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Stretched beef stew for 4 nights using 2 pounds of chuck
I kept making the same stew recipe and running out by Tuesday, then I realized I was adding way too much liquid and not enough veggies to stretch it. Now I add a can of lentils and a whole cabbage, and that 2 pounds of chuck lasted us from Sunday through Wednesday with lunches left over. Anyone else bulking up stews with cheap fillers to make the meat go further?
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vera_green694d ago
Hold on there. Cabbage is great but it can turn to mush by day three. You gotta add it in stages or it gets that weird smell. Lentils are a solid choice though, they hold up way better. Just saying your leftover texture might be the real issue here. Adding a whole cabbage at once makes everything soggy and watery again. Try throwing half in at the start and half near the end. That keeps some crunch and stops it from turning into soup.
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