Three slow-cooked meals you can eat tonight and freeze for later

Slow cookers are one of the great kitchen heroes – doing the hard work while filling the house with comforting aromas. Even better, slow-cooked meals often taste just as good (if not better) after being frozen and reheated. These three recipes are perfect for enjoying tonight, then portioning up and freezing for easy, delicious meals down the track.

Slow-Cooked Beef and Red Wine Casserole

Why it freezes well: Rich sauces and slow-cooked beef become even more tender after freezing.

Ingredients
1.5 kg chuck steak, cut into chunks
2 tbsp olive oil
2 onions, sliced
3 cloves garlic, crushed
2 carrots, chopped
2 celery stalks, chopped
2 tbsp tomato paste
1 cup beef stock
1 cup red wine
2 bay leaves
1 tsp dried thyme
Salt and pepper

Method
Heat oil in a pan and brown beef in batches. Transfer to slow cooker.
Sauté onions and garlic until soft, add tomato paste, then transfer to cooker.
Add remaining ingredients, season well.
Cook on low for 8 hours or high for 4–5 hours.

Serve tonight with: Mashed potatoes or crusty bread

Freeze: Cool completely, portion and freeze for up to 3 months.

Slow-Cooked Chicken and Vegetable Curry

Why it freezes well: Coconut-based curries reheat beautifully without splitting.

Ingredients
1.5 kg chicken thighs
1 onion, chopped
3 cloves garlic, minced
2 tbsp mild curry paste
1 tsp ground turmeric
1 tsp ground cumin
400ml coconut milk
1 cup chicken stock
1 sweet potato, cubed
1 cup green beans
Salt to taste

Method
Place all ingredients except beans into slow cooker.
Cook on low for 6–7 hours.
Add beans in last 30 minutes.

Serve tonight with: Steamed rice

Freeze: Portion curry (without rice) and freeze for up to 3 months.

Slow-Cooked Italian-Style Vegetable Bolognese

Why it freezes well: Tomato-based sauces are freezer champions.

Ingredients
2 tbsp olive oil
1 onion, finely chopped
2 carrots, grated
2 zucchini, grated
2 cloves garlic, crushed
800g canned crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
Salt and pepper

Method
Sauté onion and garlic until soft.
Add vegetables, tomatoes, paste and herbs to slow cooker.
Cook on low for 6–8 hours, stirring occasionally if possible.

Serve tonight with: Pasta or polenta

Freeze: Portion sauce and freeze for up to 4 months.

https://www.facebook.com/watch/?v=628090479651654

Freezing Tips for Best Results

Always cool food completely before freezing

Label containers with name and date

Freeze in meal-sized portions

Defrost overnight in the fridge for best texture