Week 3 - Faithful Freezers

By Kate, on September 28th, 2012

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Another week in my 6 week journey to filling my freezer for ministry and lean times. This week I made a lasagna (it was very hard to put it in the freezer…the one we had was SO good!!) and beef stew. We had half the stew tonight for supper and it was YUMMY!

Here’s my BEEF STEW recipe.

INGREDIENTS

1# stew meat (I cut off all the excess fat), cut into bite sized pieces
1-2 T oil
flour
2 quarts water
1 T beef boullion (I use Better Than Beef)
3-4 carrots, peeled and chopped
1 small onion, chopped
3 stalks celery, washed and chopped
1/2 rutabaga, peeled and chopped
green beans (a handful of fresh or frozen), cut up
1# corn (frozen)
1 large potato or 1 can potatoes, peeled and cut up
1 can beef gravy
salt & pepper to taste

DIRECTIONS

toss stew meat with flour and brown in oil in hot pan
add water and simmer for 1 hour
remove from heat and cool, skim semi-hardened fat from the top of the pot
add raw vegetables and return to heat
cook on slow simmer for 1 hour
add frozen and/or canned veggies
add gravy and salt and pepper
heat through without boiling

CROCKPOT ALTERNATIVE

This can be cooked into the crockpot. It will cook for 4-5 hours on high before the vegetables go in. Cook for another 2-3 hours on high, then add frozen vegetables and gravy and salt/pepper and cook for another 30 minutes.

Serve with a light bread (I made popovers). The stew is VERY hearty and filling!