Freezer Beef Stew for Crock Pot
A hearty and comforting beef stew prepared in advance and frozen for convenience. Simply thaw and cook in your crock pot for a delicious, tender meal perfect for busy days.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6
Ingredients
2 pounds beef stew meat, cut into 1-inch cubes
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, chopped
3 cloves garlic, minced
2 cups low-sodium beef broth
1 cup water
1/4 cup tomato paste
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1/4 cup all-purpose flour
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen peas (added at the end of cooking)
Instructions
In a large bowl, toss the beef stew meat with the all-purpose flour until evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Add the floured beef cubes and brown on all sides, about 5-7 minutes. Remove from heat.
In a large freezer-safe zip-top bag, combine the browned beef, carrots, potatoes, chopped onion, and minced garlic.
Add the beef broth, water, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, bay leaf, salt, and black pepper to the bag.
Seal the bag tightly, removing as much air as possible, and lay it flat in the freezer.
When ready to cook, thaw the bag overnight in the refrigerator.
Pour the contents of the 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 frozen peas and continue cooking until heated through.
Remove the bay leaf before serving. Adjust seasoning with salt and pepper if needed.