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Freezer Vegetable Beef Stew

Freezer vegetable beef stew - the image is a close-up of a bowl of beef stew. the bowl is made of dark brown ceramic and is sitting on a dark grey countertop. the stew is made up of chunks of beef, potatoes, carrots, green peas, and onions. the beef appears to be cooked medium-rare and is visible in the broth. the vegetables are bright orange and look fresh and vibrant. the broth is thick and thick, and the vegetables are arranged in a way that creates a colorful and appetizing appearance.
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A hearty and wholesome vegetable beef stew perfect for freezing and enjoying later. Packed with tender beef, colorful vegetables, and rich flavors, this stew is an ideal make-ahead meal for busy days.

Ingredients

Scale

2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
4 cups beef broth
1 cup water
3 large carrots, peeled and sliced into 1/2-inch pieces
3 medium potatoes, peeled and diced into 1-inch cubes
2 stalks celery, sliced
1 cup frozen green beans, trimmed and cut into 1-inch pieces
1 cup frozen peas
1 cup frozen corn kernels
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1/4 cup all-purpose flour
Salt, to taste
Black pepper, to taste

Instructions

Pat the beef cubes dry with paper towels and season with salt and black pepper.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
Add the beef cubes in batches, browning them on all sides, about 5-7 minutes per batch. Remove browned beef and set aside.
In the same pot, add the diced onion and cook until softened and translucent, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly for 2 minutes to cook the flour.
Gradually pour in the beef broth and water while stirring to prevent lumps.
Add the tomato paste, dried thyme, dried rosemary, and bay leaves. Stir to combine.
Return the browned beef to the pot. Bring the stew to a boil, then reduce heat to low and cover.
Simmer the stew gently for 1 hour and 30 minutes, stirring occasionally.
Add the carrots, potatoes, and celery to the pot. Cover and continue simmering for 45 minutes, or until the vegetables and beef are tender.
Stir in the frozen green beans, peas, and corn. Cook uncovered for an additional 10 minutes.
Remove the bay leaves. Taste and adjust seasoning with salt and black pepper as needed.
Allow the stew to cool completely before portioning into freezer-safe containers or bags.
Label and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stovetop over medium heat until heated through.

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