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!
Servings: 6 people
Calories: 190kcal
Equipment
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
Serving: 6people | Calories: 190kcal | Carbohydrates: 16g | Protein: 14g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 33mg | Sodium: 907mg | Fiber: 4g | Sugar: 2g