Hearty Freeze-Dried Beef Stew

There’s something magical about pulling a bag of freeze-dried beef stew from your pantry, adding hot water, and sitting down to a meal that tastes like it simmered all day. This recipe has become one of my go-to complete meals for camping trips and busy weeknights alike.

Why This Recipe Works

The secret to great freeze-dried stew is cooking it perfectly before preservation. The freeze-drying process locks in all those developed flavors—the caramelized onions, the rich beef fond, the herbs that have melded together.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 4 medium potatoes, diced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 1 large onion, diced
• 4 cloves garlic, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste

Instructions

Cooking the Stew

1. Brown the beef in batches in a large Dutch oven
2. Sauté onions until caramelized, about 8 minutes
3. Add garlic and tomato paste, cook 1 minute
4. Return beef, add broth and herbs
5. Simmer 1.5 hours until beef is tender
6. Add potatoes, carrots, and celery
7. Cook another 30 minutes until vegetables are done

Freeze-Drying Process

1. Let stew cool completely
2. Spread in thin layers on freeze-dryer trays
3. Run a full cycle (typically 24-36 hours)
4. Test for complete dryness—no cold spots

Rehydration

Add 1 cup boiling water per serving. Let sit 10-15 minutes, stirring occasionally. The stew will taste just like the day you made it.

Storage

Package in mylar bags with oxygen absorbers for 20+ year shelf life. Each batch makes about 8 servings.

For more complete meal recipes, check out the Freeze-Drying Master’s Cookbook!