Freezer Meal Recipes: Crock-Pot Beef and Mushrooms

September 29, 2013 3 Comments | Disclosure

I love coming home on a chilly, late, afternoon to a warm home that smells delicious.

Crock-Pot Beef and Mushrooms

Today’s freezer meal, Crock-pot Beef and Mushrooms, requires a little planning, but it yields a rich pay-off.  Just make sure you take it out of the freezer 24 hours ahead, and add it to your crock-pot.  Prepare some rice, potatoes, pasta, or spaghetti squash, and a crisp, fresh green salad, and dinner is on.

You’ll be pleased at how quickly this meal goes together.  All you have to do is cube the meat, divide it between 2 freezer zip-top bags, add the soup, mushrooms, juice or wine, and dry onion soup mix.  Seal them up, date and label with name and cooking directions and add to the freezer.

Crock-Pot Beef and Mushrooms ingredients

Here’s a little tip to help you avoid freezer burn.  Freezer burn is damage to your food from dehydration and oxidation caused by air.  Zip your bag almost closed, insert a straw into the corner, and suck all of the air out.  Pull the straw and finish the seal.  Use within 3 to 6 months.

Remove excess air with a straw

I suggest you cook Crock-pot Beef and Mushrooms, at the lowest setting on your Crock-Pot for 10 hours.  I served mine with Brown Rice & Quinoa, (4 cups water, 1 cup brown rice and 1 cup quinoa), bring water to a boil, add grains, stir and cover.  Simmer for 45 minutes and serve.  Baked spaghetti squash is another favorite side, and with my guys, it’s always mashed potatoes!

Crock Pot Beef and Mushrooms

Freezer Meal Recipes: Crock-Pot Beef and Mushrooms

This recipe makes 2 freezer meals, 6 servings each. It's been around for a long time and originally called for red wine. I have used apple juice with good success. If you choose to cook with wine, during the cooking process the alcohol "cooks out" leaving a distinctive, delicious, flavor behind.

Ingredients

  • 4 pounds stew meat, cubed
  • 4 (10.75-ounce) can cream of mushroom soup
  • 4 (4-ounce) cans sliced mushrooms, with liquid
  • 1 cup apple juice or red wine
  • 2 (1-ounce) packet dry onion soup mix

Instructions

  1. Divide the cubed stew meat and add to 2 resealable gallon-sized freezer bags. Add 2 cans of mushroom soup, 2 cans of sliced mushrooms with liquid, 1/2 cup of juice or wine and 1 packet of dry onion soup mix to each bag. Zip closed. When ready to eat, remove a bag from freezer and thaw in fridge for 24 hours. Cook on HIGH for 6 hours or LOW for 10 hours. Serve over rice, mashed potatoes, or noodles.

Notes

If you live a low-carb lifestyle, try Crockpot Beef and Mushrooms over baked spaghetti squash.

http://fabulesslyfrugal.com/freezer-meal-recipes-crock-pot-beef-and-mushrooms/

Enjoy the colorful, crisp, autumn afternoons ahead.  It’s a perfect time to make freezer meals  and use your Crock-Pot too.

Crock-Pot Beef and Mushrooms

Learn more about Freezer Meal Cooking:

 

Comments

  1. Thanks for the recipe Renee. It looks very good and I’m going to try it.

    Do you just add the peas when serving,? It seems to me that you could add frozen peas to the bag, although it wouldn’t look as pretty as the picture. :-)

    BTW, I don’t think you necessarily need to defrost the mixture ahead of time. I use my slow-cooker often, and I often mix up an extra batch to freeze for later. I’m terrible at remember to defrost ahead of time, so I just take it directly from the freezer to the cooker. When putting the bag into the freezer, use a bowl that is just slightly smaller than the slow-cooker. When it’s cold enough to retain the shape, remove the bowl from the freezer. This way, the frozen blob will fit into the cooker so you don’t have to defrost it ahead of time. Just turn it on and let it cook all day.

    It’s so great to come home to a hot meal and a house that smells so good.

    • So nice to hear from you Susan. Thanks so much.

      Of course you can add peas to the freezer bag if you’d like, however after 10 hours of slow cooking you might not be so glad you did! I did add them for some much needed color. I recently took a cruise and they plated everything a little differently than I ordinarily do. Instead of a serving of vegetables placed ‘on the side,’ they placed them around the entree and I thought it looked so much prettier. I also served it with a tossed green salad, but did not include that in the image.

Leave a Comment
Want to see your picture by your comment? Get your custom avatar by registering for free at Gravatar.

*