This easy slow cooker recipe for Crockpot Beef Stew is one of my favorite comfort foods to make and enjoy in the Fall and Winter. This deliciously amazing slow cooker recipe is full of many tasty flavors. I like to serve the beef stew with Sugar Corn Bread and it is always a huge hit with the family!
If making this as a freezer meal, I would like to suggest freezing the beef stew without the potatoes. Because they will turn gray in color if you freeze them along with the other ingredients. They are absolutely fine to eat but they won't look pretty and will effect the texture a little bit. Just prepare some fresh potatoes and add to this dish if you decide to freeze, that's what I like to do when making as a freezer meal. But when I make it fresh everything just goes int he slow cooker all together! Crockpot Beef Stew is definitely on my Fall Menu Plan.
Here are the Easy Freeze Slow Cooker Directions: Combine the uncooked stew meat with all ingredients, except the potatoes and freeze. (Some people like to leave out the beef broth and wait until making it in the crokcpot, this is up to you. I have done it both ways and it turns out great!)
When ready to have the freezer meal, thaw in the refrigerator overnight and then place into the slow cooker and cook on low for 8 - 10 hours. You can choose to freeze your potatoes or add fresh potatoes into the slow cooker when your cook. Be sure to serve on a cool Fall evening or a cold Winter day. Be sure to give Crockpot Beef Stew a try, you will not be disappointed at all!
Weight Watchers Points Plus: 6 Points Per Serving
- 2-3 lb beef stew meat
- 10 small potatoes cubed
- ½ cup baby carrots sliced
- ¼ cup celery diced
- 1 small onion diced
- 1 teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon thyme
- 1 can beef broth
- Place all ingredients in crockpot.
- Cook on low for 8-10 hours.
- Serve and enjoy!
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Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.