5 Minimal Meat Recipes (2024)

SERVINGS: 6 (Makes about 2½ quarts)

1 Tbsp olive oil
2 lb short ribs or meaty beef bones
3 onions, coarsely chopped, divided
6 carrots,coarsely chopped, divided
6 celery ribs,coarsely chopped, divided
3 minced garlic cloves
2 dried bay leaves
3 or 4 sprigs thyme
1 tsp salt
2 chopped parsnips
2 Tbsp fresh thyme, chopped
1 dried bay leaf
4 oz egg noodles

1. HEAToil in heavy 6 qt pot over medium-high heat. Sear ribs or beef bones until well browned on all sides, about 10 minutes.
2. REDUCE heat to medium and add 1 onion, 2 carrots, and 2 celery ribs. Cook until vegetables are golden brown, 10 minutes.
3. ADD garlic and cook 1 minute longer. Add bay leaves, thyme, salt, and enough water to cover (about 3 qt). Bring just to a boil. Simmer, partially covered, until meat is falling off the bones, about 1 hour 30 minutes, skimming off foam as needed.
4. STRAIN stock and transfer meat to cutting board (discard remaining solids). Pick meat from bones (remove any gristle), shred, and reserve. Skim off fat from stock (refrigerate if desired).
5. REHEAT stock if necessary and add 2 onions, 4 carrots, 4 celery ribs, parsnips, thyme, and bay leaf. Simmer until vegetables are tender, 30 minutes. Add reserved meat in last 10 minutes of cooking time. Season to taste.
6. MEANWHILE, prepare 4 oz egg noodles per package directions until nearly tender. Drain and, when soup is ready, stir into pot. Discard bay leaf. Taste and adjust seasoning.

NUTRITION (per serving) 276 cal, 21 g pro, 27 g carb, 4 g fiber, 6 g sugars, 9.5 g fat, 3.5 g sat fat, 676 mg sodium

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SERVINGS: 4

1 Tbsp cumin seeds
1 lb boneless lamb shoulder, cut into 1½" cubes
2 Tbsp reduced-sodium soy sauce
1 Tbsp minced garlic
1/2 tsp red-pepper flakes
Salt and pepper to taste
2 Tbsp oil (such as grapeseed or corn), divided
1 large onion, chopped
2 red bell peppers, sliced
1 cup scallions, chopped

1. TOAST cumin seeds in dry skillet over medium heat, 2 minutes. Toss lamb with cumin seeds, soy sauce, garlic, and red-pepper. Season with salt and black pepper. Marinate at least 15 minutes (or chilled, up to 24 hours).
2. HEAT 1 Tbsp oil in large skillet over high heat. Add onion and peppers and brown, 5 to 10 minutes. Transfer to bowl.
3. ADD 1 Tbsp oil to skillet.When hot, add lamb a few pieces at a time (reserve any remaining marinade). Brown well on each side and transfer to plate.
4. RETURN all meat to skillet with any reserved marinade and cook 8 to 10 minutes for medium or until desired doneness. Stir in scallions and reserved onion and peppers and heat through, about 1 minute. Garnish with cilantro leaves, if desired.

NUTRITION (per serving) 285 cal, 24 g pro, 11 g carb, 3 g fiber, 4 g sugars, 16 g fat, 4 g sat fat, 357 mg sodium

SERVINGS: 4 (Makes 5 cups)

1 lb trimmed button or cremini mushrooms
1 lg onion
2 carrots
2 celery ribs
2 Tbsp olive oil
8 oz lean ground beef or pork
1/4 c tomato paste
1/2 c red wine
28 oz can whole plum tomatoes
1/4 c half-and-half, heavy cream, or milk

1. CHOP finely mushrooms, onion, carrots, and celery.
2. HEAT oil in large skillet or saucepan over medium-low heat. Add vegetables and cook, stirring occasionally, until tender, 15 minutes. Add beef or pork and cook, stirring and breaking up any clumps, 5 minutes. Stir in tomato paste and red wine, and simmer until most of liquid has evaporated, 2 minutes.
3. DRAIN tomatoes (you can sub the juice for the wine, if desired). Crush tomatoes and add to pot. Reduce heat to low and simmer until sauce is thick, 30 minutes. Stir half-and-half, heavy cream, or milk. Taste and adjust seasoning.
4. SERVE with pasta and shaved Parmesan, if desired.

NUTRITION (per serving; sauce only) 290 cal, 17 g pro, 20 g carb, 4 g fiber, 10 g sugars, 14.5 g fat, 4.5 g sat fat, 404 mg sodium

SERVINGS: 4

8 oz beef strip, rib eye, or other steak (about 1" thick)
Salt and black pepper
2 orange bell peppers, chopped
1 c corn kernels, or kernels from 2 ears of corn
1 pt cherry tomatoes
3 Tbsp oil (such as grapeseed or corn)
Lime juice
Flour tortillas
Red onion, sliced

1. HEAToven to maximum temperature (at least 500°F) with rack in lowest position. Heat cast-iron or other ovenproof skillet over medium-high heat until very hot.

2. DRY meat with paper towel. Sprinkle steak with salt and black pepper and add to hot skillet. Using oven mitt, carefully transfer to oven. Roast steak without turning, 3 to 5 minutes. Turn and roast another 3 minutes. Check internal temperature: It should be at least 125°F for medium-rare (or cook until desired doneness). Transfer to cutting board, season, and let rest (internal temperature will continue to rise). Return skillet to oven.

3. TOSS peppers, corn, and tomatoes with oil. Season. Working in 2 batches, add vegetables to hot skillet and roast until golden brown, about 5 minutes.

4. SLICE steak against the grain. Sprinkle steak and vegetables with lime juice and cilantro, as desired.

5. SERVE in warm flour tortillas with sliced red onion.

NUTRITION (per serving; without tortillas and toppings) 304 cal, 15 g pro, 18 g carb, 3 g fiber, 7 g sugars, 20 g fat, 5 g sat fat, 42 mg sodium

SERVINGS: 4

1 lb boneless pork shoulder
1 Tbsp olive oil
2 c fruity red wine (such as Beaujolais or Pinot Noir)
2 c vegetable or chicken stock
1 lb carrots, cut into 3/4" chunks
10 peeled large garlic cloves
1½ lb butternut squash, peeled and cut into 3/4" cubes
2 Tbsp butter, optional

1. TRIMpork shoulder into 1½" chunks, and season.
2. HEAT olive oil in 4 to 5 qt saucepan or Dutch oven over medium-high heat. Brown pork on all sides, 7 minutes.
3. ADD wine, stock, carrots, and garlic. Bring just to a boil (skim off foam as needed). Reduce to a simmer and cook until meat is just tender, 50 minutes. Add squash. Cover and cook until pork is falling apart and squash is tender, 15 minutes.
4. TRANSFER pork and vegetables to bowl.
5. INCREASE heat to high and reduce liquid to 1 cup. Turn heat to low and stir in butter, if desired. Add pork and vegetables and heat through. Adjust seasoning. Garnish with chopped parsley leaves.

NUTRITION (per serving) 340 cal, 15 g pro, 34 g carb, 6 g fiber, 9 g sugars, 7.5 g fat, 2 g sat fat, 284 mg sodium

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