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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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âI love pot roast, but since I live alone, I find it easier to cook stew meat,â Roberta Young writes from San Diego, California. âI cook 3 pounds of lean beef stew meat or a roast I cut up myselfâ¦whateverâs on sale. Then I make my recipe for Beef Stew Mix, divide it up in three containers and freeze. You can alter the seasonings, if you wish.â Ingredients:
3 pounds beef stew meat |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup canola oil |
4 medium carrots, cut into 2-inch pieces |
3 celery ribs, cut into 2-inch pieces |
2 medium onions, cut into wedges |
4 garlic cloves, minced |
3 quarts water |
2 tablespoons dijon mustard |
1 tablespoon worcestershire sauce |
2 teaspoons whole peppercorns |
4 bay leaves |
Directions:
1. Sprinkle beef with salt and pepper. In a soup kettle or Dutch oven, brown beef in oil; drain. Remove meat and set aside. In the same pan, cook the carrots, celery, onions and garlic over medium heat for 4 minutes. Add the beef, water, mustard, Worcestershire sauce, peppercorns and bay leaves.
2. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. Using a slotted spoon, remove meat from broth. Strain and discard the vegetables, peppercorns and bay leaves. Return broth to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Skim fat from broth.
3. Divide beef among three freezer containers; add 1 cup of broth to each. Cover and freeze remaining broth for another use. Meat and broth may be frozen for up to 3 months. Thaw in the refrigerator before using.
4. Beef Stew Mix may be used to prepare the following recipe (also found in Recipe Finder): Vegetable Beef Stew. Yield: 3 batches plus leftover broth.
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