Paulette Vickery's Recipes

Stew Meat Mix

meats

3 3/4 cup flour
1 1/2 teaspoon salt
7 lb blade pot roast
1/3 cup cooking oil
8 cup water
4 each stalks celery,quartered
2 each onions, quartered
2 each carrots, quartered
3 each cloves garlic, minced
2 each bay leaves
2 tablespoon beef bouillon granules

Combine flour, salt, and 1/8 teaspoon pepper in large mixing bowl. Cut meat from bones. Trim and discard excess fat. Cut meat into 1 inch cubes. Add 1/3 of meat mixture to flour mixture in bowl, and Mix well, to coat all meat cubes. In large Duch oven brown meat cubes in hot cooking oil, and remove from pot. Repeat with remaining meat. Return all meat to pan after meat is browned. Add bones, celery, onion, carrot, garlic, bay leaves, and enough water to cover. Bring to a boil, then reduce heat. Simmer, covered, 1 hour, or until meat is almost tender. Cool, drain meat, reserving broth. Remove any meat remaining on bones. Discard bones and vegetables. Measure broth only, in large mixing bowl, then return to Dutch oven. Add enough water to make 14 cups. Stir in bouillon granules. Measure 6, 1 1/2 cup portions of meat, and 7, 2 cup portions of broth. Pack each in freezer containers. Label with contents, amount, and date. Freeze.

Yield: 60 servings



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