Ingredients
1-1 Gallon Freezer Bag
1½ lb. Beef Stew Meat, Cut into 1 inch pieces
½ C. All-purpose Flour
2 Tbsp. Dried Minced Onion
2 cloves of Garlic, finely minced or grated
1 tsp. Sea Salt
½ Tbsp. Brown sugar
½ tsp. Dried Marjoram
½ tsp. Dried oregano
Remaining Ingredients ( to be added at time of cooking):
14 oz. Beef Stock
½ C. Water
1½ C. of Carrots, cleaned and sliced ¼” thick, or one (8 oz.) bag of baby carrots, rinsed
1 (14 oz.) can of Diced Tomatoes, undrained
1 (4 oz.) can of Tomato Paste
2 Tbsp. Worcestershire Sauce
1 ½ lbs. Yukon gold Potatoes, cut into 1 inch cubes
**Optional- 1 Cup Frozen Green Beans, or 1 Cup Sliced Mushrooms or additional veggies of your choice
Directions
In a 1 Gallon Freezer bag put Stew Meat, Flour, Dried Minced Onion, Garlic, Salt, Sugar, Marjoram, and Oregano. Shake well, and freeze until ready to use. * remove from freezer and place in fridge the night before it will be going into the crock-pot
Eight hours before you want to eat: In a crock-pot, on High, add the contents of your freezer bag, Beef Stock, Water, Carrots, Diced Tomatoes, Tomato Paste, and Worcestershire Sauce, Stir, Cover. Leave to cook.
Three hours before serving, wash, peel, cut, and add the potatoes and additional veggies, stir, cover, and cook until potatoes are done. Serve hot.