Stew

Stew is a great, cheap dinner that's hearty and filling. Add a crusty baguette and it can be perfection. We usually do ours in the slow cooker, because it's easier and tastier, as it helps break down the tough connective tissue found in the cheaper (and more flavorful) cuts of meat. I prefer beef, but lamb or pork works just as well. Just make sure you get a cut that's from a heavily used muscle, such as a shoulder, otherwise the meat will end up cooked to death. I find a good ratio to be one part meat (I use a package of stew beef), one part potatoes, and one part carrots (one pound of each works well for a small slow cooker). For added flavor and better texture, brown the meat in a skillet before putting it in the slow cooker. Add one onion, cut into wedges, and some garlic if so desired. A can of tomato paste also adds a fuller texture and better color, as well as some flavor and sweetness. Salt and pepper to taste. Once you have everything in the slow cooker, just fill it up with enough water to cover all the ingredients, and go to work. Eight hours later you'll have a delicious stew. Four hours should be enough on higher heat, but a longer, slower braise makes for meat that's fall-apart tender. For a more Moroccan flair, try adding some cinnamon and cloves to the mix. For a more Irish stew, add some peas, cabbage, and stout beer, and don't use tomato paste.