Stew Meat Mix, Meat Broth

Russ Myers


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

pinch tips: How to Tie a Roast





30 Min


1 Hr 30 Min




3/4 c
all purpose flour
1 1/2 tsp
1/8 tsp
6 to 7 lb arm (or blade) pot roast
1/3 c
cooking oil
8 c
stalks celery with leaves (quartered)
2 large
onions (quartered)
carrots (quartered)
cloves garlic (minced)
bay leaves
2 Tbsp
instant beef bouillon granules

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tag: Heirloom