This hearty freezer meal is loaded with tender beef, vegetables, and savory herbs. Prep everything ahead of time, freeze, then let your slow cooker do the work for an easy, comforting dinner.
Yield: 6–8 servings
Ingredients
- 1½–2 lbs beef chuck roast, cut into 1-inch cubes
- 1½–3 tablespoons all-purpose flour
- 3–6 medium carrots, sliced
- 6–12 baby potatoes
- 2–4 celery stalks, chopped
- 1–2 large onions, chopped
- 4–7 garlic cloves, minced
- 28–36 oz (about 3½–4½ cups) beef broth
- 1–2 tablespoons Worcestershire sauce
- ¾–1½ teaspoons dried thyme
- Salt and black pepper, to taste
Freezer Instructions
- Toss the beef cubes with the flour until lightly coated.
- Add the beef, carrots, potatoes, celery, onion, garlic, thyme, salt, and pepper to a large freezer bag.
- Pour in the beef broth and Worcestershire sauce.
- Remove as much air as possible, seal tightly, label, and freeze flat for up to 3 months.
To Cook
- Thaw the freezer bag overnight in the refrigerator.
- Pour everything into a slow cooker.
- Cook on Low for 6–8 hours or until the beef is fork-tender and the vegetables are soft.
Optional Thickening
For a thicker stew, whisk together:
- 1½–3 tablespoons cornstarch
- 1½–3 tablespoons cold water
Stir into the stew during the last 20–30 minutes of cooking until thickened.
Serving Ideas
Serve with:
- Crusty bread or dinner rolls
- Buttery biscuits
- Mashed potatoes
- A fresh green salad
Freezer Tip: Write the cooking time and date on the freezer bag so dinner is ready with minimal effort on busy days
