Print Pin

super easy beef stew – crock pot/meal prep version

Servings 6 servings
Author sunny

Ingredients

  • 3 lbs. beef stew meat
  • 1 can beef consommé
  • 24 oz. frozen mixed vegetables
  • 6 oz. frozen pearl onions (about half a bag) optional
  • 16 oz. peeled or crushed tomatoes, undrained
  • 2 cup beef broth
  • 1/3 cup red wine vinegar
  • 1 tbsp. brown sugar
  • 1/2 cup bread crumbs
  • 1 bay leaf
  • 1 tbsp. salt
  • 1/4 tsp pepper

Instructions

To prep/freeze:

  • Place all ingredients into a ziploc bag and label/date/add directions. Freeze.

Add ingredients:

  • Put frozen beef cubes in first. Add consommé, tomatoes, broth, vinegar, sugar, bread crumbs, bay leaf, salt, and pepper. Top with frozen vegetables and pearl onions.

Pressure Cook:

  • Seal lid, set to MANUAL and HIGH PRESSURE, 35 minutes. (From thawed, 25 minutes is enough.)

Release & Thicken

  • Allow 10 minutes natural release, then quick release.
  • If you’d like it thicker: switch to Sauté, stir in a cornstarch slurry (1–2 tbsp cornstarch + cold water), and simmer for a few minutes until gravy-like.

Finish & Serve:

  • Remove bay leaf, taste, adjust seasoning, and serve hot with bread or over mashed potatoes.

Crock Pot:

  • Place frozen beef in first; add consommé, tomatoes, beef broth, vinegar, brown sugar, bread crumbs, and seasonings. Top with frozen mixed vegetables and pearl onions.
  • Cook on LOW 8-9 hours or on HIGH for 4-5 hours. No need to stir.

Finish & Serve:

  • Remove bay leaf, taste, adjust seasoning. If stew looks too thin, stir in 1–2 tbsp. cornstarch slurry (cornstarch + cold water) and cook another 20–30 min on HIGH with lid slightly ajar.