Crockpot Beef and Mushrooms Freezer Meal Recipe
Easy Slow Cooker Beef and Mushrooms
This freezer meal crock-pot beef and mushrooms requires a little planning, but is totally worthwhile, especially if you double or triple the recipe to prepare freezer meals at the same time!
Serve the beef and mushrooms over rice, potatoes, pasta, or spaghetti squash. A crisp, fresh green salad on the side and you are in for a hearty, delicious dinner.
Ingredients
There are only 5 ingredients, and, you can even make one of them at home! Check out our homemade onion soup mix recipe.
This recipe makes enough to serve about 6 people, but I love doubling the recipe to have one for the freezer. It is easy and fast to prepare!
All you have to do is cube the doubled amount of beef, divide it between 2 freezer zip-top bags, add the soup, mushrooms, juice or wine, and dry onion soup mix to each bag. Seal them up, date and label with name and cooking directions and add to the freezer.
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.
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:
- 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
Cooking Tips
First of all, make sure to take your freezer meal out of the freezer 24 hours before you plan to cook it. Then cook your crockpot beef and mushrooms at the lowest setting on your crockpot for 8-10 hours, if possible. If you don’t have quite that much time, cook on high for 5-6 hours.
Serving Tips
As mentioned above, this beef and mushrooms is excellent served over mashed potatoes, rice, or pasta. I love it with mashed potatoes because the texture of the soft potatoes is like heaven with the beef mushroom sauce as a perfect gravy.
If you live a low-carb lifestyle, try Crockpot Beef and Mushrooms over baked spaghetti squash. Another great option is to serve it with Brown Rice & Quinoa, which you can find an easy recipe for below.
Brown Rice & Quinoa Recipe
Ingredients:
- 4 cups water
- 1 cup brown rice
- 1 cup quinoa
Directions:
- Bring water to a boil
- Add grains
- Stir and cover
- Simmer for 45 minutes and serve
Learn More About Freezer Meal Cooking:
- Top 5 Benefits of Freezer Meal Cooking
- Freezer Meal Cooking: Is It Better In a Group?
- 24 Freezer Meal Tips to Make Your Life Easier
- Foods You Shouldn’t Freeze
- Freezer Meal eBook
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Crockpot Beef and Mushrooms Freezer Meal Recipe
Equipment
- Slow Cooker
Ingredients
- 2 pounds stew meat cubed
- 2 cans cream of mushroom soup 10.75-ounce can/305 grams
- 2 cans sliced mushrooms, with liquid 4-ounce can/113 grams
- ½ cup apple juice or red wine
- 1 oz dry onion soup mix 1-ounce packet/28 gram packet
Instructions
- Place cubed beef in 4-quart slow cooker. Add contents from 2 cans cream of mushroom soup and 2 cans sliced mushroom (not drained) to slow cooker. Pour 1/2 cup apple juice or red wine and dry onion soup mix over the beef.
- Cook on high for 5-6 hours, or low for 8-10 hours.
- Serve over rice, mashed potatoes, or noodles. Garnish with fresh parsley, if desired.
PREPARING FOR THE FREEZER:
- Add all ingredients into a resealable freezer bag, remove air, lay flat, and freeze.
PREPARE AFTER FREEZING:
- Thaw in the refrigerator for 24 hours. Cook in slow cooker, as instructed above.
Recipe Notes
Nutrition
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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?
Hi Renee,
What name of red wine do you use?
I am not used to using wines. But would like to give it a try if I knew what Red wine I needed to buy.
Also, can I use fresh raw baby portabella mushroom? I don’t like the caned mushrooms.
Hi, Sheri. I just use a red cooking wine, usually store brand, found next to the vinegars and cooking oils. I haven’t used fresh mushrooms in this recipe before, but you could definitely give it a try! Seems like it should work out fine.
Thank you Melanie,
I appreciate it!
Have a great day!