Cooking ahead

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

SautĂ© 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 đź™‚



Cool it to room temp and put in fridge to use for next day.

Day 1
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.

Day 2

Beef Stew
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.

  
  
Enjoy! 

Maya