Yield: 6 people

Beef & Bean Stew in a Jar

Quart mason jar on gray background, filled with the dry ingredients for making Beef & Bean Stew, with a printed label tied to the 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


  1. Layer ingredients into a clean quart-size mason jar in the order listed above.  Shake to settle contents.
  2. 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.)  
  3. Remove vacuum attachment and put ring on. Tighten by hand, but don't over tighten.
  4. 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. 


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:



Serving Size:

6 people

Amount 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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook