Unstuffed Pepper Soup

A Keystone Cookbook Recipe Winner, this Unstuffed Pepper Soup recipe, using Keystone Ground Beef, is a one-pot wonder! Easy to make and even easier to clean up ... especially because there won't be any leftovers! Winning recipe submitted by Daniel C.

Keystone Unstuffed Pepper Soup
  • 1 can (28 oz.) Keystone Ground Beef, drained
  • 1 can (27 oz) Keystone Beef Broth
  • 1 package Spanish rice side dish
  • 1 Green bell pepper, diced
  • 1 Red bell pepper, diced
  • 1 medium onion, diced
  • 2 cans (15 oz.) Diced tomatoes
  • 1 can (32 oz.) Tomato juice
  1. Add all ingredients in a large pot and bring to a boil.
  2. Reduce heat and simmer for 20 minutes (or until rice is cooked).

Brisket Biscuit Casserole

Our Brisket Biscuit Casserole ... Is it a hearty family meal on a cold winters night or is it a meaty dinner after a long day of raking leaves? Or do you make this recipe when you need a quick and tasty meal anytime? The answer is up to you because when you use fully cooked Keystone Beef, you not only go from prep to table in less than 30 minutes, you get a full-flavored meal anytime of the year.

Keystone Brisket Biscuit Casserole
  • 1 can (28 oz) Keystone Beef, drained
  • 1 cup Keystone Beef Broth
  • 1 cup onion, thinly sliced
  • ½ cup butter or margarine
  • 1 cup carrots, chopped
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup all-purpose flour
  • 1 can refrigerated biscuits (8 biscuits)
  • 2 teaspoons Garlic, minced
  • 1 lb white mushrooms, sliced
  • 1 cup milk
  1. Heat oven to 375°F.
  2. In large skillet, melt butter over medium heat. Add onion and carrots, salt and pepper; cook 3 to 5 minutes, stirring frequently, until tender.
  3. Stir in mushrooms and garlic; cook 10 to 12 minutes or until mushrooms are brown.
  4. Stir in flour, cook 1 to 2 minutes or until thickened.
  5. Gradually stir in Keystone Broth and milk; lower heat to simmering, stirring frequently until thickened. Stir in Keystone Beef.
  6. Add mixture in to a 9” x 12” baking pan. Separate biscuits and cut each biscuit into fourths. Top brisket mixture with biscuit pieces.
  7. Bake 10 to 12 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.

Quick Southwestern Beef Soup

This robust and colorful soup is packed with everything you look for after a long snowy winter day. And when you use Keystone Beef, you'll go from stovetop to tabletop in under 15 minutes.

Keystone Southwestern Beef Soup
  • 1 can (28 oz.)of Keystone Beef, drained
  • 2 cups Keystone Beef Broth
  • 1 cup onion, chopped
  • 1 tablespoon garlic, minced
  • 1 jalapeño, seeded and minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup white rice, uncooked
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon sour cream, optional
  1. Heat a small nonstick Dutch oven over medium-heat.
  2. Coat pan with cooking spray.
  3. Add onion, garlic, Keystone Beef, and jalapeño to pan; sauté for 2 minutes.
  4. Add broth and next five ingredients; bring to a boil.
  5. Partially cover, reduce heat, and simmer 6 minutes, stirring occasionally until rice is cooked.
  6. Remove from heat, stir in cilantro and add sour cream (optional).
  7. Serve!

Hearty Hamburger Noodle

This warm and hearty meal is great for long autumn nights. Keystone's Ground Beef pleases the whole family. The cooking time and prep time is minimal, freeing your evening to other important tasks...like spending time with your family! Our all natural ground beef is made with only two ingredients and no preservatives!

Hearty Hamburger Noodle
  • 1 can (28 oz) Keystone Ground Beef, undrained
  • 3 cans (27 oz) Keystone Beef Broth or 1/2 (8 oz) jar Keystone Beef Soup Base
  • 16 oz bag egg noodles
  • 2 Tbsp flour
  1. Bring ground beef with juices and broth to a boil in a large pan.
  2. Add 2 Tbsp of flour to a bag of noodles and shake through.
  3. Add noodles (with flour) to beef and broth.
  4. Reduce heat, stir and simmer until noodles are tender.

Korean Town Salad Bowl

This recipe is an easy way to get the authentic Korean flavors you love with quick kitchen prep time. A light meal with full flavor, it's the perfect back-to-school dinner. A special thank you to Vivian T., one of our "Beef Up Family Time Recipe Contest" finalists!

Korean Town Salad Bowl
  • 1 can (28 oz) Keystone Ground Beef
  • 1 tsp. Keystone Beef Soup Base
  • 2 Tbsp. Sriracha hot sauce
  • 2 Tbsp. garlic powder
  • 2 cups prepared ranch dressing
  • 1 tsp. powdered ginger
  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup ketchup
  • 2 Tbsp. brown sugar
  • 1 Tbsp. sesame oil
  • 1 Tbsp. sesame seeds
  • 1/4 tsp. red pepper flakes
  • 2 bags (10 oz) of garden salad blends
  • 2 green onions, sliced thin (optional)
  1. In a medium bowl, whisk together the ranch dressing and Sriracha. Chill until plating salads.
  2. Bring a large skillet to medium heat, add the Keystone Ground Beef and sauté.
  3. In a medium bowl, whisk together garlic powder, Keystone Beef Base, ginger, soy sauce, ketchup, brown sugar, sesame oil and red pepper flakes. Pour over the beef and bring mixture to a boil for 2 minutes.
  4. Divide the salad blend between 6 bowls, top each with an even amount of the beef mixture; drizzle with the Sriracha ranch dressing and garnish with green onions if using. Serve immediately.

The Best (and Easiest) Gravy

This might be the easiest gravy recipe you've ever used! Just three ingredients and in less than 10 minutes you'll have a tasty addition to mashed potatoes, egg noodles and open roast beef sandwiches. Try it tonight!

  • 3 tsp. either Keystone Chicken Base or Keystone Beef Base
  • 3 1/2 cups water
  • 1/3 cup flour
  1. Dissolve either Keystone Chicken or Beef Base into 3 cups of boiling water.
  2. Slowly add flour into remaining cup of cold water. Whisk out lumps of flour.
  3. Slowly whisk flour/water into boiling soup base. Simmer and whisk until thick. 2-3 minutes.

Quick & Easy Pot Roast

Tired of waiting for hours as your roast beef slow cooks? Now you can get the same tender and flavorful meal in just 30 minutes by using fully cooked Keystone Beef. Our recipe is so quick and easy, you'll be able to make pot roast any day of the week.

  • 1 can (28 oz) Keystone Beef, undrained
  • 1 can (27 oz) Keystone Beef Broth (or 2 tsp. Keystone Beef Base in 2 cups water)
  • 1 small package baby carrots
  • 1/2 onion, sliced
  • 6 potatoes, cubed into large chunks
  • salt and pepper to taste
  1. Preheat oven to 350º, add Keystone Beef (undrained), Keystone Beef Base in water and all ingredients.
  2. Cook until vegetables are tender about 30 minutes.