Crockpot Beef and Mushrooms Freezer Meal Recipe

5 / 5 (1 review) 3 Comments

Crockpot Beef and Mushrooms recipe

Crockpot Freezer Meals: Easy Beef and Mushrooms

I love coming home on a chilly, late afternoon, to a warm home that smells delicious. Just thinking about that scenario makes me feel all happy inside.

Today’s freezer meal, crockpot beef and mushrooms, requires a little planning, but it yields a rich payoff. Prepare some rice, potatoes, pasta, or spaghetti squash, and a crisp, fresh green salad, and dinner is on.

Crockpot Beef and Mushrooms ingredients


This recipe makes 2 freezer meals and each meal serves 6 people. That may sound like a lot of work, but it’s really not, there are only 5 ingredients in total in this beef and mushrooms recipe. You will actually be pleased with 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.

Freezer Meal Tip

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. To protect your beef and mushrooms for as long as possible, follow these simple steps:

  1. Zip your bag almost closed
  2. Insert a straw into the corner and suck all of the air out
  3. Pull the straw and finish the seal
  4. Use within 3 to 6 months

Crockpot freezer meals tip

Cooking Tips

First of all, make sure to take your freezer meal out of the freezer 24-hours before you plan to cook it. I then suggest you cook your crockpot beef and mushrooms at the lowest setting on your crockpot for 10 hours.

Crockpot Beef and Mushrooms recipe

Serving Tips

I served mine with Brown Rice & Quinoa, which you can find an easy recipe for below. Baked spaghetti squash is another favorite side, and with my guys, it’s always mashed potatoes! In the photos, you can see that I served my beef and mushrooms with some peas as well.

If you can cook up multiple batches of this crockpot beef and mushrooms recipe in one go, definitely do it. It’s a great time-saver to have some freezer meals stocked up for those busier days.

Brown Rice & Quinoa Recipe


  • 4 cups water
  • 1 cup brown rice
  • 1 cup quinoa


  1. Bring water to a boil
  2. Add grains
  3. Stir and cover
  4. Simmer for 45 minutes and serve

Beef and mushroom recipe slow cooker

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Crockpot Beef and Mushrooms Freezer Meal Recipe

5 / 5 (1 review)
Prep Time: 30 minutes | Cook Time: 5-6 hrs HIGH 8-10 hrs LOW
Yield: 6 lbs | Serves: 6-8


  • 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


  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.
  2. Zip closed.
  3. 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.
  4. Serve over rice, mashed potatoes, or noodles.


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

Ingredients: Apple Juice, Beef, Cream of Mushroom Soup, Mushrooms, Onion Soup Mix
Meal Type: Main Dish, Fall, Winter, Egg Free
Categories: Meat and Poultry, Make Ahead/Freezer Meal, Slow Cooker

Comments & Reviews

  • 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.

  • Can you cook this and THEN freeze it?

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