Beef Stew in a Bag
March 11th, 2011
One of the products of Wednesday’s freezer-cooking bonanza was two Beef Stew in a Bag packets. I’m proud to say that I came up with this idea all by myself! As we all know, I love my crock-pot. And beef stew is definitely a crock-pot staple. But there’s a lot of chopping, some dredging, and a bit of sauteing that has to happen before your crock-pot can take over. So I decided to do some of the prep work and then freeze the ingredients.
Here’s what I did:
Step 1 — Prep the meat. I took a two pound chuck roast and chopped it into bite-sized pieces (you could also just start with stew meat, though it’s a bit more expensive). Then I dredged them in flour and browned them. This step really helps keep the meat moist, but I find I often skip it when I’m assembling stew on a busy morning.
Step 2 — Chop the veggies. I chopped up onions and carrots and measured out some frozen corn. Potatoes don’t freeze well at all so I’ll still have to add those at the last minute, but having the other veggies ready to go is a time saver for sure.
Step 3 — Mix the flavorings. My favorite recipe calls for pouring a couple cups of V8 over the meat and veggies. Yum, oh yum. I measured out the V8 and mixed in the flavorings (spices, Worcestershire sauce, and beef bouillon cubes).
Step 4 — Bag it up. I mixed the meat and veggies together and put them into a gallon-size freezer bag. I poured the V8 mixture into a quart freezer bag. Then I stuck the V8 bag into the larger bag with the meats and veggies. I wrote cooking instructions on the outside and stuck the whole thing into the freezer.