Bakeresse Dozen Meals in a Jar for November

My new cookbook The Meals in a Jar Handbook: Gourmet Food Storage Made Easy is now on Amazon!! In honor of its release, I thought I'd kick off my new program here on my website.  Every Month, I'll be adding something new to my blog. We're calling it the Bakeresse Dozen.

All of the freeze-dried products are available at my freeze-dried foods website...as of November 2017. 

I don't have a staff or a personal assistant.  So this is what I'm going to do with the time I do have. I get e-mails by the truck-load and messages on Facebook all the time to ask me to break my 52 method meals down into more usable portions with shopping lists for each. So each month I'll be adding these here. The cost will be right around 10$ for a full-sized family meal, not including the jars and oxygen absorbers.  If you have a smaller family, these can be made by cutting the recipe in half and using pint-sized jars.  The quart-sized meal will make 6 1 1/2 cup servings.

It is very important before doing these jars to read:
  52 Method Safety and Recipe Information

The Bakeresse’ Dozen

Country French Beef Stew

Gourmet Food Storage Made Easy

Meal in a Jar Recipe of the Month

Chef Stephanie Petersen

Shopping list for One Dozen Quart Mason Jars 1 can  freeze-dried diced beef 1 can quick cook red or black beans 1 can  freeze-dried vegetable mix 1 can  tomato powder 1 bottle  Chef Tess French Provencal Essential seasoning (Or your favorite Herb de' Provance plus seasoning salt) 12T beef bouillon  or sea salt 1 ½ cups  all-purpose flour  OR ¾ cup cornstarch 1 can  dehydrated diced potato 1 can  dehydrated onion

Recipe per quart  jar: 1 cup freeze dried beef 1 cup quick cook beans 1 cup freeze-dried vegetable mix ½ cup tomato powder ¼ cup flour (or 2T cornstarch) 1T French Provencal Essential 1T beef bouillon 1 cup dehydrated diced potatoes 1/4 cup dehydrated onion. To prepare Stew: Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot.  Store any leftovers in a fridge.

 Jar Labels:

Country French Beef Stew:  Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot	Country French Beef Stew:  Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot	Country French Beef Stew: Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot	Country French Beef Stew:  Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot
Country French Beef Stew:  Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot	Country French Beef Stew:  Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot	Country French Beef Stew:  Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot	Country French Beef Stew:  Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot
Country French Beef Stew:  Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot	Country French Beef Stew:  Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot	Country French Beef Stew:  Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot	Country French Beef Stew:  Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot

Additional Equipment:

1 dozen mason jars (or 2 dozen pint jars)

Oxygen absorbers (100 pack, put 1 in each jar and place leftovers immediately in a sealed jar)

To prepare Jars: Wash and sanitize jars.  Dry completely.  Fill with recipe ingredients (in the order listed). Place a fresh oxygen absorber in each jar. Tighten the lid onto the jar.  Label and date the jars.

Cost per Bakeresse Dozen*

Ingredients:  $ 128.24

Cost per jar:  (ingredients only)$ 10.68

*Cost will vary depending on store location. Actual cost as of Nov. 2013 Cost does not include the cost of mason jars, flour, and bouillon. ©2013 Chef Stephanie Petersen. All Rights Reserved. Copies permitted author information included. Source. www.cheftessbakresse.com 


Ingredients available at www.thrivelife.com/cheftess 

There you go darlings!

Always My Very Best,
Your Friend Chef Tess

My family is greatly blessed by the extra money brought in by sales tracked back to my freeze-dried food website.  You also have the option of joining as a consultant/member and getting commission on anyone who buys from you! I'd love to have you on my team! Thank you so very much for your support. Xoxo!