Introduction
This Delicious Freezer Meal Beef Stew is hearty, comforting, and the perfect make-ahead dinner for busy weeknights. Packed with tender chunks of beef, colorful vegetables, and a rich, savory broth, this stew tastes like it simmered all day — even when it came straight from your freezer to your slow cooker. Ideal for meal prep, family dinners, or cozy Sundays, this freezer-friendly classic makes dinner effortless and satisfying.
Why You’ll Love This Recipe
- Perfect for busy families and meal prep lovers
- Freezer-friendly and reheats beautifully
- Packed with wholesome, hearty ingredients
- Deep, rich flavor with minimal prep
- Works in the crock pot, Instant Pot, or stovetop
- Comforting and filling for chilly nights
Ingredients Needed
Protein:
- 2 lbs beef stew meat, cut into 1-inch cubes
Vegetables:
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 2 celery stalks, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup frozen peas (added after cooking)
Broth & Sauce Base:
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
Spices & Seasoning:
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 tsp paprika
- 2 bay leaves
Thickener (optional):
- 2 tbsp flour or cornstarch mixed with ¼ cup cold water
Step-by-Step Instructions
- Prep the Ingredients: Chop all veggies and cube the beef.
- Assemble for Freezer: Place beef, carrots, potatoes, celery, onion, garlic, tomato paste, Worcestershire sauce, and seasonings into a large freezer bag. Remove air, seal, and freeze flat.
- Cook from Frozen (Crock Pot): Add frozen contents to your slow cooker with beef broth. Cook on LOW for 8–9 hours or HIGH for 4–5 hours.
- Instant Pot Version: Add all ingredients and pressure cook on HIGH for 35 minutes, then allow a natural release for 10 minutes.
- Thicken & Finish: Stir in cornstarch slurry if desired and add peas. Cook an additional 10 minutes until thickened.
- Serve & Enjoy: Ladle into bowls and serve hot with crusty bread.
Tips for Success
- Use well-marbled beef for the most tender stew.
- Label freezer bags with cooking instructions and date.
- Always freeze flat for easier stacking and faster thawing.
- Add peas or green beans at the end to keep them vibrant.
- If broth is too thin, mix in cornstarch slurry near the end of cooking.
Variations & Substitutions
- Beef Barley Stew: Add ½ cup pearled barley before cooking.
- Low-Carb: Swap potatoes for turnips or cauliflower.
- Gluten-Free: Use cornstarch instead of flour.
- Instant Pot Shortcut: Sauté beef first for deeper flavor.
- Extra Veggies: Add mushrooms, parsnips, or bell peppers.
Serving Suggestions
- Serve with crusty bread or buttery biscuits.
- Pair with a simple green salad or roasted veggies.
- Spoon over mashed potatoes for a comfort-food twist.
- Add a side of rice or egg noodles for extra heartiness.
Storage & Reheating
Refrigerate: Store leftovers in an airtight container up to 4 days.
Freeze: Cool completely and freeze up to 3 months.
Reheat: Thaw overnight and warm on stovetop over medium heat until hot. Add a splash of broth if too thick.
Frequently Asked Questions
Can I use frozen beef stew meat?
Yes, just add extra cooking time in the slow cooker.
Can I make this ahead of time?
Absolutely! Assemble everything in a freezer bag up to 3 months before cooking.
How do I thicken the stew?
Use a cornstarch slurry or mash some potatoes into the broth for natural thickening.
Can I make this gluten-free?
Yes, substitute flour with cornstarch or arrowroot powder.
Do I need to brown the meat first?
It’s optional, but browning adds rich flavor if you have the time.
Equipment
- Freezer-safe bags For storing prepared ingredients.
- Slow cooker or Instant Pot Used to cook stew from frozen or thawed.
- measuring cups and spoons To measure ingredients accurately.
Ingredients
- 2 lbs beef stew meat, cubed
- 4 carrots, sliced
- 3 potatoes, diced
- 2 stalks celery, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp paprika
- 2 bay leaves
- 2 tbsp flour or cornstarch (optional)
- 1 cup frozen peas (added after cooking)
Instructions
- Chop all vegetables and cube the beef into 1-inch pieces.
- Add beef, carrots, potatoes, celery, onion, garlic, tomato paste, Worcestershire sauce, and seasonings to a large freezer-safe bag.
- Seal bag, remove excess air, and freeze flat for up to 3 months.
- To cook, place frozen bag contents into slow cooker and add beef broth. Cook on LOW for 8–9 hours or HIGH for 4–5 hours.
- Stir in cornstarch slurry (optional) and peas. Cook another 10 minutes until thickened and heated through.
- Serve hot with bread, rice, or salad. Enjoy!
