Crockpot Beef Stew
Another Fall/Winter Classic- Beef Stew!
I came up with this recipe to be able to make it ahead and in a crockpot so on when you get home from work it is ready to eat!
The biggest tip I want to give you for this recipe is: DO NOT FREEZE THE POTATOES! Actually this is a good tip for any and all freezer meals (crockpot, casseroles, skillets, etc.); never freeze the potatoes. If you are like me, you probably had to learn the hard way, and ended up wasting precious food. For those who have been fortunate enough to not experience this, please take it from me and do not put the potatoes in your Ziploc Bag to freeze with your other ingredients.
Otherwise, this meal is as easy as any other make-ahead crockpot meal. After you label your bags and put them in your Jokari Baggy Rack Storage Bag Holder, chop your celery, carrots, and onion. Then simply put all the ingredients in the Ziploc Bag and freeze!
When you get ready to cook your stew, dice your potatoes and put in your crockpot. I typically use 5 red potatoes; however, if you plan on using Idaho potatoes, 3 would be sufficient.
Cook on low for 8-10 hours, remove your bay leaves, and enjoy!
Crockpot Beef Stew
- 2 lbs beef stew meat cubed
- 5-6 red potato (or 3 idaho potatoes) DO NOT FREEZE
- 5 carrots sliced
- 1 stalk celery chopped
- 1 onion chopped
- 1-15 oz can plain tomato sauce (I use Hunt's Tomato Sauce)
- 2 tbsp worcestershire sauce
- 2 cloves garlic minced
- 2 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 2 bay leaves
For Meal Prep
Label Ziploc Bag(s) and insert into the Jokari Baggy Rack Storage Bag Holder.
Cut celery and carrots.
Put all ingredients in Ziploc Bag except potatoes.
Seal tightly and freeze.
Dice your potatoes.
Put all ingredients, including potatoes, into your crockpot. (Don't forget your Crockpot liner if you use them!).
Cook on low for 8-10 hours.
Remove bay leaves. Stir Well.
Serve and Enjoy!