Perfect for those busy, fall nights, this recipe will warm up anyone’s chilly night. Made to serve 8, this buttery crockpot recipe will bring comfort and elevated, melt-in-your-mouth Wagyu flavor to your family’s next meal, or just yourself with leftovers for days. You won’t want to miss out on the ultimate Crockpot Cowboy Potato Casserole with Wagyu Ground Beef recipe. INGREDIENTS: 1 ½ lbs. Wagyu Ground Beef 1 onion (chopped) 3 garlic cloves (minced) 1 red bell pepper (diced) 5 large potatoes (peeled and cut into chunks) 1 can cream of mushroom soup ½ cup milk 1 cup cheddar cheese (shredded) 1 tsp salt ½ tsp black pepper ¼ tsp paprika 2 tbsp parsley (chopped) DIRECTIONS:  Brown the Wagyu Ground Beef in a skillet over medium heat, along with the onion, garlic, and bell pepper, until the meat is fully cooked, and the veggies are tender. Drain any excess liquid. Mix the cream of mushroom soup, milk, salt, pepper, and paprika in a small bowl. Layer half of the potatoes in the bottom of your crockpot, topping with half of the meat mixture and half of the soup mixture. Repeat the same process with the remaining potatoes, meat, and soup mixtures. Cover and cook on low for 5-6 hours, or until potatoes are tender. For a quicker cook time, cook on high for 2-3 hours but we recommend cooking on low. Sprinkle the shredded cheese over the casserole once potatoes are tender and cook for an additional 20 minutes or until cheese is melted. Garnish casserole with parsley before serving and enjoy!

Bring the comforting taste of fall to your next meal with this quick, easy Creamy Pumpkin Gnocchi recipe! The creamy sauce pairs well with the buttery flavor of our Wagyu Steak Tips. Made to serve 4, this is perfect for a cozy, fall date night. INGREDIENTS: 1 lb. Wagyu Steak Tips 1 tbsp olive oil 10 oz potato gnocchi 1 cup heavy cream 1/3 cup chicken broth 1 cup pumpkin puree 3 garlic cloves (minced) 4 oz spinach 2 tbsp sage (chopped) 2 tbsp thyme Salt and pepper (to taste) DIRECTIONS: Heat olive oil in a large sauté pan over medium heat. Add Wagyu Steak Tips to the pan and cook for 2-3 minutes on one side without turning. Once time is up, flip to other side and repeat. Drain all liquid that is in the pan. In the same pan with the Wagyu Steak Tips, add the heavy cream and chicken stock. Bring to a boil on medium heat and stir, ensuring everything is mixed well. Cover with lid and allow the sauce to boil. In a separate pot, boil the potato gnocchi with salted water for 5 minutes. Once time has concluded, add the potato gnocchi as well as the pumpkin puree and garlic to the same pan. Stir until thoroughly blended. Add spinach after mixing everything and reduce heat to low-medium. Continue stirring until everything is blended and let spinach cook until wilted, about 3 minutes. Check to make sure the gnocchi are cooked through, garlic is cooked to how you like it, sauce is thickened. If all these things are done, your dish is ready to remove from heat. Feel free to cook longer if you like a thicker sauce. Stir in half of the sage and half of the thyme. Season with salt and pepper. When serving, top with remaining sage and thyme. Enjoy!

Wow your friends with this Guinness Braised Wagyu Short Rib recipe! Packed with rich flavors, this dish serves 8 and is perfect for your next weekend dinner party. Don’t miss out on the fall off the bone tender Wagyu short ribs and comforting taste. INGREDIENTS: 4 lbs. Wagyu Beef Short Ribs ½ cup all-purpose flour ½ tsp salt ¼ tsp pepper 2 tbsp olive oil 1 onion (chopped) 1 carrot (chopped) 2 celery stalks (chopped) 6 garlic cloves 2 tbsp tomato paste 1 can of Guinness stout 2 cups beef broth 1 tbsp liquid smoke 2 sprigs rosemary 4 sprigs thyme 1 tbsp parsley (chopped) DIRECTIONS: Preheat your oven to 375° F. Whisk the flour, salt, and pepper together in shallow bowl or plate. Once mixed, use tongs to coat the Wagyu Beef Short Ribs in the flour mixture, making sure all sides are covered. In a large Dutch oven, heat olive oil over medium-high heat. Add half of the coated Wagyu ribs, this ensures the pot doesn’t get too full. Sear the ribs on all sides, about 3 to 4 minutes per side, until browned. Repeat the process with remaining ribs. Remove ribs from the pot and set to the side. In the same Dutch oven, add the carrot, onions, celery, and garlic. Sauté for about 3 to 4 minutes, or until the onion has softened and the garlic is aromatic. Stir in the tomato paste. Add the Guinness stout, beef broth, liquid smoke, rosemary, and thyme to the pot and bring to a boil. Season with salt and pepper, if needed. Once boiling, add the short ribs back to the pot and cover. Take Dutch oven and place in the oven. Let your dish cook for 2 ½ to 3 hours, until ribs are tender. Once ribs are tender, take out of the oven and remove the rosemary and thyme. Garnish the dish with parsley right before serving. Serve over mashed potatoes, that’s what we prefer, pasta, or on its own. Enjoy!

Warm up on those chilly fall days with our Wagyu Osso Buco Stew recipe! The buttery flavor of the Wagyu heightens the already comfy feeling you get from this stew. You won't believe how easy it is to make, just dump, set, and walk away.  INGREDIENTS: 1 package Wagyu Osso Buco 1 cup onion (chopped) ½ cup carrots (chopped) ½ cup celery (chopped) 2 tbsp tomato paste 2 cups red wine ¼ cup water 3 cups beef stock 2 sprigs thyme 1 bay leaf 2-4 tbsp of cornstarch Salt & pepper, or your other favorite Italian seasonings (as needed) DIRECTIONS: Sear Osso Buco on both sides in a pan set to medium-high heat. Add all ingredients to your crockpot and set to low for 8-10 hours or high for 4-6 hours. Once meat is tender and fall of the bone, remove bones from the pot. Create a cornstarch slurry by mixing cornstarch with a quarter cup of water. Add to pot and stir to combined. Continue to cook at your desired temperature for 30 minutes or until thickened. Serve by itself, over potatoes, or buttered egg noodles for a savory weeknight dinner.

Take your basic weeknight meal up a notch with this easy crockpot Mississippi Pot Roast recipe! The buttery flavor from the Wagyu Chuck Roast complements this savory dish nicely, resulting in melt-in-your-mouth goodness that will remind you of Mom’s cooking. A twist on an American classic, this recipe will become a staple in your house for years to come! INGREDIENTS: 1 Wagyu Chuck Roast 1 pack of au jus gravy mix (dry) 1 pack of ranch seasoning mix (dry) 1 stick of butter Jar of pepperoncini peppers DIRECTIONS: Place Wagyu Chuck Roast in crockpot. Top Wagyu roast with pack of au jus gravy mix, pack of ranch seasoning mix, stick of butter, slices of pepperoncini peppers, and pepperoncini pepper juice. Cook on low for 8 hours or on high for 4 hours, checking periodically. Once Wagyu roast pulls apart easily, serve over your favorite carb – we used mashed potatoes!

Life can get busy, but that doesn’t mean your meals have to suffer! This easy crockpot recipe is super simple, quick, and tastes like you spent hours slaving in the kitchen to prepare. With inspiration from Italian dishes we all love, this will be a hit with everyone you serve it to.  INGREDIENTS: 1 Wagyu Mock Tender 1 pack of Lipton onion soup mix (dry) 1 can of tomatoes 1 tbsp garlic (minced) 1 tbsp Italian seasoning 1 tsp celery salt 1 bay leaf DIRECTIONS: Place Wagyu Mock Tender in crock pot. Top Wagyu tender with Lipton onion soup mix, tomatoes, garlic, Italian seasoning, and celery salt. Add enough water to cover most the Wagyu tender. Stir mixture together and place bay leaf on top of exposed Wagyu tender. Cook on low for 6-8 hours or on high for 3-4 hours. Check periodically, if mixture doesn’t thicken to your liking, add a slurry to it. Once Wagyu tender pulls apart easily, serve over your favorite carb – we used mashed potatoes but think this will pair nicely over spaghetti noodles as well.