I know not everyone enjoys or partakes of alcohol, but for those who do, saving money can be hard.
I’m here to show you a few ways to save money while stocking your bar for your next get-together!
First, let’s start with rebate apps.
FetchRewards partners with a lot of brands including Coors Banquet and Miller. So you’ll earn points that can be redeemed for gift cards, and frequently they have offers that make products free or heavily discounted.
BYBE is available in most states. This app has rebates for beer, wine, liquor, and more.
Target frequently has both coupons and Target Circle offers for alcohol. Check the app or website before heading out to shop. And you save 5% when you shop with your Target RedCard! Remember that you can stack Target app deals and coupons with Cashback apps to double and sometimes triple dip!
Check your grocey store’s app for further discounts, coupons, and rebates. Vons, Albertsons, Ralphs/Kroger frequently have digital coupons for alcohol.
Next up are good old fashioned rebates. Especially with alcohol, you may find rebates on products in store. There are also online rebates frequently. When searching for rebates, make sure to include your state in the search, as well as the year. “CA 2022 beer rebates” will bring you better searches than, “beer rebates”. Websites like phatwallet and slickdeals often have forums dedicated to rebates, where you can find more alcohol rebates.
I got a roast the other day because I really wanted something beefy and comforting, but I didn’t want to make Moosie’s Pot Roast, because while it’s so good, it’s a tad heavy.
I wanted to make something beefy, flavorful, and rich, but not heavy. I pulled out a few cookbooks, looked through the cupboard and the cooler where the veggies are chilling (pun intended), and came up with this. It’s like Oso Bucco, Bolognese sauce, and beef stew had a complicated tryst. All of the fresh vegetables came from our Yasukochi CSA Box.
Italian Pot Roast
1 Chuck Roast (2-3 lbs)
salt and pepper
4 T. Olive Oil
1 large sweet onion, halved and sliced
1 Bell Pepper, sliced (I used Red, but use whatever you’ve got)
2 Carrots, Peeled and diced
3-5 cloves garlic, diced
6-8 fresh tomatoes, chopped (You can substitute 2 15 oz cans of diced tomatoes if you don’t have fresh)
1 can tomato paste
1/2 cup white wine
1 bay leaf
2 T. Italian Seasoning
Salt and pepper the roast and set aside. I recommend allowing the roast to warm up to room temp before searing it.
In a large pan, heat 2 T. olive oil, and saute onions, peppers for about 10-15 minutes, until soft and browned.
Add in carrots and garlic, and allow them to cook for about 5 minutes. Garlic will be slightly browned and fragrant.
While veggies are cooking, chop up tomatoes and add to slow cooker.
Add tomato paste to slow cooker.
Add cooked veggies, bay leaf, and Italian Seasoning to the slow cooker.
Add remaining 2 T. olive oil to the previously used large pan, and allow to warm.
Sear the roast on all sides.
Add roast to slow cooker.
Pour wine into the large pan and turn heat to medium-high. Scrape all browned meat and veggie bits with a wooden spoon. One wine comes to a brief boil and all browned bits are scraped off the pan, pour liquid into the slow cooker.
Cook on low for 6-8 hours.
Put roast beef from the slow cooker, and shred with forks. Return the meat to the slow cooker and stir. Cook for an additional hour.
Serve with mashed potatoes or pasta/noodles of your choice.
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Earlier in the week I made beef stew. It was so good that I had a hard time waiting the full 10 hours until dinner to dish myself up a bowl! I cooked it on the stove, but it can definitely be cooked in a crockpot after the initial browning of the meat.
I based my recipe on my mom’s boeuf bourguignon recipe, but I omitted the bacon, as we didn’t have any in the house.
1.5 cups white onions, diced
3/4 cup each carrots and celery, diced
1 cup white mushrooms, cleaned and sliced (tops only, stems may be discarded or saved for a later use)