Beef stew is one of those dishes that warms you from the inside out especially when allowed to simmer and soften to perfection. The natural juices of the beef combine with the vegetables, spices, and sauces in the slow cooker until it all tastes equally amazing. Keep this recipe ready to go in your freezer and you’ll always have its comforts when you need them.
Ingredients
- 1½ pounds chuck roast, cubed
- 2 cups diced carrots
- 1 cup cubed potato
- 1 cup diced onion
- 3 cups low-sodium beef broth
- 2 tablespoons brown sugar
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon Worcestershire sauce
- 3 tablespoons flour
- 1 teaspoon chopped garlic
- 2 teaspoons tomato paste
- 2 tablespoons cornstarch (optional0
- 2 tablespoons cold water (optional)
How to Make It
- Blanch the cubed potato according to the directions here. In a large bowl, combine all prep day ingredients. Label a 1-gallon freezer bag, place it in another large bowl, and pour in the stew mixture. Squeeze the remaining air out of the bag and seal it. Lay the bag flat to freeze.
- Allow the stew to thaw in the refrigerator overnight. On serving day, pour the stew mixture into the slow cooker, cover it, and let it cook on low for 6–8 hours. Change the temperature setting to high 30 minutes before serving. For a thicker stew, stir together the cornstarch and water and add it to the slow cooker when you increase the temperature.
