We are still eating on our $0.19/lb sweet potatoes here. I also picked up a chuck roast, it was a splurge at $5 a pound, but I am going to make a crockpot full of beef stew, onions and those cheap sweet potatoes to stretch it as far as I can. I plan to use it for at least two dinners and anything after that someone can take in their lunch. If I get a 2 pound roast, that means $5 for meat for each meal, then add in another $2 to cover the cost of the sweet potatoes, onions, biscuit ingredients and the rest of the ingredients for the stew (I don't use wine) and for $14 I get two hearty, healthy, warming meals. $7 for dinner divided 4 ways still comes out at less than $2 per person. Not too bad. Could I have chosen an even less expensive meal, yes, but we had a little more money in the budget this week as a lot of our meals last week incorporated the copious amounts of leftovers we brought home from our two Thanksgivings.
The recipe I use for Beef Stew does not call for any tomato products, so I like to add half a can of tomato paste and some extra water. We like our stew thick, so near the end of cooking, I will stir in a slurry of water and cornstarch to thicken it up if it needs it. Instructions are on the package of corn starch.
Beef Stew
Ingredients
2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
2 cups beef broth, can be made from bouillon
4 medium carrots, sliced
3 medium potatoes, diced
1 medium onion, chopped
1 stalk celery, chopped
1 teaspoon Worcestershire sauce
1 teaspoon ground paprika
1 clove garlic, minced or 1/8 teaspoon garlic powder
1/2 can tomato paste
1 large bay leaf
1/4 cup frozen peas, optional
Directions
Place meat in slow cooker.
Mix flour, salt, and pepper together in a small bowl. Pour over meat, and stir until meat is coated.
Add beef broth, carrots, potatoes, onion, celery, Worcestershire sauce, paprika, garlic, and bay leave; stir to combine.
Cover, and cook until beef is tender enough to cut with a spoon, on Low for 8 to 12 hours, or on High for 4 to 6 hours. Stir in frozen peas right before serving.
Monday-
- Breakfast- Leftover pancakes, banana
- Lunch- sandwiches, crackers, apple
- Dinner- Beef stew, biscuits
Tuesday-
- Breakfast- Oatmeal, banana
- Lunch- Ham and cream cheese roll ups, crackers, apple
- Dinner- Broccoli Cheddar Rice casserole, green beans mixed with a can of Glory brand butter beans, garlic toast
Wednesday-
- Breakfast- Egg, toast, banana
- Lunch- Leftovers or sandwiches, crackers, apple
- Dinner- Beef stew, biscuits
Thursday-
- Breakfast- Oatmeal, banana
- Lunch- Leftovers, crackers, canned peaches
- Dinner- Hot dogs, mac and cheese, peas
Friday-
- Breakfast- Eggs, toast, banana
- Lunch- Ramen with canned chicken, crackers, fruit cocktail
- Dinner-Black bean burgers, Creamy Garlic Rice, corn
Saturday-
- Brunch- Fried eggs, fried potatoes and onions, toast
- Dinner- Pot pie made with lentils instead of chicken. This is one of those
non-recipes. I mix frozen mixed vegetables with cream of chicken soup
and cooked lentils, then top with a biscuit crust made from Bisquick.
Easy and yummy., baked beans
Sunday-
- Brunch- Pancakes, homemade pancake syrup
- Dinner- Bean soup in crockpot using ham bone from Thanksgiving, corn bread, leftover pasta salad
Have a good week!
~ Sarah
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