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7 Fall Ground Beef Recipes to Warm Your Soul

Introduction

When the leaves start to turn and there’s a crispness in the air, it’s time to embrace the flavors of fall. One ingredient that truly shines during this season is ground beef. Its hearty and comforting qualities make it perfect for creating warming dishes that satisfy the soul. In this article, we’ll explore seven delightful fall ground beef recipes that are not only easy to prepare but also bursting with flavors that capture the essence of autumn.

Hearty Beef and Potato Stew Recipe

Ingredients:

Ingredient Quantity

1 pound (450g) beef stew meat 1 pound (450g)
3 large potatoes, peeled and diced 3 large potatoes
2 carrots, sliced 2 carrots
1 onion, chopped 1 onion
2 cloves garlic, minced 2 cloves garlic
4 cups (946ml) beef broth 4 cups (946ml)
1 cup (240ml) red wine 1 cup (240ml)
2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml)
1 teaspoon (5g) salt 1 teaspoon (5g)
1/2 teaspoon (2.5g) black pepper 1/2 teaspoon (2.5g)
2 bay leaves 2 bay leaves
1 teaspoon (5g) dried thyme 1 teaspoon (5g) dried thyme
1/2 cup (120ml) tomato paste 1/2 cup (120ml)
1/4 cup (60ml) all-purpose flour 1/4 cup (60ml)

Directions:

In a large pot, heat the vegetable oil over medium-high heat. Add the beef stew meat and cook until browned on all sides. Remove the meat and set it aside.

In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.

Sprinkle the flour over the onion and garlic mixture and stir well to create a roux. Cook for a few minutes until the roux starts to turn golden brown.

Slowly pour in the red wine while stirring constantly. Allow the wine to simmer for a couple of minutes to cook off the alcohol.

Return the browned beef to the pot and add the diced potatoes and sliced carrots.

Pour in the beef broth, and add the salt, black pepper, dried thyme, and bay leaves. Give it all a good stir.

Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the potatoes are cooked through.

Stir in the tomato paste to thicken the stew and add a rich tomato flavor. Simmer for an additional 10 minutes.

Taste and adjust the seasoning if necessary. You can add more salt and pepper to suit your taste.

Remove the bay leaves before serving.

Serve your Hearty Beef and Potato Stew hot, garnished with a sprinkle of fresh parsley or chives for a burst of color and flavor. This hearty stew is a perfect comfort food on a chilly day, and it’s sure to satisfy your taste buds with its savory and rich flavors.

Enjoy your homemade stew and don’t forget to share it with friends and family. It’s a dish that brings warmth and smiles to the table. Happy cooking!

Instructions:

In a large pot, brown the ground beef over medium-high heat until it’s no longer pink. Drain any excess fat.
Add the chopped onion and minced garlic to the pot. Cook until the onion is translucent.
Stir in the diced potatoes and sliced carrots.
Pour in the beef broth and add the thyme, salt, and pepper.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
Serve hot, garnished with fresh parsley if desired.

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Tip:

This stew tastes even better the next day, so consider making a larger batch for leftovers.

Savory Pumpkin Beef Chili Recipe

Ingredients:

Ingredient Quantity

1 pound (450g) ground beef 1 pound (450g)
1 onion, chopped 1 onion
3 cloves garlic, minced 3 cloves garlic
1 can (15 ounces) canned pumpkin puree 1 can (15 ounces)
1 can (15 ounces) kidney beans, drained and rinsed 1 can (15 ounces)
1 can (15 ounces) black beans, drained and rinsed 1 can (15 ounces)
1 can (14.5 ounces) diced tomatoes 1 can (14.5 ounces)
1 can (4 ounces) diced green chilies 1 can (4 ounces)
2 cups (473ml) beef broth 2 cups (473ml)
2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml)
2 tablespoons (30g) chili powder 2 tablespoons (30g)
1 teaspoon (5g) cumin 1 teaspoon (5g)
1/2 teaspoon (2.5g) paprika 1/2 teaspoon (2.5g)
Salt and pepper to taste To taste

Optional toppings:

shredded cheese, sour cream, chopped green onions As desired

Directions:

In a large pot, heat the vegetable oil over medium-high heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.

Add the ground beef to the pot and cook, breaking it apart with a spatula, until it’s browned and no longer pink. Drain any excess fat if needed.

Stir in the chili powder, cumin, paprika, salt, and pepper. Cook for another minute to toast the spices and enhance their flavors.

Add the canned pumpkin puree, kidney beans, black beans, diced tomatoes, and diced green chilies to the pot. Stir everything together.

Pour in the beef broth to achieve your desired consistency. If you prefer a thicker chili, use less broth; for a thinner chili, add more broth.

Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for about 20-30 minutes to allow the flavors to meld together.

Taste the chili and adjust the seasonings if necessary. You can add more chili powder, cumin, salt, or pepper to suit your taste.

Once the chili is heated through and all the flavors have come together beautifully, it’s ready to serve.

Ladle the savory pumpkin beef chili into bowls, and if desired, top it with shredded cheese, a dollop of sour cream, and some chopped green onions for added flavor and texture.

This Savory Pumpkin Beef Chili is the perfect fall comfort food. The pumpkin adds a subtle sweetness and a velvety texture to the chili, while the spices provide a satisfying warmth. It’s a delightful twist on traditional chili that will keep you coming back for more.

Enjoy your bowl of savory goodness, and share it with friends and family for a heartwarming meal. Happy cooking!

Instructions:

In a large pot, cook the ground beef over medium heat until browned. Drain excess fat.
Add chopped onion and sauté until softened.
Stir in the pumpkin puree, diced tomatoes, black beans, kidney beans, chili powder, cumin, salt, and pepper.
Simmer for 20-30 minutes, allowing the flavors to meld together.
Serve hot, optionally topped with shredded cheese and a dollop of sour cream.

Pro Tip:

Make this chili ahead of time, and it’ll taste even better the next day after the flavors have had time to meld.

Autumn-Inspired Meatball Subs Recipe

Ingredients:

For the Meatballs:

Ingredient Quantity

1 pound (450g) ground beef 1 pound (450g)
1/2 pound (225g) ground pork 1/2 pound (225g)
1/2 cup (120g) breadcrumbs 1/2 cup (120g)
1/4 cup (60ml) milk 1/4 cup (60ml)
1/4 cup (30g) grated Parmesan cheese 1/4 cup (30g)
1/4 cup (60ml) finely chopped fresh parsley 1/4 cup (60ml)
1 egg 1 egg
2 cloves garlic, minced 2 cloves garlic
1 teaspoon (5g) salt 1 teaspoon (5g)
1/2 teaspoon (2.5g) black pepper 1/2 teaspoon (2.5g)
1/2 teaspoon (2.5g) dried sage 1/2 teaspoon (2.5g)
1/2 teaspoon (2.5g) dried thyme 1/2 teaspoon (2.5g)
For the Sauce:

Ingredient Quantity

1 can (14.5 ounces) crushed tomatoes 1 can (14.5 ounces)
1/2 cup (120ml) apple cider 1/2 cup (120ml)
1/4 cup (60ml) maple syrup 1/4 cup (60ml)
1/2 teaspoon (2.5g) cinnamon 1/2 teaspoon (2.5g)
1/4 teaspoon (1.25g) nutmeg 1/4 teaspoon (1.25g)
Salt and pepper to taste To taste

For Assembling:

Ingredient Quantity

Sub rolls or baguettes As needed
Sliced provolone cheese As needed
Fresh arugula leaves As needed

Directions:

Preparing the Meatballs:

In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, grated Parmesan cheese, chopped parsley, egg, minced garlic, salt, black pepper, dried sage, and dried thyme.

Gently mix all the ingredients until well combined. Be careful not to overmix, as this can make the meatballs tough.

Shape the mixture into meatballs, about 1 to 1.5 inches in diameter. You should get approximately 20 meatballs.

Heat a skillet over medium-high heat and add a bit of olive oil. Brown the meatballs on all sides until they are cooked through and have a lovely golden-brown crust. Remove them from the skillet and set them aside.

Preparing the Sauce:

In the same skillet, add crushed tomatoes, apple cider, maple syrup, cinnamon, and nutmeg. Season with salt and pepper to taste.

Simmer the sauce for about 10 minutes, allowing it to thicken and the flavors to meld together.

Assembling the Subs:

Preheat your oven to 350°F (175°C). Split the sub rolls or baguettes in half lengthwise and place them on a baking sheet.

Spoon a generous amount of the delicious autumn-inspired sauce onto each roll.

Place a meatball on top of the sauce in each roll.

Lay a slice of provolone cheese over the meatball, and then pop the subs in the oven for a few minutes until the cheese is melted and bubbly.

Remove the subs from the oven and garnish them with fresh arugula leaves for a peppery, autumn-inspired twist.

Serve these warm and gooey Autumn-Inspired Meatball Subs to your eager guests. They’re a perfect blend of savory and sweet with a touch of seasonal spice.

These subs are a delightful autumn treat that will have everyone at the table asking for seconds. Enjoy the flavors of the season in a classic comfort food format. Happy cooking and savor every bite of these delicious creations!

Instructions:

In a bowl, combine ground beef, breadcrumbs, Parmesan cheese, milk, chopped parsley, egg, garlic powder, dried oregano, salt, and pepper.
Form the mixture into meatballs and cook them in a skillet until browned and cooked through.
Warm the sub rolls in the oven or on a stovetop griddle.
Place meatballs in the rolls, spoon marinara sauce over them, and top with slices of mozzarella cheese.
Broil until the cheese is melted and bubbly.
Serve hot with extra marinara sauce for dipping.

Note:

These meatball subs are a hit with kids and adults alike, making them a perfect family-friendly fall meal.

Apple-Glazed Beef Skewers Recipe

Ingredients:

For the Beef Skewers:

Ingredient Quantity

1 pound (450g) beef sirloin or tenderloin, cut into 1-inch cubes 1 pound (450g)
2 apples, peeled, cored, and cut into chunks 2 apples
1 red onion, cut into chunks 1 red onion
2 tablespoons (30ml) olive oil 2 tablespoons (30ml)
Salt and black pepper to taste To taste
Wooden skewers, soaked in water for 30 minutes As needed

For the Apple Glaze:

Ingredient Quantity

1 cup (240ml) apple juice 1 cup (240ml)
1/4 cup (60ml) apple cider vinegar 1/4 cup (60ml)
1/4 cup (60ml) honey 1/4 cup (60ml)
2 cloves garlic, minced 2 cloves garlic
1 teaspoon (5g) Dijon mustard 1 teaspoon (5g)
1/2 teaspoon (2.5g) ground cinnamon 1/2 teaspoon (2.5g)
Salt and black pepper to taste To taste

Directions:

Preparing the Apple Glaze:

In a small saucepan, combine the apple juice, apple cider vinegar, honey, minced garlic, Dijon mustard, ground cinnamon, salt, and black pepper.

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Place the saucepan over medium-high heat and bring the mixture to a simmer. Stir occasionally.

Reduce the heat to medium-low and let the glaze simmer for about 15-20 minutes, or until it has thickened and reduced by half. Remove it from the heat and set it aside.

Preparing the Beef Skewers:

In a mixing bowl, combine the beef cubes, apple chunks, and red onion chunks. Drizzle olive oil over the mixture and season with salt and black pepper. Toss to coat everything evenly.

Thread the marinated beef, apple, and onion onto the soaked wooden skewers, alternating between ingredients.

Preheat your grill or grill pan over medium-high heat. Make sure it’s well-oiled to prevent sticking.

Place the skewers on the grill and cook for about 3-4 minutes per side, or until the beef reaches your desired level of doneness and has nice grill marks.

Glazing the Skewers:

During the last 2 minutes of grilling, brush the apple glaze generously over the skewers, turning them to coat all sides. This will create a luscious, sticky glaze on the beef and apples.

Serving the Apple-Glazed Beef Skewers:

Carefully remove the skewers from the grill and transfer them to a serving platter.

Drizzle any remaining apple glaze over the skewers for an extra burst of flavor.

Serve these mouthwatering Apple-Glazed Beef Skewers immediately, and watch as your guests savor the sweet and savory combination of tender beef and caramelized apples.

This dish is a perfect blend of flavors, with the sweetness of apples complementing the savory beef and the aromatic apple glaze adding a delightful twist. It’s an ideal option for a flavorful and impressive meal. Enjoy your culinary creation!

Instructions:

In a bowl, whisk together apple juice, brown sugar, soy sauce, Dijon mustard, garlic powder, salt, and pepper to create the glaze.
Thread beef cubes and apple chunks onto the soaked wooden skewers.
Brush the skewers generously with the apple glaze.
Grill or broil the skewers, turning and basting with the glaze until the beef is cooked to your desired doneness.
Serve hot with additional glaze for dipping.

Pro Tip:

For extra fall flair, use a mix of sweet and tart apple varieties in your skewers.

Butternut Squash and Beef Stir-Fry Recipe

a plate of food

Ingredients:

For the Stir-Fry:

Ingredient Quantity

1 pound (450g) beef sirloin, thinly sliced 1 pound (450g)
2 cups (300g) butternut squash, peeled and cubed 2 cups (300g)
1 red bell pepper, thinly sliced 1 red bell pepper
1 small red onion, thinly sliced 1 small red onion
3 cloves garlic, minced 3 cloves garlic
2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml)
Salt and black pepper to taste To taste
Cooked rice or noodles for serving As needed

For the Stir-Fry Sauce:

Ingredient Quantity

1/4 cup (60ml) soy sauce 1/4 cup (60ml)
2 tablespoons (30ml) honey 2 tablespoons (30ml)
1 tablespoon (15ml) rice vinegar 1 tablespoon (15ml)
1 teaspoon (5g) cornstarch 1 teaspoon (5g)
1/2 teaspoon (2.5g) ginger, minced 1/2 teaspoon (2.5g)
1/2 teaspoon (2.5g) garlic powder 1/2 teaspoon (2.5g)
A pinch of red pepper flakes (optional for heat) A pinch

Directions:

Preparing the Stir-Fry Sauce:

In a small bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, minced ginger, garlic powder, and red pepper flakes if you desire a bit of heat. Set the sauce aside.

Stir-Frying the Butternut Squash and Beef:

Heat one tablespoon of vegetable oil in a large skillet or wok over high heat.

Add the thinly sliced beef to the hot skillet and stir-fry for about 2-3 minutes, or until it’s browned and cooked to your preferred level of doneness. Remove the beef from the skillet and set it aside.

In the same skillet, add the remaining one tablespoon of vegetable oil. Add the cubed butternut squash and stir-fry for about 5 minutes, or until it becomes tender and slightly caramelized.

Toss in the thinly sliced red bell pepper, red onion, and minced garlic. Stir-fry for an additional 2-3 minutes until the vegetables are crisp-tender and fragrant.

Bringing it All Together:

Return the cooked beef to the skillet with the vegetables.

Pour the prepared stir-fry sauce over the beef and vegetables.

Stir everything together and let it simmer for 2-3 minutes, allowing the sauce to thicken and coat the ingredients evenly.

Serving the Butternut Squash and Beef Stir-Fry:
Serve your flavorful stir-fry hot, over a bed of cooked rice or noodles.
This Butternut Squash and Beef Stir-Fry is a harmonious blend of sweet and savory flavors with tender beef, caramelized butternut squash, and the perfect balance of seasonings in the sauce. It’s a delightful dish that’s sure to please your taste buds and leave you craving more.

Enjoy your homemade stir-fry, and feel free to customize it with your favorite vegetables or spices. Happy cooking!

Instructions:

In a bowl, whisk together soy sauce, honey, minced garlic, minced ginger, salt, and pepper.
In a large skillet or wok, brown the ground beef over high heat. Remove excess fat.
Add butternut squash and sliced red bell pepper to the skillet and stir-fry for a few minutes until they begin to soften.
Pour the sauce over the beef and vegetables and continue to stir-fry until everything is coated and the squash is tender.
Serve the stir-fry over cooked rice or noodles.
Note: This stir-fry is a great way to incorporate more vegetables into your fall meals while still enjoying the deliciousness of ground beef.

Caramelized Onion and Beef Quesadillas Recipe

Ingredients:

For the Caramelized Onions:

Ingredient Quantity

2 large onions, thinly sliced 2 large onions
2 tablespoons (30ml) olive oil 2 tablespoons (30ml)
1 teaspoon (5g) sugar 1 teaspoon (5g)
Salt and black pepper to taste To taste
For the Beef Filling:

Ingredient Quantity

1 pound (450g) beef sirloin or flank steak, thinly sliced 1 pound (450g)
2 cloves garlic, minced 2 cloves garlic
1 teaspoon (5g) cumin powder 1 teaspoon (5g)
1/2 teaspoon (2.5g) paprika 1/2 teaspoon (2.5g)
Salt and black pepper to taste To taste

For Assembling the Quesadillas:

Ingredient Quantity

4 large flour tortillas 4 large tortillas
2 cups (200g) shredded cheddar cheese 2 cups (200g)
2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml)
Fresh cilantro leaves, chopped (for garnish) As needed
Sour cream (for serving) As needed
Salsa (for serving) As needed

Directions:

Caramelizing the Onions:

Heat the olive oil in a large skillet over medium-low heat.

Add the thinly sliced onions and sauté them slowly, stirring occasionally. Cook for about 20-25 minutes until the onions turn golden brown and caramelized.

Sprinkle sugar over the caramelized onions, and continue cooking for an additional 5 minutes, allowing them to become sweet and deeply caramelized. Season with salt and black pepper to taste. Remove from heat and set aside.

Preparing the Beef Filling:

In a separate skillet, heat a bit of olive oil over medium-high heat.

Add the thinly sliced beef to the hot skillet and cook for about 2-3 minutes until it’s browned and cooked to your preferred level of doneness.

Stir in the minced garlic, cumin powder, paprika, salt, and black pepper. Cook for another minute until the beef is well-seasoned and fragrant. Remove from heat and set aside.

Assembling the Quesadillas:

Lay out one large flour tortilla on a clean surface.

Sprinkle a generous amount of shredded cheddar cheese over half of the tortilla.

Spoon a portion of the caramelized onions over the cheese layer.

Add a portion of the seasoned beef on top of the onions.

Fold the other half of the tortilla over the filling to create a half-moon shape.

Repeat this process to make as many quesadillas as desired.

Cooking the Quesadillas:

Heat a skillet or griddle over medium heat and add a bit of vegetable oil.

Place a filled quesadilla onto the hot skillet and cook for 2-3 minutes per side, or until it’s golden brown and the cheese is melted.

Repeat the process for the remaining quesadillas.

Serving the Caramelized Onion and Beef Quesadillas:

Cut each quesadilla into wedges and garnish with fresh chopped cilantro.

Serve these delectable quesadillas with sour cream and salsa for dipping.

These Caramelized Onion and Beef Quesadillas are a delightful blend of savory caramelized onions, seasoned beef, and gooey melted cheese, all folded into a warm tortilla. They make for a perfect meal or snack anytime. Enjoy the deliciousness!

Feel free to customize your quesadillas with additional toppings like guacamole or jalapeños for an extra kick. Happy cooking!

Instructions:

In a skillet, heat olive oil over medium heat. Add thinly sliced onions and cook until they become soft and golden brown. Sprinkle with sugar and balsamic vinegar, and continue cooking until caramelized. Remove from the skillet and set aside.
In the same skillet, brown the ground beef over medium-high heat. Drain excess fat and season with salt and pepper.
Lay out a flour tortilla and sprinkle shredded cheddar cheese over one half.
Add a generous spoonful of caramelized onions and cooked ground beef on top of the cheese.
Fold the tortilla in half, creating a half-moon shape.
Cook the quesadilla in a skillet until the tortilla is crispy and the cheese is melted.
Slice into wedges and serve hot.

Pro Tip:

Experiment with different types of cheese for a unique flavor twist in your quesadillas.

Rustic Beef and Mushroom Pie Recipe

Ingredients:

For the Filling:

Ingredient Quantity

1.5 pounds (680g) beef stew meat, cubed 1.5 pounds (680g)
2 cups (300g) mushrooms, sliced 2 cups (300g)
1 onion, finely chopped 1 onion
3 cloves garlic, minced 3 cloves garlic
2 tablespoons (30ml) olive oil 2 tablespoons (30ml)
2 tablespoons (30g) all-purpose flour 2 tablespoons (30g)
1 cup (240ml) beef broth 1 cup (240ml)
1 cup (240ml) red wine 1 cup (240ml)
1 tablespoon (15ml) Worcestershire sauce 1 tablespoon (15ml)
1 teaspoon (5g) dried thyme 1 teaspoon (5g)
Salt and black pepper to taste To taste

For the Pie Crust:

Ingredient Quantity

2 cups (240g) all-purpose flour 2 cups (240g)
1/2 teaspoon (2.5g) salt 1/2 teaspoon (2.5g)
1 cup (227g) unsalted butter, cold and cubed 1 cup (227g)
6-8 tablespoons (90-120ml) ice-cold water 6-8 tablespoons (90-120ml)

Directions:

Preparing the Filling:

In a large skillet or pan, heat the olive oil over medium-high heat.

Add the cubed beef stew meat and cook until it’s browned on all sides. Remove the beef from the pan and set it aside.

In the same pan, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.

Add the sliced mushrooms and continue to cook for about 5 minutes until they are browned and tender.

Sprinkle the all-purpose flour over the mushroom and onion mixture. Stir well to create a roux, and cook for a few minutes until it starts to turn golden.

Pour in the red wine, beef broth, Worcestershire sauce, dried thyme, salt, and black pepper. Stir to combine and bring the mixture to a simmer.

Return the browned beef to the pan and let the filling simmer for about 30 minutes, or until the beef is tender and the sauce has thickened. Taste and adjust the seasoning if needed.

Making the Pie Crust:

In a large mixing bowl, combine the all-purpose flour and salt.

Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.

Gradually add ice-cold water, one tablespoon at a time, and mix until the dough comes together. Be careful not to overmix.

Divide the dough into two equal portions and shape them into discs. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes.

Assembling and Baking the Pie:

Preheat your oven to 375°F (190°C).

Roll out one of the chilled pie crust discs on a floured surface to fit your pie dish.

Pour the prepared beef and mushroom filling into the pie crust.

Roll out the second pie crust disc and place it over the filling. Trim any excess dough and crimp the edges to seal the pie.

Cut a few slits in the top crust to allow steam to escape.

Bake the Rustic Beef and Mushroom Pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.

Allow the pie to cool for a few minutes before slicing and serving.

This Rustic Beef and Mushroom Pie is a hearty and comforting dish, perfect for a cozy meal. The tender beef, savory mushroom filling, and flaky pie crust combine to create a mouthwatering experience. Enjoy your homemade pie!

Feel free to customize this recipe by adding your favorite herbs or vegetables to the filling for a personal touch. Happy cooking!

Instructions:

For the Filling:

In a skillet, brown the ground beef over medium-high heat. Drain excess fat and set aside.
In the same skillet, sauté chopped onion, minced garlic, and sliced mushrooms until they’re tender.
Sprinkle the flour over the mushroom mixture and stir to combine.
Slowly pour in the beef broth, stirring constantly until the mixture thickens.
Add the cooked ground beef back into the skillet and season with thyme, salt, and pepper. Set aside.

For the Crust:

In a bowl, combine the flour and salt.
Cut in the cold cubed butter until the mixture resembles coarse crumbs.
Gradually add ice water, a tablespoon at a time, until the dough comes together.
Divide the dough in half and roll out one half to fit the bottom of a pie dish.
Pour the beef and mushroom filling into the pie crust.
Roll out the remaining dough to create a top crust. Place it over the filling and crimp the edges to seal the pie.
Cut a few slits in the top crust to allow steam to escape.
Bake at 375°F (190°C) for 35-40 minutes, or until the crust is golden brown.
Note: This rustic pie is like a warm hug on a chilly fall day. Serve it with a side of mashed potatoes for the ultimate comfort meal.

Conclusion

As the leaves change and the temperatures drop, these fall ground beef recipes are here to warm your soul and satisfy your taste buds. Whether you’re in the mood for a hearty stew, a sweet and spicy chili, or a comforting meatball sub, these dishes capture the essence of autumn in every bite.

So, gather your ingredients, roll up your sleeves, and let the flavors of fall inspire your culinary adventures. From savory skewers to caramelized onion quesadillas, these recipes are sure to become seasonal favorites.

Don’t forget to share these recipes with your friends and family, and savor the joy of fall cooking together. Happy cooking and happy fall!

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