Beef Stew

This recipe makes about 20 cups of beef stew

Directions:

1. In a large pot add  2 tablespoons of broth and the cubed beef. Cook for about 3 minutes or until the meat is medium-rare
2. Stir in diced onions and minced garlic, cooking for an additional 3 minutes
3. Add finely diced carrots and celery, cooking for about 3 minutes until just tender
4. Sprinkle in the flour, stirring continuously for 2 minutes to create a roux
5. Pour in two stout beers, followed by cubed potatoes. Stir well to combine
6. Add broth and soy sauce, stirring again to incorporate all the ingredients
7. Mix in tomato paste, thyme, rosemary, salt, pepper, and brown sugar. Stir thoroughly
8. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes or until the stew reaches your desired thickness
9. Add parchment paper to your trays
10. Pour ladle the stew onto trays
11. Add dividers if using. We like the 10-portion setting for this recipe
12. Pre Freeze when possible
13. Freeze dry (my cycle time was 35 hours)
14. Store in jars for short-term use or in mylar bags for long-term storage

Rehydration:

Add 2 divider portions or about 1 ¼ cups of freeze-dried stew to a bowl with 1 cup of hot water. Cover and let it sit for 3-4 minutes.  Stir and enjoy

Nutritional Value Per 1 ¼ cups pre-freeze-dried

Calories: 112   Protein: 11 g   Fat: 2 g   Carbohydrates: 20 g   Sugar: 2 g   Fiber: 1 g

Cycle times & rehydration for reference only. Your results may vary.