Recipes
Hurry up Beef and Vegetable Stew
Hurry-Up Beef-Vegetable Stew | Better Homes & Gardens (bhg.com)
Usually once a week I’ll make a beef roast with carrots and potatoes and have leftovers. Instead of just heating up the leftovers I usually make this. It hardly requires any time as the beef and vegetables are already cooked. You can easily adapt this recipe to whichever vegetables you have on hand or whichever ones your family prefers. I use cream of mushroom soup instead of golden mushroom.
Beef Pot Pie
If my family doesn’t feel like stew, I’ll use the leftovers to make a beef pot pie. I typically make a homemade crust using this recipe: https://sallysbakingaddiction.com/all-butter-pie-crust/ and use 2 packets of beef gravy to add in with the leftover beef and vegetables. If you want to cut down even more on the time it takes to make this you can easily use a premade crust. I just prefer the flakiness of homemade better.
These two recipes will help you get the most out of your beef roast without having to duplicate meals!
Barbecue Pork Meatballs
I take 1 lb of ground beef and 1 lb of ground pork and mix together with bread crumbs, 1 egg, and seasonings. The sauce is a combination of vinegar, ketchup, and brown sugar. I’ve made this recipe so many times that I don’t use exact measurements for the sauce anymore. It’s close to 1 cup of ketchup, 2 TBSP of brown sugar, and 1 TBSP vinegar. I just make sure it’s a dark red color. Bake at 350 degrees for 1 hour. In the fall, I pair this with pumpkin bread which makes a delicious meal that the whole family enjoys.