2.5 lbs beef stew meat (a little more or a little less would work, too)
6 slices bacon
3 T melted butter (or olive oil, if you would prefer)
2-3 shallots, chopped
4-5 garlic cloves, minced
1 cup baby carrots (or sliced carrots)
1 T herbs de provence
1 t sea salt
1 t black pepper
1 T tomato paste
1/4 tsp thyme
2 cups broth or water

Place all Ingredients, except broth or water, into gallon zip lock bag. Freeze flat. On cooking day, add to crock pot with broth/water and cook on low for 8-10 hours or until done.

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6 Responses to Beef Stew

  1. Carolin Stephan says:

    Is it safe to freeze raw meat together with your vegetables like that? Like, is there no worry of contamination?

    • liz says:

      A lot of websites suggest not storing them together. If you want to keep them in the same bag quite a few people have suggested putting the meat in a smaller bag and then placing the smaller bag in the big bag with the veggies. There’s nothing official that says you cannot freeze raw meat with veggies but most people opt not to. Hope that helps.

  2. Carolin Stephan says:

    Yes, that helps – thank you so much!

  3. Laura says:

    FYI I just noticed shallots are not listed on your shopping list… I missed them but luckily I had a couple from last week. whew!

  4. laurie says:

    Is the bacon supposed to be cooked before you add it to the bag?

  5. Diana Posthuma says:

    How many bags will this make? Is it just one bag, or does it do more?