Freezer Crockpot Beef Stew

By KeyIngredient

Ingredients

• 2 lb, grass-fed beef chuck roast, fat-trimmed and cut into bite-sized pieces
• 3 carrots, peeled and chopped
• 2 celery ribs, chopped
• 1/2 onion, chopped
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3.5 cups beef broth (homemade) *not needed until day-of cooking
• 1 gallon-sized plastic freezer bag (I find Hefty freezer bags work great)

Details

Servings 1
Adapted from livesimply.me

Preparation

Step 1

Label your freezer bag with the name of the recipe, cooking instructions, and "use-by" date.
Combine all ingredients (except beef broth) in a gallon-sized plastic freezer bag, adding the beef to the bag last so it's the first ingredient poured into the crockpot.
Remove as much air as possible, seal, and freeze for up to three months.
When ready to eat, thaw overnight in the refrigerator or in a bowl of cold water.
Add to crockpot with beef broth and cook on "low" setting for 8 hours or until carrots are soft.
Remove the bay leaf and enjoy!