Directions

1. Season the beef cubes lightly with salt and pepper. Heat 1 tablespoon of the butter in a heavy pot over medium heat. As soon as the butter starts to turn brown, add half the beef and raise the heat to high. At first, the beef will give off some liquid, but once that evaporates, the beef will start to brown. Cook, turning the beef cubes on all sides until the pieces are as evenly browned as possible, about 5 or 6 minutes after the water has boiled off. If the pan starts to get too brown at any point, just turn down the heat. Scoop the beef into a bowl and brown the rest of the beef the same way using the remaining 1 tbsp of butter.
2. Scoop out the second batch of beef, then add the carrots and onions and raise the heat to medium-high. Cook until the onion starts to turn translucent, about 5 minutes. Stir in the flour until it has been worked into the veggies and you can’t see it any more. Pour in the wine, crushed tomatoes, 6 cups of water, and toss in the rosemary. Slide the beef back into the pot and bring the liquid to a boil.
3. Turn down the heat so the liquid is just breaking a gentle simmer. Partially cover the pot and cook 30 minutes. Stir the stew several times while simmering so it cooks evenly and nothing sticks to the bottom. 
4. Stir the potatoes into the stew, cover the pot completely, and cook until the potatoes and beef are tender, stirring occasionally, about another 45 minutes. Add the green beans and cook for another 5 minutes until they turn bright green and are cooked but still crisp. 

Directions

1. Preheat oven to 350 degrees F.
2. Coat a casserole dish just large enough to hold the fillets with 1 tablespoon of the butter. Place the fillets in the dish and season with salt, pepper, lemon zest and juice
3. Melt the remaining 2 tbsp of butter in a large skillet with the smashed garlic. As soon as the butter starts to bubble, turn off the heat and let the garlic infuse the warm butter.
4. Remove the garlic chunks from the butter. Add the bread crumbs and lightly toss until all the butter has been absorbed. Stir in the parsley and season, to taste, with salt and pepper.
5. Spread a layer of bread crumb mixture over the top of each fillet and bake for 12 to 15 minutes until bread crumbs are golden brown and fish is cooked through. Serve each fillet atop a mound of the spinach below. 

Spinach with Garlic and Lemon

• 1 10 oz bag pre-rinsed baby spinach $3
• 2 cloves garlic, chopped Pantry
• Juice and zest of 1/2 lemon $1
• 2 tbsp olive oil Pantry
• Salt and pepper to taste Pantry

Total cost of ingredients $4

1. Heat the olive oil in a large frying pan over medium heat
2. Cook the garlic and lemon zest until garlic is translucent, watching carefully to avoid burning.
3. Slowly add the spinach, moving it around as it cooks. It will cook down and create room in the pan for all of it, eventually.
4. Once all the spinach has been added and cooked, Drizzle with the lemon juice and garnish with plenty salt and pepper.