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  • 1 1/2 lbs. Stew Beef
  • 1 medium onion, finely chopped
  • 2 cloves of garlic
  • 2 celery stalks, chopped
  • 6 oz. can tomato paste
  • 1 carrot, copped into bite-sized chunks
  • 3 beef bouillon cubes & 3 cups of water, or 3 cups beef broth
  • 1 tsp salt
  • 1 tsp pepper
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp dried parsley



Step 1

1. Combine all ingredients in a freezer bag.
2. Freeze.

3. 3 Tbsp flour (or gluten-free flour)
4. 3 Tbsp butter
5. 2 large potatoes, chopped into bite-sized pieces
6. Take out of freezer the day before you plan to cook to thaw.
7. After it thaws, place in slow cooker, add the potatoes and cook for 8-10 hours on low.
8. 30 minutes prior to serving:
• melt butter in a small sauce pan
• add flour and whisk continuously for about 5 minutes or until it starts to turn a light brown.
• take 1 cup of the liquid from the slow cooker and add it to the sauce pan.
• continue to whisk until it starts to bubble and thicken.
• add contents of the sauce pan into the slow cooker and stir into the stew.

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