Name: Beef Stew
Yield: 8 servings
Ingredients: 2 pounds beef chuck stew meat (cubed); 4 large carrots (chopped); 4 large red potatoes (chopped); 2 cups frozen green beans; 2 cups low-sodium beef broth; 1 cup no salt added tomato sauce; 4 cups water; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 teaspoon garlic powder; 1 bay leaf; 1 tablespoon cornstarch (for thickening)

Beef Stew

September 18, 2026 by dinnertonight

Busy day? Dinner doesn’t have to be complicated! This hearty Beef Stew is a complete meal in one bowl, featuring lean beef, potatoes, carrots, and green beans for a delicious combination of protein and vegetables.

Enjoy it now for a comforting family dinner, or make it later by meal prepping and freezing portions for those nights when your schedule is packed.

Beef Stew

Servings

8 servings

Servings

8 servings

Beef Stew

Servings

8 servings

Servings

8 servings

Ingredients

2 pounds beef chuck stew meat cubed
4 large carrots chopped
4 large red potatoes chopped
2 cups frozen green beans
2 cups low-sodium beef broth
1 cup no salt added tomato sauce
4 cups water
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 bay leaf
1 tablespoon cornstarch for thickening

Servings: servings

Units:

Instructions

"Serve Today" Instructions

Wash your hands and clean your preparation area.
Preheat oven to 350 degrees.
Wash carrots and potatoes then chop into small pieces.
Combine all ingredients into a Dutch Oven, cover with lid and place in the oven.
Cook the stew for 2.5-3 hours. Remove the bay leaf before serving.
To thicken the broth, you may mix 1 tablespoon corn starch with 2 tablespoons cold water to make a slurry. Slowly add the slurry to the hot stew, stirring constantly.
*This stew can also be prepared in a slow cooker. Combine all ingredients in the slow cooker pot, cover with lid, and cook on low for 8 hours or high for 4 hours.
Left over stew can be frozen for up to 6 months. Package and label with recipe name and date.

"Prep for Later" Instructions

Wash your hands and clean your preparation area.
Label a freezer bag with the recipe name, cooking instructions, and use by date.
Wash carrots and potatoes then chop into small pieces.
Combine all ingredients except broth, water and tomato sauce in the freezer bag.
Remove as much air as possible and freeze for up to 3 months.
Before cooking, thaw the bagged ingredients.
Add the bagged ingredients along with broth, water and tomato sauce to a Dutch Oven or Slow Cooker.
For Dutch Oven, Cook the stew at 350 degrees for 2.5-3 hours. For Slow cooker, cover with lid, and cook on low for 8 hours or high for 4 hours.
Remove Bay leaf before serving.
To thicken the broth, you may mix 1 tablespoon corn starch with 2 tablespoons cold water to make a slurry. Slowly add the slurry to the hot stew, stirring constantly.

Recipe Notes

Now or Later Beef Stew Nutrition Facts Serving size 1 cup (451g) 8 Amount per serving Calories 250 % Daily Value Total Fat 5 g 6 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 75 mg 25 % Sodium 360 mg 16 % Total Carbohydrate 22 g 8 % Dietary Fiber 4 g 14 % Total Sugars 4 g Added Sugars 0 g 0 % Protein 28 g Vitamin D 0.1 mcg 0 % Calcium 50 mg 4 % Iron 3.7 mg 20 % Potassium 940 mg 20 %

Glazed Pork Chops

August 27, 2026 by dinnertonight

Glazed Pork Chops are a delicious sweet and savory dinner for two – or more! This recipe is easy to double.

Glazed Pork Chops

Servings

2 servings

Servings

2 servings

Glazed Pork Chops

Servings

2 servings

Servings

2 servings

Ingredients

3/4 pound center cut loin pork chops about 2 chops
1/4 teaspoon pepper
1/4 teaspoon salt
2 teaspoons olive oil
1/4 cup sugar free peach preserves
1 Tablespoon apple cider vinegar
1 teaspoon minced garlic
1/8 teaspoon paprika

Servings: servings

Units:

Instructions

Season pork chops with salt and pepper.
Heat olive oil in a non-stick skillet over medium-high heat.
Fry pork chops for 4-5 minutes per side or until just under internal temp of 145 degrees F.
In a small bowl combine peach preserves, apple cider vinegar, minced garlic and paprika.
Remove pork chops from skillet and set aside.
Reduce heat to medium then pour peach mixture into skillet and stir to heat.
Return pork chops to skillet and cook 1 minute per side until they are glazed.
Serve hot with extra peach glaze on top.

Recipe Notes

Balsamic Brussels Sprouts

January 22, 2026 by Dinner Tonight

These Balsamic Brussels Sprouts are a super easy side dish to throw together in a pinch and are a perfect winter vegetable. Cook them in the oven or the air fryer!

Balsamic Brussels Sprouts

Servings

4 1/2 cup servings

Servings

4 1/2 cup servings

Balsamic Brussels Sprouts

Servings

4 1/2 cup servings

Servings

4 1/2 cup servings

Ingredients

1 pound brussels sprouts quartered
2 Tablespoons olive oil
2 Tablespoons Balsamic Glaze
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

Servings: 1/2 cup servings

Units:

Instructions

Oven Instructions

Preheat oven to 400 Degrees F.
In a bowl place the quartered brussels sprouts.
Toss with olive oil and balsamic glaze until covered. Toss in the garlic powder, salt, and pepper.
Grease a baking sheet or cover it in foil or parchment paper. Place the brussels sprouts in a single layer on the sheet and bake for 20 minutes.
Remove and enjoy.

Air Fryer

In a bowl place the quartered brussels sprouts.
Toss with olive oil and balsamic glaze until covered. Toss in the garlic powder, salt, and pepper.
Place brussels sprouts in a single layer in the air fryer basket.
Cook at 375 degrees for 14 minutes.
Remove and enjoy.

Recipe Notes

Balsamic Brussel Sprouts Nutrition Facts Serving size 1/2 cup (128g) 4 Amount per serving Calories 120 % Daily Value Total Fat 7 g 9 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 105 mg 5 % Total Carbohydrate 14 g 5 % Dietary Fiber 4 g 14 % Total Sugars 6 g Added Sugars 3 g 6 % Protein 4 g Vitamin D 0 mcg 0 % Calcium 50 mg 4 % Iron 1.6 mg 8 % Potassium 440 mg 10 %

Slow Cooker French Onion Roast

January 21, 2026 by Dinner Tonight

This French Onion Roast cooks low and slow in your slow cooker for an impressive roast! Perfect for a cold day or a busy week.

Slow Cooker French Onion Roast

Servings

16 4 ounce servings

Servings

16 4 ounce servings

Slow Cooker French Onion Roast

Servings

16 4 ounce servings

Servings

16 4 ounce servings

Ingredients

2 teaspoons olive oil
4 medium yellow onion sliced thin
2 Tablespoons water
2 Tablespoons minced garlic
4 pound beef chuck roast fat trimmed
1/3 cup balsamic vinegar
2 cups low-sodium beef broth
2 Tablespoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons resh thyme

Servings: 4 ounce servings

Units:

Instructions

In a skillet heat the olive oil over low to medium heat, add the onions and cook until the onions are almost caramelized. Use up to 2 tablespoons of water to help in the cooking process if onions start to stick to the pan. This takes about 30-35 minutes.
In a slow cooker place the beef roast, caramelized onion, and garlic.
Add the balsamic vinegar, beef broth, worcestershire sauce, salt, pepper and fresh thyme.
Cook on high for 4-6 hours or on low for 8-10 hours.
Note: the onions can be caramelized the day before and stored in the refrigerator until ready to add to the slow cooker.

Recipe Notes

Cauliflower Alfredo Veggie Bake

October 3, 2025 by Dinner Tonight

A creamy, healthy spin on comfort food: Cauliflower Alfredo Vegetable Bake. This plant-forward recipe swaps heavy cream and cheese for a silky cauliflower sauce, loaded with vegetables and flavor. Perfect for meatless meals, family dinners, or meal prep.

Cauliflower Alfredo Veggie Bake

Servings

6 1 1/2 cup servings

Servings

6 1 1/2 cup servings

Cauliflower Alfredo Veggie Bake

Servings

6 1 1/2 cup servings

Servings

6 1 1/2 cup servings

Ingredients

Cauliflower Alfredo Sauce

1 cup medium head cauliflower chopped
3 cloves garlic peeled
1 cup Low Sodium Vegetable Broth
1/2 cup unsweetened cashew milk or other plant-based or skim milk
2 tablespoons olive oil
2 tablespoons nutritional yeast
1/2 teaspoon salt
1/4 teaspoon pepper

Casserole

2 cups broccoli florets
2 cups zucchini sliced
1 cup mushrooms sliced
1 cup baby spinach
1/2 cup whole-grain breadcrumbs or panko
2 tablespoons nutritional yeast or plant-based Parmesan alternative
1 tablespoon olive oil

Servings: 1 1/2 cup servings

Units:

Instructions

Sauce

Steam cauliflower and garlic until tender (8–10 minutes).
Drain and transfer to a blender with broth, milk, olive oil, nutritional yeast, and seasonings. Blend until smooth and creamy. Adjust consistency with extra broth if needed.

Vegetables

Preheat oven to 425°F.
Toss broccoli, zucchini, and mushrooms with a drizzle of olive oil. Roast on a sheet pan for 20 minutes, until just tender.
After roasting lower the oven temperature to 375°F.
Wilt spinach in a skillet, then drain and squeeze out all excess liquid, using paper towels or cheese cloth.

Assemble & Bake

Lightly oil a 9x13" baking dish.
Layer roasted veggies and spinach evenly in the dish.
Pour cauliflower Alfredo sauce over the top, spreading to coat.
Sprinkle breadcrumbs and nutritional yeast evenly.
Bake uncovered at 375°F for 20 minutes, until golden and bubbling.
Let rest 5 minutes before serving.

Recipe Notes

Cauliflower Alfredo Veggie Bake Nutrition Facts Serving size (282g) 6 Amount per serving Calories 160 % Daily Value Total Fat 8 g 10 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 310 mg 13 % Total Carbohydrate 18 g 7 % Dietary Fiber 5 g 18 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 7 g Vitamin D 0 mcg 0 % Calcium 60 mg 4 % Iron 1.9 mg 10 % Potassium 730 mg 15 %

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