Description
A hearty and comforting beef stew prepared in advance and cooked slowly in a crock pot. Perfect for busy days, this freezer-friendly recipe combines tender beef, vegetables, and rich flavors for a satisfying meal.
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons all-purpose flour
4 medium carrots, peeled and cut into 1/2-inch slices
3 medium potatoes, peeled and cut into 1-inch cubes
1 medium onion, chopped
2 cloves garlic, minced
2 cups low-sodium beef broth
1 cup water
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1 cup frozen peas
2 tablespoons olive oil
Instructions
In a large bowl, season the beef cubes with salt and black pepper, then toss with the all-purpose flour until evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes in batches and brown on all sides, about 3-4 minutes per batch. Transfer browned beef to a large freezer-safe zip-top bag.
Add the carrots, potatoes, onion, and 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 leaf. Pour this mixture into the freezer bag with the beef and vegetables.
Seal the freezer bag, removing as much air as possible, and lay it flat in the freezer. Label the bag with the date and contents.
When ready to cook, thaw the freezer 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 and vegetables are tender.
About 15 minutes before serving, stir in the frozen peas and cook until heated through.
Remove the bay leaf before serving. Adjust seasoning with salt and pepper if needed.
- Prep Time: 20 minutes
- Cook Time: 8 hours