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.  

Beef Stew

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Servings

8 servings

Servings 8 servings

Beef Stew Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Add to Shopping List This recipe is in your Shopping List Servings 8 servings Servings 8 servings

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:MetricUS Imperial

Instructions

"Serve Today" Instructions

1. Wash your hands and clean your preparation area.
2. Preheat oven to 350 degrees.
3. Wash carrots and potatoes then chop into small pieces.
4. Combine all ingredients into a Dutch Oven, cover with lid and place in the oven.
5. Cook the stew for 2.5-3 hours. Remove the bay leaf before serving.
6. 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.
7. *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.
8. Left over stew can be frozen for up to 6 months. Package and label with recipe name and date.

"Prep for Later" Instructions

1. Wash your hands and clean your preparation area.
2. Label a freezer bag with the recipe name, cooking instructions, and use by date.
3. Wash carrots and potatoes then chop into small pieces.
4. Combine all ingredients except broth, water and tomato sauce in the freezer bag.
5. Remove as much air as possible and freeze for up to 3 months.
6. Before cooking, thaw the bagged ingredients.
7. Add the bagged ingredients along with broth, water and tomato sauce to a Dutch Oven or Slow Cooker.
8. 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.
9. Remove Bay leaf before serving.
10. 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