Yield: 6 people
Beef & Bean Stew in a Jar
A hearty beef, bean, and vegetable stew with no fuss and no muss! You will not believe this is from food storage!
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 1 cup quick cook black beans
- 1 cup freeze-dried diced beef
- 2 tablespoon beef bouillon (powdered or granules)
- 2 tablespoons dehydrated minced onions
- 1 teaspoon granulated garlic
- 1 teaspoon thyme
- 2 tablespoons tomato powder
- 1 cup dehydrated diced potatoes
- 1 cup freeze-dried mixed vegetables
- 1 teaspoon salt
Instructions
- Layer ingredients into a clean quart-size mason jar in the order listed above. Shake to settle contents.
- Place new canning lid on top of jar. Using wide-mouth attachment for a FoodSaver, vacuum seal lid onto jar following instructions from your FoodSaver manual. (You can also insert an oxygen absorber before putting on lid if you'd like.)
- Remove vacuum attachment and put ring on. Tighten by hand, but don't over tighten.
- Label and date. Store in cool, dry location.
To cook:
Gently pry lid off of jar and discard. Remove oxygen packet (if used). Empty contents of jar into large stock pot or dutch oven. Add 6 cups water and bring to boil over medium-high heat. Reduce heat and simmer for 20 minutes.
Notes
You can use quick cook red beans in place of the black beans if you prefer.
If freeze-dried meat is difficult to find, or too expensive, you can substitute a 1:1 ratio of beef-flavored TVP.
Nutrition Information:
Yield:
6Serving Size:
6 peopleAmount Per Serving: Calories: 190Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 33mgSodium: 907mgCarbohydrates: 16gFiber: 4gSugar: 2gProtein: 14g
Nutrition information provided as an estimate only.