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Beef Stew Mix

 Beef Stew Mix
“I love pot roast, but since I live alone, I find it easier to cook stew meat,” Roberta Young writes from San Diego, California. “I cook 3 pounds of lean beef stew meat or a roast I cut up myself…whatever’s on sale. Then I make my recipe for Beef Stew Mix, divide it up in three containers and freeze. You can alter the seasonings, if you wish.”
6 ServingsPrep: 20 min. Cook: 2 hours


  • 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


  • 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.
  • 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.

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Beef Stew Mix (continued)

Directions (continued)

  • 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.
  • Beef Stew Mix may be used to prepare the following recipe (also found
  • in Recipe Finder): Vegetable Beef Stew. Yield: 3 batches plus
  • leftover broth.