Easy to Make Beef Stew Recipe

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.

Stuffed Shells Recipe

Ingredients

½ box of jumbo shell pasta (about 20 shells)

25 oz. jar marinara sauce

2 T. water

15 oz. ricotta cheese

½ cup parmesan cheese

1 egg

2 t. fresh basil (dried will work, too)

2 t. fresh parsley (dried will work, too)

8 oz. shredded mozzarella cheese

Directions

Prepare a 9×13 pan by lightly spraying with non-stick spray. Add about half the jar of prepared sauce and 2 T. of water to the bottom of the pan. Stir around until the bottom of the pan is coated.

Cook the shell pasta as directed on the package.

In a large bowl combined the ricotta cheese, parmesan cheese, egg, basil, parsley. Mix well.

Drain the shell pasta and run under cool water. Once cooled, fill each shell with cheese mixture. Place each shell seam side down in the prepared 9×13 pan.

Pour remaining sauce over the shells and top with mozzarella cheese. Bake at 350˚ for 35 minutes or until bubbly and slightly browned.