Beef Stew

Approximately two pounds of cubed beef. You can buy it already cubed or purchase an inexpensive piece of beef and do it yourself. If you get a cheap seven-bone roast or check steak, save the bone to simmer down for soup broth.

1 large onion, chopped
5 cloves garlic, peeled, smashed, and chopped.
4-5 carrots, sliced (depends on size of carrots, how many you need.
OR just get a bag of frozen mixed vegetables.
Diced potatoes - you can use those small, thin skinned ones or baking potatoes.
1 can diced tomatoes
2 teaspoons bullion - chicken or beef, it doesn't matter

Dust the meat with flour and brown in a pot. Add onions and cook until they start to wilt a bit. Add the tomatoes, bullion, and if you need it, some more water. You don't want the meat to be crowded at this point.

Bring to a boil, turn down, cover, and simmer for about an hour. When the meat is tender, add the vegetables. If you are using 'regular' carrots, add them a few minutes before the potatoes. Also, add your salt, pepper, pepper flakes, whatever spices, etc. at this point. Stir and simmer until vegetables are ready. Taste the sauce and add whatever it needs. Potatoes tend to leach out the salt so you might need more. If the sauce is too think, mix a couple tablespoons of cornstarch in 1/4 cup water and stir that in.

Easy Carrot Salads for the hurried student/cook!

Carrot Salad

Peeled and grated carrots of a sufficient amount to feed yourself/guests, etc.
1 apple, unpeeled, chopped
1/4 can (or more as you determine) of crushed pineapple
2 tablespoons cider vinegar
1 tablespoon brown sugar
Salt & pepper to taste

Asian Carrot Salad
Peeled and grated carrots of a sufficient amount, etc.
1 can diced or sliced water chestnuts
1 green onion or small shallot, finely chopped
Asian dressing as needed
Salt & pepper to taste

You can add chopped apple to the Asian salad, too.

Something to Make When you are snowed in!

You are snowed in and have limited food in your dorm/apartment. Here is an idea with just the basics.

Wash and cut red-skinned potatoes into quarters and simmer in salted water until JUST tender but not quite. You can do the carrots in the same pot at the same time. They should be slice into 1/2 inch discs.

Slice up an onion and smash and chop the garlic. Saute in a little oil until almost golden but not burned! Stir in 1/4 (a generous one!) cup of flour until it is well combined. Stir in enough milk to make a relatively thick but still pourable sauce. Take off the heat and season to your tastes.

Drain the cooked potatoes & carrots and mix into your onion/garlic sauce. If you some diced, cooked chicken or ham, mix that in, too. Spread in a greased baking dish. Top with a generous amount of grated cheese and bake at 350 for about 20 minutes or until the whole thing is bubbly. Enjoy!