3 ONE PAN MEALS YOU'LL ACTUALLY WANT TO MAKE EVERY NIGHT

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Chicken thighs are often less expensive and juicier.

soy sauce

🥗Healthier: tamari

💰Cheaper: braggs liquid aminos

Tamari is gluten-free, while Bragg's is a less salty alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers health benefits while being versatile.

chili sauce

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha provides a similar heat with a unique flavor.

Cut the chuck roast into bite-sized pieces, removing excess fat as needed.

Heat a little beef tallow in a 12-inch cast iron skillet over medium-high heat.

Sear half of the beef pieces in the hot skillet until nicely browned, then remove them from the pan.

Repeat the searing process with the remaining beef pieces, adding more tallow if necessary.

Add diced potatoes, carrots, and onion to the skillet and cook for 3-4 minutes until they begin to soften.

Add minced garlic and a tiny shot of oil, cooking for 1 minute until fragrant.

Stir in a couple tablespoons of tomato paste and let it toast for about a minute before mixing it in.

Pour in beef broth and 1 cup of red wine, stirring to combine.

Season with kosher salt, black pepper, and dried thyme, then return the seared beef to the skillet along with any juices.

Bring the mixture to a boil, then cover and reduce heat to a simmer for 1.5 to 2 hours until the beef is tender and potatoes are soft.

If a thicker broth is desired, mix cornstarch with water to create a slurry and add it to the hot liquid in the pan until the desired thickness is achieved.

Finish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level: