Hearty Beef Stew

Every October my little family hosts a Pumpkin Carving Party and it has become a tradition to have this Hearty Beef Stew on that occasion each year. That's fine by me because this stew is easy as pie and cooks in a crock-pot on my counter all day while I get ready for the party. And this Beef Stew freezes really well. Divide it and freeze in single portions for a slow cooked taste of home in a snap.

Hearty Beef Stew


1 ½-2 lbs. stewing beef
2 cans tomato soup
4-5 potatoes
1 can beef broth
1 medium onion
½ lb. baby carrots
3 bay leaves
3-4 cloves garlic

1 pkg. beef stew seasoning
2 Tbsp. fresh flat leaf parsley
salt & pepper to taste

-Combine everything through the garlic in a 4 qt. Crockpot.
-Cook on High for 5 hours.
- remove bay leaves.
-Make a slurry* with seasoning packet and cold water. Add and bring to boil to thicken.
-Add salt and pepper to taste.
-Sprinkle top with fresh chopped italian parsley right before serving


To Freeze: Coll, uncovered in the refrigerator. Spoon into individual disposable soup bowls. Cover tightly with lid. Label and freeze for up to 6 months.

To Re-heat: Open one edge of lid to vent. Cook in microwave on high for 2 minutes. Stir. Continue cooking in two minute intervals (stirring in between) until desired temperature.




*A slurry is when you take a thickening agent like flour or cornstarch and whisk it together with cold water to make a thick paste. It is then added it to a hot liquid. Adding a thickening agent to hot liquid without this will create lumps. Be sure your soup comes to a boil again before serving or the thickening properties will not take effect.