Why don't you try a chili, my boyfriend and I make that and it last all week in the fridge and its great! I would also recommend a pot roast! Very simple and you'll just an oven or a crock pot - I use a crock pot and let it sit while I'm at work.
1 (4-pound) boneless Chuck pot roast, neatly tied
Salt and ground pepper
2 tablespoons vegetable oil
1 cup finely chopped onions
1 cup finely chopped carrots
1 cup finely chopped celery
2 bay leaves
2 teaspoons thyme
4 cups beef stock
4 tablespoons all-purpose flour
4 tablespoon butter, softened
Pat roast dry and season with salt and pepper. In a Dutch oven, heat the vegetable oil over moderately high heat until hot but not smoking. Add the roast and brown on all sides, about 15 minutes total. Transfer the roast to a plate and pour out all but 1 tablespoon of fat from the pan. Add the onions, carrots, and celery to the pan and cook over moderate heat, stirring until golden. Place the roast back in the pan along with the bay leaves, thyme, and enough of the beef stock to come up 2/3 of the way up the beef. Bring the pot roast to a simmer on top of the stove, skim, cover tightly, and set in the lower third of a 350 degree preheated oven. Regulate heat so that the liquid remains at a gentle simmer for 2 1/2 to 3 hours, until the beef is tender. Turn the roast over several times during its braising.
Transfer roast to a cutting board and let stand 10 minutes, covered with aluminum foil to keep warm. Skim off any fat from the surface of the liquid. Strain the liquid. To thicken the sauce slightly, bring the liquid to a boil. For each cup of liquid, stir together 1 tablespoon butter and 1 tablespoon flour. Whisk the butter mixture into the liquid. Simmer, stirring constantly, until thickened. Slice the pot roast and serve with the sauce and boiled new potatoes.
BELOW IS A 5 BEAN CHILI:
1 1/2 pounds lean ground beef
2 cups chopped onion
1 (15-ounce) can light red kidney beans, drained
1 (15-ounce) can dark red kidney beans, drained
1 (15-ounce) can cannellini beans, drained
1 (15-ounce) can butter beans, drained
1 (15-ounce) can pinto beans, drained
2 (14 1/2-ounce) cans diced tomatoes with jalapenos
2 (1 1/4 ounce) packets chili seasoning mix
1 (8-ounce) can tomato sauce
1 cup water
Salt and pepper
Suggested servings: cornbread, sour cream, cheese, chips, and fresh cilantro
In a skillet over medium-high heat, brown ground beef with the onions. Be sure to break up clumps as much as possible. Put the mixture in a slow cooker.
Add remaining ingredients and stir together. Cover and cook on high setting for 4 hours or on low for 7 to 8 hours. Ladle into bowls and serve with your favorite chili fixings.
Hope that helps!