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Overhead shot of a bowl of beef stew with chunks of beef, carrots, celery, onion, and barley in broth.

Freezer Crockpot Beef Stew

Make-ahead freezer crockpot beef stew with grass-fed chuck, barley, and vegetables, slow-cooked for 8 hours.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine American
Servings 5 servings
Calories 440 kcal

Ingredients
  

  • 2 lb grass-fed beef chuck roast trimmed of fat and cut into bite-size chunks
  • 3 carrots peeled and chopped
  • 2 celery ribs chopped
  • 1/2 onion chopped
  • 2 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup pearled barley
  • 7 cups beef broth
  • 1 gallon-sized plastic freezer bag

Instructions
 

  • Label freezer bag:

    Write the recipe name, cooking directions, and use-by date on the freezer bag.

  • Fill bag with ingredients:

    Place all items except the beef broth into the bag, putting the beef in last so it empties first into the slow cooker.

  • Seal and freeze:

    Squeeze out as much air as you can, seal the bag, and store in the freezer for up to 3 months.

  • Defrost overnight:

    To cook, defrost the bag overnight in the fridge or submerge it in cold water.

  • Cook in slow cooker:

    Pour the defrosted mixture and the beef broth into the slow cooker. Set to low and cook for 8 hours, until the carrots are tender.

  • Remove bay leaf:

    Take out the bay leaf before serving.
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