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.
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