I love beef stew, but we are trying to eat more whole foods, and get away from canned, so I had to find a recipe I liked and was not expensive to make. Plus, I’m trying to fill my freezer for when this little guy decides to make an appearance. My mom shared this recipe with me, and it’s GREAT!
I'm allergic to onions, so used my "exchange" for dry Onion Soup Mix. You can substitute Dry Onion Soup Mix for all the spices (including the garlic).
For 6 Meals
6 lbs beef stew cubes
24 carrots sliced
24 red potatoes
12 cans cream of mushroom soup
6 (8 oz) cans tomato sauce
6 (10 oz) packages frozen green peas
18-24 cloves garlic
12 tablespoons low-sodium beef bouillon granules
1.5 teaspoon parsley flakes
¾ teaspoon celery seed
¾ teaspoon paprika
¾ teaspoon pepper
Preparing For the Freezer:
Place beef stew cubes into gallon sized ziplock bag.
Toss with Dry Onion Soup Mix or the other spices until meat is coated.
Add tomato sauce and mushroom soup, mix.
Layer sliced carrots, frozen peas, then cubed potatoes on top. Seal bag, and place directly in the freezer so potatoes don't brown.
Prepare After Freezing:
Thaw in fridge overnight or run warm water over ziploc until it will come out from bag.
Cook in crockpot on med-low heat for 8 hours, or high for 5 hours.
Prepare without Freezing:
Because I'm usually over cooking after prepping all my freezer meals, I usually just pick one and pop it right in my crockpot so I don't have to mess with it. This one works well to do that. You can reduce the time for cooking to 5 hours on med-low, or to 3-4 hours on high if it's not frozen.
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