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Hearty Beef Stew

This hearty, classic beef stew is one of my favorite meals to make on a rainy day.

Beef Stew


Pam @


  • 3 cups carrots, chopped
  • 2 cups celery, chopped
  • 4 cups potatoes, chopped
  • 1.5 cups onion, chopped
  • 3 cloves garlic, minced
  • 4.5 teaspoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 bay leaf
  • 0.5 teaspoon black pepper
  • 2 pounds stew meat, cubed
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (14 ounces) beef broth
  • salt to taste


Place all ingredients in a slow cooker and cook on high 4-5 hours or low 8-10 hours. Remove bay leaf. Serve.

*Note: I like to add frozen peas right before I serve. It adds freshness and color, as well as cooling the stew down a bit.

Freezing Directions:

After cooking in slow cooker, allow to cool, then portion into freezer containers. Seal, label, and freeze. To serve: Reheat in microwave or on stovetop until heated through.

Servings: 8

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15 Responses to “Hearty Beef Stew”

  1. bridgette says:

    i’m concerned about freeing this meal… will the pototes hold up, or become mush?

  2. Tracey says:

    Do you freeze this in one large bag, or do you freeze it in individual servings?

  3. Whitney says:

    Can you assemble all the raw ingredients in a bag and then freeze before cooking? When ready to serve, defrost and put in slow cooker?

    • Pam says:

      You could, but leave out the potatoes as raw potatoes don’t freeze well. You could add those to the slow cooker the day you cook though!

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  5. Sandi says:

    What size slow cooker do I need for this recipe? Mine is only 4qt and I’m thinking it might be too small…

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  7. Val says:

    Hi, this looks really good! How long can you keep it in the freezer?

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  9. Anna says:

    I put this in the crockpot this morning at 7:00 and it was ready when I came home for lunch at 1:00. Super easy recipe I will make it again. Note: I used plain russet potatoes, peeled, and they were totally in tact. Found you on Pinterest!

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