Vegetable Beef Stew Freezer Meal Recipe

Vegetable Beef Stew

Ingredients:

1 medium yellow onion, chopped
2 Tbs flour
1/8 tsp cayenne pepper (optional)
1 Tbs salt
1 tsp black pepper
2 lbs beef stew meat, cut into 1-inch pieces
2 Tbs olive oil
¼ cup balsamic vinegar (optional)
3 cloves of garlic, crushed or finely chopped
Stew Veggies (these are the ones I used):

• 1 turnip, peeled and chopped
• 1 parsnip, peeled and chopped
• 1 rutabaga, peeled and chopped
• 2 carrots, peeled and chopped
• 1-2 stalks celery, chopped
• 1-2 lbs red potatoes (about 15-20 medium – whatever fits in your crock-pot), washed and quartered (I don’t peel these)
• 1 yam, peeled and chopped
• You can also add in frozen veggies like peas and corn in the last 30 to 60 minutes of cooking.

either 1 stew seasoning packet or 1 brown gravy packet (if using gravy – double garlic, add 1 tsp. thyme, and 2 Tbs tomato paste) 
2 (14 oz) cans beef broth
1 medium bay leaf
1/3 cup minced fresh Italian parsley leaves

Place chopped onion in the bottom of crock-pot. In large bowl, mix together flour, cayenne pepper, salt, and black pepper. Add stew meat and toss to coat. Heat oil in saucepan on stove over medium-high heat. When the oil shimmers, add the meat and balsamic vinegar and sear until brown on all sides, about 5 to 6 minutes. Deglaze saucepan with beef broth (after removing meat, this will get all the remaining seasonings & vinegar that are stuck to the pan).

Place seared meat in crock-pot on top of onion. Add garlic, turnip, parsnip, carrots, celery, potatoes, and yam on top of meat (place harder vegetables, such as turnip and carrots, closer to the bottom). Sprinkle seasoning/gravy packet over top, no need to mix in. Pour in beef broth. Add bay leaf (I keep it near the top so I can find it when the stew is done to take it out).

Cook on Low – 9 to 10 hours; High – 4 ½ to 5 hours. Remove bay leaf and serve.

***FREEZER INSTRUCTIONS***: In large bowl, mix together flour, cayenne pepper, salt, and black pepper. Add stew meat and toss to coat. Heat oil in saucepan on stove over medium-high heat. When the oil shimmers, add the meat and balsamic vinegar and sear until brown on all sides, about 5 to 6 minutes. Remove from heat and immediately add beef broth (make sure to scrape up all the remaining seasonings & vinegar that are stuck to the pan). Set aside to cool. Chop vegetables (including garlic and onion) and place in large freezer-safe baggie. Add seasonings, including parsley, to the baggie. Once meat and broth are no longer hot, pour mixture over seasonings and vegetables. If needed, add more broth to cover vegetables and meat completely. Remove air and seal. Include small baggie of frozen peas and corn.

***TO COOK FROM FROZEN***: Thaw 2 days in advance in the refrigerator. Place in crockpot and cook on LOW 9 to 10 hours or HIGH 4 ½ to 5 hours. During last 30 minutes, add in peas and corn. Remove bay leaf and serve.

TIP: If stew meat is tough, put lid back on and cook an additional 1-2 hours or until meat is tender.