12 Practical Freezer Friendly Slow Cooker Stew Recipes for Make Ahead Meal Prep

Busy weeks make it hard to get dinner on the table every night. These slow cooker stew recipes are meant to be made ahead and frozen so you can pull out what you need. They use basic ingredients and simple steps that fit into regular meal prep. Here are 12 options to help you stock your freezer with ready meals.

Tips for Freezer Friendly Stews

These tips will help you get the best results when prepping and storing your slow cooker stews.

Cool the Stew Fast

Spread hot stew into shallow containers after cooking. This prevents large ice crystals that can ruin texture once thawed.

Portion into Meal Sizes

Divide the stew into single or family sized containers before freezing. You will avoid thawing more than you need on busy nights.

Leave Room to Expand

Fill containers only three quarters full. Stews expand when frozen and can push lids off if packed too tight.

Label with Dates

Write the recipe name and freeze date on every container. Most stews keep best quality for two to three months.

Reheat Gently

Thaw overnight in the fridge then warm on the stovetop or in the slow cooker. Add a splash of broth if the stew thickens too much.

Classic Irish Beef and Guinness Stew

This stew combines tender beef with the deep flavor of Guinness for a slow cooker meal that is easy to prepare in advance. It works well for weeknight dinners or when stocking the freezer with ready portions that reheat without much effort. The result is a thick, savory broth with soft vegetables and meat that holds up after freezing.

The taste is rich and slightly malty from the stout, balanced by carrots and onions. It feels like a classic pub dish but fits into a practical make-ahead routine.

Classic Irish Beef and Guinness Stew

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Course Main Course

Cuisine Irish

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1.5 pounds beef chuck, cut into 1-inch cubes
• 2 medium onions, chopped
• 3 carrots, sliced into rounds
• 2 medium potatoes, cubed
• 2 garlic cloves, minced
• 12 ounces Guinness stout
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for serving)

Instructions

 

• Toss the beef cubes with the flour, salt, and pepper in a bowl until evenly coated.
• Heat a large skillet over medium heat and brown the beef in batches, then transfer the pieces to the slow cooker.
• Add the onions, carrots, potatoes, and garlic to the slow cooker with the beef.
• Pour in the Guinness and beef broth, then stir in the tomato paste and thyme until the tomato paste dissolves.
• Add the bay leaves, cover the slow cooker, and cook on low for 8 hours.
• Remove the bay leaves before serving and sprinkle with chopped parsley.

Notes

Brown the beef well before adding it to the slow cooker to build deeper flavor in the broth. If the stew seems thin after cooking, remove the lid for the last hour to let it thicken. Cool the stew completely before portioning into freezer containers, and reheat gently on the stovetop with a splash of broth to restore the original texture.

Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Large Skillet

Mexican Chicken Tortilla Stew

This stew brings together tender chicken, beans, and corn in a lightly spiced tomato broth that thickens with corn tortillas. It is a reliable choice for weekend prep because the slow cooker does most of the work and the finished stew freezes well for busy weeks.

The texture stays hearty after reheating, with soft pieces of tortilla throughout and plenty of flavor from the chili and cumin. Serve it straight from the freezer bag or fridge container for quick lunches or family dinners.

Mexican Chicken Tortilla Stew

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Slow Cooker
• Cutting Board
• Knife

Ingredients

  

• 1.5 lbs boneless skinless chicken thighs
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes with green chilies
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn
• 4 cups chicken broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp salt
• 4 corn tortillas, torn into small pieces

Instructions

 

• Place the chicken thighs in the slow cooker. Add the diced onion, minced garlic, diced tomatoes with green chilies, black beans, frozen corn, and chicken broth.
• Sprinkle in the chili powder, cumin, and salt. Stir once to distribute the spices.
• Add the torn corn tortillas and press them down into the liquid so they are mostly submerged.
• Cover and cook on low for 6 hours.
• Remove the chicken thighs to a plate, shred with two forks, and return the meat to the slow cooker. Stir well to combine everything.

Notes

If the stew thickens too much after freezing and reheating, add a splash of broth while warming it on the stove. The torn tortillas act as a natural thickener, so avoid skipping them. Leftovers taste even better the next day once the flavors have settled.

Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Cutting Board, Knife

Moroccan Lamb Tagine-Style Stew

This Moroccan Lamb Tagine-Style Stew combines tender lamb with warm spices and sweet dried fruit for a slow cooker meal that freezes well. It works especially well for batch cooking on weekends so you can pull out ready portions during busy weeks.

The finished stew has a thick, savory sauce with gentle sweetness from the apricots and a comforting texture that holds up after reheating. Lamb, chickpeas, and vegetables simmer together until everything is soft and flavorful.

Moroccan Lamb Tagine-Style Stew

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Course Main Course

Cuisine Moroccan

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1.5 pounds lamb stew meat, cubed
• 1 large onion, chopped
• 3 carrots, peeled and sliced
• 4 garlic cloves, minced
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (14 oz) can diced tomatoes
• 1/2 cup dried apricots, chopped
• 2 cups chicken broth
• 1 tablespoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon paprika
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a skillet over medium heat. Add the lamb cubes and brown on all sides for about five minutes. Transfer the lamb to the slow cooker.
• Add the chopped onion, sliced carrots, and minced garlic to the slow cooker.
• Stir in the drained chickpeas, diced tomatoes, and chopped dried apricots.
• Pour the chicken broth over the ingredients. Sprinkle in the cumin, cinnamon, ginger, paprika, salt, and black pepper.
• Stir everything together until the spices are evenly distributed.
• Cover and cook on low for 8 hours until the lamb is very tender and the vegetables are soft.
• Taste and adjust salt or pepper if needed before serving.

Notes

The apricots break down during the long cook and thicken the sauce naturally. Cool the stew completely before dividing it into freezer containers or bags for up to three months. When reheating, add a splash of broth if the texture seems too thick.

Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Large Skillet, Knife

Indian Red Lentil and Spinach Dal Stew

This red lentil and spinach stew comes together in the slow cooker with almost no hands-on time. It is a reliable choice for batch cooking because the lentils hold their shape after freezing and reheating. The finished dish has a thick, creamy texture with warm spices and tender greens throughout.

It works well for weekday lunches or dinners when you want a plant-based meal that stores easily. The mild heat and earthy flavor pair nicely with rice or flatbread, and the recipe scales without extra effort.

Indian Red Lentil and Spinach Dal Stew

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Course Soup

Cuisine Indian

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 cup dried red lentils, rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 oz) diced tomatoes with juices
• 4 cups vegetable broth
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• ½ teaspoon chili powder
• 4 cups fresh spinach, roughly chopped
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

 

• Place the rinsed red lentils, diced onion, minced garlic, grated ginger, and diced tomatoes with their juices into the slow cooker.
• Add the vegetable broth, cumin, turmeric, garam masala, chili powder, salt, and black pepper. Stir once to combine.
• Cover and cook on low for 6 to 7 hours until the lentils are soft and the stew has thickened.
• Stir in the chopped spinach during the last 15 minutes of cooking so it wilts but stays bright green.
• Taste and adjust salt or pepper if needed before serving.

Notes

If the stew thickens too much after freezing, add a splash of broth when reheating. Frozen spinach can be used in place of fresh, but add it straight from the freezer in the final 15 minutes. For a milder flavor, reduce the chili powder by half before cooking.

Course: Soup
Cuisine: Indian
Equipment: Slow Cooker

Italian Sausage and White Bean Stew

This stew combines savory Italian sausage with creamy white beans for a hearty meal that holds up well in the freezer. It works well for busy weeks when you want something filling ready to thaw and reheat without much effort.

The flavor is savory and lightly herbed, with a thick broth that clings to the beans and sausage pieces. Carrots and celery add a bit of texture while keeping the overall dish simple and practical for meal prep.

Italian Sausage and White Bean Stew

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Skillet

Ingredients

  

• 1 pound Italian sausage, casings removed
• 1 large onion, diced
• 3 carrots, sliced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 cans (15 ounces each) white beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 4 cups chicken broth
• 1 teaspoon dried Italian seasoning
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

 

• Brown the Italian sausage in a skillet over medium heat, breaking it into small pieces as it cooks. Drain excess fat and transfer the sausage to the slow cooker.
• Add the diced onion, sliced carrots, diced celery, and minced garlic to the slow cooker.
• Stir in the drained white beans, diced tomatoes with their juice, chicken broth, and Italian seasoning.
• Season with salt and black pepper, then cover and cook on low for 6 to 7 hours until the vegetables are tender.
• Stir in the chopped parsley just before serving.

Notes

Brown the sausage before adding it to the slow cooker for better flavor in the finished stew. Leftovers freeze well in portioned containers for up to three months. Thaw overnight in the fridge and reheat on the stovetop with a splash of broth if the mixture thickens too much.

Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Skillet

Thai Coconut Beef Curry Stew

This Thai Coconut Beef Curry Stew combines chunks of beef with root vegetables in a creamy coconut broth seasoned with red curry paste. It suits meal prep days when you want several portions ready for the freezer. The slow cooker turns the beef tender while the vegetables soften without turning mushy.

The finished stew has a rich coconut base with balanced sweet, salty, and mild heat notes. It reheats cleanly after freezing, making it practical for weeknight dinners or packed lunches.

Thai Coconut Beef Curry Stew

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Course Main Course

Cuisine Thai

Servings 4 people

Equipment

• Slow Cooker
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds beef stew meat
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 2 carrots, sliced
• 1 red bell pepper, chopped
• 2 medium potatoes, cubed
• 1 can (14 oz) coconut milk
• 3 tablespoons red curry paste
• 1 cup beef broth
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 lime, juiced
• Fresh cilantro for serving

Instructions

 

• Place the beef stew meat, onion, garlic, ginger, carrots, bell pepper, and potatoes into the slow cooker.
• In a separate bowl, whisk the coconut milk, red curry paste, beef broth, fish sauce, and brown sugar until smooth.
• Pour the coconut milk mixture over the meat and vegetables in the slow cooker.
• Cover and cook on low for 8 hours, until the beef is fork-tender.
• Stir in the lime juice right before serving, then top each bowl with fresh cilantro.

Notes

Cool the stew completely before dividing it into freezer containers to avoid ice crystals. When reheating, warm it gently over low heat and stir often so the coconut milk stays smooth. If the curry tastes too mild after freezing, add a small spoonful of red curry paste while reheating.

Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Cutting Board, Knife

Southwestern Turkey and Black Bean Stew

This stew brings together lean turkey and hearty black beans in a smoky, spiced broth that feels filling without being heavy. It works well for busy weeks when you want something ready in the freezer that still tastes fresh after reheating. The texture stays thick and satisfying, with tender beans and vegetables that hold up through slow cooking and freezing.

The flavors lean southwestern with cumin and chili powder, balanced by sweet corn and tomatoes. It makes a reliable base for meal prep that you can portion out and pull out on weeknights.

Southwestern Turkey and Black Bean Stew

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Course Main Course

Cuisine Mexican

Servings 4 people

Equipment

• Slow Cooker
• Skillet

Ingredients

  

• 1 pound ground turkey
• 1 medium onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 cans (15 ounces each) black beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 1 cup frozen corn
• 2 cups chicken broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh cilantro and lime wedges, for serving

Instructions

 

• Heat a skillet over medium heat and cook the ground turkey until it is no longer pink, breaking it up as it cooks. Add the diced onion, bell pepper, and garlic and cook for 3 minutes until the vegetables begin to soften.
• Transfer the turkey mixture to the slow cooker. Add the black beans, diced tomatoes, frozen corn, chicken broth, chili powder, cumin, salt, and black pepper.
• Stir everything together, cover the slow cooker, and cook on low for 6 to 7 hours.
• Taste and adjust salt if needed. Serve hot with fresh cilantro and lime wedges on the side.

Notes

Portion the cooled stew into freezer containers with a little extra broth to keep the beans from drying out during reheating. If you want less heat, reduce the chili powder by half and add a pinch more cumin instead. The corn stays nicely intact after freezing, so avoid over-stirring when you warm it up.

Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Skillet

Hungarian Paprika Beef Goulash

This Hungarian Paprika Beef Goulash turns simple ingredients into a thick, smoky stew that feels comforting on cold evenings. The slow cooker does the work, making it a solid choice for weekend prep when you want meals ready for the freezer. The beef becomes tender while the paprika gives the broth a deep, earthy taste and the vegetables hold their shape.

Hungarian Paprika Beef Goulash

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Course Main Course

Cuisine Hungarian

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds beef chuck, cut into 1-inch cubes
• 2 large onions, diced
• 3 garlic cloves, minced
• 3 tablespoons Hungarian paprika
• 1 teaspoon caraway seeds
• 4 cups beef broth
• 2 red bell peppers, sliced
• 2 carrots, sliced
• 2 medium potatoes, cubed
• 1 can (14 ounces) diced tomatoes
• Salt and black pepper to taste
• Sour cream and chopped parsley for serving

Instructions

 

• Add the beef cubes, diced onions, minced garlic, Hungarian paprika, caraway seeds, beef broth, sliced bell peppers, sliced carrots, cubed potatoes, and diced tomatoes to the slow cooker.
• Stir the mixture gently to distribute the paprika and spices evenly through the other ingredients.
• Season with salt and black pepper, then cover the slow cooker.
• Cook on low for 8 hours until the beef is fork-tender and the vegetables are soft.
• Ladle the stew into bowls and top each serving with a spoonful of sour cream and a sprinkle of chopped parsley.

Notes

Portion the cooled stew into freezer containers with a bit of the broth to keep the meat moist during thawing. Reheat gently on the stovetop with a splash of water if the sauce thickens too much after freezing. If you prefer a milder flavor, reduce the paprika by one tablespoon and taste before serving.

Course: Main Course
Cuisine: Hungarian
Equipment: Slow Cooker, Knife, Cutting Board

African Sweet Potato and Peanut Stew

This stew brings together sweet potatoes and peanut butter for a hearty bowl that feels both comforting and filling. It works well for meal prep because the flavors hold up after freezing and reheating.

The texture stays thick and creamy thanks to the peanut butter, while the sweet potatoes soften into the broth. A touch of spice balances the natural sweetness, making each serving satisfying on its own.

African Sweet Potato and Peanut Stew

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Course Soup

Cuisine African

Servings 4 people

Equipment

• Slow Cooker
• Cutting Board
• Knife

Ingredients

  

• 2 large sweet potatoes, peeled and cut into 1-inch cubes
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup natural peanut butter
• 4 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 3 cups fresh spinach

Instructions

 

• Place the sweet potatoes, onion, garlic, ginger, diced tomatoes, peanut butter, vegetable broth, chickpeas, cumin, cayenne, and salt into the slow cooker. Stir until the peanut butter is mostly distributed.
• Cover and cook on low for 7 hours until the sweet potatoes are soft enough to mash slightly against the side of the pot.
• Stir in the fresh spinach and let it sit for 5 minutes until wilted before serving.

Notes

If the stew thickens too much after freezing, add a splash of broth when reheating to loosen it. The spinach can be swapped for kale if that is what you have on hand, but add it in the last 10 minutes so it keeps some color. For meal prep, portion the cooled stew into containers before freezing so you can thaw only what you need.

Course: Soup
Cuisine: African
Equipment: Slow Cooker, Cutting Board, Knife

Mediterranean Eggplant and Chickpea Stew

This stew combines soft cubes of eggplant with creamy chickpeas in a tomato sauce seasoned with oregano and cumin. It works well for make ahead meal prep because the flavors develop nicely after freezing and reheating.

The texture turns thick and comforting once the eggplant breaks down during slow cooking. Each bite tastes savory and slightly earthy without needing extra effort on busy days.

Mediterranean Eggplant and Chickpea Stew

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Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1 large eggplant, cut into cubes
• 2 (15 oz) cans chickpeas, drained and rinsed
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 1 cup vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and black pepper to taste
• Fresh parsley, chopped (for serving)
• Crumbled feta cheese (for serving)

Instructions

 

• Add the cubed eggplant, drained chickpeas, diced onion, and minced garlic to the slow cooker.
• Pour in the crushed tomatoes and vegetable broth.
• Drizzle the olive oil over the top and sprinkle in the oregano, cumin, salt, and pepper.
• Stir everything together until the ingredients are evenly combined.
• Cover the slow cooker and cook on low until the eggplant turns very soft and the stew thickens.
• Ladle into bowls and finish each serving with chopped parsley and crumbled feta.

Notes

Cool the stew fully before dividing it into freezer containers so it reheats evenly later. If the texture thickens too much after thawing, stir in a small splash of broth while warming. The feta adds a salty contrast that pairs well with the herbs already in the dish.

Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Knife, Cutting Board

Korean Gochujang Pork Stew

This Korean Gochujang Pork Stew brings bold, spicy-sweet flavors to your meal prep routine. The slow cooker turns pork shoulder tender while the gochujang builds a rich, savory broth that tastes even better after a day or two. It is a practical choice for busy weeks when you want something hearty you can portion and freeze.

The stew works well for lunches or dinners because it reheats cleanly without losing texture. Carrots and potatoes hold their shape through freezing and thawing, making it a reliable make-ahead option.

Korean Gochujang Pork Stew

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Course Soup

Cuisine Korean

Servings 4 people

Equipment

• Slow Cooker
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds pork shoulder, cut into 1-inch cubes
• 1/4 cup gochujang
• 3 tablespoons soy sauce
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 large onion, chopped
• 3 carrots, peeled and sliced
• 2 medium potatoes, cut into 1-inch cubes
• 2 cups chicken broth
• 2 green onions, sliced
• 1 teaspoon sesame seeds

Instructions

 

• Place the pork cubes, gochujang, soy sauce, garlic, ginger, onion, carrots, potatoes, and chicken broth into the slow cooker.
• Stir everything together until the gochujang is evenly distributed through the liquid.
• Cover and cook on low for 7 hours, until the pork is fork-tender and the potatoes are soft.
• Ladle the stew into bowls and top each serving with sliced green onions and sesame seeds.

Notes

Taste the broth before serving and stir in an extra spoonful of gochujang if you want more heat. Cool the stew completely before dividing it into freezer containers so the vegetables stay firm after thawing. Reheat portions gently on the stove with a splash of broth to loosen the sauce.

Course: Soup
Cuisine: Korean
Equipment: Slow Cooker, Cutting Board, Knife

French Beef Bourguignon with Root Vegetables

This French Beef Bourguignon with Root Vegetables turns classic stew flavors into an easy make-ahead meal. The slow cooker gently braises beef with bacon and a mix of hearty roots until everything becomes tender and the sauce thickens on its own. It works well for weekend prep so you can pull portions from the freezer on weeknights.

The red wine and herbs give the dish a rich, savory depth while the root vegetables add natural sweetness and texture. Serve it straight from the pot with bread or over mashed potatoes for a complete meal.

French Beef Bourguignon with Root Vegetables

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds beef chuck, cut into 1-inch cubes
• 4 slices bacon, chopped
• 3 carrots, peeled and sliced
• 2 parsnips, peeled and cubed
• 2 medium potatoes, cubed
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups dry red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• 8 ounces mushrooms, quartered
• 2 tablespoons all-purpose flour
• Salt and black pepper
• Fresh parsley, chopped, for garnish

Instructions

 

• Season the beef cubes with salt and pepper. Place the bacon in a large skillet over medium heat and cook until crisp. Remove the bacon and set it aside, leaving the drippings in the pan.
• Add the beef to the skillet in batches and brown on all sides. Transfer the browned beef to the slow cooker.
• Add the onion and garlic to the same skillet and cook for two minutes. Stir in the flour and tomato paste, then pour in the red wine. Scrape the bottom of the pan and let the mixture simmer for one minute before transferring everything to the slow cooker.
• Add the carrots, parsnips, potatoes, mushrooms, thyme, bay leaves, beef broth, and cooked bacon to the slow cooker. Stir to combine.
• Cover and cook on low for 8 hours. Remove the bay leaves before serving and sprinkle with fresh parsley.

Notes

Portion the cooled stew into freezer containers with a bit of extra sauce so the vegetables stay moist when reheated. If the sauce needs thickening after cooking, stir in a small slurry of flour and water and let it simmer uncovered for 15 minutes. Skip the wine and use extra broth if you prefer a milder flavor.

Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet, Cutting Board, Knife