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

Ingredients

• 2 lb Chuck Roast (well‑marbled, cut into 1½‑inch cubes)
• 1 lb Potatoes (Yukon Gold, diced)
• 2 Carrots (large, diced)
• 3 Onion (large for beef stew, small for shrimp orzo, medium for chicken rice; diced)
• 10 cloves Garlic (minced)
• 2 tbsp Tomato Paste
• 4 cup Beef Broth (low‑sodium)
• 1 cup Red Wine (optional; use extra broth if omitted)
• 1 tsp Kosher Salt
• 2 tsp Black Pepper (plus extra for finishing)
• 1 tsp Dried Thyme
• 2 tbsp Cornstarch (mixed with equal water to form slurry)
• 4 tbsp Fresh Parsley (chopped; divided between dishes)
• 2 tbsp Beef Tallow (or use neutral oil)
• 1 lb Large Shrimp (peeled and deveined)
• 1 cup Orzo Pasta
• 1 14.5 oz can Canned Diced Tomatoes
• 4 cup Chicken Broth (2 cups for shrimp dish, 2 cups for chicken rice)
• 1/2 tsp Red Pepper Flakes (adjust to heat preference)
• 4 tbsp Lemon Juice (divided between shrimp and chicken dishes)
• 4 tbsp Olive Oil (2 tbsp for shrimp, 2 tbsp for chicken rice)
• 4 Bone‑In Skin‑On Chicken Thighs (about 2 lb total)
• 1 cup Long‑Grain Rice
• 1 tsp Smoked Paprika
• 2 tbsp Fresh Dill (chopped)

Instructions

1. Prep Beef

   Trim excess fat from the chuck roast, cut into 1½‑inch cubes, and set aside.

   Time: PT10M

2. Sear Beef (First Batch)

   Heat 1 tbsp beef tallow in the cast‑iron skillet over medium‑high heat. Add half the beef cubes in a single layer; do not crowd. Sear without moving for 2‑3 minutes, then turn to brown all sides. Remove to a plate.

   Time: PT7M

3. Sear Beef (Second Batch)

   Add another tbsp tallow, repeat searing with the remaining beef cubes. Transfer all seared beef to the plate.

   Time: PT7M

4. Sauté Vegetables

   In the same skillet, add a splash of oil if needed, then add diced onion, carrots, and potatoes. Cook 3‑4 minutes until they begin to soften.

   Time: PT5M

5. Add Garlic & Tomato Paste

   Add minced garlic and cook 1 minute. Stir in tomato paste and toast for another minute to deepen flavor.

   Time: PT2M

6. Deglaze & Simmer Beef Stew

   Pour in beef broth and red wine, scraping up browned bits. Add kosher salt, pepper, extra pepper, and dried thyme. Return all beef pieces with any juices to the pan. Bring to a gentle boil, then lower to a simmer, cover, and cook 1 hour 30 minutes until beef is fork‑tender and potatoes are soft.

   Time: PT1H30M

7. Thicken Stew (Optional)

   Mix 2 tbsp cornstarch with 2 tbsp cold water to form a slurry. Stir the slurry into the hot stew a little at a time until desired thickness is reached.

   Time: PT5M

8. Finish Beef Stew

   Stir in chopped fresh parsley, adjust seasoning, and keep warm.

   Time: PT2M

9. Prep Shrimp‑Orzo Ingredients

   Dice a small onion, mince garlic, and chop parsley. Rinse shrimp and pat dry.

   Time: PT5M

10. Sauté Onion & Garlic for Shrimp‑Orzo

    Add 1 tbsp olive oil to the skillet (after removing beef stew if needed). Sauté onion 2‑3 minutes until translucent, then add garlic and red pepper flakes; cook 1 minute.

    Time: PT4M

11. Toast Orzo

    Add 1 cup orzo to the pan, stirring for 1 minute to lightly toast.

    Time: PT1M

12. Add Liquids & Simmer

    Stir in the canned diced tomatoes (with their juice) and 2 cups chicken broth. Bring to a boil, then reduce to a simmer and cook uncovered 10 minutes, stirring gently every few minutes.

    Time: PT10M

13. Cook Shrimp

    Add the shrimp, ensuring they are submerged. Cook 3‑4 minutes until pink and opaque.

    Time: PT4M

14. Finish Shrimp‑Orzo

    Season with salt, pepper, and a squeeze of lemon juice. Stir in chopped parsley and remove from heat.

    Time: PT3M

15. Prep Chicken & Rice Ingredients

    Season chicken thighs with salt, pepper, and smoked paprika. Dice a medium onion and mince garlic. Zest and juice a lemon. Chop parsley and dill.

    Time: PT7M

16. Brown Chicken Thighs

    Add 1 tbsp olive oil to the skillet, heat over medium‑high. Place chicken thighs skin‑side down, cook 4‑5 minutes until skin is golden, then flip and brown the other side 3‑4 minutes. Remove and set aside.

    Time: PT9M

17. Sauté Onion & Garlic

    In the same pan, add a little more oil if needed, sauté onion 2‑3 minutes until softened, then add garlic and cook 1 minute.

    Time: PT4M

18. Toast Rice

    Add 1 cup long‑grain rice, stir to coat with oil, and toast for 2 minutes.

    Time: PT2M

19. Add Broth & Lemon

    Pour in 2 cups chicken broth, add lemon zest and juice, and season with additional salt and pepper. Bring to a boil.

    Time: PT3M

20. Simmer Chicken & Rice

    Return the browned chicken thighs to the pan, skin side up. Reduce heat to low, cover, and simmer 20‑25 minutes until rice is tender and chicken reaches an internal temperature of 175‑183°F.

    Time: PT25M

21. Finish Chicken & Rice

    Remove chicken temporarily, stir in chopped parsley and dill, then return chicken to the pan. Drizzle a little extra‑virgin olive oil, add a final pinch of pepper, and serve.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

45 g

Fat

20 g

Fiber

5 g