Beef Stew Mix

Name: Beef Stew Mix
Ingredients: 3 pounds beef stew meat; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup canola oil; 4 medium carrots, cut into 2-inch pieces; 3 celery ribs, cut into 2-inch pieces; 2 medium onions, cut into wedges; 4 garlic cloves, minced; 3 quarts water; 2 tablespoons Dijon mustard; 1 tablespoon Worcestershire sauce; 2 teaspoons whole peppercorns; 4 bay leaves

13 ingredients

4 steps

Ingredients

3 pounds beef stew meat
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup canola oil
4 medium carrots, cut into 2-inch pieces
3 celery ribs, cut into 2-inch pieces
2 medium onions, cut into wedges
4 garlic cloves, minced
3 quarts water
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons whole peppercorns
4 bay leaves

Directions

1

Sprinkle beef with salt and pepper. In a soup kettle or Dutch oven, brown beef in oil; drain. Remove meat and set aside. In the same pan, cook the carrots, celery, onions and garlic over medium heat for 4 minutes. Add the beef, water, mustard, Worcestershire sauce, peppercorns and bay leaves.
2

Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. Using a slotted spoon, remove meat from broth. Strain and discard the vegetables, peppercorns and bay leaves. Return broth to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Skim fat from broth.
3

Divide beef among three freezer containers; add 1 cup of broth to each. Cover and freeze remaining broth for another use. Meat and broth may be frozen for up to 3 months. Thaw in the refrigerator before using.
4

Beef Stew Mix may be used to prepare the following recipe (also found in Recipe Finder): Vegetable Beef Stew.