One of the cooking lessons that I keep learning (again and again) is that you can’t cook consistently at home if you don’t have things in stock. This means truly learning to keep a well-stocked pantry and refrigerator, and learning how to use your stock throughout the week.
This isn’t an easy thing. For one, everyone’s tastes are different so, while there might be guides out there, they aren’t specific to your needs, diet, and kitchen skillset. This is why this lesson takes a while to learn, most definitely through trial and error.
Add to that any other goals that you are tying to achieve. Want to cut back on meat? Learn new recipes and keep different things in stock. Want to reduce food waste? Learn new recipes and keep different things in stock. Want to save money on food? Learn new recipes and keep different things in stock.
Oh yeah, and practice.
Throughout the colder months, one of our go-tos is beef stew. It’s warming, comforting and, if done right, has depth in its flavor. I love letting it braise in a dutch oven throughout the day. But as our lives get busier, time to nurse a dutch oven becomes a luxury. Enter Instant Pot.
Keeping my fridge and pantry stocked, combined with making this over and over again (usually once a week through the colder months), makes this an easy weeknight meal for our busy schedules.