Beef stew is a hearty American classic found in just about every home across the country, whether it be for a very special occasion or a deliciously simple dinner any day of the week. In the recipe below, we add cranberries for the perfect element of sweetness and tartness in this beloved dish we all know and love.
We start off by generously seasoning the beef with salt and pepper. Then we toss it into a large zip-lock bag with the rest of the ingredients, gently mixing everything together. Close up the bag, removing as much air as you can, then pop it in the freezer, where it can chill for two to three weeks. When you’re ready to cook, simply remove from the freezer overnight to thaw, then into the slow cooker it goes!
2 pounds beef chuck roast, cut into large 1- to 2-inch chunks
Salt and pepper to taste
4 carrots, peeled and large diced
1 tablespoon minced garlic
1/2 onion, small diced
2 sprigs fresh rosemary
1 lemon, juiced
1 cup dried cranberries
1/2 cup water
Season beef with salt and pepper. Place in a 1-gallon zip-lock bag.
Add the remaining ingredients.
Close the bag, removing as much air as possible.
Gently shake to mix everything together.
Store in the freezer for up to two to three weeks.
To cook:
Remove from freezer the night before cooking. Place the bag in a large bowl or plate, and set in the refrigerator to thaw overnight.
When all the ingredients have completely thawed, empty the bag into a 6-quart slow cooker. Make sure to get everything out, using a spoon or spatula if needed to scrape the bag.
Cook on low for 8 hours, or on high for 4 hours.
Serve with roasted potatoes and baby spinach.
