What could be more comforting in the fall than stew? Also, what could be more affordable? A large batch of stew can be served for a couple days and the leftovers can be frozen for a quick meal a couple weeks later. While it may be tempting to grab a can of stew at the grocery store, homemade stews are far superior and much more affordable. This week, let's save some money by making a big batch of stew.

First of all, if you haven't already got a large soup pot, now's the time to invest in one. Large soup pots are great for pasta, soup, dumplings, and so much more. During the cold winter months you'll find yourself using a soup pot quite often.

Another great purchase is a slow cooker. Slow cookers are perfect for small batches of stews. More importantly, slow cookers allow you to cook your stew all day so that it's ready when you get home.

Last, but not least, go on the hunt for delicious recipes. There are cookbooks devoted to soups and stews, but free recipes are easily found online. You can even join online groups to find even more recipes. Of course, you know that I can't write this blog without giving you a delicious recipe to start out with.

Easy and Lean Beef Stew

Serves 6 - 8

8 cups low sodium beef stock

2 tablespoons of tomato paste

2 pounds sirloin beef tips, trimmed of fat

1 pound of baby carrots, cleaned

1 pound of baby Dutch potatoes, cleaned

2 large onions, chopped

Fresh cracked black pepper, to taste

4 tablespoon cornstarch

Water

Fill a four quart slow cooker with the beef stock and tomato paste. Stir long enough to dissolve the tomato paste.

Add the beef and vegetables.

Season with pepper and cook on low for 8 to 10 hours.

In the last 30 minutes of cooking, mix the cornstarch with enough water to create a slurry and add to the stew.

Turn the slow cooker to high and cook until the stew thickens.

Serve with crusty French bread and a side salad.

Winter family meals don't always have to be loaded with calories and carbs. Warm up everyone in your household with these tasty yet simple recipes.

Creamy Buttermilk Mashed Potatoes
Serves 8 to 10

5 pounds russet potatoes
1 to 2 cups fat-free buttermilk
Sea salt, to taste
Fresh ground pepper, to taste
Chives, to taste
½ cup low-fat parmesan cheese

1. Boil the potatoes until fork tender.
2. Mash the potatoes with enough buttermilk to make the potatoes slightly runny.
3. Stir in the seasonings and chives.
4. Pour the potatoes into a casserole dish, top with parmesan cheese, and bake at 350 degrees until the top becomes golden brown.
Note: You can mash these potatoes ahead of time and then bake them when you're ready to serve.

Broccoli Roasted with Garlic and Onions
Serves 8

4 large bunches of broccoli, trimmed and prepped
4 cloves of garlic, minced
2 large red onions, cut into thin rings
½ cup olive oil
Fresh ground pepper, to taste
Sea salt, to taste

1. Toss the broccoli, garlic and onions with olive oil and seasonings.
2. Spread the mixture out on a large cookie sheet.
3. Roast at 425 degrees for 15 to 20 minutes or until desired texture is achieved.
Note: You can use bags of fresh broccoli florets if you are short on time.

Also don't forget to make simple changes, such as serving whole wheat rolls.