Whether it's beef stew or vegetarian bean stew, there's nothing like the satisfying, filled-up comfort of a good stew. But making stew can be a lot of work, so the secret is to make a large pot and freeze it in meal-sized portions you can take out whenever you're in the mood. Freezing stew requires a few tricks to make sure it lasts and doesn't get freezer burn.
Ingredients that Freeze Well
Most red meats freeze well. Chicken, turkey and other poultry may get mushy or stringy when frozen for long periods. Some types of fish and shellfish become rubbery and chewy when frozen. Rice and pasta freeze well, but potatoes get mushy and mealy. Most vegetables do well in the freezer but should be undercooked slightly before freezing. They will continue to cook while they're cooling and during the early stages of freezing if they're still hot. Certain flours and thickeners freeze well, including white or whole wheat flour, rice flour and arrowroot. Cornstarch doesn't hold up well after being frozen and reheated.
Cool It
After making a stew, regardless of the ingredients, allow it to cool. It doesn't have to be cold, but should be cool enough to handle safely. Cooling also allows it to expand slightly, eliminating some of the expansion that goes on in the freezer container as it hardens. Leave the hot stew in the pot and cover it so the stew doesn't collect bacteria while sitting on the stove top.
Containers
Store the stew in airtight containers in the freezer. Plastic or glass containers work. Make sure when you pack the stew to allow about 1/2 inch of air space on the top to give it room to expand as it freezes --the hotter the stew, the more it will expand.
Plastic Bags
Zipper-style bags are great for freezing stews and just about anything. Buy the heavy-weight type made for the freezer. Pack the cooled stew into the bag and press out extra air, but allow just a little extra space at the top for expansion or the bag's seal may pop as the stew hardens during freezing. Pack it in an extra bag to prolong shelf life and protect against freezer burn.
Labels
Label your containers before you place hot stew into them. This helps the labels adhere better to the container. Include the contents and the date you made it. Label plastic bags while they're empty and lying flat: It's easier to write on them.
Portions
Portion size for freezing is up to you and the size of your family. Smaller portions freeze and thaw faster; you can grab a single portion from the freezer to take to work in the morning and it should be thawed by lunchtime. Then just place it in a microwave or on the stove to heat.
Thawing
Leave the container in the refrigerator for two days to thaw. If you don't want to wait that long, soak the container for a few minutes in hot water to loosen the contents. Remove the frozen contents and place them directly in a pot or slow cooker and warm them slowly as they thaw. If you've frozen the stew in zipper bags, you can thaw them directly in a pot of boiling water by placing the sealed bag in the pot.
References
- On Food and Cooking: The Science and Lore of the Kitchen; Harold McGee
- Joy of Cooking; Irma S. Rombauer
- Betty Crocker Cookbook -- 1500 Recipes for the Way You Cook Today; Betty Crocker
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