When you think beef stew, you probably think of standing over a hot pot of stew, stirring it so the vegetables and meat at the bottom of the pot don't burn and stick to the pot. Regular beef stew is a fairly easy freezer meal, as it only requires tossing a bag of frozen stew into a pot and stirring it from time to time until it's ready to eat, but this recipe really amps up the easiness. Instead of cooking the stew in a pot, you bake it in the oven, which means no stirring at all.
There is one catch. You have to be home to toss it into the oven, as this recipe takes a whopping 2 hours to bake. The good news is once you put it in the oven you can forget about it until the timer goes off. You'll have the whole 2 hours to do as you please.
Freezer Beef Stew Bake Recipe
Servings: 4 to 6 servings Prep Time: 20 minutes Cook Time: 2 hours
2 pounds beef stew meat, cubed
3 garlic cloves, minced
1 large onion, chopped
5 carrots, cut into strips
2 celery stalks, sliced
5 baby potatoes, quartered
1 14.5-ounce can diced tomatoes
1 cup water
1 beef bullion cube
1/4 cup flour
2 tablespoons soy sauce or tamari
Salt and black pepper, to taste
1 tablespoon olive oil, for cooking
- Heat the olive oil in a skillet over Medium-High heat. Add the cubed stew meat to the skillet and lightly brown it on all sides.
- Remove the stew meat from the skillet and add the garlic and onions. Cook until the onions start to turn translucent.
- Add all of the ingredients to a mixing bowl and stir them together.
- Grease a baking tin. Dump the contents of the bowl into the baking tinand spread it out evenly.
- Wrap the baking tin in plastic and then in aluminum foil. Place the baking tin into the fridge to cool and then transfer it to the freezer.
- When you want to cook the stew bake, preheat your oven to 375 F.
- Unwrap the stew bake and cook it for 2 to 2 1/2 hours, or until it's heated all the way through.
- Serve warm.