Winter Stew on a Budget

Nothing beats a hearty stew when the snow piles up. Keep it simple with these proven steps—no fancy gadgets needed.

Core Ingredients (for 6 servings, ~$12 total)

• 2 lbs chuck roast or stew meat (cheapest cut, $6)
• Carrots, potatoes, onions from the cellar ($3)
• Beef broth or water + bouillon ($1.50)
• Herbs from the garden or dried: thyme, bay leaf ($1.50)

Steps That Work Every Time

1. Brown the meat slow in a heavy pot—saves flavor without extra oil.
2. Add veggies and liquid, simmer 3 hours on low. Double-check the seal on the lid like a leaky pipe.
3. Taste and adjust at the end. Waste nothing; leftovers make tomorrow's lunch.

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