Hearty Beef Stew

Contributed By: John in Bibs

This recipe made 4 medium Freeze Dryer Trays of Beef Stew divided *

Directions:

1. Trim as much fat as possible from your roast and place in a crock pot. Add your chopped Onions, diced Potatoes, and carrots.
2. Then add the Worcestershire Sauce, 32 oz of Beef Broth, and the ranch seasoning packet sprinkled over the top. 
3. Cover your crockpot, cook on low for 8 hours or more. Watch the liquid level and keep the roast covered in liquid. 
4. Once done, cool completely in the fridge, overnight and remove any hard fat. 
5. Shred the roast, and then add back to the veggies and broth.
6. I divided it into 6 servings per tray, and ladled the juice over the servings. You can use dividers or molds.
7. Pre-Freeze until solid, and then Freeze Dry.
8. Package properly for long term storage. (See Tips and Tricks for storage help)

Cycle Time:

Varies

Rehydration:

Add a little boiling water, stir, let sit for 2 minutes, check, add more water as needed, stir, let sit for 2 more minutes.

* Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray

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