Recipe: Beef Stew
Beef stew freezer meal here on the blog today. About 3 weeks ago I made our neighbour some freezer meals. This one, beef stew, and the recipe I’ll be sharing on Saturday – noodle bake. Gordon lost his wife in the summer and she was such a good cook, so I though around the Canadian Thanksgiving I would share some of the love and bring him over 8 meals and some muffins. So, here we have the first one – beef stew freezer meal. It’s easy and keeps super well in the freezer.
Ingredients
- 2 pounds of stew beef
- about 2 tablespoons of canola oil
- 2 cups of water
- 1 tablespoon of soy sauce and hot sauce
- a clove of garlic
- 2 bay leaves
- medium white onion
- 1 teaspoon of salt and sugar
- 1/2 teaspoon of paprika
- 4 large carrots and celery stalks
First up, gather all of your ingredients!
Just a little tip – I don’t use bay leaves very often and buying a whole package is a pain because they often go stale. I got 2 at bulk barn for 0.12$, that’s right – 12 cents. Score.
In a large pot add the canola oil and brown the meat for about 3-4 minutes per side. Keep it moving every so often to get colour on all sides.
While the meat is cooking, mince the garlic and chop the celery and carrots into small rounds.
Once the meat is well browned, add in the following: water, soy sauce, hot sauce, garlic, bay leaves, onion, salt, sugar and the paprika. Simmer for 35-40 minutes until the onions are super soft.
Then, add in the carrots and celery. Cook for another 40 minutes. Take out the bay leaves and you’re just about done.
If your stew is a bit runny, you can add in a tad of corn starch to thicken it up. Don’t toss the corn starch in on it’s own. Mix it first with a bit of water and then add the liquid to the stew. Mine was great and didn’t need any at all.
I got these freezer dishes at the dollar store – 3 for a dollar. And, they are oven safe (well, not the lid), so they work well.
Serve this beef stew over my sour cream mashed potatoes and you’ll be golden.
This recipe makes about 4-5 portions.
Looks good, eh?
Top with the lid and you’re all set.
Pack away in the freezer – they should last about 30-40 days. Enjoy this winter dinner one night when you don’t feel like cooking. Eat up and eat hearty!
See you again soon.
Recipe
Beef Stew
Ingredients
- 2 pounds of stew beef
- about 2 tablespoons of canola oil
- 2 cups of water
- 1 tablespoon of soy sauce and hot sauce
- a clove of garlic
- 2 bay leaves
- medium white onion
- 1 teaspoon of salt and sugar
- 1/2 teaspoon of paprika
- 4 large carrots and celery stalks
Instructions
- First up, gather all of your ingredients!
- In a large pot add the canola oil and brown the meat for about 3-4 minutes per side. Keep it moving every so often to get colour on all sides.
- While the meat is cooking, mince the garlic and chop the celery and carrots into small rounds.
- Once the meat is well browned, add in the following: water, soy sauce, hot sauce, garlic, bay leaves, onion, salt, sugar and the paprika. Simmer for 35-40 minutes until the onions are super soft.
- Then, add in the carrots and celery. Cook for another 40 minutes.
- Take out the bay leaves and you're just about done.
- If your stew is a bit runny, you can add in a tad of corn starch to thicken it up. Don't toss the corn starch in on it's own. Mix it first with a bit of water and then add the liquid to the stew. Mine was great and didn't need any at all.
- Serve this beef stew over my <a href="https://3ten.ca/recipe-sour-cream -mashed-potatoes/" target="_blank">sour cream mashed potatoes</a> and you'll be golden.
- Looks good, eh? Once it's dished out you can either eat it or pack away in freezer containers for another time. Eat up and enjoy.
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