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.
Servings: 5
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.