Homestyle Beef Stew

Your home will be filled with delicious aromas as this stew simmers all day in the slow cooker. Serve this stew over mashed potatoes for a hearty dinner.


  • 2½ pounds beef stew meat, cubed
  • 4 tablespoons flour
  • 3 tablespoons olive oil
  • 4 carrots
  • 2 onions
  • 2 beef bouillon cubes
  • 4 cups water
  • ½ cup red wine
  • 2 tablespoons Worcestershire sauce
  • 1 bay leaf

Freezing Day

  1. Dredge meat in flour. In skillet with olive oil, brown the beef on all sides, 7–10 minutes. Put beef in slow cooker.

  2. Cut carrots into 1-inch pieces, and peel and quarter the onions. Add to the slow cooker.

  3. Dissolve bouillon cubes in 4 cups boiling water. Add to slow cooker.

  4. Add remaining ingredients, cover, and cook in slow cooker on low for 7–8 hours or until beef is fork tender.

  5. Cool, portion, and freeze.

Reheating Instructions

Defrost in the refrigerator overnight. Heat stew in a saucepan, over medium heat, for 20–25 minutes or until fully heated.


Calories: 412 | Fat: 22g | Protein: 38g | Sodium: 341mg | Carbohydrates: 12g | Fiber: 2g

Portion Control

Beef stew is a delicious meal to have on a cold wintery day, and with portion-control freezing you can make it into a delicious lunch. Once stew has cooled, divide it up into lunch-sized portions and freeze in individual Tupperware containers. Defrost overnight in the refrigerator and you now have an easy meal you can heat up in the microwave in minutes.

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