I do the same - here are some of the things I cook and freeze. I usually serve them with rice/pasta/cous cous or potatoes
Chicken and squash tagine
4-6 chicken thighs (bone removed) or 4 chicken breasts
Butternut squash
Onion
4 large tomatoes
Can chickpeas
Approx. Litre chicken stock
1/2 tsp chilli flakes
Approx 6 dried apricots
1 star anise
Cinnamon stick
Place chicken, onion, squash and chopped tomatoes in pan. Cook for a couple of mins with the lid on, then add the apricots (chopped), cinnamon, chilli, and star anise. Pour over the hot stock and add chick peas and cook until the squash is soft.
Beef 'stifado':
1lb stewing beef
2 tins toms
2 bay leaves
large onion
3 cloves garlic
3 fl oz red wine
1/2 pint beef stock
Brown the meat and remove from pan. Add a little more oil and add the onions wine and garlic, and cook for 5 mins. Add tomatoes and bay leaves, stock and beef. Cook at gas mark 6 for approx 1 hour.
Quick beef Stroganoff:
Large onion
500g rump steak (in strips)
2 tbsp plain flour
2 tbsp paprika
9oz mushrooms (chestnut)
7 fl oz beef stock
2 tbsp white wine vinegar
284ml soured cream
Mix the flour and paprika, and toss the steak in it until coated.
Meanwhile, fry an onion until softened and add the steak.
Add the mushrooms to the pan, cook for a couple of mins. Add the stock and wine vinegar. Bring to the boil and simmer for 5 mins. Stir in the soured cream and cook gently for 1 min. Season to taste.