A winter classic that is an all-in-one meal: meat cubes, zucchinis, potatoes, carrots in a tasty broth!

I love this beef stew because it’s perfect for chilly days, practically cooks itself, and combines hearty meat, vegetables, and potatoes all in one comforting meal.

I found this on Pinterest. It's neat because you can vary the recipe to your taste by changing the meat, veggie, or seasoning.http://treyandchristy.blogspot.com/2013/03/one-pan-dinner-chicken-potatoes-greens.html?m=1

I made this because the slice of meat that I received was for only one person.You can divide a thick slice of meat meant for one person into 2 and there will be enough, however I wanted to eat plenty until my stomach was full.The oil from the meat contains lots of flavour so please don't wipe it away.Since this slice of meat is only for one person and you're using it for two people, I think it really shouldn't make that much oil. Recipe by Tomochi

Filipino curry was one of my favourite dishes growing up. Traditionally the protein is chicken, but I chose to make mine with beef. Specifically, brisket. The long cooking time required by the meat allowed the flavours to deepen, and the potatoes to turn soft and silky. Following family tradition, I used ready-made, generic supermarket curry powder. Feel free to use a blend such as masala. The proportions below may vary depending on the strength of your curry powder.

This is a simple, rustic stew, when all you want is something warm, comforting and filling to get you through a cold winter night. Pairs beautifully with creamy polenta.

#referbysairaabdullahFrench fries are my favorite food! I don’t care if they’re homemade, baked and made from scratch, or frozen and fried at the nearest fast food joint, I could eat them everyday.

This is a really tasty weeknight dinner. The honey mustard adds some zing that is nicely balanced by the sweetness of the apples and onions. The gravy really brings it all together, too!This recipe is modified from The Food Network.#GlobalApron - Week 40. Apples, Honey#Dinner #Savory #Meat

I prefer to use a strong olive oil, to give the potatoes that olive oil flavour.Due to the amount of olive oil these potatoes will not become crispy, what you do get is a nice and soft buttery potato all round.

A winter classic that is an all-in-one meal: small meat cubes, zucchini slices, green beans, potato cubes and carrots are simmered in a tasty broth.

This short rib is juicy, and tender. The rich sauce is the perfect addition to the short ribs. It is great served with mashed potatoes, roasted brussel sprouts, and some butter glazed carrots.The picture I have above I made cheese grits, carrot puree, broccolini, stewed pearl onion, and a parmesan crisp.

This soup takes some time to simmer but has very little actual work to it. It is a very rich full of flavor stock packed full of fresh vegetables and tender beef. It freezes great as well!