Ingredients
Scale
- 1 whole chicken, about 4–5 pounds
- 2 lbs beef stew meat
- 4 cups beef broth
- 2 cups fresh salad greens
- 1 cup carrots, chopped
- 1 cup potatoes, diced
- 1 cup onions, chopped
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh herbs (thyme, rosemary, or parsley) for garnish
- Assorted desserts (chocolate cake, pie, or pastries)
Instructions
- Gather all your ingredients, rinse the salad greens, chop the vegetables, and ensure everything is prepped for a seamless cooking experience.
- In a large pot over medium heat, add olive oil and sauté onions until translucent. Add the beef stew meat and brown it on all sides. Incorporate garlic, carrots, and potatoes, then pour in the beef broth. Season with salt, pepper, and fresh herbs, allowing to simmer.
- Preheat your oven to 375°F (190°C). Season the whole chicken with salt, pepper, and fresh herbs. Roast until golden brown and the internal temperature reaches 165°F (74°C).
- Set the table beautifully with the roasted chicken, hearty beef stew, fresh salad, and desserts to enhance the dining experience.
Notes
- Leftovers can be stored in airtight containers in the refrigerator for 3-4 days.
- Reheat thoroughly before serving, and feel free to repurpose the stew creatively throughout the week.
- Serve with crusty bread or buttery rolls and drinks that cater to both adults and kids.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Roasting, Stewing
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving
- Calories: 550 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 120mg