This weekend I did myself a huge favor by making our Monday night meal ahead of time (why don’t I do this more often?!)
I figured that since I was already going to be in the kitchen busy with making the moussaka, I may as well get a head start on the week too!
This also gave me ample time to cook a delicious weeknight slow cooked dish for hours over the stove, all while just giving it the occasional stir.
Planning ahead: Making life easier since who knows when 🙂
Spicy Beef & Onion Stew over Rice
The base for this beef stew was inspired by the spicy sauce from this egg recipe we had a few nights back, and I must say it turned out to be a total success!
Plus it was super easy, economical and not too hard on the waistline since there’s no added fat aside from the meat 🙂
- about 1 lb stew meat/cubed beef
- 1 28 oz. can crushed tomatoes (these had some oregano/basil)
- 2 chiles de arbol
- 1/2 tsp Mexican oregano
- 1 onion, diced
- 2 cloves garlic, chopped
- black pepper to taste
- 1 cup water
Start by adding the crushed tomatoes and chiles de arbol to a medium sized pot, bring to a simmer and letting cook for 10 minutes, covered (unless you want your stove to be splattered in tomatoes, just sayin’ 😉 ).
Using an immersion blender, blend the sauce until the chiles are incorporated and smooth (you could use a regular blender for this as well).
Next add in your diced onion, garlic and beef plus about a cup of H2O.
Give a stir and bring to a boil. Turn down to a simmer and cover, partially (you want the liquid to evaporate some), cooking for another 2-3 hours until the beef is fall apart tender and the sauce has reduced and become very thick.
“Quality control” may require numerous tastings during this process. It may even leave you hoping you have enough left for the meal itself 😉
Stash away in the fridge until the next day when you are ready to eat!
To serve, simply prepare some rice, I used white rice because that’s what we had, and serve the reheated stew on top.
And prepare your tastebuds for a major flavor punch!
I promise I had some brussel sprouts on the side too 😉
The stew developed the deepest, richest flavor over all that cooking time and the beef was just melt in your mouth.
Sometimes simple flavors are seriously the best. How many ingredients did this dish have, seriously only a handful?
I know I’m always saying this, but if you haven’t experienced using dried chiles in your kitchen you should really give it a shot.
They add the most amazing flavor without adding an overpowering knock you out spice.
I’m in love 😛
I’ll definitely be making this dish again, loved it.
Time to get going, it’s day 1 of month end close and this week is shaping up to be a pretty busy one!
Have a good one ya’ll.
Do you ever make meals ahead of time in preparation for a busy week?