Stew Meat Mix, Meat Broth
Serving Size / Yield
- 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 Tbs Instant beef bouillon granules
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.