Recent Recipes

Quick Napa Cabbage and Carrot Salad

This Quick Napa Cabbage and Carrot Salad combines chopped napa cabbage, carrot ribbons, and sliced shallots tossed in a spicy ginger-garlic dressing. Quick to prepare, this salad keeps the carrots and shallots crisp while letting the cabbage soften slightly. It’s an easy, bright side for weeknight dinners and goes great with any Asian-inspired dishes.

Thinly sliced napa cabbage and shaved carrots tossed together in a fresh, colorful salad, served in a bowl with a light dressing.

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Quick Napa Cabbage and Carrot Salad

This cabbage and carrot salad is a simple salad with shaved napa cabbage, carrot ribbons, shallots, and a simple Asian-style ginger-garlic dressing.

Prep Time20

Total Time20

Course: Salad, Side Dish

Cuisine: Asian

Keyword: cabbage and carrot salad, shaved carrot salad

Servings: servings

Calories: 53kcal

Author: Anya @ Prepare & Nourish

Ingredients

½ head napa cabbage very thinly sliced or shaved
4 carrots shaved into ribbons (use a peeler or mandoline)
1 medium shallot sliced
2 green onions thinly sliced
3 garlic cloves finely grated
2 teaspoons grated fresh ginger
1 tablespoon fish sauce or coconut aminos
1 tablespoon gochujang paste
2 teaspoons gochugaru pepper Korean chili flakes, to taste
1 tablespoon rice vinegar or raw apple cider vinegar
1 teaspoon toasted sesame oil
1 tablespoon soy sauce
3 tablespoons chopped cilantro
2 teaspoons white sesame seeds

Instructions

Thinly slice or shave ½ head napa cabbage and place it in a large mixing bowl. Shred 4 carrots into long ribbons using a peeler or mandoline and thinly slice 1 medium shallot; set these aside. Slice 2 green onions, keeping the whites separate from the greens.
To the cabbage in the mixing bowl, add 3 garlic cloves, 2 teaspoons grated fresh ginger, 1 tablespoon fish sauce1 tablespoon gochujang paste, 2 teaspoons gochugaru pepper, 1 tablespoon rice vinegar or raw apple cider vinegar, 1 teaspoon toasted sesame oil, and 1 tablespoon soy sauce. Use clean hands or tongs to gently mix the cabbage and dressing together.
Gently massage the cabbage and green onion whites with the dressing for 30-60 seconds until the cabbage softens slightly and is evenly coated. Do not add the carrot ribbons, shallots, or green onion greens yet - these stay crisp and maintain their shape.3 tablespoons chopped cilantro
Fold in the carrot ribbons, shallots, green onion greens, 3 tablespoons chopped cilantro, and 2 teaspoons white sesame seeds. Mix gently to combine.
Let sit for 5-10 minutes for flavors to meld, or serve immediately for maximum crunch.

Notes

Storage: This salad is great to make ahead because it only gets better with age. Store in an airtight container for up to 4 days. Gently stir before serving to redistribute any liquid that has settled - it will release lots of brine!

Helpful Tips:

Massage the cabbage gently - Use clean hands (or wear a glove if you prefer) to massage the cabbage and green onion whites with the dressing for 30-60 seconds. This softens the cabbage slightly and allows flavors to penetrate without making it mushy.
Keep carrots and shallots crisp - Add them after massaging the cabbage so they maintain their shape and crunch.
Make the dressing separately if preferred - Whisking the dressing in a small bowl before adding it to the cabbage helps ensure even mixing and avoids over-handling the vegetables.
Let flavors meld briefly - Allow the salad to sit 5-10 minutes at room temperature if possible to allow flavors to come together.

Nutrition

Easy Viral Dumpling Lasagna

Easy Viral Dumpling Lasagna made with ground chicken, napa cabbage, garlic, ginger, and wonton wrappers is a baked dish that brings classic dumpling flavors into a simple, family-style meal. The layers steam as they cook, creating a soft, tender texture similar to traditional dumplings. I love finishing it with sesame oil, chili crisp, and green onions - it’s a practical, satisfying dinner and a major hit!

dumpling lasagna in a chistera saute pan.

Want to see this as part of a complete meal? 
Watch me make this on my YouTube channel. Check out One Pan Chicken Bake That Tastes like Dumplings!

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💡Recipe Overview

Prep and Cook Time: 20 minutes to prep and 30-40 minutes to bake
Cooking Method: Oven-baked
Tools Needed: baking pan or braiser with self-basting lid
Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Get all the dumpling flavors with less work!

We love Asian-inspired flavors around these parts, including dumplings. But I’ll be honest - I don’t always have the patience to sit down and fold dumplings.

This recipe is an excellent solution to that. It gives you all those familiar garlic, ginger, and soy flavors, but in a format that’s much easier to pull together.

No shaping, no sealing, no batches at the stove. Just layering and baking and served up family-style, which is more my vibe these days.

That’s exactly why this dish keeps showing up on our table. It's so simple yet interesting enough that it never feels routine.

I usually serve this with the napa cabbage kimchi salad made from the remaining half of the cabbage - since we use one half of the head in the filling (because, nothing goes to waste here). It’s also one of those meals that reheats surprisingly well so lunches the next day are that much easier.

Ingredients for Deconstructed Dumpling Bake

Ground chicken- This is the base of the filling but you can substitute with ground pork or a mix of chicken and pork for a richer flavor. Dumplings are traditionally made with pork but chicken is a leaner alternative, especially if you don't have access to heritage breed pork.
Vegetables - Grated carrots, napa cabbage, and green onion whites provide moisture, balance, and texture. Just use the white portions of the green onions for the filling because they hold up well to heat.
Aromatics - Garlic and ground ginger are essential here - they add lots of familiar dumpling flavor.
Seasonings - Soy sauce, rice vinegar, mirin, salt, and black pepper bring balance and flavor. Use Tamari for wheat-free soy sauce or coconut aminos for a completely grain free soy sauce alternative.
Chicken broth - A little bit of broth to create steam during cooking. Check out my easy Instant Pot bone broth chicken or my simple chicken stock with whole chicken.
Wonton wrappers or dumpling wrappers - These form the structure of the lasagna - think of these as the lasagna sheets. They soften into a tender, noodle-like texture during baking. Wonton wrappers will typically be found in the refrigerated section near tofu or fresh pasta.

dumpling lasagna in a chistera saute pan with a spoon scooping.

Helpful Tips

Bake covered for best texture - A moist cooking environment is key. Keeping the pan tightly covered allows steam to soften the wonton wrappers, giving them a tender, dumpling-like texture rather than crispy edges.
Use water bath if needed - If baking in a standard casserole dish without a lid, placing it inside a larger pan with hot water helps create a more humid environment and promotes even cooking.
Overlap wrappers - Inner layers don’t require perfect overlap, but the final top layer should fully cover the filling. This prevents dry spots and keeps the texture consistent.
Mix gently - Avoid overmixing the meat. Stir just until combined to keep the filling tender rather than dense.
Cut vegetables finely - Finely grated carrots and shredded cabbage blend smoothly into the filling and provide moisture.

Product Highlight!

Staub Saute Pan with Chistera Lid

I love this saute pan. It has a self-basting lid that helps maintain the moist environment this dish needs, keeping the wrappers soft and the filling tender.

Grab yours →

💭Meal Prep Suggestion!
This dumpling lasagna is very meal prep-friendly. You can fully assemble it ahead of time and keep it covered in the refrigerator until ready to bake. It also works well in smaller baking dishes, which makes it easy to portion and freeze for future meals. If freezing uncooked, adding broth isn’t strictly necessary since the vegetables will naturally release moisture as they cook. You can always add a small splash when reheating if needed.

Serving Suggestions

Dumpling lasagna is best served warm, straight from the pan, much like a traditional casserole or baked pasta dish. Because the wrappers soften into tender layers, it slices and spoons easily, making it well-suited for both family dinners and casual gatherings.

I love this dish because it fits naturally into family-style meals. Place the pan directly on the table, add a few toppings like green onions, chili crisp, or sesame oil, and let everyone serve themselves.

For a balanced meal, pair it with something fresh and crisp. A simple napa cabbage salad, spicy Asian cucumber salad, or a Korean carrot salad works especially well.

Make sure you add a small serving of spicy sauerkraut, fermented carrots, or kimchi to complement the rich flavors.

More Viral Dumpling Bake pairing suggestions:

Spicy Asian Cucumber Salad Recipe
20 Minutes
How to Make Lacto-Fermented Jalapeño Peppers
20 Minutes
Korean Carrot Salad (Morkovcha Recipe)
1 Hours 30 Minutes
How to Make Kimchi (Easy Fermented Kimchi Recipe)
192 Hours 45 Minutes

dumpling lasagna served in a bowl with chopsticks and dumpling lasagna in a chistera saute pan in the background.

Frequently Asked Questions

How do I store and reheat dumpling lasagna bake?

Store leftover lasagna in an airtight container for up to 4 days. These glass snap containers are perfect for leftovers. To reheat, transfer the lasagna to a small saucepan, add a splash of chicken broth, and warm gently over medium-low heat. Cover and allow it to steam until heated through.

Can I freeze dumpling lasagna?

Yes! To freeze, transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat covered for best texture.

Do I need to add broth if freezing the lasagna unbaked?

Not necessarily. The vegetables will release moisture as the dish cooks. You can add a small amount of broth when baking or reheating if needed.

Did you make this Viral Dumpling Bake? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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Viral Dumpling Lasagna

Easy viral dumpling lasagna made with ground chicken, napa cabbage, garlic, ginger, and wonton wrappers. It's such a simple baked dumpling-style dinner.

Prep Time20

Cook Time30

Total Time50

Course: Dinner

Cuisine: Asian

Keyword: deconstructed dumpling, dumpling lasagna, viral dumpling lasagna

Servings: servings

Calories: 274kcal

Author: Anya @ Prepare & Nourish

Ingredients

2 lbs ground chicken
2 carrots finely grated
½ head napa cabbage chopped finely
½ bunch green onions whites and greens divided
2 garlic cloves minced
2 teaspoons ground ginger
¼ cup soy sauce
2 teaspoons rice vinegar
1 tablespoon mirin
½ teaspoon salt
½ teaspoon black pepper
8 ounces wonton wrappers
1 ½ cups chicken broth

Instructions

Preheat the oven to 375°F (190°C).
In a large bowl, combine 2 lbs ground chicken, 2 carrots, ½ head napa cabbage, ½ bunch green onions, 2 garlic cloves, 2 teaspoons ground ginger, ¼ cup soy sauce, 2 teaspoons rice vinegar, 1 tablespoon mirin, ½ teaspoon salt, and ½ teaspoon black pepper Mix gently until everything is evenly combined, being careful not to overmix.
Spread a thin, even layer of the chicken meat mixture on the bottom of the dish.
Arrange a single layer of 8 ounces wonton wrappers over the meat, overlapping slightly if needed.
Repeat with another layer of chicken mixture, followed by another layer of wrappers.
Continue layering until all the filling is used, finishing with a layer of wonton wrappers on top. I had 3 layers of each the meat and wonton wrappers for 2 pounds of meat.
Slowly pour 1 ½ cups chicken broth around the edges of the casserole and a little directly on the top, allowing it to flow down the sides. This helps steam the layers, cooking througout.
If using a pan with a tight-fitting lid, cover and bake directly. A lid with self-basting spikes works especially well here, helping retain moisture throughout cooking. If your pan does not have a lid, cover tightly with parchment paper followed by foil to trap the steam.
Bake for 30-40 minutes, until the chicken is fully cooked and the wonton wrappers are soft and tender.
Remove from the oven and let rest for 5-10 minutes before serving. Garnish with the greens of the green onions and chili crisp.

Notes

Storage: Store leftover dumpling lasagna in an airtight container in the refrigerator for up to 3-4 days. To reheat, transfer the lasagna to a small saucepan, add a splash of chicken broth, and warm gently over medium-low heat. Cover and allow it to steam until heated through. To freeze, transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat covered for best texture.

Helpful Tips:

Bake covered for best texture - A moist cooking environment is key. Keeping the pan tightly covered allows steam to soften the wonton wrappers, giving them a tender, dumpling-like texture rather than crispy edges.
Use water bath if needed - If baking in a standard casserole dish without a lid, placing it inside a larger pan with hot water helps create a more humid environment and promotes even cooking.
Overlap wrappers - Inner layers don’t require perfect overlap, but the final top layer should fully cover the filling. This prevents dry spots and keeps the texture consistent.
Mix gently - Avoid overmixing the meat. Stir just until combined to keep the filling tender rather than dense.
Cut vegetables finely - Finely grated carrots and shredded cabbage blend smoothly into the filling and provide moisture.

Nutrition

Homemade Miso Soup Recipe

Homemade Miso Soup is what I make when I’m craving takeout but still want something truly nourishing. I use fermented white miso, a simple bonito flake dashi, silken tofu, and nori, and it all comes together on the stovetop in about 15 minutes. It gives us that traditional, mineral-rich broth and deep fermented flavor right at home - no restaurant version needed.

Warm miso soup with seaweed and tofu served in a simple ceramic bowl.

Watch me make this on YouTube!
Check out my YouTube video where I show you how to I make this miso soup as part of a complete meal with Ahi Tuna Poke.

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💡Recipe Overview

Prep and Cook Time: 5 minutes to prep and 15 minutes to bake
Cooking Method: Stove-top
Dietary Info: Ancestral diet
Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

How I started making it at home

I learned a while ago that almost everything we’re tempted to order out can be made at home with clean, real food ingredients - and miso soup was one of those turning points for me.

Once I realized I could build real dashi (miso broth) with bonito flakes and use properly fermented miso from the fridge, it stopped feeling like “restaurant food” and started feeling completely doable.

I make this often when we’re having poke bowls or sushi bake because it rounds out the meal without much extra work. It takes about 15 minutes, uses simple ingredients, and gives us that traditional, nourishing side without relying on takeout.

I’ve made it enough times now that it feels automatic and you most certainly, don't need to be precise with ingredients or amounts. Like most things in the kitchen, measure with your heart and enjoy! May this "recipe" earn a place in your cooking routine.

Ingredients for Homemade Miso Soup

Bonito flakes - This will be the base of the Dashi (miso soup broth). Bonito flakes are dried, shaved fish flakes that create a traditional Japanese dashi. They provide depth and umami. Look for them in the international aisle, at Asian markets, or online; fresher flakes have better aroma and stronger flavor.
White miso paste - Fermented soybean paste that gives the soup its signature salty, savory flavor. Choose refrigerated miso with minimal additives.
Silken tofu - Dice carefully since silken tofu is delicate. Drain excess liquid before adding to the soup. If you prefer a slightly firmer texture, soft tofu can be used, but silken keeps it traditional and tender.
Nori sushi - Adds mineral depth and mild ocean flavor. Cut into thin strips so it disperses evenly. While wakame is more traditionally used in miso soup, nori is widely available and easy to find in most grocery stores.
Green onions- Added at the end for freshness and a light bite. Slice thinly so they distribute evenly in each bowl.

Substitutions and Variations

Kombu (for deeper traditional dashi) - A small strip of dried kombu can be added to the water before the bonito flakes to build a more traditional dashi with added mineral depth. This is common in Japanese cooking and is easy to find at Asian markets or online.
Wakame (instead of nori) - Wakame is the seaweed more traditionally used in miso soup. It rehydrates quickly in hot broth and has a softer texture than nori. Use a small amount since it expands significantly as it hydrates.
Soft tofu (instead of silken) - If silken tofu feels too delicate to work with, soft tofu can be used for slightly more structure while keeping the soup gentle and traditional.

graphic of fork and spoon connected in a plant.

Make it Ancestral

Miso soup has been part of traditional Japanese home cooking for generations. It’s a simple combination of real dashi, fermented miso, tofu, and sea vegetables served alongside everyday meals. When you prepare it this way - with quality bonito, mineral-rich kombu, naturally fermented miso, and real seaweed like wakame - you’re keeping it close to its roots.

Made with good ingredients, this soup provides fermented foods, mineral-rich broth, and simple protein in a balanced, traditional form. It’s a simple, time-tested nourishment that's so quick and easy to make.

How to Make Homemade Miso Soup

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Step 1.

Add bonito flakes and water to a medium saucepan. Bring to a gentle boil over medium heat, then reduce heat and simmer softly for 3-5 minutes. Strain through a sieve.

Step 2.

Scoop out about a cup of the hot dashi and whisk it directly in the pot with white miso paste until completely smooth. Once dissolved, add the remaining dashi back in and bring the soup to a rolling boil.

Step 3.

Add remaining dashi or broth into the pot and bring gently to a rolling boil.

Warm miso soup with seaweed and tofu served in a pot.

Step 4.

Add diced tofu and nori pieces to the boiling soup. Let cook for 1-2 minutes, just until the tofu is heated through and the nori softens.

Helpful Tips

Taste before adding tofu. After dissolving the miso and bringing it to a boil, taste the broth before adding tofu and nori; if it tastes flat, dissolve an extra tablespoon of miso in a little hot dashi first, then stir it in so it blends smoothly without clumping.
If the tofu breaks apart. Reduce the heat immediately and stir by gently lifting from the bottom with a spoon rather than stirring in circles.
For deeper traditional flavor. Kombu (dried kelp) is traditionally used alongside bonito to make dashi, and wakame is more commonly used in miso soup than nori; both provide a softer texture and subtle mineral depth.

Serving Suggestions

Miso soup is traditionally served as a light starter alongside rice and a simple protein. I treat it the same way at home - not as the main dish, but as something that makes the meal feel more complete.

If you're looking for a poke-style meal to pair this with, try ahi tuna poke bowls, smoked salmon poke bowl, or salmon poke bowl.

It also works really well with a sushi bake when I’m feeding a group and want something warm on the side that doesn't take too much time. Really, anytime you want a light soup with an Asian flare, this homemade miso soup is your answer!

Miso soup pairing suggestions:

Smoked Salmon Poke Bowl
15 Minutes
Simple Ahi Tuna Poke Recipe
30 Minutes
Salmon Sushi Bake Recipe
40 Minutes
Salmon Poke Bowl (Paleo, Whole30, Low Carb)

Frequently Asked Questions

How do I store and reheat miso soup?

Store in an airtight container for up to 3 days. To reheat, pour into a small saucepan and warm over low heat just until steaming, but avoid vigorously boiling. A rolling boil after storage can cause the tofu to break apart and the nori to over-soften; gentle heat preserves texture and flavor. I like to store soup in wide-mouth mason jars.

Can I freeze miso soup?

It’s not recommended. Silken tofu becomes watery and spongy after thawing, and the seaweed texture changes significantly.

Why did my tofu fall apart?

Silken tofu is delicate. Keep the heat moderate and stir gently by lifting with a spoon rather than stirring vigorously.

Did you make this Homemade Miso Soup Recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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Homemade Miso Soup

Homemade Miso Soup is what I make when I’m craving takeout but still want something truly nourishing. I use fermented white miso, a simple bonito flake dashi, silken tofu, and nori, and it all comes together on the stovetop in about 15 minutes. It gives us that traditional, mineral-rich broth and deep fermented flavor right at home - no restaurant version needed.

Prep Time5

Cook Time10

Total Time15

Course: Appetizer, Side Dish, Soup

Cuisine: Asian

Keyword: homemade miso soup, miso soup

Servings: servings

Calories: 268kcal

Author: Anya @ Prepare & Nourish

Ingredients

1 cup bonito flakes
6 cups water
⅓ cup white miso paste
6 ounces silken tofu cut into small cubes
2 sheets nori sushi cut into small pieces
2 green onions thinly sliced

Instructions

Add 1 cup bonito flakes and 6 cups water to a medium saucepan. Bring to a gentle boil over medium heat, then reduce heat and simmer softly for 3-5 minutes.
Remove from heat and strain through a fine mesh sieve into a clean pot, pressing lightly to extract flavor. Discard the bonito flakes.
Scoop out about 1 cup of the hot dashi and whisk it directly in the pot with ⅓ cup white miso paste until completely smooth. Once dissolved, add the remaining dashi back in and bring the soup to a rolling boil.
Add diced 6 ounces silken tofu and sliced 2 sheets nori sushi to the boiling soup. Let cook for 1-2 minutes, just until the tofu is heated through and the nori softens.
Garnish with 2 green onions and serve.

Video

Notes

Storage: Store in an airtight container for up to 3 days. To reheat, pour into a small saucepan and warm over low heat just until steaming, but avoid vigorously boiling. A rolling boil after storage can cause the tofu to break apart and the nori to over-soften; gentle heat preserves texture and flavor. Freezing isn't recommended.

Helpful Tips:

Taste before adding tofu. After dissolving the miso and bringing it to a boil, taste the broth before adding tofu and nori; if it tastes flat, dissolve an extra tablespoon of miso in a little hot dashi first, then stir it in so it blends smoothly without clumping.
If the tofu breaks apart. Reduce the heat immediately and stir by gently lifting from the bottom with a spoon rather than stirring in circles.
For deeper traditional flavor. Kombu (dried kelp) is traditionally used alongside bonito to make dashi, and wakame is more commonly used in miso soup than nori; both provide a softer texture and subtle mineral depth.

Nutrition

4-Ingredient Ground Beef and Noodles

This 4-ingredient easy ground beef and noodles recipe takes simple ingredients and makes a total comfort meal out of them. Crispy browned ground beef, caramelized onions, and your choice of noodles with a simple seasoning of salt and pepper makes a nourishing, family-friendly dinner with the best texture and flavor.

Ground beef tossed with shell pasta in bowl, lightly seasoned and finished with chopped parsley.

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💡Recipe Overview

Prep and Cook Time: 10 minutes to prep and 25 minutes to cook
Cooking Method: Stove-top
Tools Needed: large skillet
Skill Level: easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Ground Beef & Noodles Skillet - Simple Doesn't Mean Foolproof

I’ve been making this dish for over 20 years, which probably explains why it eventually earned its place on the blog. It’s simple, yes - but there’s absolutely a right way and a wrong way to make it.

When a recipe only has a handful of ingredients, you can’t hide behind sauces or extra seasonings. Every little detail matters.

I make this when dinner needs to happen quickly, when the pantry looks bare, or when I just don’t feel like overcomplicating my life. And no matter how many times it appears on the table, it still gets eaten without debate.

In our house, this usually lands next to something fresh and crunchy like a house salad or a cucumber tomato salad. If I’m trying to round things out a bit more, I’ll add roasted vegetables or sautéed greens. It's such an easy recipe that I find myself making far more often than originally planned.

Ingredients for Ground Beef and Noodles

Noodles of choice make up the base of the dish. Egg noodles, rotini, penne, or any pasta you already have will work. If you prefer traditional grains, einkorn pasta is a good option and is now widely available in many grocery stores and online. Gluten-free pasta can also be used if needed, but I find that it can get quite gummy really fast.
Onion - Yellow onions are ideal but white onions work just as well. Pre-diced onions can be used for convenience.
Butter - There's no much going on in this dish but butter makes everything better so make sure you have plenty of good butter to add to this. It'll be the main fat and also the ingredient to coat the noodles.
Ground beef - Standard grocery store blends like 80/20 or 85/15 work well. An ancestral-style ground meat blend (which may include small amounts of organ meat) can be used the same way. Ground turkey or chicken are possible substitutes but if using a leaner grind, I recommend adding more salt and butter.
Salt and pepper are the only seasonings. Add both to taste.

Ground beef tossed with shell pasta in skillet, lightly seasoned and finished with chopped parsley.

How to Make Ground Beef & Noodles

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Diced onions are sautéing and beginning to caramelize in a black skillet.

Step 1.

Cook noodles al dente according to package directions. When done cooking, drain but do not rinse. Set aside.

Ground beef is browning with diced onions in a black skillet.

Step 2.

In a large cast-iron skillet, melt some butter. Add diced onion and saute until soft and golden brown.

Ground beef, diced onions, and a pat of butter are being cooked in a black skillet.

Step 3.

Push the onions to the edges of the skillet and add ground beef to the center. Spread it out evenly and cook without stirring until the bottom browns and crisps. Then flip the beef, breaking it up, and continue cooking until fully browned.

Cooked pasta with ground beef and onions in a skillet.

Step 4.

Season with salt and pepper, then add the remaining butter. Stir everything together and let the butter melt into the mixture. Add the cooked noodles and toss everything until well combined.

Helpful Tips

Cook onions thoroughly - Saute the diced onions until they are soft and golden brown before adding the beef to create a deeper, richer flavor in the dish and allows the onions to disintegrate into the meat.
Brown beef without stirring - Let the ground beef cook undisturbed for a few minutes so the bottom crisps up before flipping and breaking it apart. This creates a nice texture and adds flavor to the dish.
Coat noodles with butter - Add the remaining butter after the beef is cooked and toss the noodles in it. This keeps the noodles moist, rich, and evenly coated with flavor.

Serving Suggestions

Ground beef and noodles is typically served as a simple, all-in-one meal, often straight from the skillet for an easy, no-fuss dinner.

For everyday meals, pair it with something fresh and crisp like a cabbage carrot slaw, cucumber tomato salad, or any quick green house salad. Roasted or steamed vegetables such as roasted broccolini, or a simple roasted green beans side to round out the plate.

The skillet dish is flexible, which makes it easy to adapt based on what you already have available.

Frequently Asked Questions

How do I store and reheat ground beef & noodles?

Store leftovers in an airtight container for up to 5 days. These glass snap containers are perfect for leftovers. To reheat, transfer the ground beef and noodles to a small saucepan and warm over medium-high heat, stirring often. Add a few more tablespoons of butter if needed to add some flavor and moisture.

Can I freeze ground beef and noodles?

Yes! Absolutely! Transfer to a freezer-safe container and freeze up to 2 months. Allow to thaw in the fridge before reheating.

How do I keep the noodles from drying out when reheating?

Add a small amount of liquid, such as Instant Pot bone broth chicken or water, along with a bit of butter. Warm over medium-low heat, stirring occasionally, until heated through. This helps loosen the noodles and prevents the dish from drying out.

Looking for more skillet recipes? Here are some ideas:

Did you make this ground beef and noodles skillet? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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Ground beef tossed with shell pasta in a skillet, lightly seasoned and finished with chopped parsley.

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Ground Beef and Noodles Recipe

This easy ground beef and noodles is made with onions sauteed in butter, browned ground beef, and a simple seasoning for a quick comfort meal.

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: American, Russian

Keyword: ground beef and egg noodles, ground beef and noodles

Servings: servings

Calories: 820kcal

Author: Anya @ Prepare & Nourish

Ingredients

1 pound noodles of choice
1 large yellow onion diced
4 tablespoons unsalted butter divided
1 pound ground beef
salt and pepper to taste

Instructions

Cook 1 pound noodles of choice al dente according to package directions. When done cooking, drain but do not rinse. Set aside.
In a large cast iron skillet, melt 2 of the 4 tablespoons unsalted butter. Add diced 1 large yellow onion and sautee until soft and golden brown.
Push the onions to the edges of the skillet and add 1 pound ground beef to the center. Spread it out evenly and cook without stirring until the bottom browns and crisps. Then flip the beef, breaking it up, and continue cooking until fully browned.
Season with salt and pepper, then add the remaining butter. Stir everything together and let the butter melt into the mixture.
Add the cooked noodles and toss everything until well combined.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a skillet over medium-low heat, stirring occasionally, with a splash of broth to keep the noodles from drying out. To freeze, transfer to a freezer-safe container and freeze up to 2 months. Allow to thaw in the fridge before reheating.

Helpful Tips:

Cook onions thoroughly - Saute the diced onions until they are soft and golden brown before adding the beef to create a deeper, richer flavor in the dish and allows the onions to disintegrate into the meat.
Brown beef without stirring - Let the ground beef cook undisturbed for a few minutes so the bottom crisps up before flipping and breaking it apart. This creates a nice texture and adds flavor to the dish.
Coat noodles with butter - Add the remaining butter after the beef is cooked and toss the noodles in it. This keeps the noodles moist, rich, and evenly coated with flavor.

Nutrition

Kamut & Apple Muffins with Coconut Sugar Crumble

Kamut and apple muffins made with freshly milled kamut and soft white wheat flour are an easy, everyday bake that fits naturally into from-scratch cooking. They’re lightly sweetened with coconut sugar and a banana, packed with diced apples, and finished with a simple crumble topping that comes together quickly. Easy and delicious!

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Kamut & Apple Muffins with Coconut Sugar Crumble

Prep Time15

Cook Time25

Total Time40

Servings: muffins

Author: Anya @ Prepare & Nourish

Ingredients

1 cup freshly milled kamut flour
1 cup freshly milled soft white whole wheat flour
½ cup coconut sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
⅓ cup avocado oil
2 large eggs
½ cup plain yogurt
2 bananas over-ripe, mashed
1 teaspoon vanilla extract
2 medium apples peeled and grated

Crumble Topping

¾ cup freshly milled soft white whole wheat flour
¼ cup maple syrup
1 tablespoon coconut sugar
½ teaspoon cinnamon
¼ cup unsalted butter cold, cut into small cubes

Instructions

Preheat oven to 350°F. Line cupcake pan with cupcake liners.

Muffins

Whisk together 1 cup freshly milled kamut flour, 1 cup freshly milled soft white whole wheat flour, ½ cup coconut sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, and 1 teaspoon cinnamon.
In another bowl, whisk ⅓ cup avocado oil, 2 large eggs, ½ cup plain yogurt, 2 bananas, and 1 teaspoon vanilla extract until smooth.
Fold dry ingredients into wet until just combined. Set aside for the flour to absorb moisture.
Peel and dice 2 medium apples. Chop the pecans if using. Stir in the apples and pecans into the batter.
Scoop batter into the cupcake liners.

Crumble Topping

In a small bowl, combine ¾ cup freshly milled soft white whole wheat flour, ¼ cup maple syrup, 1 tablespoon coconut sugar, and ½ teaspoon cinnamon.
Cut in in ¼ cup unsalted butter until mixture resembles coarse crumbs. Sprinkle on top of muffins.

Baking

Bake muffins for 35-40 minutes, until a toothpick comes out clean.

No-Knead Fresh Milled Flour Bread

No-Knead Fresh-Milled Flour Bread is a simple way to bake homemade bread using freshly milled grain without traditional kneading. This loaf relies on a wet dough and a series of stretch-and-folds to build structure, which works especially well with fresh milled flour made from hard white wheat and khorasan. It's a sturdy, everyday loaf that fits easily into your daily routine, especially for beginners.

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No-Knead Fresh Milled Flour Bread

Prep Time1 35

Cook Time50

Rise Time45

Total Time3 10

Course: Breads

Cuisine: American

Author: Anya @ Prepare & Nourish

Ingredients

3 cups freshly milled flour I use 2 cups of hard white wheat berries and 1 cup khorasan wheat berries (kamut) You may need an extra few tablespoons of berries to make enough for 3 cups of flour.
2 cups warm water
2 ¼ teaspoon instant yeast
2 teaspoon salt

Instructions

Add 2 cups warm water, 2 teaspoon salt, and 2 ¼ teaspoon instant yeast to a bowl and whisk until the yeast is mostly dissolved.
Add 3 cups freshly milled flour and stir until a shaggy dough forms. The dough should be a little on the wet side, but still able to come together slightly. If it feels soupy, add a small amount of flour; if it feels stiff or dry, add a bit more water. This dough should be wetter than typical bread dough - fresh milled flour is thirsty and will absorb moisture as it rests.
Cover with a towel and set aside.

Stretch & Folds

Set a timer for 20 minutes. Gently lift one side of the dough up, then fold it over toward the center. Rotate the bowl a quarter turn and repeat until all four sides have been stretched and folded. The dough may tear easily at first - just stretch it as far as it will go without forcing it. Cover the dough again.
Set timer for another 20 minutes. Repeat the stretch and folds. Cover.
Set timer for another 20 minutes. Repeat the stretch and folds. Cover again.
Set timer for the final 20 minutes. Repeat the stretch and folds. At this point, the dough should feel more elastic and stretchy, with less stickiness, though it will still feel slightly wet. If the dough is still tearing easily, continue stretch and folds every 20 minutes until the dough becomes more elastic and cohesive.

Shaping

After all the stretch and folds are done, cover it with a plastic wrap and let it rise until doubled (about 30-60 minutes).
While the dough rises, place your Dutch oven in the oven and preheat to 450°F. You want the Dutch oven to be very hot when we add the dough to it.
Once the dough has doubled, lightly flour your work surface and gently turn the dough out. Lightly flour your hands (the dough will still be tacky). Fold the edges toward the center to create a seam. Flip the dough seam-side down and gently tuck the bottom edges under to create surface tension across the top of the loaf.

Baking

Place the shaped dough onto parchment paper and carefully transfer it into the hot Dutch oven. Cover with the lid and bake at 450°F for 40 minutes.
Remove the lid and bake for an additional 10 minutes, until the crust is golden brown..
Remove the bread from the Dutch oven and let it cool for at least 15 minutes before slicing, otherwise, it will become gummy.

Romanian Chicken Ciorba Recipe (Ciorba Radauteana)

Ciorbă Rădăuțeană (Romanian Sour Chicken Ciorba Soup) is a light but filling soup made with chicken, lots of finely diced vegetables, pasta, lemon juice, and fresh parsley. It’s simple to prepare, stretches ingredients well, and finishes bright and balanced without feeling heavy.

Romanian ciorbă soup served in a bowl with a spoon.

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💡Recipe Overview

Prep and Cook Time: 30 minutes to prep and 60 minutes to cook
Cooking Method: Stove-top
Dietary Info: Ancestral diet
Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

What Ciorbă Rădăuțeană Is (and Why I Love It)

Ciorbă Rădăuțeană is a traditional Romanian sour chicken soup, and the name itself explains a lot - ciorbă simply means a sour soup, and Rădăuțeană refers to the town of Rădăuți in northern Romania, where this style comes from.

It’s meant to be bright, light, and deeply nourishing rather than heavy or rich, which is exactly why it works so well in cooler months and during recovery.

This version of the soup came to me through a friend with Romanian roots, and it’s one I’ve made many times since.

It stays in rotation because it does what good soup should do. The homemade broth is soothing and easy to sip, while the finely diced root vegetables cook down until they’re gentle on the gut and easy to digest.

That combination makes it especially suitable for anyone recovering from illness, surgery, or childbirth, or simply needing real food that doesn’t strain the body.

I often serve it with fresh milled flour bread for dipping, or pair it with something simple like apple muffins when I’m bringing a meal to someone else. You can see that in my video called What to Bring for Someone in Recovery on YouTube. It’s a humble, practical soup with a long history - and one I keep making because it takes care of people well.

Ingredients for Romanian Chicken Ciorba Soup

Chicken thighs - Skin-on, bone-in chicken thighs are convenient here because they serve two purposes at once: they provide the meat for the soup and create the broth as they cook, so there’s no need to make a separate stock. Chicken drumsticks work the same way if that’s what you have. Avoid boneless, skinless cuts - they won’t produce the same broth or texture.
Aromatics: Bay leaves, whole black peppercorns, and sea salt to provide basic seasoning to the broth.
Mirepox: Onion, carrots, celery with the leaves sauteed in avocado oil creates a good base for the soup.
Root vegetables: Parsnips and celeriac root add amazing flavor. Celeriac is the root fo the celery plant and is essential in this recipe if you want to go with traditional Romanian ciorba soup.
Bell peppers: Orange and green bell pepper add more flavor and texture.
Leuștean seasoning (lovage) is traditional but optional. It is commonly found in Eastern European markets or specialty spice shops. If you don’t have it, the soup is still complete without it, especially if you're using celery leaves.
Thin macaroni or vermicelli adds bulk and makes the soup more filling. Choose a small, thin pasta that cooks quickly and evenly. You can use also use cooked spaghetti squash if you're going for gluten-free, grain-free soup.
Fresh lemon juice adds so much brightness to the soup and lots of fresh parsley to brighten it up.

Substitutions and Variations

Creamy version - Many traditional versions finish the soup with sour cream. To incorporate it, stir a few tablespoons of hot broth into the sour cream to temper it, then add it back to the pot off heat. This makes the soup thicker and milder without overpowering the broth.
Egg-thickened version - Another traditional method uses egg yolks to slightly thicken the soup. Whisk the yolks with a small amount of sour cream or broth, then slowly stir the mixture into the soup after removing it from heat. This gives the soup a fuller texture while keeping it light.
Extra souring - Some versions increase the sourness using vinegar, lemon juice, or borș (fermented wheat bran liquid). If using vinegar (try my homemade apple cider vinegar), add it in small amounts at the end. Borș can be found in Eastern European markets and is added toward the end of cooking to maintain its flavor.

Make it Ancestral

This soup naturally fits an ancestral way of cooking by relying on whole ingredients to build flavor. Using skin-on, bone-in chicken allows the broth to develop as the soup cooks, without the need for separate stock. Root vegetables like carrots, parsnips, and celeriac store well, cook down easily, and make the soup gentle and filling. To keep it simple, you can skip the pasta and serve the soup with fresh bread instead, finishing with lemon juice and herbs for brightness.

Romanian ciorbă soup served in a white pot and a white bowl.

How to Make Ciorba Radauteana

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Chicken thighs, bay leaves, peppercorns, and salt simmered in water.

Step 1.

Add the chicken thighs, bay leaves, peppercorns, and salt to a medium pot. Cover with water and bring to a boil over medium-high heat. Once boiling, reduce the heat and simmer gently until the chicken is fully cooked.

Step 2.

Remove the chicken thighs and set aside to cool. Strain the broth and reserve it. Once the chicken is cool enough to handle, remove the meat from the bones and set aside. Discard skin and bones.

Step 3.

While the chicken cooks and cools, prep all the vegetables. Dice yellow onion, carrots, parsnips, celery, and celeriac root as finely as possible.

Onion, carrots, celery, parsnips, and celeriac sautéed in avocado oil.

Step 4.

In a large soup pot, heat avocado oil or another healthy fat over medium heat. Add the diced onions, carrots, celery (including leaves), parsnips, and celeriac. Sauté until softened and aromatic, about 8-10 minutes.

Diced orange and green bell peppers added to sautéed vegetables.

Step 5.

While those vegetables are sauteeing, dice the bell peppers and add them towards the end of cooking time. Cook just until softened.

Step 6.

Pour the strained broth into the soup pot and bring to a gentle boil.

Step 7.

Once the soup is boiling, add noodles or vermicelli. Cook until the pasta is al dente, according to package timing.

Shredded chicken added back into the pot to warm through.

Step 8.

Add the shredded chicken back to the pot to warm it through. Taste and adjust salt as needed. Add the juice of 1 lemon and lots of fresh parsley. Stir and remove from heat.

Helpful Tips

Don’t overcook the chicken: Simmer the chicken gently just until cooked through, then remove it from the pot. Overcooking will make it dry and stringy, especially once it’s added back to the soup.
Dice the vegetables finely: Small, even pieces cook at the same rate and make the soup easier to eat. Finely diced vegetables also allow more flavor in each spoonful without making the soup feel chunky.
Add pasta at the very end: Thin pasta cooks fast and can easily overcook. Add it once the soup is boiling and cook just until tender.
Finish with lemon, not earlier: Lemon juice should be added at the end so the soup stays bright. Adding it too early can dull the flavor.

💭MealTrain Suggestion!
This soup travels well and is easy to portion, which makes it a good choice for bringing to a friend in recovery. Let the soup cool slightly, then transfer it to mason jars or sturdy containers with tight-fitting lids, leaving a little space at the top to prevent leaks. If including pasta, consider packing it separately so the soup doesn’t thicken too much by the time it’s reheated. Pair the soup with fresh bread or muffins wrapped in a clean kitchen towel or parchment, and include simple reheating instructions so it’s easy for them to enjoy without extra effort.

Serving Suggestions

Ciorbă Rădăuțeană is traditionally served hot as a main course, often with bread on the side and a simple garnish of fresh herbs. It’s meant to be a complete, nourishing bowl rather than part of a complicated meal, which is why it works so well for everyday lunches, dinners, and recovery meals.

For an easy family meal, serve the soup with fresh bread or rolls - something like a simple fresh milled flour loaf or no-knead bread works well here. If you’re bringing this soup to someone else, I would add some fresh milled flour, apple muffins, or another lightly sweet baked good to make the meal feel complete without adding extra work.

When serving this as part of a larger meal or for guests, keep the sides simple. A Romaine salad or cabbage cucumber salad helps round things out without competing with the soup. This is also a good soup to serve ahead of time for gatherings, since it reheats well and doesn’t require last-minute attention.

Frequently Asked Questions

How do I store and reheat Ciorba Radauteana?

Store leftover chicken ciorba in an airtight container for up to 5 days. These glass snap containers are perfect for leftovers but these wide-mouth mason jars for leftovers are great for soups. To reheat, transfer the ciorba soup to a small saucepan and warm over medium-low heat, stirring often.

Can I freeze Romanian ciorba?

You can, but I recommend freezing it before adding pasta, if possible. Cool the soup completely, then freeze in airtight containers or freezer jars for up to 3 months. Thaw overnight in the refrigerator before reheating.

Why did my soup curdle or separate?

This usually happens when the soup is reheated too aggressively. While this recipe does not include eggs or sour cream, some traditional versions of ciorbă do. Ingredients like lemon juice, eggs, or sour cream can curdle or separate if the soup is brought to a boil or heated over high heat. Reheat the soup gently over medium-low heat and avoid boiling.

Looking for more related recipes? Here are some ideas:

Did you make this Ciorba Radauteana? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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Romanian Chicken Ciorba Recipe (Ciorba Radauteana)

Ciorbă Rădăuțeană (Romanian Sour Chicken Ciorba Soup) is a light but filling soup made with chicken, lots of finely diced vegetables, pasta, lemon juice, and fresh parsley. It’s simple to prepare, stretches ingredients well, and finishes bright and balanced without feeling heavy.

Prep Time30

Cook Time1

Total Time1 30

Course: Soup

Cuisine: European

Keyword: chicken ciorba, Ciorba Radauteana, Romanian sour soup

Servings: servings

Calories: 356kcal

Author: Anya @ Prepare & Nourish

Ingredients

For the Broth

1½ pounds chicken thighs skin-on and bone-in
2 bay leaves
½ teaspoon whole black peppercorns
1 tablespoon sea salt
10-12 cups water

For the Soup

2 tablespoons avocado oil
1 yellow onion finely diced
3 carrots finely diced
3 celery ribs finely diced (include the leaves)
2 parsnips peeled and finely diced
1 medium celeriac root peeled and finely diced
1 orange bell pepper finely diced
1 green bell pepper finely diced
1 teaspoon Leuștean seasoning optional
2 cups thin macaroni or vermicelli

To Finish

1 lemon juiced
¼ cup fresh parsley chopped

Instructions

Add the 1½ pounds chicken thighs, 2 bay leaves, ½ teaspoon whole black peppercorns, and 1 tablespoon sea salt to a medium pot. Cover with 10-12 cups water and bring to a boil over medium-high heat. Once boiling, reduce the heat and simmer gently until the chicken is fully cooked, about 25-30 minutes.
Remove the chicken thighs and set aside to cool. Strain the broth and reserve it. Once the chicken is cool enough to handle, remove the meat from the bones and set aside. Discard skin and bones.
While the chicken cooks and cools, prep all the vegetables. Dice 1 yellow onion, 3 carrots, 3 celery ribs, 2 parsnips, and 1 medium celeriac root as finely as possible.
In a large soup pot, heat the 2 tablespoons avocado oil over medium heat. Add the onion, carrots, celery (including leaves), parsnips, and celeriac. Sauté until softened and aromatic, about 8-10 minutes.
While those vegetables are sauteeing, dice 1 orange bell pepper and 1 green bell pepper. Add the diced peppers and cook for another 2-3 minutes, just until softened. Stir in 1 teaspoon Leuștean seasoning if using.
Pour the strained broth into the soup pot and bring to a gentle boil.
Once the soup is boiling, add 2 cups thin macaroni or vermicelli. Cook until the pasta is al dente, according to package timing.
Add the shredded chicken back to the pot to warm it through.
Taste and adjust salt as needed. Add the juice of 1 lemon and ¼ cup fresh parsley. Stir and remove from heat.

Video

Notes

Storage: Let the soup cool slightly, then transfer it to airtight containers. Store in the refrigerator for up to 5 days. If the soup contains pasta, it will continue to absorb liquid as it sits; this is normal and easy to adjust when reheating. To freeze, try to do so without pasta. Freeze in airtight containers or freezer jars for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If the soup has thickened, add a splash of water or broth to loosen it. Avoid boiling, especially if the soup includes lemon or any egg- or sour–cream–based variations, as high heat can affect the texture.

Helpful Tips:

Don’t overcook the chicken: Simmer the chicken gently just until cooked through, then remove it from the pot. Overcooking will make it dry and stringy, especially once it’s added back to the soup.
Dice the vegetables finely: Small, even pieces cook at the same rate and make the soup easier to eat. Finely diced vegetables also allow more flavor in each spoonful without making the soup feel chunky.
Add pasta at the very end: Thin pasta cooks fast and can easily overcook. Add it once the soup is boiling and cook just until tender.
Finish with lemon, not earlier: Lemon juice should be added at the end so the soup stays bright. Adding it too early can dull the flavor.

Nutrition

Easy Baked Potatoes

Baked potatoes baked until fluffy inside with crisp skins using russet potatoes, avocado oil, and sea salt. Great for chili, baked potato bars, and feeding a crowd.

baked potatoes on a plate with butter and green onions.

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💡Recipe Overview

Prep and Cook Time: 10 minutes to prep and 45 mins
Cooking Method: Oven-baked
Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love these Oven Baked Potatoes

These baked potatoes show up most often in the cooler months, when turning on the oven feels normal again and I want something warm and filling that doesn’t require much thought.

I make them all the time because they’re dependable and flexible, which is exactly what I want when I’m feeding my family or having people over.

They were a hit in my first installment of The Shared Table (a YouTube series on hospitality) because they work so well for chili night or a baked potato bar - everyone builds their own plate, and I’m not stuck trying to manage individual servings.

I’ve already made these multiple times this season, and they never feel repetitive because what changes is what goes on top. I’ll serve them with slow cooker shredded beef chili, sour cream, cheese, green onions, or leftover roast chicken and butter if that’s what we have. They’re easy, they scale up without effort, and they quietly do a lot of work on the table without asking much of you.

And psst...you can watch my first episode of The Shared Table on YouTube here where I walk through the complete meal with you. Like holding your hand....virtually. 😉

Did you make this baked potatoes? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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Baked Potatoes

Baked potatoes baked until fluffy inside with crisp skins using russet potatoes, avocado oil, and sea salt. Great for chili, baked potato bars, and feeding a crowd.

Prep Time10

Cook Time45

Total Time55

Course: Side Dish

Cuisine: American

Keyword: baked potatoes,

Servings: servings

Author: Anya @ Prepare & Nourish

Ingredients

8 russet potatoes about equal size
2-3 tablespoons avocado oil
sea salt

Instructions

Preheat oven to 425°F.
Scrub the potatoes well under cold water to remove any dirt. Pat dry with a towel and allow to air dry so they are fully dry.
Use a fork to poke 6-8 holes all over each potato. This lets steam escape so they don’t burst in the oven.
Rub each potato all over with avocado oil. Sprinkle generously with salt to help the skin crisp up.
Place potatoes on a large sheet pan, uncovered and bake for 45-60 minutes or until a frok or skewer slides in easily all the way through.
To serve, cut a slit down the center, and gently squeeze the ends to open them up. Fluff the potatoes with a fork, and add your favorite toppings.

Make-Ahead Slow Cooker Shredded Beef Chili

Slow cooker shredded beef chili or beef chili con carne made with tender chuck roast, beans, and pantry spices. A hands-off, filling meal that works just as well for busy weeknights as it does for hosting casual gatherings.

shredded beef chili in a white bowl with green onions in the back.

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💡Recipe Overview

Prep and Cook Time: 30 minutes to prep and 6+ hrs to slow cook
Cooking Method: Slow Cooker
Dietary Info: Ancestral diet
Tools Needed: slow cooker
Skill Level: easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Shredded Beef Chili

If you’re feeding guests and want chili to feel a little more intentional, using shredded beef instead of ground meat makes a noticeable difference. It’s one of the reasons I chose it for The Shared Table (my YouTube series that I'm so excited about).

It feels a little more special, but it doesn’t add extra work - which is exactly why I keep coming back to this recipe.

It’s especially good in fall and winter when I want something warm and filling that can handle a crowd. I make this several times a season because the slow cooker does most of the work, it holds well if people arrive at different times, and leftovers only get better (and freeze sooo well!)

I’ll usually serve it with oven baked potatoes or tortilla chips and a simple topping spread, then pair it with jalapeño cheddar cornbread and an apple crisp to round out the meal. It works just as well for busy weeknights as it does for hosting, and that’s the reason it stays on repeat in my kitchen.

And psst...you can watch my first episode of The Shared Table on YouTube here where I walk through the complete meal with you. Like holding your hand....virtually. 😉

Ingredients for Beef Chili Con Carne

Beef chuck roast: The best cut for slow cooker chili because it has enough connective tissue to break down and shred easily. Look for visible marbling and avoid very lean roasts, which can turn dry. If chuck roast isn’t available, boneless beef shoulder or beef blade roast will work similarly. Avoid very lean cuts, which don’t shred well.
Cooking fat (beef tallow or bacon grease): Used for browning the beef and vegetables, adding savory flavor without needing additional oil.
Aromatics (onion, bell pepper, garlic): You can add more veggies if you prefer but these were more than enough for both texture and flavor.
Tomato products (crushed tomatoes, tomato paste): Crushed tomatoes provide moisture and structure, while tomato paste thickens the chili slightly and gives it a more concentrated tomato flavor.
Beef broth: Every chili needs good bone broth. I love using my beef bone broth in recipes like his beef chili con carne because it adds so much flavor.
Seasonings (chili powder, cumin, oregano, smoked paprika, bay leaves): These pantry spices give the chili its classic flavor without being complicated.
Beans (kidney or pinto): Makes the chili more filling and practical for feeding a crowd. Canned beans are convenient - just drain and rinse before adding.
Toppings: Avocado, sour cream, cheddar cheese, green onions, and tortilla chips let everyone customize their bowl, which is especially helpful when serving a group.

Make it Ancestral

To make this chili more ancestral, use soaked beans instead of conventional canned beans. Soaking dried beans helps reduce phytic acid and can make them easier to digest. If using homemade soaked beans, cook them separately until just tender, then add them to the chili toward the end of cooking so they hold their shape.

Jovial’s jarred beans are a convenient option since they’re already soaked and gently cooked; simply drain and rinse them well before adding. Because soaked beans absorb liquid differently than canned beans, you may need to add a small splash of warm broth if the chili thickens too much after they’re stirred in.

shredded beef chili with sour cream and shredded cheese.

How to Make Shredded Beef Chili

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

chunks of chuck roast in a cast iron skillet.

Step 1.

Pat the chuck roast dry and season generously with salt and pepper. Heat a heavy skillet over medium-high heat and add a small amount of fat. Sear the roast on all sides until well browned. Set aside.

bell peppers and onions sauted in a cast iron skillet.

Step 2.

Add more cooking fat to the skillet. Add the diced onion and bell pepper and saute until softened. Add garlic and cook until fragrant.

crushed tomatoes, bone broth, seasonings added to slow cooker.

Step 3.

Transfer the sauteed veggies to the slow cooker. Add crushed tomatoes, tomato paste, and broth. Add all seasonings. Stir to combine.

Step 4.

Nestle the chuck roast and cover the slow cooker. Cook on low for 8-9 hours or high for 5-6 hours, until the beef shreds easily.

shredded beef added to chili in slow cooker.

Step 5.

Remove the beef and stir in the beans. Shred the beef and return it to the slow cooker and continue to cook on high untile everything is warmed through.

sour cream, avocado, jalapeno added to chili in a white bowl.

Step 6.

Serve with favorite toppings or store in the refrigerator or freezer per instructions.

Helpful Tips

Deglaze the skillet - If there are burnt pieces on the skillet after browning the meat, deglaze it with a little broth and scrape up any browned bits. Add this liquid along with the fond to the slow cooker.
To thicken chili - If the chili ran a little on the thin side, just create a cornstarch slurry. Whisk together equal parts cornstarch or arrowroot starch and cold water (I used 2 tablespoons each for my 8 quart slow cooker), then stir it into the simmering chili about an hour before finished time a tablespoon at a time until it reaches your desired thickness.
If the chili looks greasy after chilling, this is normal with slow-cooked chuck roast. Simply skim off excess fat before reheating, or stir it back in for extra richness if desired.

Product Highlight!

8-quart Slow Cooker

This large slow cooker comfortably holds large cuts of meat and enough chili to feed a crowd without overflowing.

Grab yours →

💭Meal Prep Suggestion!
This shredded beef chili is well suited for meal prep since it can be made fully ahead and reheats well throughout the week. Prepare the entire batch, portion it into containers once cooled, and store in the refrigerator for quick lunches or easy dinners, adding toppings just before serving so everything stays fresh.

shredded beef chili in a white bowl with toppings.

Serving Suggestions

This chili con carne is traditionally served as a hearty, one-bowl meal, often topped generously and paired with simple sides that help stretch it for a crowd. It works so well for a casual family dinner as it does for hosting, where everyone can serve themselves and customize their bowl.

Here are some of my favorite servings suggestions:

Ferments & toppings: Set out toppings like fresh or fermented jalapeños, or quick-pickled onions along with the usual raw sour cream and shredded cheese. Ferments add brightness and some good gut bacteria, so it's always a win-win. Other toppings like diced red onions, green onions, homemade tortilla chips, or diced avocados are delicious too.

Side dishes: We love serving this chili over oven-baked potatoes, bone broth rice, or with cornbread made with fresh milled flour. It really stretches the meal, especially if serving for a crowd.

shredded beef chili on a spoon in a white bowl and blue kitchen towel.

Frequently Asked Questions

How do I store and reheat beef chili con carne?

Store leftover shredded beef chili in an airtight container for up to 5 days in the refrigerator. These glass snap containers are perfect for leftovers but I love using wide-mouth mason jars for soup leftovers. To reheat, transfer the chili con carne to a small saucepan and warm over medium-low heat, stirring often.

Can I freeze shredded beef chili?

Yes, This chili freezes very well. Once fully cooled, portion into freezer-safe containers or souper cubes, leaving a little room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Do I have to sear the beef first?

Searing isn’t required, but it adds flavor and helps the beef hold together better during the long cook. If you’re short on time, you can skip it and still end up with a good chili.

Looking for more crowd-pleasing recipes? Here are some ideas:

Did you make this shredded beef chili recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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shredded beef chili with cilantro, shredded cheese, and sour cream.

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5 from 1 vote

Slow Cooker Shredded Beef Chili

Slow cooker shredded beef chili made with tender chuck roast, beans, and pantry spices. A hands-off, filling meal that works just as well for busy weeknights as it does for hosting casual gatherings.

Prep Time20

Total Time6 20

Course: Main Course

Cuisine: American

Keyword: shredded beef chili, slow cooker shredded beef chili

Servings: servings

Calories: 897kcal

Author: Anya @ Prepare & Nourish

Ingredients

4 lbs beef chuck roast
2 tablespoons tallow or bacon grease
1 teaspoon salt
1 teaspoon black pepper
1 yellow onion diced
1 red bell pepper diced
6 garlic cloves minced
28 oz can crushed tomatoes
2 tablespoons tomato paste
3 cups beef broth
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
2 teaspoons smoked paprika
6 cups kidney or pinto beans 3-4 cans

Toppings

Avocado
Sour cream
Cheddar cheese
Green onions
Tortilla chips
Cilantro

Instructions

Pat the 4 lbs beef chuck roast dry and season generously with 1 teaspoon salt and 1 teaspoon black pepper. Heat a heavy skillet over medium-high heat and add 2 tablespoons tallow or bacon grease. Sear the roast on all sides until well browned, about 2-3 minutes per side. Set aside.
Add more cooking fat to the skillet. Add 1 yellow onion and 1 red bell pepper and saute until soft, about 3-4 minutes. Add 6 garlic cloves and cook until fragrant.
Transfer the sauteed veggies to the slow cooker. Add 28 oz can crushed tomatoes, 2 tablespoons tomato paste, and 3 cups beef broth. Add all seasonings, including 2 tablespoons chili powder, 1 tablespoon ground cumin, 2 teaspoons dried oregano, and 2 teaspoons smoked paprika. Stir to combine.
Nestle the chuck roast and cover the slow cooker. Cook on low for 8-9 hours or high for 5-6 hours, until the beef shreds easily.
Remove the beef and stir in the 6 cups kidney or pinto beans. Shred the beef and return it to the slow cooker and continue to cook on high for 30 minutes.
Serve with favorite toppings like diced Avocado, Sour cream, Cheddar cheese, Green onions, Tortilla chips, and Cilantro.

Video

Notes

Nutrition Facts reflect ingredients above using pinto beans and not including the toppings.

Storage: Transfer cooled chili to an airtight container and store in the refrigerator for up to 5 days. The chili will thicken as it sits, which is normal.

Freezing: This chili freezes very well. Once fully cooled, portion into freezer-safe containers or souper cubes, leaving a little room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat gently on the stovetop over low to medium heat, stirring occasionally. Add a splash of beef broth or water as needed to loosen the chili.

Helpful Tips:

Deglaze the skillet - If there are burnt pieces on the skillet after browning the meat, deglaze it with a little broth and scrape up any browned bits. Add this liquid along with the fond to the slow cooker.
To thicken chili - If the chili ran a little on the thin side, just create a cornstarch slurry. Whisk together equal parts cornstarch or arrowroot starch and cold water (I used 2 tablespoons each for my 8 quart slow cooker), then stir it into the simmering chili about an hour before finished time a tablespoon at a time until it reaches your desired thickness.
If the chili looks greasy after chilling, this is normal with slow-cooked chuck roast. Simply skim off excess fat before reheating, or stir it back in for extra richness if desired.

Nutrition

Apple Crisp with Fresh Milled Flour

Apple crisp with fresh milled flour is an easy, beginner-friendly recipe made with baked apples, maple syrup, sprouted oats, and a buttery topping. Simple to make, freezer-friendly, and great for feeding a crowd.

Apple crisp made with fresh-milled flour served in a bowl with a spoon and topped with vanilla ice cream.

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💡Recipe Overview

Prep and Cook Time: 15 minutes to prep and 45 minutes to bake
Cooking Method: ven-baked
Dietary Info: Ancestral diet
Skill Level: easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Why Flour Quality Matters in Crisp Recipes

I’ve been making some version of apple crisp for years, but once I started using fresh milled flour, I noticed something I honestly hadn’t paid much attention to before - flour actually has flavor.

It sounds obvious, yet it completely changed how I thought about very basic baked goods.

In fact, I'd say I wasn't much of a dessert person until I started baking with fresh milled flour and it blew me away.

This recipe stays in steady rotation because it’s easy to throw together, easy to scale, and works for everything from a regular weeknight to holidays or guests, like shown here on The Shared Table (a hospitality series on my YouTube channel). Most often, I serve it warm with vanilla ice cream after something straightforward like soup, chili, or roast chicken. It’s familiar, practical, and never feels like unnecessary effort. If easy had flavor and texture, it'd be this apple crisp.

Ingredients for 'FMF' Apple Crisp

Wheat berries - I milled kamut and hard white wheat berries for this apple crisp. Kamut produces a softer, buttery, slightly more tender flour, while hard white wheat provides structure. This combination creates a muffins that holds together well without becoming dense. If you don’t mill your own flour, store-bought all-purpose flour can be used instead.
Apples - Cut into evenly sized chunks for consistent texture. Most varieties work well, including Honeycrisp, Fuji, Gala, or Granny Smith. A mix of sweet and tart apples is a good option.
Maple syrup - Honey can be used if needed, though it will slightly change the flavor.
Pure vanilla extract - Adds additional flavor to the filling. Real vanilla extract is recommended over imitation.
Seasonings - ground cinnamon, nutmeg, and a little bit of salt to add flavor.
Butter - To create the crumble texture. Butter should be cold and cubed. Salted or unsalted butter can be used but if using salted, skip the additional salt in the crumble.
Sprouted rolled oats - I love using a brand that makes sprouted rolled oats. It adds texture to the topping. Regular rolled oats work as a direct substitute. Sprouted oats are commonly available at natural grocery stores or online.

Substitutions and Variations

Add-ins - Chopped nuts such as pecans or walnuts can be added to the topping for extra texture. Raisins, shaved coconut chips, or dried cranberries can be mixed into the filling if desired.

Make it Ancestral

I’ve really been loving baking with fresh milled flour, and this apple crisp is a great example of why. Freshly milled grains bring a noticeable flavor that you simply don’t get from store-bought flour.

For this recipe, I like using a blend of kamut and hard white wheat berries. Kamut produces a softer flour, while hard white wheat adds enough structure to help the crumble hold together. That said, this recipe is very forgiving, which makes it a great place to experiment if you’re newer to fresh milled flour.

How to Make Apple Crisp with Fresh Milled Flour

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Apple filling ingredients mixed in a baking dish and coated with fresh milled flour.

Step 1.

Mix all of the filling ingredients, including apples, maple syrup, vanilla, ground cinnamon, nutmeg, and salt together in the baking dish. Coat with a little bit of fresh milled flour. Set aside.

Whisking flour, brown sugar, cinnamon, and butter into a crumbly topping mixture.

Step 2.

Whisk flour, light brown sugar, and ground cinnamon together in a medium bowl. Cut in cold butter chunks using a pastry cutter or fork until the mixture becomes crumbly. It doesn’t have to be smooth.

Sprouted oats stirred in and crumble topping evenly spread over the apple filling.

Step 3.

Stir in rolled oats. Add the crumble topping over the filling, making sure to spread evenly across the apples. No need to press down but make sure it's even.

Apple crisp baked until golden and bubbling, cooling before serving with vanilla ice cream.

Step 4.

Bake for 45 minutes, until the topping turns golden brown and the fruit juices start bubbling at the edges. Remove from the oven and let it cool on a wire rack for at least 5 minutes.

Helpful Tips

Cut apples evenly: Aim for ¼–½ inch pieces so everything bakes at the same rate and you don’t end up with crunchy apples mixed with overcooked ones.
Keep the butter cold: Cold, cubed butter creates a crumblier topping and better texture once baked - warm butter will melt too quickly and flatten the topping.
Don't overwork the topping: Stop cutting in the butter while the mixture still looks crumbly and uneven; those little butter pockets are what make the crisp topping crisp. No need to get everything smooth.
Let it rest before serving: Resting for at least 10 minutes helps the filling set so it scoops cleanly instead of running all over the plate.

💭Meal Prep Suggestion!
This apple crisp is easy to prepare ahead of time. Assemble the filling and topping, cover the baking dish, and refrigerate for up to 24 hours before baking. When ready to serve, transfer it directly from the refrigerator to the oven.

You can also bake the crisp in advance and store it covered in the refrigerator. Reheat in a warm oven until heated through. This makes it a practical dessert for gatherings, holidays, or busy weeks.

Serving Suggestions

Apple crisp is traditionally served warm, often with a scoop of vanilla ice cream (this honey ice cream sounds delicious!) or a dollop of whipped cream. It can be enjoyed fresh from the oven, at room temperature, or even cold straight from the refrigerator. Try my paleo ice cream!

For everyday meals, this crisp works well as a simple dessert after dinner, especially alongside lighter meals. It pairs nicely with straightforward dishes like roasted chicken, soups, or skillet meals.

Frequently Asked Questions

How do I store and reheat apple crisp?

Store leftover apple crisp in an airtight container for up to 5 days. These glass snap containers are perfect for leftovers. To reheat, transfer the apple crisp to a small baking pan, cover it, and bake in a 350°F oven for about 30 minutes, or until warmed through.

Can I freeze apple crisp with kamut?

Yes, the crisp freezes well for up to 3 months. Thaw overnight in the fridge and reheat per instructions.

Why is my topping soft instead of crisp?

This typically happens if the butter was too warm, partially melted, or if the topping was mixed too thoroughly. The crumble relies on small pieces of cold butter distributed throughout the flour. As the crisp bakes, those butter pieces melt and create the crumbly texture. If the butter softens too much during mixing, it blends into the flour instead of staying in distinct pieces, which can lead to a denser, softer topping. To prevent this, use cold butter straight from the refrigerator and stop mixing while the topping still looks uneven and crumbly.

Looking for more related recipes? Here are some ideas:

Did you make this apple crisp with whole grains? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

apple crisp in a bowl with vanilla ice cream and mint leaf as garnish.

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Apple Crisp with Fresh Milled Flour

Apple crisp with fresh milled flour combines tender baked apples, maple syrup, sprouted oats, and a crisp buttery topping. Simple to make, freezer-friendly, and great for feeding a crowd.

Prep Time15

Cook Time45

Resting Time10

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: apple crisp, fresh milled flour

Servings: servings

Calories: 442kcal

Author: Anya @ Prepare & Nourish

Ingredients

Filling

8 medium apples cut into 1-inch chunks that are ¼ - ½ “ thick
½ cup maple syrup
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
¼ cup fresh milled flour

Topping

1 cup fresh milled flour ½ cup kamut, ½ cup hard white berries
¾ cup light brown sugar
1 teaspoon ground cinnamon
½ cup unsalted butter cold and cubed
1 cup sprouted rolled oats
vanilla ice cream for serving

Instructions

Preheat oven to 350°F (177°C).
Mix all of the filling ingredients, including 8 medium apples, ½ cup maple syrup, 1 teaspoon pure vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon salt together in the baking dish. Coat with ¼ cup fresh milled flour. Set aside.
Whisk 1 cup fresh milled flour, ¾ cup light brown sugar, and 1 teaspoon ground cinnamon together in a medium bowl. Cut in ½ cup unsalted butter using a pastry cutter or fork until the mixture becomes crumbly. It doesn’t have to be smooth.
Stir in 1 cup sprouted rolled oats. Add the crumble topping over the filling, making sure to spread evenly across the apples. No need to press down but make sure it's even.
Bake for 45 minutes, until the topping turns golden brown and the fruit juices start bubbling at the edges. Remove from the oven and let it cool on a wire rack for at least 5 minutes. Serve warm, room temperature, or cold, with (optional) vanilla ice cream for serving.

Video

Notes

Nutrition Facts does not reflect vanilla ice cream.

Storage: Cover the baking dish or transfer leftovers to an airtight container and refrigerate for up to 5 days.

Make Ahead & Freezing Instructions: This crisp can be assembled the day before and baked when you’re ready to serve. Prepare the recipe through step 3, then cover and refrigerate for up to 24 hours before baking.

Once baked and cooled, the crisp also freezes well for up to 3 months. Thaw overnight in the refrigerator, then reheat, covered, in a 350°F oven for about 30 minutes, or until warmed through.

Helpful Tips:

Cut apples evenly: Aim for ¼–½ inch pieces so everything bakes at the same rate and you don’t end up with crunchy apples mixed with overcooked ones.
Keep the butter cold: Cold, cubed butter creates a crumblier topping and better texture once baked - warm butter will melt too quickly and flatten the topping.
Don't overwork the topping: Stop cutting in the butter while the mixture still looks crumbly and uneven; those little butter pockets are what make the crisp topping crisp. No need to get everything smooth.
Let it rest before serving: Resting for at least 10 minutes helps the filling set so it scoops cleanly instead of running all over the plate.

Nutrition