can you freeze it, i figure it will be simple to make. is a ctock pot the same as a slow cooker, never mind i will look for the mix.

yes you can freeze it. but when hubby and i make a pot up it doesn't last long and its just the 2 of us. we make enough to last us for a few days. i buy mcmormick beef stew seasoning packet, carrots celery, potatoes and onions in ours. i take a beef roast cut up into chunks and flour and brown . we also use beef broth, sometimes i also will use some beef bullion cubes for some extra flavor

thank you very much.

Yes. You can freeze it. And a crock pot is the same as a slow cooker.

i brought mccornick beef stew mix, frozen veggies, and can potatoes, will buy onion and celery later, i hope both works in the slow cooker, as pot roast mix and mix veggies, can potatoes,

If you're using canned potatoes, you might want to add them after the rest is done cooking. They're already cooked and will turn to mush if you add them with the fresh vegetables and meat.

If you're using canned potatoes, you might want to add them when the rest is almost done cooking. They are pre-cooked and will turn to mush if added with the fresh vegetables and meat. You might want to also rinse the canned potatoes beforehand since they usually contain salt.

thank you very much.

Yes, it freezes very well! I didn't know this for a long time, but Crock Pot is actually a registered brand name and other similar appliances cannot call themselves a crock pot - they must call themselves slow cookers!

I agree with Sparkle about the canned potatoes. To be honest, I'd use fresh potatoes because of the texture of canned potatoes.

Makes me want to make some beef stew this weekend!

i am going to use baby gold potatoes, if they have them, i am doing beef stew next week in the slow cooker at 8 hour, if it isn't done 5 hour.

Good luck family. I hope it turns out well. I'm currently looking at 2 different stew/pot roast recipes trying to decide which I want to try. One uses butternut squash and Italian green beans and the other uses sweet potatoes and black beans. Decisions, decisions.

Dang! Now I'M going to have to make beef stew this weekend too!

Slow cooker beef stew is one of our staples when the weather gets chilly and damp, which it is currently.

Our recipe is really easy. We start with whatever decent beef roast is on sale: chuck or whatever and trim all the really big chunks of fat off. Then a couple carrots, a medium yellow onion, one parsnip, one turnip and 2-3 Wisconsin russet potatoes and ONLY Wisconsin russet potatoes, because...Wisconsin Black pepper, about a 1/2 cup of red wine, two garlic cloves, and an 8oz can of no-salt-added tomato sauce. You can pretty much add whatever herbs you like, we use a little herbs de Provence, but just a small sprig of rosemary works well too. I don't like to use a lot of herbs, because they seem to get a little too intense in the slow cooker and loose their brightness unless you make a sauce or gravy post slow-cook.

So, just do a quick rustic cut of the veggies (big and careless pieces) give the the garlic cloves a quick smash (so they are broken, but not in pieces) then brown the roast in a really hot stainless pan on the stove top, just before pulling out the roast, throw in the garlic cloves and brown them in the drippings, put the roast to the side and remove the garlic (you can toss those unless you have other plans for them, it's just for a background flavor). Then deglaze the hot pan with the red wine scraping up all the good bits, and add the tomato sauce and black pepper (if you're using a rosemary sprig add it in now). Bring to a simmer, shut it down and remove the rosemary sprig if you used one.

Throw all the veggies in the slow cooker, sprinkle lightly with the herbs de Provence (if that's your preference, put the roast on top of the veggies, pour the sauce you just made over the top of the meat and close up the cooker. 6-8 hours on the low setting and you've got some awesome meals.

Oh, my. Now I KNOW I'm doing a crock pot of beef stew this weekend! I always brown my roast in a cast iron skillet first too. Just adds that extra layer of flavor. And since I have a quart of fresh tomato sauce from my garden which I was trying to figure out what to do with, this is perfect!

Sounds good Trail_Mystic. I do like to change up my recipes and try different things though because I get sick of the same vegetables. I like most veggies but don't really love any of them so I have to mix them up.

I'm going with Caribbean Pot Roast in the Dutch Oven rather than the slow cooker (providing my Dutch Oven fits inside my counter top oven. Not sure. If not, I will put it all in the Crock Pot instead. I'm doing this one because I have the right size Chuck Roast for this recipe. It's too big for the other. This is the one with the Sweet Potatoes and Black Beans.

i will use the turnip, and parsnip, but the red wine, no i had to throw out my white wine, i only drink, tea, cokes, powerade, milk, and my garlic is a jar of minced garlic.

So, I made beef stew in the slow cooker yesterday. Also threw in a bunch of sliced mushrooms. We nearly swooned it was so good! Won't be freezing any though as hubby will eat on it all week along with the leftover lasagna from the weekend!

waiting til friday to get the stew meat.

I got a couple of chuck roasts that were on sale and cut them into 1 inch chunks. Yummy!

I made my pot roast today in the crock pot as my dutch oven lid had some built up gunk on it that I didn't feel like trying to deal with. Unfortunately, the sweet potatoes got a little mushy while the meat could have cooked a little longer. I guess I shouldn't have put the sweet potatoes in at the beginning. The meat was okay but not falling apart. All still edible though.

I usually do my pot roast in the oven too. But even when I use the crock pot I don't add the potatoes until the last hour. When I made the beef stew I put it all in together, but I had cut my meat up into small 1 inch cubes.

Can't wait to hear about your stew Family

Drac, the recipe (for in the dutch oven) did cook the meat awhile before adding the potatoes. I did consult Google about converting the cooking time, but I also looked at crock pot recipes for stew that all said to add the potatoes with the meat so that's what I did. I did not, however, cut the meat which I probably should have done as well as waiting awhile to add the potatoes. It still is okay, but could have been better. Actually, most of my meals seem to turn out that way.

I had a roast happen like that to me and a friend of mine. We had purchased chuck roasts on sale and we both found the even though we cooked in the crock pot for many hours - more than called for - they were like yours. Done and not bad, but not that falling apart tender. I had one more of these roasts and when I went to cook it I checked - I found it had these really long coarse muscle fibers indicating it came from an older animal. Nothing in the world wrong with it, but now we saw why it was on sale. I cut the roast in three pieces and it cooked down to as tender as it could be that time. Learned something new!

mine is cooking now, will be ready by 6pm, the meat was taco meat, veggie were cut to early turn brown, and we forgot to deglaze a pan i am following trail recipes, except potatoes.