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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 stew is made with chunks of beef, potatoes, carrots, green beans, and other vegetables. the beef is cooked medium-rare and appears to be seasoned with herbs and spices. the vegetables are mixed in with the stew, creating a rich and flavorful dish. the bowl is made of ceramic and is sitting on a wooden table. the background is blurred, making the bowl the focal point of the image.
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A hearty and wholesome freezer-friendly vegetable beef stew packed with tender beef, colorful vegetables, and rich flavors. Perfect for make-ahead meals and comforting dinners.

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 celery stalks, sliced into 1/2-inch pieces
3 medium potatoes, peeled and cut into 1-inch cubes
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 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour

Instructions

In a large bowl, toss the beef cubes with the all-purpose flour until evenly coated.
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the beef cubes in batches, browning them on all sides for about 5 minutes per batch. Remove browned beef and set aside.
In the same pot, add the diced onion and cook for 4-5 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Return the browned beef to the pot. Stir in the tomato paste and cook for 2 minutes.
Pour in the beef broth and water, scraping the bottom of the pot to loosen any browned bits.
Add the dried thyme, dried rosemary, bay leaves, salt, and black pepper. Stir to combine.
Bring the stew to a boil, then reduce heat to low and cover. Simmer for 1 hour 30 minutes, stirring occasionally.
Add the carrots, celery, and potatoes to the pot. Cover and continue to simmer for 30 minutes.
Add the frozen green beans, peas, and corn. Cook uncovered for an additional 20 minutes until all vegetables are tender and the stew has thickened slightly.
Remove the bay leaves before serving.
Let the stew 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 stove over medium heat until heated through.

Find it online: https://cookinglove.cookinglovely.com/freezer-vegetable-beef-stew-hearty-make-ahead-dinner-magic/