Meal Plan and Beef Stew Recipe

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Someone recently suggested I post our weekly meal plans so they could get some ideas. That sounded like a good idea to me, because it would help me be motivated to put them together consistently! So I’m going to try publishing our weekly meal plan along with a recipe you might like to try.

I was also asked to explain how I do my meal planning. I’ll do that in another post! For now, here’s what’s at our house for this week. Not everything is as healthy as I want it to be … we’re working on it. 🙂 

Monday

  • Breakfast: Cereal
  • Lunch: Costco hot dogs
  • Dinner: Natural cod filet fish sticks for the kids (date night for Dad and Mom!)
  • Notes: Thaw chicken for the week. Cut up veggies for snacks. Thaw rolls for Tuesday.
Tuesday
  • Breakfast: Waffles and eggs
  • Lunch: Chicken salad sandwiches with grapes and cucumbers
  • Dinner: Potato chowder with green salad and rolls.
  • Notes: Make double batch of waffles for freezing. Make double batch of chicken salad and potato soup for family with new baby. 
Wednesday
Thursday
  • Breakfast: Oatmeal with flax and bananas
  • Lunch: Turkey wraps with organs and peas
  • Dinner: Beef stew (recipe below) with rolls and green salad
Friday
  • Breakfast: Cereal 
  • Lunch: PB&J sandwiches with apples and cucumbers
  • Dinner: Chicken enchiladas verde and beans for burritos with broccoli
Saturday

  • Breakfast: Waffles and yogurt with pb
  • Lunch: Fruit, cracker and cheese platter
  • Dinner: Leftovers
Sunday


Snacks for the Week


I’ll talk about this more in my meal planning post coming up, but generally, once I have a meal plan like this set up, I change things around as needed as the week progresses. It’s not set in stone. 🙂 


Crock Pot Beef Stew



  • 1 lb stew beef, cut into 1-inch pieces
  • 1/4 c flour
  • 1/2 cup olive oil
  • 1 large onion, diced or minced
  • 1 6 oz can of tomato paste
  • 1 cup red wine
  • 4 medium potatoes cut into 1-inch pieces
  • 4 large carrots, cut into 1-inch pieces
  • 1 green bell pepper, cut into i-inch pieces
  • 1 1/2 cups frozen peas
  • 3 cups beef broth
  • 2 tsp dried thyme leaves
  • 1 tbsp sea salt
  • 1 tsp ground black pepper

  1. Toss the beef with the flour in a zipped bag until the beef is well coated.Pour the oil into a skillet heated over medium heat and brown on all sides. Scoop beef into crock pot. 
  2. Add onions to skillet and brown until tender. Add the tomato paste to the skillet and coat the onions. Scoop the onion mixture into the crock pot. 
  3. Add the wine to the skillet and scrape off the brown bits from the pan, then pour the wine into the crock pot. If you don’t have wine, you can use an extra cup of beef broth. 
  4. Add the remaining ingredients to the crock pot. Cook on high for four hours or on low for 7-8 hours. 


    This Post Has 4 Comments

    1. I never used to meal plan until I realized how much time and energy meal planning saves. Now I’m a firm believer in meal planning. I usually encourage people to just try it for one week if they’ve never done it before.

      1. That’s a great way to encourage people! I’m really glad I stuck with it. It’s also good to try different ways to see what works for us. I originally tried the monthly and then bi-weekly plans and it just didn’t seem to be as helpful. I would abandon the plan entirely! A week is about as much as I can handle. 🙂

    2. More organs please! Ha! 🙂

      I am definitely a meal planner. When I haven’t planned our menu for the week, I’m stressed out all day. Plus, I spend way more money at the grocery store than when I have a plan. But I need to work on planning lunches and breakfasts because those get me every time! I usually only plan dinners. Thanks for inspiring me!

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