Holiday Treasures on a Budget
How to Stretch Your Dollar at the Supermarket This Holiday Season
It’s no secret that prices are up. And with the holidays right around the corner, many budget-minded shoppers are understandably searching for ways to stretch their dollar while still creating delicious meals.
Less
fuss, more fun
For those who know the value of a little planning and the right cut of beef, be of good cheer! There are ways to make treasured holiday memories without breaking the bank.
First—why beef? Beef, with its incredible versatility and high nutritional value, is the perfect foundation for a treasured holiday memory on a budget. So many of us can remember childhood holiday meals that featured cuts or preparations of beef beyond your everyday grilled steak.
And therein lies the magic of a cost-effective holiday meal: spending a little more time in planning and preparation means you're making memories twice—once in the kitchen and once at the dinner table. The California Beef Council and BeefItsWhatsForDinner.com offer a diverse selection of recipes for affordable, crowd-pleasing holiday gatherings and warm, memory-building family meals. So, set aside some time to spend preparing a delicious meal with loved ones. Here’s your guide to creating treasured holiday memories on a budget.
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Our most cherished memories and traditions are built on the simple things. Family, friends, and good food. Creating treasured holiday memories that are delicious and budget-conscious is on the menu. All it takes is a little planning and the right cut of beef to find yours. Happy Holidays!
If the holidays teach us anything, it’s a reminder of what’s important.
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craveable beef recipes at beefitswhatsfordinner.com
Sirloin Tip Roast with an Herb Rub and Fennel Brown Gravy
By Food Influencer Extraordinaire Whitney Bond
Sirloin Tip, also known as Round Tip, is a lean cut often fabricated into roasts that can be slow-cooked to absolute taste perfection. This recipe exclusively uses equipment most kitchens already have around the house—no need to buy anything extra or fancy.
Budget Bona Fides:
Sirloin tip takes excellent advantage of the classic time versus money tradeoff, allowing you to go easy on your wallet as long as you spend a little more time in preparation. With this recipe, the results will be nothing short of legendary.
Why It’s Special
Sirloin Tip Roast with an Herb Rub and Fennel Brown Gravy
Instructions
Ingredients
1
Add the fennel seeds to a medium saucepan on the stove over medium-high heat. Toast the fennel seeds for 1-2 minutes or until fragrant. Pour the beef broth into the pan and bring it to a boil, then stir in the garlic powder, onion powder, salt, pepper, and Worcestershire sauce.
2
In a small bowl, combine the cornstarch and cold water. Pour this mixture into the boiling broth and stir until the mixture is thickened. Serve over the roast or on the side.
Oven Roasted
Sirloin Tip Roast
6
Remove the roast from the oven. Turn the oven up to 450°F.
7
Add the fennel seeds to a medium skillet on the stove over medium-high heat. Toast the fennel seeds for 1-2 minutes or until fragrant. Add the butter to the skillet. Once it’s bubbling, add the remaining 1 tablespoon of chopped rosemary. Simmer for 30-60 seconds.
8
Remove the butter from the heat and spoon it evenly over the beef roast.
9
Place the roast back into the oven for 5 - 10 minutes, or until it reaches an internal temperature of 130°F for medium-rare, or 140°F for medium.
10
Remove the roast from the oven, tent with foil, and rest for 20 minutes. Transfer to a cutting board and slice into thin slices using a sharp knife or an electric knife.
Fennel Brown Gravy
Previous Steps
1
Remove the roast from the refrigerator to bring it up to room temperature.
2
Preheat the oven to 225°F.
3
Season the sirloin tip roast on all sides with the salt and pepper.
4
In a small bowl, whisk the olive oil with 2 tablespoons chopped rosemary and the crushed garlic. Rub this mixture on all sides of the roast.
5
Place the sirloin tip roast in a roasting pan and into the oven, uncovered, for 60-90 minutes, or until a thermometer reaches between 120-125°F in the center of the beef.
Next Steps
Oven Roasted Sirloin Tip Roast
10 Steps
Fennel Brown Gravy
1 teaspoon fennel seeds
2 teaspoons garlic powder
1 teaspoon onion powder
2 cups beef broth
½ teaspoon black pepper
3 tablespoons cornstarch
3 tablespoons cold water
2 teaspoons Worcestershire sauce
½ teaspoon salt
2 teaspoons kosher salt
2 tablespoons olive oil
3 tablespoons fresh rosemary, chopped (divided)
2 ½ - 3 pounds sirloin tip roast
2 teaspoons black pepper
6 cloves garlic (crushed)
1 teaspoon fennel seed
2 tablespoons unsalted butter
Oven Roasted Sirloin Tip Roast
Oven Roasted Sirloin Tip Roast
10 Steps
Fennel Brown Gravy
2 Steps
Blackened Cubed Steaks with Zoodles
Cubed Steak—or “cube steak,” named so for its dimpled appearance—is the classic budget beef cut. Technically not from one specific cut, this pre-tenderized, thin cut is of great value for everyday meals. Plus, this recipe is “one pan,” making it an ideal meal that’s low on hassle and high on flavor.
Budget Bona Fides:
Cubed steak is designed to take on flavor. With its zucchini noodles, this recipe for Blackened Cubed Steak with Zoodles packs a bit of a wow factor. Perfect for when you need to zhuzh-up a casual pre-holiday meal.
Why It’s Special
Sirloin Tip Roast with an Herb Rub and Fennel Brown Gravy
Instructions
Ingredients
1
Add the fennel seeds to a medium saucepan on the stove over medium-high heat. Toast the fennel seeds for 1-2 minutes or until fragrant. Pour the beef broth into the pan and bring it to a boil, then stir in the garlic powder, onion powder, salt, pepper, and Worcestershire sauce.
2
In a small bowl, combine the cornstarch and cold water. Pour this mixture into the boiling broth and stir until the mixture is thickened. Serve over the roast or on the side.
Oven Roasted
Sirloin Tip Roast
Fennel Brown Gravy
2 Steps
5
Stir in basil, lemon juice and peel.
6
Return steaks to skillet; cook another 1-2 minutes or until steaks are warmed through. Sprinkle with cheese before serving.
Fennel Brown Gravy
Previous Steps
1
Coat cubed steaks with cooking spray; season with blackening seasoning and salt.
2
Heat oil in large nonstick skillet over medium-high heat until hot. Place steaks in skillet; cook 6-8 minutes to medium (160°F) doneness, turning once. Remove steaks; keep warm.
3
Add garlic and tomatoes to skillet; cook 1-2 minutes or until garlic is fragrant.
4
Add zucchini, squash and pepper; cook and stir 2-3 minutes or until just tender.
Next Steps
Blackened Cubed Steaks with Zoodles
6 Steps
¼ teaspoon cooking spray
¼ teaspoon salt
1 teaspoon olive oil
4 beef cubed steaks (about 4 ounces each)
1 tablespoon no-salt blackening seasoning
1 teaspoon minced garlic
1 pound zucchini, spiralized
1 cup grape tomatoes, halved
Blackened Cubed Steaks with Zoodles
1-pound yellow squash, spiralized
¼ cup thinly sliced fresh basil
¼ cup lemon juice
1 teaspoon freshly ground black pepper
1 teaspoon freshly grated lemon peel
2 tablespoons grated low-fat Parmesan cheese
Blackened Cubed Steaks with Zoodles
6 Steps
Prime Rib Pasta with Broccoli and Cheese
By Food Influencer Extraordinaire Whitney Bond
Prime rib on a budget? Before you cry humbug, remember value comes in different forms. Prime rib may not be typically thought of as budget-friendly, but what if you can get two meals for the price of one? Prime Rib Pasta with Broccoli and Cheese takes your leftover prime rib from your big holiday dinner and repurposes it to delectable effect.
Budget Bona Fides:
It’s prime rib, one of the king cuts of beef! Mouthwatering taste, exquisite texture, rich color—and for dinners on a budget, just as scrumptious the next day!
Why It’s Special
Instructions
Ingredients
1
Add the fennel seeds to a medium saucepan on the stove over medium-high heat. Toast the fennel seeds for 1-2 minutes or until fragrant. Pour the beef broth into the pan and bring it to a boil, then stir in the garlic powder, onion powder, salt, pepper, and Worcestershire sauce.
2
In a small bowl, combine the cornstarch and cold water. Pour this mixture into the boiling broth and stir until the mixture is thickened. Serve over the roast or on the side.
Oven Roasted
Sirloin Tip Roast
Fennel Brown Gravy
2 Steps
5
Add broth, salt and pepper. Cook 2-3 minutes more or until warmed through.
6
Drizzle with lemon juice and truffle oil; sprinkle with cheese and parsley before serving.
Fennel Brown Gravy
Previous Steps
Prime Rib Pasta with Broccoli and Cheese
6 Steps
1
Preheat large skillet over medium heat until hot. Add 2 tablespoons of butter.
2
When melted, add leftover Prime Rib; cook 3-5 minutes or until lightly browned.
3
Add garlic, cook another 1-2 minutes or until fragrant.
4
Stir in pasta, broccoli, tomatoes and remaining butter.
Next Steps
Prime Rib Pasta with Broccoli and Cheese
6 Steps
6 tablespoons butter, divided
1 pound penne pasta, cooked
1 pound broccoli, blanched
1 pound cooked (leftover) prime rib, cut into 1/2-inch pieces
1 tablespoon minced garlic
1/2 cup julienned sun-dried tomatoes
1/2 cup beef broth
1/2 cup cherry tomatoes, halved
1 teaspoon salt
1/4 cup fresh lemon juice
1 tablespoon white truffle oil
1 teaspoon freshly ground black pepper
1/2 cup shredded Parmesan cheese
1/4 cup chopped fresh parsley
Prime Rib Pasta with Broccoli and Cheese
Cook's Tip: Drizzle with a little extra truffle oil before serving to enhance the aroma!
Beef Pot Pie for Holiday Sports Gatherings
By Food Influencer Extraordinaire Whitney Bond
When hosting the party for the big game around the holidays, you need something hearty and delicious that can feed your entire team. If you’re also looking for ways to stretch your dollar, Beef Pot Pie is the perfect play. This recipe utilizes stew meat, an affordable, full-flavored staple of some of the best recipes for feeding a hungry party.
Budget Bona Fides:
Comfort food is called that for a reason. This Beef Pot Pie hits the spot, and it’s an affordable way to elevate game day!
Why It’s Special
Instructions
Ingredients
6
Top with remaining crust, crimping edge to seal. Cut three slits in top of crust to vent; brush top with egg.
7
Bake 40-45 minutes or until crust is golden brown.
Fennel Brown Gravy
Previous Steps
Beef Pot Pie for Holiday Sports Gatherings
8 Steps
Cook's Tip: Drizzle with a little extra truffle oil before serving to enhance the aroma!
1
Preheat oven to 350°F. Add all ingredients, except peas, pie crust and egg to Dutch oven. Mix lightly but thoroughly.
2
Bake, covered, 3½ hours or until stew meat is fork-tender.
3
Stir in peas; cool mixture slightly.
4
Coat 9-inch pie plate with cooking spray. Unroll pie crust on flat surface, pressing out fold lines with fingers.
Next Steps
Beef Pot Pie for Holiday Sports Gatherings
8 Steps
5 cups water
1 cup chopped onion
1 cup chopped carrots
2 pounds beef stew meat, cut into 1 to 1½ inch pieces
1 tablespoon Worcestershire sauce
1 cup chopped celery
1 tablespoon chopped garlic
1 cup chopped Yukon Gold potatoes
1 can (6 ounces) tomato paste
3 bay leaves
1 teaspoon finely chopped fresh rosemary
1 packet (.87 ounce) brown gravy mix
1 teaspoon finely chopped fresh thyme
Beef Pot Pie for Holiday Sports Gatherings
1 teaspoon salt
½ cup frozen peas
Beef Tallow Pie Crust or 1 package (14.1 ounces) refrigerated pie crust
1 teaspoon freshly ground black pepper
1 egg
Mixed green salad (optional)
8
Let stand 5-10 minutes before serving. Serve with salad, as desired.
Cuban Crispy Shredded Beef
Cuban food is prized for packing a punch using simple, affordable ingredients. Cuban Crispy Shredded Beef is a great example, perfect for transforming that leftover roast into a tasty holiday recovery meal.
Budget Bona Fides:
This recipe is a bright and flavorful take on Vaca Frita, a favorite of traditional Cuban cuisine.
Why It’s Special
Sirloin Tip Roast with an Herb Rub and Fennel Brown Gravy
Instructions
Ingredients
3
Season beef with remaining 1/4 teaspoon of salt.
Serve with rice, black beans and lime wedges as desired.
4
Recipe can be made in a 8-quart Air Fryer. Heat Air Fryer to 375°F. Spread 1/3 of beef mixture in thin layer in basket. Cook until crispy in spots, turning several times, 6 to 8 minutes. Remove from basket. Repeat twice with remaining beef mixture. Season beef with remaining 1/4 teaspoon of salt.
Fennel Brown Gravy
Previous Steps
Cook's Tip: Drizzle with a little extra truffle oil before serving to enhance the aroma!
1
Combine the beef Chuck Pot Roast, bell pepper, onion, lime juice, oil, garlic, 1/4 teaspoon salt and black pepper in large bowl. Marinate in refrigerator for 15 minutes or up to 1-1/2 hours.
2
Heat a large, nonstick skillet over medium-high heat until hot. Spread 1/3 of beef mixture in thin layer in skillet. Cook until crispy in spots, turning several times, 2 to 3 minutes. Remove from skillet. Repeat twice with remaining beef mixture.
Next Steps
Cuban Crispy Shredded Beef
4 Steps
Cuban Crispy Shredded Beef
The holidays are a powerful time of nostalgia. Many adults discover they have fond memories of dishes from a grandparent’s holiday table. These experiences often trigger warm memories that connect us to family traditions that we may want to continue today.
For families looking to stretch their holiday budget without sacrificing tradition or flavor, here are two recipes that retain the classic cultural notes of holidays past while capturing new traditions for today’s modern holiday dinner table.
Childhood Memories Spark Adult Discoveries: Cultural Recipes for the Holidays
1 cup sliced green bell pepper
12 ounces shredded cooked (leftover) beef such as Chuck Pot Roast
1 cup sliced onion
1/4 cup fresh lime juice
2 tablespoons olive oil
2 teaspoons minced garlic
1/2 teaspoon salt, divided
1/4 teaspoon ground black pepper
Hot cooked rice, black beans and lime wedges (optional)
Cuban Crispy Shredded Beef
4 Steps
Cheesy Beef Enchiladas for Any Holiday Potluck
By Food Influencer Extraordinaire Whitney Bond
This recipe for Cheesy Beef Enchiladas uses beef shoulder roast, another budget-friendly hero of beef cuts. Sumptuous, multi-purpose and hearty, shoulder roast is always a great idea to have on hand.
Budget Bona Fides:
Everyone loves the party guest who shows up with a dish of steaming hot, melty deliciousness.
Why It’s Special
The holidays are a powerful time of nostalgia. Many adults discover they have fond memories of dishes from a grandparent’s holiday table. These experiences often trigger warm memories that connect us to family traditions that we may want to continue today.
For families looking to stretch their holiday budget without sacrificing tradition or flavor, here are two recipes that retain the classic cultural notes of holidays past while capturing new traditions for today’s modern holiday dinner table.
Childhood Memories Spark Adult Discoveries: Cultural Recipes for the Holidays
Instructions
Ingredients
Fennel Brown Gravy
Previous Steps
Cook's Tip: Drizzle with a little extra truffle oil before serving to enhance the aroma!
1
Preheat oven to 350°F. To prepare barbacoa sauce, combine dried chiles, chipotle peppers, beer, beef broth, vinegar, oregano, cinnamon, paprika, cumin, Worcestershire and ground chiles in blender container. Cover; process 1 minute or until smooth, scraping sides of container as needed. Set aside.
2
Heat Dutch oven over medium-high heat until hot. Toss together beef, oil, salt and pepper in a large mixing bowl, mixing lightly but thoroughly. Brown beef pieces, stirring occasionally.
Next Steps
Cheesy Beef Enchiladas for Any Holiday Potluck
5 Steps
12 corn or flour tortillas (6 to 7-inch diameter)
1 can (10 ounces) red enchilada sauce
1 can (10 ounces) green enchilada sauce
1 beef Shoulder Roast, Arm Chuck or Blade Chuck Roast, Boneless Roast (2-1/2 to 3 pounds), trimmed, cut into 2-inch pieces
3 cups shredded Mexican cheese blend
Avocado, cooked rice and beans, optional
1 teaspoon ground cumin
3 dried guajillo chiles, seeds removed
1 can (7 ounces) chipotle peppers in adobo sauce
1/2 cup beef broth
1/4 cup red wine vinegar
1/2 cup Mexican-style lager beer
2 teaspoons Mexican oregano
2 teaspoons ground cinnamon
1 teaspoon Worcestershire sauce
1/4 cup canola oil
1 tablespoon salt
1/4 teaspoon ground ancho chiles
1 tablespoon ground black pepper
1 small onion, chopped
Cheesy Beef Enchiladas for Any Holiday Potluck
Barbacoa Sauce
3
Add onion and garlic, stirring 1 to 2 minutes or until fragrant. Add prepared barbacoa sauce and bay leaf. Cover tightly and cook 2-1/2 hours or until beef is fork-tender. Remove from oven; let stand. Shred beef with two forks.
Cheesy Beef Enchiladas for Any Holiday Potluck
5 Steps
4
Spray 13x9-inch baking dish with cooking spray; pour half of enchilada sauces in bottom of baking dish. Lay tortillas on a flat surface. Divide beef evenly and place 1/4 cup shredded beef down centers of each tortilla. Sprinkle with tablespoon of cheese. Roll up and place seam side down in prepared baking dish. Pour remaining red and green enchilada sauces over top; sprinkle with remaining cheese.
5
Cover dish with foil. Bake 15 to 20 minutes or until heated through and bubbly. Let stand, uncovered, 10 minutes. Serve with avocado, rice and beans, if desired.
Sirloin Tip Roast with an Herb Rub and Fennel Brown Gravy
Whitney Bond
Blackened Cubed Steaks with Zoodles
Prime Rib Pasta with Broccoli and Cheese
Beef Pot Pie for Holiday Sports Gatherings
Cuban Crispy Shredded Beef
Cheesy Beef Enchiladas for Any Holiday Potluck
Sirloin Tip Roast with an Herb Rub and Fennel Brown Gravy
Sirloin Tip Roast with an Herb Rub and Fennel Brown Gravy
1 teaspoon paprika
1 tablespoon minced garlic
1 bay leaf
6
5
4
3
2
1
1
2
3
5
4
6
5
Place 1 crust in bottom of pie plate, allowing the edge to drape over rim. Spoon beef mixture into pie crust.
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1
Add the fennel seeds to a medium saucepan on the stove over medium-high heat. Toast the fennel seeds for 1-2 minutes or until fragrant. Pour the beef broth into the pan and bring it to a boil, then stir in the garlic powder, onion powder, salt, pepper, and Worcestershire sauce.
2
In a small bowl, combine the cornstarch and cold water. Pour this mixture into the boiling broth and stir until the mixture is thickened. Serve over the roast or on the side.
Fennel Brown Gravy
2 Steps
1
Add the fennel seeds to a medium saucepan on the stove over medium-high heat. Toast the fennel seeds for 1-2 minutes or until fragrant. Pour the beef broth into the pan and bring it to a boil, then stir in the garlic powder, onion powder, salt, pepper, and Worcestershire sauce.
2
In a small bowl, combine the cornstarch and cold water. Pour this mixture into the boiling broth and stir until the mixture is thickened. Serve over the roast or on the side.
Fennel Brown Gravy
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