stew meat mix, meat broth

Name: Stew Meat Mix, Meat Broth
Prep time: 30 min
Cook time: 1 h 30 min
Yield: 13
Cuisine: American
Ingredients: 3/4 cup(s) all purpose flour; 1 1/2 teaspoon(s) salt; 1/8 teaspoon(s) pepper; 1 - 6 to 7 lb arm (or blade) pot roast; 1/3 cup(s) cooking oil; 8 cup(s) water; 4 - stalks celery with leaves (quartered); 2 large onions (quartered); 2 - carrots (quartered); 3 - cloves garlic (minced); 2 - bay leaves; 2 tablespoon(s) instant beef bouillon granules

(2 ratings)

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Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

This recipe is the basis for many other delicious stews, soups, casseroles, chili, and various other meals. Cutting stew meat cubes from a roast can mean savings especially if you shop sales. Try to keep the cubes uniform in size and shape so they'll cook evenly. Here is a list of some of the delicious "make ahead"recipes you'll find here using this main ingredient; Autumn Stew Spoon Bread Meat Pie Bronco Buster Soup Beef And Mushroom Oven Stew Pasta Filled Tomatoes Pineapple Beef Salad Tangy Stuffed Pepper Salad Spanish Beef Rice Skillet Texas Style Chilli

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(2 ratings)

yield 13

prep time 30 Min

cook time 1 Hr 30 Min

method Canning/Preserving

Ingredients For stew meat mix, meat broth

3/4 c

all purpose flour
1 1/2 tsp

salt
1/8 tsp

pepper
1

6 to 7 lb arm (or blade) pot roast
1/3 c

cooking oil
8 c

water
4

stalks celery with leaves (quartered)
2 lg

onions (quartered)
2

carrots (quartered)
3

cloves garlic (minced)
2

bay leaves
2 Tbsp

instant beef bouillon granules

How To Make stew meat mix, meat broth

1
Combine flour, salt and 1/8 tsp pepper in a large mixing bowl. Cut meat from bones; (reserving the bones) trim and discard excess fat. Cut meat into 1 inch cubes. Add one third of the meat cubes to the flour mixture. Apply a seal. Shake the bowl to coat the meat.In a large Dutch oven, brown meat cubes in hot oil and remove. Repeat with the remaining meat; return all to the pan. Add reserved bones, celery, onion, carrot, garlic, bay leaves, and enough water to cover. Bring to a boil; reduce heat. Simmer, covered for 1 hour or until meat is almost tender. Cool. Drain meat reserving broth. Remove any meat remaining on the bones; discard bones and vegetables.Measure broth only in a large bowl. Return broth to Dutch oven. Add enough water to make 14 cups total; stir in bouillon granules.Measure six 1 1/2 cup portions of meat and separately seven 2 cup portions of broth. Pack each into freezer containers. Label with contents, amount, and date. Freeze until ready for use.
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