3-2-1 Menu Plan - Beef, Carrots, Potatoes

Jen Vondenbrink
3 days ago
2 min read

With meat prices rising, I believe it is more important than ever to plan our meals, shop smart, and limit waste. As with all of my 3-2-1 menu plans, this is going to make the most of your ingredients without getting bored.

This week, we’re focusing on three humble ingredients that will bring you two cozy dinners and one effortless lunch.

Your 3-2-1 Menual Plan Shopping List

Beef Stew Meat
- Look for well-marbled chuck for the best flavor. If you can’t find beef stew meat or if it is too expensive because they cut it up, then find a small chuck roast or even steaks that you can cut up yourself.
Carrots
Potatoes

You will also need some pantry items such as onions, stock or bouillon, and thyme.

Dinner 1: Small-Batch Beef Stew

The Ultimate Comfort

Nothing says "home" like a classic beef stew. By keeping the batch small, you ensure the meat stays tender, and the veggies don't get mushy. Cut your vegetables into large(ish) chunks. Sear the beef cubes, sauté the onions with the carrots, and let them simmer with the potatoes in a rich broth until the beef melts at the touch of a fork.

Pro Tip: You can cook this on the stovetop or, as I prefer to do it, in the oven. It will make the house smell wonderful. Check your pot often to ensure there is enough liquid.

Dinner 2: Shredded Beef Tacos

The Leftover Transformation

Take the leftover beef from your stew and shred it with two forks. To give it a "street taco" vibe, toss the shredded beef into a hot pan with a drizzle of oil and fry it until the edges get slightly crispy.

Serve it in warm corn or flour tortillas with finely diced raw onion, fresh cilantro, and a squeeze of lime. If you don’t have cilantro or lime on hand, adding some salsa, even from a jar, will give you a completely different flavor profile using the same high-quality protein.

The Lunch: Beef & Barley Soup

The "No-Waste" Finale

Don’t let any of that savory stew go to waste! For a quick, hearty lunch, add a bit more broth or water to the remaining stew. Add a handful of quick-cooking barley. In about 15 minutes, you have a fiber-rich, warming soup that feels brand new.

Pro-Tip: If you don’t have a lot of veggies left, feel free to add in frozen. They work really well in this quick soup, without the fuss and prep.