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Meal‑Prep Essentials: Tomato Sauce, Braised Beef & Quick Weeknight Dishes
A complete kitchen‑prep guide from Andy Cooks that walks you through making a versatile tomato‑sugo, braised chuck beef, and three fast meals (white‑bean beef stew, beef quesadilla, chicken orzo, baked‑egg sugo, and lamb vodka orzo). Includes storage tips, safety warnings and scaling notes so you can stock your fridge for the whole week.
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Cost Breakdown
Critical Success Points
- • Cool the tomato sauce before sealing to prevent condensation
- • Sear the beef until a deep brown crust forms for maximum flavour
- • Deglaze the pot after sautéing mirepoix to capture fond
- • Shred the braised beef while still warm for easy pulling
- • Label every container with name and date
- • Do not fill containers to the brim – leave headspace
Safety Warnings
- • Handle hot oil and boiling liquids with care to avoid burns
- • When adding vodka, keep a lid nearby and stand back from the flame
- • Always wash hands after handling raw meat and sanitize cutting boards
- • Use oven mitts when removing hot dishes from the oven
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