The Genius Beef Stew Trick We Wish We’d Known About Sooner

When I need some comfort food, one of my first instincts is to make a big pot of beef stew. There’s something about the rich, hearty flavors that make this dish feel like a hug in a bowl. It’s one of those meals that checks all the boxes: quick, easy, budget-friendly, filling and packed with flavor. Plus, beef stew makes amazing leftovers, which is always a win for a busy week.

I have my favorite recipe, of course, but I am always open to new ideas. Recently, I came across a version of slow cooker beef stew from Irish chef, food writer and cookbook author Donal Skehan (@donalskehan), and it’s an absolute game-changer. This recipe is part of his Dump Bag series, where all the ingredients are prepped in advance, stashed in a bag and stored in the freezer so you can cook them when you're ready. It’s a simple but brilliant approach that makes weeknight dinners effortless—and that is just what I need!

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The Magic of Dump Bag Beef Stew

The concept of a dump bag meal is exactly what it sounds like. You just combine all the ingredients in a freezer bag, seal it and freeze it. (Or stash it in the fridge if you're going to cook it sooner.) When you’re ready to cook, just thaw it overnight and pour everything into the slow cooker. No extra chopping or prep work is required! This method makes life easier, especially on those busy days when you don’t have time to cook from scratch.

You can get the full recipe on Donal's Instagram page, but here's what you’ll need to make this comforting stew: olive oil, diced Irish beef, sliced onion, peeled and diced carrots, sliced garlic cloves, thyme sprigs, cornflour (aka cornstarch), red wine and beef stock.

For serving, you'll need flat-leaf parsley, mashed potatoes, peas, sea salt and freshly ground black pepper.

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How to Make Donal Skeehan's Dump Bag Beef Stew

To make this amazingly easy (and incredibly flavorful) dish, you need to first combine all the ingredients (minus the serving ingredients) in a labeled freezer bag. Seal tightly, removing excess air and freeze flat. If you want to have this stew sooner, skip the freezing part and stash the bag in the fridge until you're ready to cook it.

If you freeze the stew, transfer the bag to the refrigerator the night before you plan to make it to let it thaw. Empty the contents into the slow cooker, season with salt and pepper, and cook on low for eight hours (or on high for four hours).

Stir in fresh parsley before serving and ladle the stew over creamy mashed potatoes with a side of peas. You can also serve the stew over rice or noodles. I would add more seasoning than salt and pepper, too. Personally, I love Italian seasoning, garlic salt and a pinch of paprika for a fuller, more robust flavor, but you can customize the dish however you like.

This slow cooker beef stew is the perfect meal for cold nights, and thanks to the dump bag method, it’s a total lifesaver when you need something hearty without the hassle.

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