Are you a firm believer of the philosophy “waste not, want not”?
Because I am.
Necessities have become unnecessarily expensive.
& that bothers me.
So, I’m experimenting regrowing veggies (if it works i’ll show you what I did), so far it’s doing pretty good..
Anyways, I had some yummy veggies wilting, a head of garlic losing it’s aroma, a random half of an onion, & 3/4lb beef chuck starting to get freezer burn.
So I grabbed a pound of red kidney beans & soaked them over night trying to figure out what to do with all this food & not have to throw it away.
So I decided to make a stew.
Here’s what I used (beans & my cut of chuck not included in my picture sorry)
Okay, so I soaked the beans overnight.
Drained, rinsed, & covered with clean water again.
^ don’t throw these away! you can use them in stock later! Freeze it in a ziploc, make veggie stock with it later, & then can it so it doesn’t go bad. My personal veggie stock recipe (no sodium!) can be found here!
So, I chopped all my veggies up & threw them in with the soaked kidney beans. Honestly any beans would work though, & I’ve found that the smaller groceries sell them in bulk & they are so much cheaper!
Here’s my cut of chuck.
That’s about 3/4 pound of beef chuck.
& honestly, leftover chicken or ground beef would work. But make sure the chicken is fully cooked first, just in case….
This is how you want to carve it up.
Salt & pepper the beef you’re using.
*Throw the fatty cuts into a ziploc & freeze for stock.
Now, you’ll want to sear the beef.
Do not completely cook it or you’ll loose all that yummy flavor.
^ look at how it’s brown on the outside, but it was still pink in the inside.
That’s how you want it.
^ that’s how your stew will look once it’s all thrown together, but still needs about 2 hours simmering.
& this is how it’ll look when it is ready to go in your belly. 🙂