Cowboy Stew (oamc)

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• 5 lbs beef stew meat, cubed
• 15 medium potatoes, diced
• 7 1/2 cups carrots, diced
• 3 small onions, thinly sliced
• 1 1/2 cups celery, chopped
• 1 1/2 cups beef broth or 1 1/2 cups vegetable broth
• 1 cup beef broth or 1 cup vegetable broth
• 1 1/2 tablespoons cornstarch
• 3 tablespoons canola oil
• 1/2-1 cup flour

Recipe

recipe

• 1 assembly directions:.
• 2 dredge stew meat in flour.
• 3 brown in stockpot to which the 3 tbs. oil has been added to.
• 4 once meat is browned well, add 1 cup broth to wich 1-1/2 tbs. corn startch has been added and stir until thickened.
• 5 combine potatoes and carrots in a large saucepan.
• 6 add just enough water to cover vegetables.
• 7 cook 12-15 minutes until tender.
• 8 in a small saucepan, cook onion and celery in broth until slightly tender.
• 9 use just enough broth to keep the vegetables from sticking.
• 10 drain liquid from carrots and potatoes.
• 11 add vegetables with broth to potatoes and carrots.
• 12 stir in beef cube mix.

recipe

• 13 freezing and cooking directions:.
• 14 divide stew into three batches and pour into gallon sized freezer zipper bags. label and freeze (note: i often place my zipper bag with a meal in an additional zipper bag to help prevent freezer burn.)
• 15 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.
• 16 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.