Freezer Meal Prep Series - #1
Butternut Beef Autumn Stew
2.5 lbs of Country Natural Beef Chuck Roast, chopped into 1-inch cubes
¼ cup olive oil, divided as needed
1 cup of shallots, sliced thick
2.5 cups shiitake mushrooms, sliced
1.5 cups of port wine*
2 cups carrots, roughly chopped
2 cups celery, roughly chopped
1 large butternut squash, chopped into ¾-inch cubes
4 cubs of beef or chicken broth
Bundle of herbs tied with twine: approximately 5 springs of thyme and 3 of rosemary
2 bay leaves
Kosher salt and pepper to taste
*For Whole30, substitute ½ cup more broth and ¼ cup coconut aminos
- Preheat the oven to 300 degrees.
- Heat a large Dutch oven over medium heat.
- Generously salt and pepper the stew meat.
- Add the olive oil 1 tbsp at a time as needed to sear the meat in batches.
- Remove the meat as it's browned to a plate.
- Lower the heat to a medium low, and add another tbsp of olive oil, then add the shallots.
- Let them cook until translucent, stirring as needed.
- Add the mushrooms and additional olive oil as needed and cook for a few minutes until browning occurs.
- Increase the heat to medium high, add the port and let it reduce until most of the liquid is evaporated.
- Add the meat, celery, carrots, herbs, bay leaves, and broth to the pot.
- Transfer Dutch oven to the oven for approximately 3 hours until the meat is tender.
- Add the butternut squash to the pot of the final 30 minutes.
- Once the stew is done, taste for seasoning and adjust to your taste.
- Cool it down quickly by transferring to smaller containers on the counter and then to the fridge overnight.
To Freeze -
- Freeze in any size portions you prefer.
- If freezing into individual size jars, use wide mouth jars without shoulders - and fill only ¾ of the way.
- Let it cool overnight in the fridge before transferring to the freezer with the lid off.
- Once it's frozen you can seal properly with their lids.
- For best results, use within 3 months (trust use, this will be easy to do!)