Traditional Beef Stew

Meal Preparation

Traditional Beef Stew
Thaw pouch under refrigeration overnight. Preheat oven to 375°F. Cut open the pouch and place the Beef Stew in a small baking pan. Discard the plastic pouch. Place baking pan in the oven for 22-25 minutes or until the stew reaches an internal temperature of 165°F. Carefully remove the baking pan from the oven and place the Beef Stew into a bowl. Boil (from frozen): Bring 3-4 quarts of water in large pot to boil. Add pouch to boiling water. When water returns to boil, reduce heat so the water is just simmering. Simmer 15-25 minutes, stirring occasionally, or until the beef reaches an internal temperature of 165°F.

Nutrition Facts

Traditional Beef Stew
Beef, Potatoes, Water, Baby Carrots, Pearl Onions, White Mushrooms, Tomatoes (vine-ripened tomatoes, tomato juice, salt, calcium chloride, citric acid), Onion Powder, Red Wine (contains sulfites), Tomato Paste, Celery, Potato Starch, Canola Oil, Unbleached Wheat Flour, Beef Base (beef stock, natural flavor, salt, beef fat), Garlic, Parsley, Butter (pasteurized cream, natural flavoring), Sea Salt, Modified Com Starch, Mushroom Base (mushroom juice, natural flavor, salt), Black Pepper, Xanthan Gum, Thyme, Bay Leaf. Contains: Milk, Wheat.