Easy Freeze & Dump Beef Stew
A hearty and comforting beef stew that requires minimal effort. Simply combine all ingredients into a freezer bag, freeze, then dump directly into your slow cooker for a delicious, no-sauté meal. Perfect for busy weeknights or meal prep.
Ingredients
- 2 lb beef stew meat cut into 1-inch cubes
- 1 can (14.5 oz) diced tomatoes undrained
- 1 can (10.75 oz) condensed cream of mushroom soup
- 2 cup beef broth
- 1 medium onion chopped
- 2 stalks celery chopped
- 3 medium carrots peeled and chopped
- 3 medium potatoes peeled and cubed
- 2 cloves garlic minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Combine beef stew meat, diced tomatoes (undrained), condensed cream of mushroom soup, beef broth, chopped onion, chopped celery, chopped carrots, cubed potatoes, minced garlic, dried thyme, dried rosemary, salt, and black pepper into a large freezer-safe bag.
- Remove as much air as possible from the bag and seal it securely. Lay flat and freeze for up to 3 months.
- When ready to cook, remove the frozen stew mixture from the freezer bag and place it directly into a 6-quart or larger slow cooker.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is tender and vegetables are cooked through.
- Stir well before serving.
Notes
For extra flavor, consider adding a tablespoon of Worcestershire sauce. If you prefer a thicker stew, you can mix 2 tablespoons of cornstarch with 1/4 cup cold water and stir into the stew during the last 30 minutes of cooking. Serve with crusty bread, mashed potatoes, or a simple green salad. Leftovers store well in an airtight container in the fridge for up to 3-4 days or can be refrozen.