Easy Back-To-School Weeknight Meals

As the back-to-school season kicks into high gear, weeknight dinners need to be quick, easy, and nutritious. Verde Farms Organic, 100% grass-fed beef is humanely and regeneratively raised — the perfect choice for meals that are ready in a flash. Here are three simple, satisfying recipes to make your weeknights stress-free.

Hearty Beef Stew with Veggies

This comforting beef stew offers rich flavors and tender chunks of Verde Farms Organic Stew Meat — an easy, wholesome meal the whole family will love.

Ingredients

• 1 lb Verde Farms Organic Beef Stew Meat
• 2 tbsp olive oil
• 1 onion, chopped
• 3 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 3 cups beef broth
• 2 potatoes, diced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 1 tbsp Worcestershire sauce
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

Directions

1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the stew meat, season with salt and pepper, and brown on all sides. Remove and set aside.
2. In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5 minutes. Stir in the garlic and cook for another minute.
3. Return the beef to the pot, then add the potatoes, beef broth, thyme, rosemary, bay leaf, and Worcestershire sauce. Bring to a boil.
4. Reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the beef is tender and the vegetables are cooked through.
5. Remove the bay leaf, adjust seasoning as needed, and garnish with fresh parsley before serving.

Sliced Sirloin Steak Wraps with Avocado and Spinach

Perfect for an easy-to-pack lunch or dinner — tender sirloin, creamy avocado, and fresh spinach that hold up well for on-the-go meals.

Ingredients

• 2 Verde Farms Sirloin Steaks (6 oz each)
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 large whole wheat or spinach tortillas
• 1 avocado, sliced
• 1 cup baby spinach
• 1/2 red onion, thinly sliced
• 2 tbsp Dijon mustard or your favorite spread
• 1/4 cup crumbled feta cheese (optional)
• 1 tbsp balsamic glaze (optional)

Directions

1. Season the sirloin steaks with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the steaks for 3–4 minutes per side, or until they reach your desired doneness. Let rest for 5 minutes before slicing thinly against the grain.
2. Lay the tortillas flat and spread a thin layer of Dijon mustard on each. Arrange spinach, avocado slices, red onion, and a few pieces of steak in the center of each. Sprinkle with feta if using.
3. Drizzle with balsamic glaze if desired, then roll up the wraps tightly, folding in the sides to keep the filling secure.
4. Wrap each in foil or parchment for easy transport. They keep in the fridge for up to 24 hours — perfect for grab-and-go.

Beef and Quinoa Stuffed Peppers

A healthy, colorful meal that's easy to prepare and packed with nutrients.

Ingredients

• 1 lb Verde Farms Ground Beef
• 4 large bell peppers
• 1 cup cooked quinoa
• 1 can black beans (15 oz), drained and rinsed
• 1 cup corn kernels
• 1 tsp cumin
• 1 tsp chili powder
• 1 cup shredded cheddar cheese

Directions

1. Preheat the oven to 375°F. Cut the tops off the peppers and remove the seeds.
2. In a skillet, cook the ground beef until browned, then add the quinoa, beans, corn, and spices.
3. Stuff each pepper with the beef mixture and top with shredded cheese.
4. Place in a baking dish and bake for 20–25 minutes, until the peppers are tender and the cheese is melted.