Stew might be the only acceptable answer to that question. I’ve gotten pretty good on the stew front as well if I do say so myself.
Random note: I also like to add frozen green beans at the end sometimes, because a meal is not complete without some green in it, and again I don’t always have the time to make a salad.
- 1-2 tablespoons olive oil
- 1 lbs top sirloin steaks cut into ½ inch pieces
- ⅓ cup all purpose flour
- Salt and pepper to taste
- 1 yellow onion, peeled & diced
- 2 cloves of garlic, minced
- 2 celery ribs, diced
- 1 cup baby carrots, halved
- 2-3 large white potatoes, peeled and cubed
- 3 cups of beef broth
- ½ teaspoon dried thyme
- 1 bay leaf
- In a large thick bottomed skillet heat the oil over medium high heat.
- Toss the meat in flour, salt and pepper and then add to the oil. Stir and cook for about a minute while the meat browns.
- Add the onions and cook for another 2-3 minutes or until the onions begin to brown.
- Add the garlic, celery, carrots. Cook for another 2 minutes before adding the potato, broth, thyme, and bay leaf.
- Bring to a boil and then reduce to a simmer. Cook, uncovered for 15 to 20 minutes or until the vegetables are tender.
- Remove the bay leaf, and adjust seasonings. Serves warm.