Prep 1 hr
Cook 15 mins
This easy stew can also be made into beef pot pies or a wonderful biscuit topped stew in a flash. Recipe for three batches
- 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
- 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.
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.