September 28, 2013 by The Perfectly Imperfect One
Makes 2 meals Serves 6
2 pounds cubed beef
1 small bag of baby carrots
2 celery stalks-chopped
2 red bell peppers-chopped
2 teaspoons salt
½ teaspoon pepper
2 teaspoons minced garlic
1 (14 oz) can of canned tomatoes
1 can tomato sauce
(on cooking day: 2 potatoes cubed)
Place in gallon sized freezer bag
Thaw bag overnight or under warm water enough to release from bag. Add contents to slow cooker, cook on low for 6 hours. Stirring occasionally. Add peeled, cubed potatoes the last 3 hours or so.
Serve with warm corn bread or sliced bread and since you already have veggies in the stew, you won’t need a side of veggies.
Can be frozen for 4-6 months
Cooks Notes: I split this recipe into two meals. This worked out really well for the three of us. Hubby had two servings, kiddo and I each had one serving and we had some left over for hubby to have a lunch tomorrow. We served this with Pillsbury Biscuits. I did find that it needed a bit more liquid, so I added some more water while this was in the cooker. Hubby started the crock pot on low at about 11:30 am. I added the potatoes (I went with four small potatoes) about 3:00 pm. We ate dinner about 6:00 pm and the potatoes were perfectly cooked. Next time I make this dish (the other half of this recipe) I will be adding a beef gravy mix of some kind to thicken it up a bit. While this dish was delicious, adding a bit more water after I got home from work made the flavor a bit watered down, also another reason to add a bit of gravy, to add to the flavor and thicken the sauce to be more beef stew like than beef soup like. Another great first for me as a cook. I had never made homemade beef stew before, let alone a freezer meal beef stew.