Slow Cooker Chunky Beef Stew is chock full of veggies, beef, and flavor! Comfort food at its very best, you’ll love this recipe. Freezer friendly too!
Slow Cooker Chunky Beef Stew
I would consider this tomato-based stew a comfort food. Even though it was mid-summer, a nice stew sounded so good.
Another bonus is that this is a slow cooker recipe, so no need to have a hot pot of bubbling stew on the stove. You can make it earlier on in the day or cook from frozen.
Part of the 40 Meals in 4 Hours Slow Cooker/Freezer Collection
Other delicious slow cooker soups:
Slow Cooker Stuffed Pepper Soup
Slow Cooker Chicken Enchilada Soup
Inspired by [Hearty Beef Stew|http://paleodietlifestyle.com/hearty-beef-stew/] To freeze: Brown beef as directed above, allow to cool. Add all ingredients into gallon freezer bag and freeze. Allow to thaw in fridge overnight prior to slow cooking.Chunky Beef Stew
Ingredients
Instructions
Notes
This is so simple, but so good. I hope you will bring this over to What’d You Do This Weekend? at Tumbleweed Contessa on Monday.
Wishes for tasty dishes,
Linda @ Tumbleweed Contessa
Your stew looks so good, I pinned it for later. Thanks for sharing.
If I’m doing this as a freezer meal, would I brown the beef before putting in the freezer? or the day of putting in the slowcooker?
Hi Julee! It would work either way, just depends on how you like things. I believe when Katie made the freezer meals she did not brown the meat. I really hope you enjoy this recipe.
The meat would not matter except to give the stew flavor, but raw vegetables, celery, potatoes, carrots & etc. should be blanched before storing in freezer. Check a freezing guide to see amount of time. It would be simply to heat all ingredients, cool, then freeze. If vegetables are not heated before freezer storage they continue to mature and cell construction breaks downs. Onions and peppers are about the only thing that can be chopped and put directly into freezer.
I agree, if it is something you are freezing far in advance. I don’t usually blanch if it is something I am going to making within the next month or so.
What does blanched mean? Sorry this is my first time and I’m going over everything detail to detail and wanna make sure it’s right.
http://www.thekitchn.com/how-to-blanch-vegetables-home-108570
From cookinglight.com. Strictly speaking, meat doesn’t need to be browned before it’s added to the slow cooker, but it’s a step we find worth the effort. The caramelized surface of the meat will lend rich flavor to the finished dish. And meat dredged in flour before browning will add body to the sauce (as in this Provençal Beef Stew). Ground meat should always be browned and drained before going into the slow cooker. Otherwise, it may clump and add grease to the dish.
Hi Bevin,
With the cold front that we have had move through this stew looks delicious. Thank you so much for sharing with Full Plate Thursday and have a great week.
Miz Helen
Comfort food – one of my favorite fall and winter meals 🙂
I put a double recipe of this beef stew in the freezer this weekend and I can’ wait to try it. I’m saving it for the first few days of the fall breeze!
I have just put this one in the slow cooker. 4 cups of stock seems a lot. Does the dish need to simmer with lid off at end to thicken up?
That is really a preference. We ate it as a soup/stew in a bowl. You can always experiment with what works with your preferences.
How many does this serve?
NVM I found it.
Great stew! I added some cornstarch slurry to thicken up the sauce near the end and a generous splash or two (or three!) of red wine. Thank you for all of these great slow cooker recipes! I did the 40 meals in less than 4 hours and can’t wait to try them all!
These are fabulous! My daughter and I are going to start these this weekend. Can’t wait to try them 🙂
Stew is easy and delicious.
I will definitely try the Slow Cooker Lasagna Soup! I will be adding it to my menu list this week. I have been running out of ideas of what to prepare for my kids so this is definitely right timing. Thank you for sharing!