Classic Beef Stew

A complete meal in one pot that freezes flat and reheats straight from frozen. Hearty, savory, and even better the next day.

Ingredients

• 2 lb beef chuck, cut into 1.5" cubes
• 3 tbsp flour + 1 tsp salt + ½ tsp pepper (to coat)
• 1 lb potatoes, cubed
• 4 carrots, chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 3 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme, 2 bay leaves
• 1 cup frozen peas

Instructions

1. Toss the beef in the seasoned flour (a quick sear first is optional but adds depth).
2. Add everything except the peas to the slow cooker.
3. Cook on low 8 hours until the beef and vegetables are tender.
4. Stir in the peas during the last 15 minutes and remove the bay leaves before serving.

Make-Ahead & Storage

Freeze flat in bags up to 3 months; vacuum-seals well and reheats from frozen on the stovetop or from the bag in simmering water.

Notes

A splash of red wine deepens the gravy. Build a raw dump bag (beef, potatoes, carrots, onion, seasonings) and add broth on cooking day for a freeze-ahead shortcut.