Busy day? Dinner doesn’t have to be complicated! This hearty Beef Stew is a complete meal in one bowl, featuring lean beef, potatoes, carrots, and green beans for a delicious combination of protein and vegetables.
Enjoy it now for a comforting family dinner, or make it later by meal prepping and freezing portions for those nights when your schedule is packed.
Ingredients
- 2 pounds beef chuck stew meat cubed
- 4 large carrots chopped
- 4 large red potatoes chopped
- 2 cups frozen green beans
- 2 cups low-sodium beef broth
- 1 cup no salt added tomato sauce
- 4 cups water
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 bay leaf
- 1 tablespoon cornstarch for thickening
Servings: servings
Units:
Instructions
"Serve Today" Instructions
- Wash your hands and clean your preparation area.
- Preheat oven to 350 degrees.
- Wash carrots and potatoes then chop into small pieces.
- Combine all ingredients into a Dutch Oven, cover with lid and place in the oven.
- Cook the stew for 2.5-3 hours. Remove the bay leaf before serving.
- To thicken the broth, you may mix 1 tablespoon corn starch with 2 tablespoons cold water to make a slurry. Slowly add the slurry to the hot stew, stirring constantly.
- *This stew can also be prepared in a slow cooker. Combine all ingredients in the slow cooker pot, cover with lid, and cook on low for 8 hours or high for 4 hours.
- Left over stew can be frozen for up to 6 months. Package and label with recipe name and date.
"Prep for Later" Instructions
- Wash your hands and clean your preparation area.
- Label a freezer bag with the recipe name, cooking instructions, and use by date.
- Wash carrots and potatoes then chop into small pieces.
- Combine all ingredients except broth, water and tomato sauce in the freezer bag.
- Remove as much air as possible and freeze for up to 3 months.
- Before cooking, thaw the bagged ingredients.
- Add the bagged ingredients along with broth, water and tomato sauce to a Dutch Oven or Slow Cooker.
- For Dutch Oven, Cook the stew at 350 degrees for 2.5-3 hours. For Slow cooker, cover with lid, and cook on low for 8 hours or high for 4 hours.
- Remove Bay leaf before serving.
- To thicken the broth, you may mix 1 tablespoon corn starch with 2 tablespoons cold water to make a slurry. Slowly add the slurry to the hot stew, stirring constantly.
Recipe Notes
