Posts may contain affiliate links. If you purchase a product through an affiliate link, your costs will be the same but Thriving Home will receive a small commission. This helps cover some of the costs for this site. We appreciate your support!
Friends, making stew gets NO EASIER than this recipe. My mother-in-law taught me this one when I first got married, and I’ve been serving it up to big crowds ever since. I
It does include some canned items, which I normally avoid. But, in this instance, I just do my best to find organic, BPA-free options. Definitely read labels and find the canned items with the most recognizable and fewest ingredients. I also use grass-fed beef (here’s why), as it will get nice and tender during the long baking time. Throw all the ingredients in a casserole dish and in the oven around lunch time, DO NOT PEEK, and you’ve got a hearty and tasty dinner ready five hours later!
What kind of containers do you store these type of freezer meals in?
You have several options here.
We highly recommend using a BPA-free container or dish. While it may be easier to buy the disposable Glad ovenware containers, it really makes sense to stock up on some quality, safe dishes that you can bake AND store in. After searching long and hard, I highly recommend using these containers from MightyNest:
A few reasons I like these:
- Glass is a natural, non-porous material.
- Glass cookware doubles as food storageware.
- Glass is easy to clean and dishwasher safe.
- The clear lid allows easy visibility to your food.
- Because they are oven and microwave proof, you can cook, heat, and store your food all in one dish.
- Flat top allows for easy stacking.
- They are VERY affordable.
- 2 lbs of stew meat (or arm roast, cut-up in about 1-inch chunks)
- 2-3 potatoes, peeled and cut up into about 1-inch chunks
- 3 large carrots, peeled and cut up into about 1-inch chunks
- 1 large onion, cut up into about 1-inch chunks
- ½ teaspoon black pepper, or more to your preference
- 1 (15 ounces) can of green beans
- 1 (15 ounces) can of tomato soup
- 1 15-oz can of cream of mushroom soup
- Preheat oven to 275 degrees F.
- Spray a 9x13 casserole dish with cooking spray. Add stew meat, potatoes, carrots, and onions. Season with a little pepper and toss together.
- Dump the can of green beans, liquid and all, over the top of meat and vegetables.
- Lastly, pour the tomato soup (or marinara) and cream of mushroom soup over the top. Gently combine with a spoon if you want but not necessary.
- Tightly cover with foil. Place casserole dish on a cookie sheet with sides, in case of overflow. Bake at 275 degrees for 5 hours. Don't peek!
- Complete steps 2-4 in the slow cooker. Place the lid on and set to LOW for 8 hours. (Do not peek!)
Fully cook and cool stew (do not leave out of refrigerator or freezer more than 2 hours!). Place in a freezer bag or freezer-safe container. Try to remove as much air as possible and seal and/or wrap it well before placing in the freezer.
To reheat, thaw for 24-48 hours in the refrigerator (preferred method) or in the microwave using the defrost setting. Then, warm over low to medium-low heat on the stove, gently stirring occasionally.