A food product comprised of solid pieces of meat and/or vegetables intimately mixed within a liquid phase gravy or sauce is made microbiologically stable at nonrefrigerated storage conditions by infusing both the solids phase and surrounding aqueous liquid phase with stabilizing solutes to the extent of reducing the water activity of the solids phase to a level ranging from about 0.6 to about 0.9 and formulating the liquid phase with stabilizing solutes such that the water activity of the liquid phase differs from the water activity of the solids phase by less than 0.1.
