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Beef Stew

A hearty, comforting stew that can be made ahead of time.
Make ahead: Make and refrigerate for up to 4 days.
Freezer: Follow the directions below to dump-and-go freeze this recipe without any cooking ahead of time!
Serves: 4-6

Ingredients

  • 2 lb Beef stew meat
  • 3 stalks Celery diced
  • 2 Sweet Potatoes peeled and chopped into 1-inch pieces
  • 1 Yellow Onion diced
  • 2 cloves Garlic minced
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary
  • 1 Bay Leaf
  • 1 tsp Sea Salt
  • 3 cups Beef Broth

Instructions

TO FREEZE:

  • Put all of the ingredients into a 1-gallon freezer bag. Massage lightly with your hands to mix the ingredients. Push all the air out of the bag, seal, label and freeze.

TO COOK:

  • To serve, thaw (*not necessary if using Instant Pot) and do one of the following:
    STOVE: Place in a heavy stockpot, bring to a boil, and then simmer over a low flame for 2-3 hours.
    INSTANT POT: Cook for 30 minutes at high pressure on the Manual setting. Let the pressure naturally release for at least 10 minutes when the cooking is done.
    *Can be cooked from frozen when using the Instant Pot
    SLOW COOKER: Place in a slow cooker and cook for 6-8 hours on low.
  • Remove the Bay Leaf when cooking is finished.