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 was 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 great. Still not as thick as I’m use to, but it was much better.
- 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.