Crockpot Beef Stew
Looking for a hearty, simple slow cooker stew recipe? Look no further! This crockpot beef stew is a perfect recipe to prepare ahead of time and store in the freezer until needed. Pull it out on cold days when that last thing you want to do is cook!
Ingredients:
| Beef chuck roast, fat-trimmed, chopped | 2 lbs | 2 lbs |
| Carrots, medium, chopped | 3 each | 3 each |
| Celery, chopped | 2 each | 2 each |
| Onion, medium, chopped | 1 cup | 250 mL |
| Thyme, dried | 2 tsp | 10 mL |
| Rosemary, dried | 1 tsp | 5 mL |
| Bay leaf | 1 each | 1 each |
| Salt | ½ tsp | 2.5 mL |
| Pepper, black | ½ tsp | 2.5 mL |
| Pearled barley | ½ cup | 125 mL |
| Beef broth | 7 cups | 1.75 L |
Directions:
- Label a gallon-size freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
- Combine all ingredients (except beef broth) in the plastic freezer bag, adding the beef to the bag last so it’s the first ingredient poured into the crockpot.
- Remove as much air as possible, seal, and freeze up to 3 months.
- When ready to eat, thaw overnight in the refrigerator or in a bowl of cold water.
- To prepare: Add bag contents to crockpot with beef broth and cook on “low” setting for 8 hours or until carrots are soft.
- Remove the bay leaf and enjoy!
Makes 6 servings ( 504 g /serving). 1 serving = ~2 cups
