Recipe by Chef Buggsy Mate
This easy stew can also be made into beef pot pies or a wonderful biscuit topped stew in a flash. Recipe for three batches
Top Review by Chef on the coast
This was easy to put together. I did 1/3 the recipe just for a dinner size tonight. I used a quart of venison I had canned and the boys loved it! We had it along with a loaf of french bread and it was perfect for our very rainy day. :) Made for the March 2009 Aussie/NZ recipe swap.
- 5 lbs beef stew meat, cubed
- 15 medium potatoes, diced
- 7 1⁄2 cups carrots, diced
- 3 small onions, thinly sliced
- 1 1⁄2 cups celery, chopped
- 1 1⁄2 cups beef broth or 1 1⁄2 cups vegetable broth
- 1 cup beef broth or 1 cup vegetable broth
- 1 1⁄2 tablespoons cornstarch
- 3 tablespoons canola oil
- 1⁄2-1 cup flour
Directions See How It's Made
- Assembly Directions:.
- Dredge stew meat in flour.
- Brown in stockpot to which the 3 Tbs. oil has been added to.
- Once meat is browned well, add 1 cup broth to wich 1-1/2 Tbs. corn startch has been added and stir until thickened.
- Combine potatoes and carrots in a large saucepan.
- Add just enough water to cover vegetables.
- Cook 12-15 minutes until tender.
- In a small saucepan, cook onion and celery in broth until slightly tender.
- Use just enough broth to keep the vegetables from sticking.
- Drain liquid from carrots and potatoes.
- Add vegetables with broth to potatoes and carrots.
- Stir in beef cube mix.
- Freezing and Cooking Directions:.
- Divide stew into three batches and pour into gallon sized freezer zipper bags. Label and freeze (note: I often place my zipper bag with a meal in an additional zipper bag to help prevent freezer burn.)
- To reheat if eating as a stew, empty contents of bag into pot and reheat on med-low until mostly defrosted then you can increase heat to medium and continue to cook until heated through.
- If planning to use as a filling for pot pies, allow filling to defrost completely then add to your pie crust and bake at 350 degrees until crust is golden brown and pie is heated through.