This hearty beef and vegetable stew recipe makes a great hot main dish for cold winter nights.
These tough cuts get perfectly tender during slow cooking.
Use the slow cooker directions when time is short.
Credit:BHG / Ana Cadena
Ladle the cooled stew into a large bowl or individual containers.
Cover and store in the fridge for up to three days.
To freeze beef stew, divide the cooled dish among shallower freezer-safe containers.
Credit:BHG / Ana Cadena
Freeze for up to three months.
Add the beef stew meat cubes, a few at a time, shaking to coat completely.
In a large saucepan or Dutch oven, brown the meat in hot oil; drain any excess fat.
Credit:BHG / Ana Cadena
Bring the mixture to boiling and reduce the heat.
Simmer, covered, for 1 to 1 1/4 hours or until the meat is nearly tender.
Stir in the potato, green beans, corn, and carrots.
Credit:BHG / Ana Cadena
Return to boiling and reduce the heat.
Simmer, covered, for about 30 minutes more or until the meat and vegetables are tender.
Discard the bay leaf.
Credit:BHG / Ana Cadena
This beef stew recipe makes 5 servings (about 7 cups).
Prepare and brown the stew meat as above.
Decrease the vegetable juice to 2 cups.
Credit:BHG / Ana Cadena
Pour over the meat and vegetables in the slow cooker.
2,000 calories a day is used for general nutrition advice.
