Freezer Beef Stew
1 C. Diced Onion
3 C. Beef Broth
2 C. Diced Carrot
2T. Brown Sugar
1 C. Cubed Red Potato (Dee's note: I used Sweet Potatoes)
1 tsp. Salt
1 C. Green Beans
2 tsp. Worcestershire Sauce
1 ½ lbs. Beef Stew Meat (Dee's note: I used a bit more meat, probably closer to 2lbs)
½ tsp. Pepper (I’d do 1/4 tsp) (Dee's note, use your judgement :)
¼. tsp. Dried Thyme
3 T. Flour (Dee's note: I left this out since some in our group have food allergies, i.e. to gluten)
1 tsp. Chopped Garlic
2 tsp. Tomato Paste
2 Tbsp cornstarch (if desired {to thicken further])
3 C. Beef Broth
2 C. Diced Carrot
2T. Brown Sugar
1 C. Cubed Red Potato (Dee's note: I used Sweet Potatoes)
1 tsp. Salt
1 C. Green Beans
2 tsp. Worcestershire Sauce
1 ½ lbs. Beef Stew Meat (Dee's note: I used a bit more meat, probably closer to 2lbs)
½ tsp. Pepper (I’d do 1/4 tsp) (Dee's note, use your judgement :)
¼. tsp. Dried Thyme
3 T. Flour (Dee's note: I left this out since some in our group have food allergies, i.e. to gluten)
1 tsp. Chopped Garlic
2 tsp. Tomato Paste
2 Tbsp cornstarch (if desired {to thicken further])
Combine all ingredients into [this meal is NOT doubled] one gallon zip lock freezer bag removing
all excess air and freeze.
For the Slow Cooker: To serve thaw completely in refrigerator and cook in crock pot on low for 6-8 hours (Dee's Note: I have just put it in first thing in the morning from frozen and let it cook all day till dinner time at 6/6:30 - breaking it apart once it is warmed up - and it has cooked up just fine). If you want your stew thicker, use the 2 Tbsp cornstarch and mix it with 2 Tbsp cold water and add it to the cooked stew. Turn it on high and cook for 30 more minutes.
For the Stove Top: Thaw over night. On the stove bring to boil and then reduce heat to simmer for 30-45 minutes until vegetables are cooked through. Now if you want you stew thicker, use the 2 Tbsp cornstarch and mix it with 2 Tbsp cold water and add it to the cooked stew. On the stove top, just cook until thick.
Side: Serve in large bowls with bread for dipping.
For the Slow Cooker: To serve thaw completely in refrigerator and cook in crock pot on low for 6-8 hours (Dee's Note: I have just put it in first thing in the morning from frozen and let it cook all day till dinner time at 6/6:30 - breaking it apart once it is warmed up - and it has cooked up just fine). If you want your stew thicker, use the 2 Tbsp cornstarch and mix it with 2 Tbsp cold water and add it to the cooked stew. Turn it on high and cook for 30 more minutes.
For the Stove Top: Thaw over night. On the stove bring to boil and then reduce heat to simmer for 30-45 minutes until vegetables are cooked through. Now if you want you stew thicker, use the 2 Tbsp cornstarch and mix it with 2 Tbsp cold water and add it to the cooked stew. On the stove top, just cook until thick.
Side: Serve in large bowls with bread for dipping.
Dee's Note: I just dumped the the whole thing in the slow cooker and let it cook all day from frozen. TIP: If it is too big for the slow cooker, you can put the lid on and wrap tin foil over it till the frozen food cooks down. Remove tin foil once the meal has settled and the lid fits once again.
Source: http://realmomkitchen.com/86/freezer-beef-stew/
Cost Analysis: TBD
