Hello beautiful people!
I’d like to share how I cook ahead for a couple of days. I plan a few meals that would have the same main ingredient than add to that main ingredient to make different meals. It cuts a lot of cooking and prepping time and dinner is ready in 30 minutes or less. In this case I used stew meat. This particular meat I buy at Aldi it barely has any fat on it and when cooked its so tender. I buy two packages.
Sunday night prep
1 large or 2 small vidalia onions
2-3 cloves of freshly minced garlic
1 large carrot sliced
handful of fresh parsley diced
Sauté on olive oil, add washed and dried meat (I dice it even smaller if the cubes are big).
Season with you favorite seasoning I just used salt and pepper.
Once you brown the meat lower the temperature to the lowest, cover and let it simmer in its own juices for 30-45 minutes 🙂
Cool it to room temp and put in fridge to use for next day.
Brussels Potatoes Soup
Use 1/4 of your meat for this, because its a soup you do not need that much.
2 cups of washed Brussels
2 large potatoes peeled and cut into big cubes
Warm up your meat then add Brussels and potatoes. Add 2 cups of organic vegetable stock and 1 cup of water. Salt, pepper, paprika, more parsley if you would like, you can add any other vegetable you like (sometimes I add peas and freshly diced tomatoes). Bring to boil then lower temp to lowest and let look for 30 minutes.
Warm up the beef on medium temp.
Finely dice one tomatoes and add to meat and simmer on low.
Add one tablespoon of flour and stir then add 1 cups of vegetable broth. Season with paprika, salt and pepper. Simmer on low for 15 minutes.I serve this with rice or Quinoa pasta.