Hearty Beef Stew


32 oz Low Sodium Beef Broth

Ranch Dressing Packet

2 C Baby Carrots

1¼ lb Yellow Potatoes diced

1¼ lb Red Potatoes diced

3lb Rump Roast

2 Vidalia Onions chopped

¼ C Worcestershire Sauce

Hearty Beef Stew

Sep 14, 2022Brian Witmer
Contributed By: John in Bibs

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


  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:



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.

More articles

Sep 14, 2022

Comments (1)

  • I don’t have a crock pot. I tried 1 hour on the stove on simmer and it seemed like too much. I don’t want all the vegetables to turn into mush.

    I use sous vide a lot. I love sous vide. Do you know what the “crock pot low” temperature is? The potatoes need about 185 F while the beef is fine at 140 F, correct?


Leave a comment

Please note: comments must be approved before they are published