Hearty Beef Stew

Pam
The Cook
8 Servings
14 Ingredients
0 Comments
This hearty, classic beef stew is one of my favorite meals to make on a rainy day.
8 Servings
14 Ingredients
0 Comments

Ingredients

  • 3 cups dice Carrot
  • 2 cups dice Celery
  • 4 cups dice Russet Potato
  • 1 ½ cups dice Onion
  • 3 teaspoons mince Garlic, Cloves
  • 4 ½ teaspoons Soy Sauce
  • 1 teaspoon Thyme, Dried
  • 1 teaspoon Basil, Dried
  • 1 whole Bay Leaf
  • ½ teaspoons Black Pepper
  • 2 pounds Stew Beef
  • 14 ½ ounces Diced Tomatoes, Canned
  • 14 fluid ounces Beef Bone Broth/Stock
  • ⅛ teaspoons Salt

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Slow Cooker

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place all ingredients in a slow cooker and cook on high 4-5 hours or low 8-10 hours.
  2. Remove bay leaf.
  3. Let cool.
  4. Divide among indicated numbers of freezer bags. Affix label & seal.

Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat on stovetop for 10-12 minutes until heated through.

Make It Now Cooking Directions

Slow Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place all ingredients in a slow cooker and cook on high 4-5 hours or low 8-10 hours.
  2. Remove bay leaf. Serve.

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