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Freezer Beef Stew Crock Pot

Freezer beef stew crock pot - the image is a close-up of a bowl of beef stew. the stew is made with chunks of beef, potatoes, carrots, peas, and onions. the beef is cooked in a rich, dark brown broth and is garnished with chopped herbs. the vegetables are bright orange and appear to be fresh. the bowl is made of ceramic and is sitting on a wooden table. the background is blurred, so the focus is on the stew.
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A hearty and comforting beef stew prepared in the crock pot, perfect for freezing ahead and slow cooking to tender perfection. Loaded with tender beef, potatoes, carrots, and flavorful herbs, this stew is an easy make-ahead meal for busy days.

Ingredients

Scale

2 pounds beef stew meat, cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour
4 medium carrots, peeled and sliced into 1/2-inch pieces
3 medium russet potatoes, peeled and cut into 1-inch cubes
1 medium yellow onion, diced
3 cloves garlic, minced
2 cups low-sodium beef broth
1 cup water
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 cup frozen peas, thawed
2 tablespoons olive oil

Instructions

In a large bowl, season the beef stew meat with salt and black pepper. Toss with the all-purpose flour until evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Add the coated beef in batches and brown on all sides, about 3-4 minutes per batch. Transfer browned beef to a large freezer-safe zip-top bag or container.
Add the carrots, potatoes, diced onion, and minced garlic to the bag with the beef.
In a separate bowl, whisk together the beef broth, water, tomato paste, dried thyme, dried rosemary, and bay leaves. Pour this mixture into the bag with the beef and vegetables.
Seal the bag removing as much air as possible and mix gently to combine all ingredients.
Label the bag with the date and contents, then freeze flat until ready to use.
When ready to cook, thaw the bag overnight in the refrigerator.
Pour the contents of the thawed bag into the crock pot. Cover and cook on low for 8 hours or until the beef is tender and vegetables are cooked through.
About 15 minutes before serving, stir in the thawed peas. Remove the bay leaves before serving.
Serve hot with crusty bread or over rice if desired.

Find it online: https://cookinglove.cookinglovely.com/freezer-beef-stew-crock-pot-set-it-and-forget-it-dinner-magic/