This is one of my staples, something I make several times a week. It’s cheap, easy, and is easily modified depending on what I’m in the mood for. The stews I’ve been making as of late are a lot different than the bean/rice/flavorless-beef stews I made for a while, or the typical beef/vegetable/red wine stews I used to make. This is a chili-type stew that I’ve been making lately. I ran out of room to add any potatoes, so I cooked some rice on the side to eat it with.
-6 lbs beef and pork, cubed, covered in ground cayenne, paprika, parsley, jalapenos, and dried chilis
-1 beef rib, I try to always include some type of bone-in meat, even if it’s just a rib or two
-Onions, tomatoes, garlic, and pinto beans, and a couple bay leaves
After 12 hours:
560 grams of protein, plus a considerable amount of fat and other nutrients for about $20 and about 20 minutes of total prep time.
I’ll vary the recipe for almost every batch, just so I don’t get bored. For the meat I’ll use beef, pork, buffalo, and sometimes lamb. For the carbs I rotate between potatoes, lentils, barley, or sometimes none, depending on my needs. Sometimes I’ll add green beans, eggplant, or squash. I always use a lot of peppers and spices.
For the rice, I browned a red onion, tomato, some sausages, coriander, cumin seeds, and black pepper with about 2 cups of basmati rice. It doesn’t really have to be that complicated. But since I had to make my carb source separately this week, I wanted to do it right.