Buy yourself a slow cooker, aka a crock pot. A small one isn't that expensive. Use shoulder london broil if cutting because it's lean, or chuck roast if bulking, as it's more fatty. Cook a 2 or 3 pound slab overnight for 10 hours. Cook it in water and spices like garlic powder, onion powder, red pepper flakes, cumin, soy sauce. I experiment and change it around everytime. Also, if not dieting, throw in a few tbs of whole wheat flour and brown sugar. It makes for an incredible sauce. I actually use my protein shake hand mixer to blend this concoction. I never use canned beef broth or bouillion cubes. My way comes out so much tastier.
The reason I recommend cooking overnight is because you need a full 10 hours to really cook and break down the meat to where it's as soft as ground meat and pulls apart easily. I found that if I cook it during the day, I'm usually getting hungry and not waiting long enough for the proper cooking time.
In the morning, divide it up in your tupperware and you have several meals of great beef. I don't recommend cooking veggies or making stews in the slow cooker. It all just becomes a mish mash and you can't really gauge how much protein you're getting. Also, as BB'ers we cook food for a few days at a time. After a few days, the veggies and/or potatoes cooked in the meat get a funky taste, but meat cooked alone has lasted me 5 days and still tasted fresh.
It sounds like a hassle but it's not. Once you're all set up and have done it a few times, it's really easy and it's great. I also use my slow cooker for chicken and turkey breasts.
