It is not easy to make what I believe would be a Julia worthy variation on beef bourguignon that is freezer and slow cooker friendly…but I think I may have done it with this Beef and Mushroom Stew…
This Beef and Mushroom Stew recipe tastes so amazing, but with the glory that is this savory and tender flavor journey comes a little more work than your average freezer meal. This isn’t just any Beef and Mushroom Stew, after all, it is a variation on beef bourguignon, and is that worth a little extra time and love?
Most Bourguignon recipes call for some red wine, but that isn’t something I keep in my home, so you won’t find any this recipe.
What you will find is an amazing depth of earthy flavor and country home-cooked aromatics that will fill your home and have your whole family salivating well before dinner time.
The first question I wondered when creating this Beef and Mushroom Stew recipe was whether I could skip the sautéing of the mushrooms…technically, you could, but boy does it make a significant difference in the overall taste outcome. I say, sauté away! You won’t regret taking the time to do it, I promise!
And… here is how you make it!! Hope you enjoy this delicious freezer meal recipe!! And make sure and check out more of my freezer meals here.
- 2 1/2 lbs. 1.25 kg beef roast (I used a London broil and it was amazing)
- 8 oz. 250 g bacon
- 2 Tbsp. 30 mL butter
- 2 cups 500 mL sliced frozen carrots
- 1 large onion about 1 cup (250 mL)
- 8 oz. 250 g mushrooms
- 4 cloves garlic about 2 Tbsp. (30 mL)
- 2 cups 500 mL beef broth
- 6 oz. 175 g can tomato paste
- 3 Tbsp. 45 mL Worcestershire Sauce
- 3 Tbsp. 45 mL flour (2 1/2 Tbsp. (37 mL) Corn starch for G.F.)
- 1 1/2 tsp. 7 mL thyme
- 2 tsp. 10 mL Better Than Beef bouillon
- 2 tsp. 10 mL fresh rosemary, minced
- 1 tbsp. 15 mL dried oregano
- 1/2 tbsp. 7 mL dried basil
- pinch of nutmeg optional
- 3 Large Potatoes cubed, at time of cooking, do not freeze, about 2 cups (500 mL)
- salt and pepper to taste
- 1/4 cup parsley for garnish
- Cut beef roast into 1-inch (2.5 cm) cubes.
- Dice bacon into small 1/4-inch (.5 cm) pieces. Sauté in a large skillet over medium high heat for 3 minutes, so it isn’t crispy but so most the fats have been released, drain and cool completely.
- Puree onion until smooth and mince garlic.
- Clean and slice mushrooms into 1/4-inch (.5cm) slices. Melt butter in a large skillet over medium high heat. Sauté mushrooms, in small batches, so that they brown evenly on both sides, about 2 minutes per side. Let cool completely.
- In a large bowl combine cubed roast, cooked bacon pieces, pureed onion, minced garlic, sautéed mushrooms, carrots, beef broth, tomato paste, Worcestershire sauce, flour, thyme, bouillon, rosemary, oregano, basil, and nutmeg. Mix Well.
- Wash, Peel, and cube potatoes. Place contents of bowl and cubed potatoes into a 5 quart (4.73 L) slow cooker. Stir together. Cover and cook LOW 7 to 8 hours/ HIGH 3 to 4 hours. salt and pepper to taste. Top with minced parsley. Serve hot.
- Pour contents of bowl into a 1-gallon (4 L) freezer bag. Remove as much air as possible. Seal and freeze.
- Place bag in a large bowl in the fridge to thaw for 24 hours. Wash, peel, and cube potatoes. Place thawed contents of bag and cubed potatoes into a 5 quart (4.73 L) slow cooker. Stir together. Cover and cook LOW 7 to 8 hours/HIGH 3 to 4 hours. Salt and pepper to taste. Top with minced parsley. Serve hot.