French Stew is by far one of my husband’s favorite recipes! The meat always tastes so amazing! When it is a good soup kind of day, my husband routinely requests that we make this stew. The red wine vinegar gives it a bit of a zing, that gives the meat a great taste.
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French Stew
Tweet this recipe!Click To Tweet3 pounds beef stew meat
1 10.75 oz can beef consommé
3 large peeled and sliced carrots
1 can green beans, drained
2 10 oz packages of peas and pearl onions (or just use peas and chop some onions)
1 16 oz can peeled tomatoes
1 c. water
1/3 c. red wine vinegar
1 T brown sugar
½ c. bread crumbs
1 bay leaf
1 T salt
¼ t. pepper
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Cooking Instructions:
Place all ingredients into crockpot and cook on low for 8 hours or high for 4
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Freezer Instructions:
Freeze all ingredients together in a gallon size freezer safe bag.
On cooking day, thaw and put in crockpot on low for 8 hours or high for 4.
This recipe is part of the Freezer to Slow Cooker meal plan Subscription.
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I know that you posted this almost a year ago, so you may or may not recieve this comment but I wondered if this whole recipe fits into one 6quart crockpot? Seems like a whole lot of food. Do you freeze it in seperate bags? There's no way that it all fits in one Gallon Ziplock!
Sorry for the delay in responding Meghan. Yes, I cook mine in my 6 quart crockpot. I have decided that I prefer to only freeze the things that aren't in cans, so it all fits into one bag. But…if you are freezing it all together, yes, you'd need 2 bags. 🙂
We fixed this last night and it was WONDERFUL it is definatly a keeper.
Yes, it is definitely one of our favorites, too! Glad you liked it!
Do you thaw entirely before cooking? or cook from frozen? thanks 🙂
I've done both. It's better to thaw completely, but if you forgot to pull it out, still cook it, you may need to add an hour to the cooking time, though.
We really enjoyed this, thanks!! easy and great tasting!
You're welcome! It seems to be a favorite!