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5) Hearty beef stew (reheat from foil pouch)

Print Recipe
Prep Time 15 minutes
Cook Time 2 hours 40 minutes
Total Time 2 hours 55 minutes
Servings: 3 servings
Ingredients Method

Ingredients
  

  • 1 pound of beef chuck diced into one inch cubes
  • 2 cups beef broth
  • 1 cup carrots sliced
  • 1 cup potatoes diced
  • 1/2 cup onion chopped
  • 2 tbsp tomato paste
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp flour optional, for thickening
  • 2 tbsp oil

Method
 

  1. Heat the oil in a pot over medium-high heat. Brown the beef chuck cubes in batches for 5 to 8 minutes total, then return all the beef to the pot.
  2. Add the onion and cook for 2 minutes, then stir in the tomato paste and flour for 1 minute.
  3. Add the broth, salt, and pepper and bring to a gentle simmer. Cover and simmer for 60 to 90 minutes, then add the carrots and potatoes and continue simmering for 30 to 60 minutes, until the beef is fork-tender and the potatoes are tender.
  4. Divide the stew into shallow containers and refrigerate promptly until cold. Transfer the cold stew to freezer pouches, seal, and freeze flat.
  5. Thaw in the refrigerator, or in a leak-proof pouch submerged in cold water that is changed every 30 minutes. Transfer the stew to a pot and reheat to 165°F (74°C), stirring often; do not place a pouch over direct flame.