Sign into an existing account

I love making a big pot of beef burgundy. You can switch out the starch you serve it with. It’s also delicious and cost effective, minus the red wine. I just grab a cheap bottle of Pinot Noir. I do my mushrooms with butter, herbs and a healthy amount of garlic and each time I eat one it’s an absolute treat.

https://somuchfoodblog.com/classic-beef-bourguignon/

1. Stew meat or burger.
2. Corn, tomatoes, onions, green beans, potatoes, whatever veggies.
3. Elbow noodles. This is the stretcher so make this equal to the rest. Rice is good also/or.
4. Salt and pepper, chili powder, cumin and fresh garlic.

Corn bread.

Big pot of chili. Gets better every day

I make this and my fam of four eat on it for a couple days. I eat on it for about 3 days honestly.

Hurst's 15 bean soup. They have the Ham version and the Cajun version. Its with the dry beans.

Get them in a pot and bring them to a boil and then turn them down on low and let them simmer. Takes about 4 hours. You're not gonna add everything else until about 45 minutes of it being done. It calls for ten cups of water. Use twenty cups.

(do not add these ingredients until about 45 minutes from the end)

Get a pack of sweet Italian sausage. Its not the links. Get the "hamburger" type. I think its Hillshire farms but I'm sure any will do. Fry it up and have it on the side ready.

Then cut up a whole sweet onion. I fourth it then peel it all apart because I like that size.

1 can of diced tomatoes -garlic, basil flavor. You can use whatever but I would make sure its the seasoned tomatoes. Del Monte or great value is what i use.

Then 1 can of Margret Holmes seasoned pinto beans (I use this for flavor and salt).

1 can of Margret Holmes seasoned snap peas(I use this for salt)

1 Tablespoon of chili powder.

1 heaping Tablespoon of SMOKED PAPRIKA

1 Tablespoon of garlic powder

Salt & pepper (not a lot. Just enough)

The season packet that comes with the beans

As I said, add everything else about 45 minutes of the beans being done. Dump it all in and stir well then cover and let simmer for the 45.

Make a flat pan of honey cornbreed to go with it.

The war will erupt later that night. I generally squeeze off about a 5 second fart and my wife screams OMG! Its starting! We then try & gas each other. 26 years married, boys. This is the glue!

Not really a recipe but what my ancestors did from their gardens and had a soup starter all week. Nona's minestrone, my grandmother had a big pot on the stove in winter 24/7. It started out with dry beans boiling with water, just about everything else was the tough ends of the garden vegetables from the week. Garlic ends, broccoli stems, cabbage bases, asparagus ends, you name it anything too tough to eat was cooked for a week till it was. She would added spices that complimented the soup and changed its flavor over the week. Sunday it would get the left over meat and that one would be "finished" and a new pot started again with beans.

Banger once perfected to personal taste.
This is one that "goes with" after the first meal.
Oh yes the left overs are the bomb.
Thin and soupy first meal,it gets thicker after acouple days.
Any ground meat besides the fin and feathered stuff
Spicier the better
https://www.mexicoinmykitchen.com/sopa-de-fideos-mexican-noodle-soup/

Beef(or chicken, pork), carrots, celery, potatoes, onions. Add whatever other veg you like. Cook the beef in a crock pot the longest, stick in the potatoes about an hour before the finish. Salt/pepper/garlic to taste. Italian seasoning and a couple bay leaves work well too.

You might like some bone-in broth, beef or chicken works. Use flour to thicken, add a handful of rice or barley or lentils. Or all 4, as desired.

Start basic and work your way towards what you enjoy most. I like beef/potato/carrot/onion/celery/jalapeno, salt/pepper/garlic, bone-in broth(home made), with barley, thickened a bit. Washed potatoes with the skin on of course.

A large crock pot will make ~5-7 days worth, depending. It keeps about that long in the fridge before you really don't want to eat it any more. You can put half in a container in the fridge and freeze the rest in single-serve containers.

Just be aware that some containers don't let go of frozen stew very easily so you might need new ones or something that can handle the microwave. If the last few servings get a bit bland, just add Tabasco.

Frozen turkeys are insanely cheap right now, especially at places like Grocery outlet. Thaw and chop all parts, segmenting the breast from the dark mweat. Slice the breast deli style and refrigerate. Legs and wings make great separate meals. Separate the thighs for white bean chili. Boil the bones with a big onion, carrot, celery and then strain it with cheesecloth, which will give you a ton of beautiful clarified broth for noodle soups, which depending on how many people you are feeding, can be segmented into containers or condensed and saved for later.

Buy a pork shoulder.
I can get one that fills up a 8 quart crockpot for about $25 - $30.
Then you go to the spice mixes isle.
Get 2 McCormic gravy packets and 1 Au Jus packet.
Mix packets with water in crockpot.
Put in pork shoulder.
Fill empty space with carrots/potatoes/misc veggies.

Cook on low for 8 hours. Best while sleeping or at work.

When done, take out pork shoulder and break it up.
Put back in pot for 1 hour on "keep warm" setting.

You can put portions in small plastic containers and freeze.
They thaw/microwave very well. Tastes fresh.
Eat one every few days.

I also have on rotation Sloppy Joes, Taco Meat, Spaghetti sauce with Meat. Try to find 1/2 cup plastic containers for these. It's an easy 2 taco, 2 Joe meal.

Get some dried black beans. Super cheap.
Cook them for a while then add an onion, garlic, jalapeño, bay leaf and oregano. you want those to cool down to nothing. Once the beans are soft enough to eat remove from heat and add chopped cilantro and lime juice. Serve over rice.
I’ve been making this dish for some time and it always disappears quickly.
You can also look up red beans and rice recipe for another option, but I use the small red beans instead of kidney beans.

You could also buy the 13 bean variety and make some soup with a hambone.

Brazilians eat beans and rice with every meal. It creates a "perfect protein" and surprisingly doesn't become tedious tasting the same flavor every day. You can prep both in lots of different ways, without too much repetition. More importantly, it's inexpensive and fills the belly. Make your expensive part of the meal a little smaller and still feed everyone at the table.

https://www.budgetbytes.com/italian-wonderpot/
practically impossible to fuck up
i add sage sausage and tomato-basil feta to mine
cheap as hell, as well

Good home made soups normally require your own home made broths right?

Which means ironically you need to cook ie some chicken or pot roast meal completely unrelated before hand I think no?

Get a vacuum sealer, buy in bulk on sale. You can either precook stews and freeze em or just freeze the meat.

It's about .20 to bag up each thing probably less. Just have to buy the sealer.

I have some great recipes for squirrel, skunk, raccoon, and squab. What would you be most interested in?

Stews and soups freeze and store well. Rather than eat the same meal for 5 days. Make a variety and freeze the leftovers in meal sized portions. Since you'll just have to heat your leftovers, use the extra time to bake a savory quick bread to go with the meal.

In Costa Rica - Olla de Carne.
Very good. You can google it.
Advice: remove meat and vegies from soup after the first cook.
So you can boil the soup without affecting them and then just heat them up in a microwave add to the soup bowl and tada...
Good to eat for 5 days.

buy a big bag of beans