-
1
Assembly Directions:.
-
2
Dredge stew meat in flour.
-
3
Brown in stockpot to which the 3 Tbs.
-
4
oil has been added to.
-
5
Once meat is browned well, add 1 cup broth to wich 1-1/2 Tbs.
-
6
corn startch has been added and stir until thickened.
-
7
Combine potatoes and carrots in a large saucepan.
-
8
Add just enough water to cover vegetables.
-
9
Cook 12-15 minutes until tender.
-
10
In a small saucepan, cook onion and celery in broth until slightly tender.
-
11
Use just enough broth to keep the vegetables from sticking.
-
12
Drain liquid from carrots and potatoes.
-
13
Add vegetables with broth to potatoes and carrots.
-
14
Stir in beef cube mix.
-
15
Freezing and Cooking Directions:.
-
16
Divide stew into three batches and pour into gallon sized freezer zipper bags.
-
17
Label and freeze (note: I often place my zipper bag with a meal in an additional zipper bag to help prevent freezer burn.)
-
18
To reheat if eating as a stew, empty contents of bag into pot and reheat on med-low until mostly defrosted then you can increase heat to medium and continue to cook until heated through.
-
19
If planning to use as a filling for pot pies, allow filling to defrost completely then add to your pie crust and bake at 350 degrees until crust is golden brown and pie is heated through.
