transforms a simple weeknight into something special.

Tender chunks of beef slowly simmer in red wine with onions, garlic, and herbs until melt-in-your-mouth perfection is achieved.

Served over creamy rosemary polenta, it delivers comfort with every bite.

The warm aroma fills your kitchen, making it feel like a gourmet dinner with minimal effort.

Ingredients:

• 2 pounds beef chuck, cut into chunks
• 2 tablespoons olive oil
• 1 large onion, sliced
• 3 garlic cloves, minced
• 2 carrots, chopped
• 2 cups dry red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 sprigs fresh rosemary
• 2 bay leaves
• Salt and black pepper, to taste
• 1 cup cornmeal (for polenta)
• 4 cups water or broth
• 2 tablespoons butter
• ½ cup grated Parmesan
• 1 teaspoon chopped fresh rosemary

Instructions:

1. Season beef with salt and pepper. Heat olive oil in a Dutch oven and brown beef on all sides. Remove and set aside.
2. In the same pot, add onions, garlic, and carrots. Cook until softened. Stir in tomato paste.
3. Return beef to pot. Pour in red wine and scrape up browned bits. Simmer for 5 minutes.
4. Add broth, rosemary, and bay leaves. Cover and simmer on low for 2 hours until beef is tender.
5. Meanwhile, bring water or broth to a boil for polenta. Slowly whisk in cornmeal, stirring constantly.
6. Reduce heat and cook until thickened, stirring frequently. Stir in butter, Parmesan, and rosemary.
7. Serve braised beef over a bed of creamy polenta. Garnish with extra rosemary if desired.

This dish strikes the perfect balance between rustic comfort and elegant flavor.

The red wine infuses the beef with depth, while creamy rosemary polenta offers a smooth, rich base.

It’s a hearty meal that makes weeknights feel special without requiring hours in the kitchen.

Beef Chili with Pumpkin and Black Beans

Chili is a classic fall weeknight meal, but this version gets an autumn makeover with pumpkin puree.

The pumpkin adds subtle sweetness and creaminess, balancing the spice of smoky chili powder.

Black beans and tomatoes make it hearty and filling, while the beef provides savory richness.

It’s the kind of dish that warms you inside and out, perfect for cool evenings.

Ingredients:

• 1 ½ pounds ground beef
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 2 cans black beans, drained and rinsed
• 1 can diced tomatoes (14 oz)
• 1 cup pumpkin puree
• 2 cups beef broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon cinnamon
• Salt and black pepper, to taste
• Sour cream, cheddar cheese, and scallions, for garnish

Instructions:

1. Heat olive oil in a large pot. Add onion, garlic, and bell pepper. Sauté until softened.
2. Add ground beef and cook until browned, breaking it into crumbles as it cooks.
3. Stir in chili powder, cumin, paprika, and cinnamon. Cook until fragrant, about 1 minute.
4. Add black beans, tomatoes, pumpkin puree, and beef broth. Stir to combine.
5. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
6. Taste and adjust seasoning with salt and pepper.
7. Serve hot, garnished with sour cream, shredded cheddar, and scallions.

This chili feels hearty and nourishing while bringing in a seasonal twist.

The pumpkin adds creaminess that balances the spices beautifully.

It’s filling, comforting, and the kind of dish that makes weeknight dinners feel warm, inviting, and ready to share

Beef and Barley Soup with Autumn Vegetables

This classic beef and barley soup is hearty, earthy, and deeply satisfying.

Chunks of tender beef simmer with carrots, celery, parsnips, and mushrooms, creating a broth that feels like fall in a bowl.

Nutty barley adds body and chewiness, turning the soup into a full meal.

It’s cozy, nourishing, and perfect for weeknights when the air grows crisp.

Ingredients:

• 1 ½ pounds beef stew meat, cut into cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 parsnip, diced
• 1 cup mushrooms, sliced
• ¾ cup pearl barley
• 6 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 2 bay leaves
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large soup pot over medium-high heat. Brown beef cubes on all sides, then remove and set aside.
2. Add onion, garlic, carrots, celery, parsnip, and mushrooms. Cook until softened and fragrant.
3. Stir in tomato paste, thyme, and rosemary. Return beef to the pot and stir well.
4. Add barley, broth, and bay leaves. Bring to a boil, then reduce heat and cover.
5. Simmer for 1 hour, stirring occasionally, until beef and barley are tender.
6. Adjust seasoning with salt and pepper. Remove bay leaves before serving.
7. Ladle into bowls and garnish with fresh parsley.

This soup is the epitome of fall comfort food, nourishing both body and soul.

The beef provides richness, while the barley and vegetables bring hearty texture.

It’s filling enough for a weeknight dinner but light enough to enjoy with warm bread on chilly evenings.

Maple-Glazed Beef Stir-Fry with Autumn Greens

This stir-fry balances savory and sweet flavors with a maple glaze that highlights the season.

Tender strips of beef pair with kale, Brussels sprouts, and carrots, bringing both color and nutrition.

Quick cooking ensures the beef stays juicy while the vegetables retain a gentle crunch.

It’s fast, vibrant, and a wholesome choice for busy fall weeknights.

Ingredients:

• 1 pound flank steak, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons olive oil
• 1 cup Brussels sprouts, shredded
• 2 carrots, julienned
• 2 cups kale, chopped
• 3 tablespoons maple syrup
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon garlic powder
• ½ teaspoon ground ginger
• Salt and pepper, to taste
• Sesame seeds, for garnish

Instructions:

1. In a bowl, toss sliced beef with soy sauce and cornstarch. Set aside for 10 minutes.
2. Heat olive oil in a large skillet over high heat. Sear beef strips quickly until browned, then remove.
3. Add Brussels sprouts and carrots to the skillet. Cook for 4–5 minutes until softened.
4. Stir in kale and cook just until wilted.
5. In a small bowl, whisk maple syrup, soy sauce, rice vinegar, garlic powder, and ginger.
6. Return beef to the skillet. Pour glaze over everything and stir until coated.
7. Cook for another 2 minutes until sauce thickens slightly. Serve garnished with sesame seeds.

This stir-fry delivers both speed and seasonal flavor.

The maple glaze clings beautifully to the beef while enhancing the earthy greens.

It’s proof that even on a hectic weeknight, you can enjoy a balanced, autumn-inspired meal in under 30 minutes

Beef Stroganoff with Wild Mushrooms

This fall stroganoff takes the classic comfort dish to the next level.

Seared strips of beef bathe in a creamy sauce enriched with wild mushrooms, onions, and a touch of Dijon mustard.

Served over buttered egg noodles, it becomes a decadent and warming weeknight meal.

The earthy mushrooms deepen the flavors, making each bite rich and satisfying.

Ingredients:

• 1 ½ pounds sirloin steak, sliced thinly
• 3 tablespoons butter
• 1 tablespoon olive oil
• 1 large onion, sliced
• 2 garlic cloves, minced
• 2 cups wild mushrooms (cremini, shiitake, or mix), sliced
• 2 tablespoons flour
• 1 cup beef broth
• 1 cup sour cream
• 2 teaspoons Dijon mustard
• 1 teaspoon paprika
• Salt and pepper, to taste
• 12 ounces egg noodles, cooked and buttered
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil and 1 tablespoon butter in a large skillet. Sear beef strips quickly until browned, then remove.
2. Add onion and garlic to the skillet. Cook until softened.
3. Add mushrooms and cook until they release their moisture and turn golden.
4. Sprinkle with flour, stir, and cook for 1 minute. Slowly whisk in beef broth until smooth.
5. Stir in Dijon mustard, paprika, and sour cream. Simmer until sauce thickens.
6. Return beef to skillet and stir to coat with sauce. Adjust seasoning with salt and pepper.
7. Serve over buttered egg noodles and garnish with parsley.

This stroganoff is creamy, hearty, and deeply flavorful, making it a fall favorite.

The wild mushrooms lend an earthy richness that balances beautifully with the tender beef.

It’s indulgent yet comforting, the perfect way to enjoy a classic dish with a seasonal twist

Beef and Cabbage Skillet with Apples

This one-pan skillet dish is hearty, colorful, and filled with autumn flavors.

Savory beef pairs beautifully with caramelized cabbage, while crisp apples add sweetness and balance.

The result is a comforting meal that feels rustic yet fresh.

It comes together quickly, making it an excellent choice for busy fall evenings.

Ingredients:

• 1 pound ground beef
• 2 tablespoons olive oil
• 1 medium onion, sliced
• 2 garlic cloves, minced
• ½ head green cabbage, thinly sliced
• 2 apples, cored and sliced thinly
• 2 tablespoons apple cider vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onions and garlic, cooking until softened.
2. Add ground beef and cook until browned, breaking it apart with a spoon.
3. Stir in cabbage and cook until it wilts and begins to caramelize.
4. Add apples, apple cider vinegar, paprika, and thyme. Stir and cook for another 8–10 minutes.
5. Season with salt and pepper to taste. Cook until apples soften slightly but retain some texture.
6. Serve hot, garnished with fresh parsley.

This skillet dish balances savory and sweet flavors in a way that feels distinctly autumnal.

The apples lighten the richness of the beef while the cabbage adds depth.

It’s a wholesome, one-pan dinner that satisfies cravings and saves time on chilly fall nights.

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Ginger-Garlic Beef with Roasted Squash

This dish combines tender beef strips with the warming flavors of ginger and garlic.

Roasted squash on the side adds a naturally sweet and buttery complement.

The beef cooks quickly in a light soy-based glaze, keeping it juicy and flavorful.

Together, they form a complete meal that is both seasonal and easy.

Ingredients:

• 1 pound flank steak, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon grated fresh ginger
• 3 garlic cloves, minced
• 2 tablespoons sesame oil
• 1 small butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• Salt and pepper, to taste
• Sesame seeds, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash with olive oil, cinnamon, salt, and pepper. Roast for 25–30 minutes until tender.
2. Meanwhile, whisk soy sauce, brown sugar, ginger, and garlic in a bowl. Add beef and marinate for 15 minutes.
3. Heat sesame oil in a skillet over medium-high heat. Add beef in batches and sear until browned.
4. Cook for 4–5 minutes until sauce thickens slightly and beef is coated.
5. Serve beef with roasted squash on the side. Garnish with sesame seeds.

This dish blends sweet, savory, and aromatic elements into a satisfying weeknight dinner.

The ginger and garlic glaze shines against the roasted squash’s natural sweetness.

It’s vibrant, nourishing, and delivers big autumn flavor in under an hour.

Beef Pot Pie with Puff Pastry Crust

Pot pie is the ultimate cold-weather comfort, and this beef version is unforgettable.

Chunks of tender beef and fall vegetables simmer in a rich gravy before being tucked under a golden, flaky puff pastry.

Each spoonful offers both crisp pastry and creamy filling.

It’s a timeless, warming dish perfect for weeknight family dinners.

Ingredients:

• 2 tablespoons olive oil
• 1 ½ pounds beef stew meat, cubed
• 1 onion, diced
• 2 carrots, sliced
• 1 parsnip, diced
• 1 cup peas
• 2 garlic cloves, minced
• 2 tablespoons flour
• 2 cups beef broth
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Heat oil in a skillet and brown beef cubes on all sides. Remove and set aside.
2. Add onion, carrots, parsnip, and garlic. Cook until softened.
3. Stir in flour and cook for 1 minute. Slowly add beef broth, stirring until thickened.
4. Return beef to the skillet, add peas, thyme, and rosemary. Simmer 10 minutes.
5. Transfer mixture to a baking dish. Roll puff pastry over the top, sealing edges.
6. Brush pastry with egg wash. Bake for 25–30 minutes until golden and flaky.
7. Let cool slightly before serving.

This pot pie feels indulgent yet approachable, offering comfort in every bite.

The flaky crust pairs perfectly with the rich beef filling.

It’s a crowd-pleasing dinner that turns an ordinary evening into something cozy and memorable

Beef and Lentil Stew with Root Vegetables

This wholesome stew brings together hearty beef and protein-packed lentils.

Root vegetables like carrots, parsnips, and turnips add earthy sweetness, making it a perfect fall comfort food.

The lentils thicken the broth naturally, creating a rich texture.

It’s a rustic, filling dish that’s nourishing and easy for weeknights.

Ingredients:

• 1 pound beef stew meat, cubed
• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, sliced
• 1 parsnip, diced
• 1 small turnip, diced
• 1 cup green or brown lentils, rinsed
• 6 cups beef broth
• 1 teaspoon thyme
• 1 teaspoon smoked paprika
• 2 bay leaves
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a Dutch oven. Brown beef cubes on all sides, then set aside.
2. Add onion and garlic. Cook until softened.
3. Stir in carrots, parsnip, and turnip. Cook for 5 minutes until lightly caramelized.
4. Add lentils, beef broth, thyme, paprika, and bay leaves. Stir to combine.
5. Return beef to the pot. Bring to a boil, then reduce heat and simmer for 1–1 ½ hours until beef and lentils are tender.
6. Remove bay leaves. Adjust seasoning with salt and pepper.
7. Garnish with fresh parsley before serving.

This stew feels like pure comfort on a cool autumn evening.

The lentils give body while root vegetables add natural sweetness.

It’s hearty enough to be a full meal, keeping you warm and satisfied on busy nights

Teriyaki Beef with Roasted Autumn Vegetables

This quick skillet dinner marries savory-sweet teriyaki beef with roasted fall produce.

Tender beef strips get coated in a glossy teriyaki sauce while roasted squash and Brussels sprouts provide balance.

It’s flavorful and colorful, turning simple ingredients into a vibrant plate.

Best of all, it’s ready in under 40 minutes.

Ingredients:

• 1 pound flank steak, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons olive oil
• 1 cup butternut squash, cubed
• 1 cup Brussels sprouts, halved
• 1 tablespoon sesame oil
• ½ cup teriyaki sauce
• 2 scallions, chopped
• Sesame seeds, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash and Brussels sprouts with olive oil, salt, and pepper. Roast for 20–25 minutes until golden.
2. Meanwhile, toss beef with soy sauce and cornstarch. Heat sesame oil in a skillet.
3. Add beef strips and cook for 3–4 minutes until browned.
4. Pour teriyaki sauce over beef and simmer until slightly thickened.
5. Add roasted vegetables to the skillet and toss everything together.
6. Garnish with scallions and sesame seeds. Serve immediately.

This dish blends sweet and savory elements with seasonal flair.

The teriyaki sauce enhances the beef while roasted vegetables bring warmth.

It’s quick, easy, and delivers bold autumn flavor in every bite.

Creamy Beef and Pumpkin Pasta Bake

This pasta bake combines creamy pumpkin sauce with savory beef for a fall-inspired twist.

It’s rich, cheesy, and baked until golden, making it the ultimate weeknight comfort food.

The pumpkin adds subtle sweetness and creaminess without overpowering.

Every forkful is cozy and satisfying.

Ingredients:

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 cup pumpkin puree
• 1 cup heavy cream
• ½ teaspoon nutmeg
• 1 teaspoon thyme
• 1 pound penne pasta, cooked al dente
• 2 cups shredded mozzarella
• ½ cup grated Parmesan
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Heat olive oil in a skillet and sauté onion and garlic.
2. Add ground beef and cook until browned. Season with salt and pepper.
3. Stir in pumpkin puree, cream, nutmeg, and thyme. Simmer for 5 minutes until creamy.
4. Toss sauce with cooked pasta and half the mozzarella. Mix well.
5. Transfer mixture to a baking dish. Top with remaining mozzarella and Parmesan.
6. Bake for 25–30 minutes until bubbly and golden on top.
7. Serve hot with a side of garlic bread.

This pasta bake transforms simple ingredients into a family favorite.

The pumpkin sauce is creamy and subtly sweet, pairing beautifully with savory beef.

It’s a comforting dish that feels both seasonal and indulgent, perfect for chilly fall nights.