Freezer Meal Beef Stew

Is there really anything better than pulling a ready-to-go Freezer Meal Beef Stew out of the freezer on a cold winter night and having dinner ready in just over an hour? I THINK NOT.

Oh, wait, yes there is – it’s that same situation + a piece of crusty bread for dunking into the stew, and a good TV show to catch up on, and a pair of really comfy sweatpants. There it is. That’s the dream right there.

I am not a huge beef eater, but I really, really, really love this recipe. It couldn’t be easier and it freezes perfectly, not to mention cooks up in a flash if you’re using the Instant Pot.

It’s saucy, savory, and texturally somewhere between a soup and a thick gravy, like a good stew should be.

How To make Freezer Meal beef Stew

Okay, first, I recommend using fresh veggies for this recipe. You want your veggies to have that nice diagonal cut to them, so slice them up and toss them into a freezer container with your beef, salt, sugar, and tomato juice.

When you’re ready to make this beauty, just take it out of the freezer and transfer it to your Instant Pot. After it’s done cooking (which happens remarkably fast), add a little cornstarch slurry to get it thickened up a bit.

And there it is. The easy, ridiculously delicious, Freezer Meal Beef Stew of your dreams!

Check out our video for how to make Freezer Meal Beef Stew:

Freezer Meal Beef Stew


  • Author: Lindsay
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 minutes
  • Yield: 6 servings

Description

Freezer Meal Beef Stew! Served with crusty bread and a green salad? YES. just 6 ingredients, 45 minutes, and done.


Ingredients

FREEZE TOGETHER:

  • 2 lbs. beef chuckfat trimmed, cut in small-ish pieces
  • 1 medium onionsliced thinly
  • 6 stalks celerysliced diagonally
  • 6 carrotssliced diagonally
  • 2 teaspoonsalt
  • 1 tablespoon sugar
  • 2 cans tomato juice (about 1 cup)

ADD AFTER COOKING:

  • 2 tablespooncornstarch in 2 tablespoons water

Instructions

INSTANT POT: From frozen, 30 minutes on high pressure + 10 minutes natural release.

SLOW COOKER: From thawed, 5-6 hours on high.

FINAL STEP: After cooking in Instant Pot, turn on saute function. Add cornstarch slurry. Cook for a few minutes until slightly thickened. (If using a slow cooker, add cornstarch when it’s done and let thicken for 30 minutes.)


Notes

This recipe takes up quite a bit of space, so it works best when divided between two 7-cup glass containers, or stored in a plastic bag.

  • Category: Dinner
  • Method: Pressure Cook
  • Cuisine: American
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