Shipwreck Stew

Contributed By: John in Bibs

This recipe makes 12 servings of stew and corn muffins.

Directions:

1. Bake the cornbread into mini muffins according to the directions on the box.
2. In a large pan, fry the hamburger along with the chopped onion until evenly browned.
3. For long-term storage, drain off the excess fat and rinse the meat with warm water before continuing.
4. Transfer the browned beef and onion to a large crockpot.  Add the remaining ingredients and stir well.
5. Cover and cook on low for 8 hours, stirring occasionally if possible.
6. Add parchment paper to your trays.  Pour the stew onto the trays.  Place dividers. We like to use 8 portions per tray.  Add the corn muffins to separate parchment-lined trays.
7. Pre-freeze when possible.
8. Freeze dry.
9. Store 1 serving (2 portions) of stew along with 3 mini muffins (in a separate ziploc bag) in mylar bags for long-term storage.

Rehydration:

Add 1 cup boiling water to one serving of stew and corn muffins.  Cover and let sit for 4-5 minutes, stirring occasionally to break up the muffins.  This is one serving.  Enjoy!

Notes:

When preparing ground beef for freeze drying—especially for long-term storage—minimizing the fat content is crucial. Fat can lead to rancidity and reduced shelf life because it doesn’t freeze-dry well.  To increase the storage life consider these tips:

• Select lean cuts
• Rinse at least once after cooking
• Pat it dry after rinsing to blot up additional fats
• Ensure it is frozen solid when you start freeze drying

Nutritional Value Per 1 serving

Calories: 572  Protein: 21 g   Fat: 24 g   Carbohydrates: 67 g   Sugar: 17 g   Fiber: 7 g

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