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Beef Stew (Freezer Meal)

Amy Mahoney

This nutritional favorite is best served over noodles and accompanied by warm rolls. Although great year round, this cozy dish can warm the whole family on cold nights.



  • 2 lbs stew meat (trimmed)
  • 1/3 cup flour
  • 3 table spoons vegetable oil
  • 1 (28 oz) can seasoned stewed tomatoes, undrained
  • 1 can (14.5 oz) French onion soup
  • 1 onion coarsely chopped
  • 1 teaspoon pepper
  • 1 tablespoon garlic powder
  • 5 medium red skin potatoes, skin-on and coarsely chopped
  • 2 cups baby carrots
  • 1 bag frozen peas


In a large pot, heat oil over medium heat.

Coat beef with flour (this may be done in a bowl, however a paper grocery bag works best).

Add beef and cook until browned. Add onion soup, tomatoes, pepper and garlic powder and simmer for about 15 minutes.

Add remaining ingredients, and simmer on low for about 90 minutes or until potatoes and carrots are soft.

Slow cooker option: After simmering transfer beef, soup, tomatoes, pepper and garlic powder to slow cooker. Add remaining ingredients and cook on low for eight hours, high for four.


Directions for preparing the frozen meal:

Allow to cool to room temperature and place in single-meal sized containers (the size of the container will depend on how many people you usually serve). Freeze.

Allow time to defrost in the refrigerator or defrost in microwave until softened. Transfer from containers to large pot and simmer until thoroughly cooked.

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