Beef Stew (freezer to crock pot)

BEEF STEW:
freezer-to-crock pot

I love the convenience of this recipe! Spend about an hour chopping and freezing one day, and enjoy weeks of easy, no-mess, freezer-to-crockpot meals!

For a Christmas gift, we gave our son a 1.5 quart slow cooker and about ten ‘starter bags’ of this recipe. It got him to eat some healthy home-cooked meals, and he said they are delicious! The quart freezer bag holds the right amount to easily dump into the 1.5 quart crock-pot, and serves 1-2 people—perfect for someone just starting out on their own.

Then, I came across these baggie holders by chance—you know how Amazon recommends products based on what you've bought? They intrigued me, so I tried them, and they're well-designed and make the bag-filling process much easier (if you're trying to do it solo). I also use them to dry lightly-used and rinsed plastic bags.

quart-size freezer ziplock bags

yams (sweet potatoes): raw, peeled, cut into bite-size chunks

russet potatoes: raw, peeled or washed-and-unpeeled (your choice), cut into bite-size chunks
a standard way to peel a potato (youtube, 0:34)

celery: raw, washed, cut into bite-size pieces

onion (raw, peeled, finely chopped)
how to peel and chop an onion (youtube, 1:22)
Note: a sharp knife helps prevent the crushing of the cell structure that releases the gas that makes you cry!

carrots: raw, peeled, cut into bite-size pieces
peeling and chopping carrots (youtube, 2:22)

stew beef: raw, cut into chunks
Cheaper is better!
Try to get on sale: chuck, chuck shoulder, chuck roast, chuck-eye roast, top chuck, bottom round roast, bottom eye roast, rump roast, eye round roast, top round, round tip roast, pot roast
selecting and cutting stew beef (youtube, 4:30)

spices as desired (experiment):
salt, pepper, basil, oregano, cilantro, parsley, rosemary, thyme

cans of beef gravy (about 10.5 ounces, one for each quart-size ziplock bag)

It's easiest to label the bags (contents and date) before filling.

If desired, use a baggie holder to hold baggies open while filling.

OPTIONAL BONUS BROTH:
You can put all the peelings, stems, etc. from cutting up vegetables into a pan and add water. Add the fatty parts from the meat, if desired. Simmer for several hours. Strain, and you have delicious home-made broth! Store in the refrigerator or freeze.

Do all the washing, peeling, chopping of vegetables and meat. Use quantities that appeal to you!

Put all the vegetables (not meat yet) in the baggies.

Sprinkle with (as desired): salt, pepper, basil, oregano, cilantro, parsley, rosemary, thyme.

Put the beef chunks in the baggies last (so they go into crock pot first).

Seal and freeze.

DAY BEFORE EATING:
Remove from freezer and defrost in refrigerator (in a bowl, in case there's some leakage) for about 24 hours.
OR, QUICK-THAW:
Use directly from freezer—just run under cold water for a few minutes to loosen from bag.

Dump contents of baggie into crock pot.

Add a can of gravy. Gently stir—but meat should stay near bottom.

Cook on low for 6-8 hours, or on high for 3-4 hours.

If desired, serve over white rice.

BEEF STEW:freezer-to-crock pot

BEEF STEW:
freezer-to-crock pot