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This is another freezer meal recipe that I recently got from my sister in law. Now nothing will beat my mom’s recipe for oven stew, but this freezer beef stew is a good alternative.
I cooked this freezer beef stew using the crock pot method. Now there are two things I would change about this recipe. First, the 1/2 tsp of pepper was too much for me. The stew had a very strong pepper flavor, so next time I’d reduce the pepper to at least 1/4 tsp.
Second, when this beef stew was done cooking, it looked more like beef soup. I like my stew thick, not runny. So I mixed 2 tablespoons cornstarch with 2 tablespoons of water and added it to the crock pot. Next, I turned it on high for 30 minutes. That worked out great. Still not as thick as I’m use to, but it was much better.
- BEEF BROTH
- BROWN SUGAR
- RED POTATO
- WORCESTERSHIRE SAUCE
- BEEF STEW MEAT
- DRIED THYME
- TOMATO PASTE
Freezer Beef Stew
- 1 cup diced onion
- 3 cups beef broth
- 2 cups diced carrots
- 2 Tbsp brown sugar
- 1 cup cubed red potato
- 1 tsp salt
- 1 cup green beans
- 2 tsp Worcestershire Sauce
- 1 ½ lbs beef stew meat
- ½ tsp pepper (I’d do 1/4 tsp)
- ¼. tsp dried thyme
- 3 Tbsp flour
- 1 tsp chopped garlic
- 2 tsp tomato Paste
- Combine all ingredients into one gallon zip lock freezer bag removing all excess air and freeze.
- To serve – thaw completely in refrigerator and cook in crock pot on low for 6-8 hours.
- For the stovetop – add to a stock pot and bring to boil. Then reduce heat to simmer for 30-45 minutes until vegetables are cooked through.
- If you want you stew thicker after cooking in the slow cooker, use the 2 Tbsp cornstarch and mix it with 2 Tbsp cold water and add it to the cooked stew.Turn it on high and cook for 30 more minutes.
- On the stove top, just cook until thick. Serve in large bowls with bread for dipping.
This is the original photo from this post. The above photo was updated in January 2019.
Just to let you know, I tried this but used my pressure cooker instead. I have an electric pressure cooker that has a setting for stews. I dumped everything in the pot, hit the stew button and let it go. Took about 30 min and presto – came out perfectly cooked and somewhat thickened gravy.
It’s a keeper either for the slow cooker or pressure cooker, whichever you decide.
I’m curious why you have to thaw this completely before putting it in the crockpot, when on many others you just put it in frozen.
I love this idea of putting all ingredients into a bag and freezing. If I would do this, my family would get nice hot healthy meals more often. Thanks!
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I assume that you cook the beef first?
6 to 8 hours in a crock pot will cook the beef, so no need to cook it before hand. You could brown it, if you wanted to, but I’ve done crockpot beef stew with and without browning it and both taste just fine.
I can’t wait to try this. I would like to start freezing some meals like this to use on days when I don’t feel like cooking or don’t have the time, etc. It looks delicious.
Looks great! I used your chicken taco idea for Sunday dinner today and it was great! I posted about it on my blog.
Thanks for the wonderful freezer recipes. I rely on the freezer and crock pot during the first hetic weeks of school. This sounds so easy.