No-Potato-Stew

1 lb. beef cubed
1 chopped onion
2 large peeled and diced turnips (optional)
1/2 can of tomato paste
2 cloves of minced garlic
2 tsp dried thyme
2 medium carrots chopped
3 celery stalks diced
2 bay leaves
2 tsp dried parsley
2 TBSP apple cider vinegar
3 cups green beans (optional)
1 cup beef broth
Sea Salt and pepper as desired

Place all ingredients into gallon zip lock bag, except broth and freeze flat. On cooking day add broth and place in slow cooker and cook on low 6 hours.

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37 Responses to No potato Beef Stew

  1. Susan says:

    The turnip was over powering and watery and rubbery.

    • Sarah L says:

      You could tey a parsnip instead. They are a bit sweeter than turnips. Also, large, older turnips will have a stronger flavor and be more bitter. It might be better to go for 2 or 3 smaller ones.

      • Robin says:

        In general, smaller veggies and fruits tend to be tastier. In North America we sort of get advertised into believing bigger is better, but it’s not so with food. Also remember that fruits and veggies at supermarkets are often a year or more old, especially root veggies. *shrug* That’s just the way it is in order to allow for shipping and distribution. If you really want to make sure that any recipe pops, esp in this season, try — if at all possible — to get to a farmer’s market or stand (harder for things like turnip at this point). Check out good books or websites for picking out the best of the available ‘stock’ veggies at grocery stores. It’s worth a bit of extra chopping and peeling on the prep end, if you don’t end up feeling like a poor quality veggie made a whole recipe taste awful. Quality in, quality out.

  2. Chris says:

    My 16 month old just ate vegetables!!! Willingly! I am thrilled. I had no problems with my turnips, incidentally.

  3. Donna Thomas says:

    This looks and sounds delicious! Is the meat packaged separately from the other ingredients? If so, do you cube it and freeze it to cook in the crock pot?

  4. Deborah J Ellenburg says:

    I’m so thankful to find your website and try some of these recipes! Thanks!

  5. Tavia says:

    What is the servings on these dishes? I cook for just me and hubby, so I might need to cut this in half. TIA

  6. Shellee says:

    I was wondering how long they will keep in the freezer?

  7. Can’t wait to get shopping list to get started looks great thank you!

  8. Kim says:

    I am confused. Do you put it right from the freezer into the crock pot or do you defrost it first? Thanks

    • Beth says:

      I’m guessing you take it out of the freezer the night before so it’s thawed the next morning.

    • Francine says:

      I go from the freezer to the crockpot all the time no thawing but I work for an 8 hour day so my stuff cooks an additional 2 hours before I get home to eat it.

  9. Kylie says:

    You don’t brown the meat?

  10. Ginger Cannon says:

    This sounds delicious. Can I add squash and potatoes in place of turnips? Not a fan of turnips.

  11. Val says:

    Would it be ok to use potatoes rather than turnips?

  12. Crystal says:

    I know this sounds like a stupid question but I will ask anyway…After you take the bag out of the freezer do you cut it open & dump the items into the crock pot?

  13. Rebecca says:

    I have used radishes instead of turnips and they did not taste bad at all and certainly were not overpowering.

  14. Chrystal says:

    I never thaw out before throwing it into the crock pot. Potatoes taste very good with this. I just cut the bag and drop the items in. I add the meat to the mix before freezing to save time. You don’t even need to brown the meat. I personally like to ad a couple splashes of burgundy wine to the broth.

  15. gloria says:

    Do you freeze thiscwithvthe apple cider vinegar, or is that considered part of the broth?

  16. Tricia says:

    Do you add the vinegar (or Worcestershire sauce for other recipes) to the bag as well? Or add it when it goes into the crock pot?

  17. Theresa says:

    what can I use instead of tomato paste. I have acid reflux and can’t eat the tomatoes.

  18. Sandie says:

    When you say place all ingredients in a gallon ziploc bag, do you mean the cubed beef in the same bag as all the veggies? Is that not supposed to be dangerous?

    • Ruthie says:

      Yes, all together. It would only be dangerous if you re-used the bag for raw food or ate any of the vegetables that had touched the meat raw. But since it’s all just frozen together and then cooked together, the cooking time will be enough to kill the bacteria on the meat.

  19. Linda Lord says:

    This looks great. Want to try it!

  20. suz says:

    How many portions does this make?

  21. Glenda Roberts says:

    Would love to get your emails! Thank you for the great recipes!

  22. Corry says:

    I believe on the main page it mentions all recipes
    feed 4 to 5 people.

  23. Barb says:

    Why do some recipes have the broth frozen with the rest of the ingredients & some you add when cooking? Also can the beef be browned before freezing?

  24. Margaret says:

    great ideas.

  25. Marlene Copeland says:

    If you freeze the broth with the veggies it will lengthen cooking time as it takes longer to thaw. This might be a plus for you.

  26. Barb says:

    Is this recipe for one meal or does it count as two?

  27. Barb says:

    Do you have to cook the potatoes first as I have never heard of freezing raw potatoes before?

  28. Lucy says:

    I tried this recipe today and turned out great. Thanks for sharing. I’m planning to finish my prep work tomorrow for the other meals.

  29. Renee says:

    Do you have to freeze? Can I just put all ingredients in? What about frozen veggies mixed with fresh I have on hand? Pre-cook frozen veggies or thaw?

    Thanks?

  30. Charlie Reb says:

    Caution…..I heard somewhere never cook your turnip in your stew as it makes your meat tough. A great recipe for potatoes, carrots and turnip in fairly equal amounts boiled and mashed with butter and salt and pepper is delicious! I make a huge pot and freeze it in portions to serve my stew over or with any meal that calls for mashed potatoes.

  31. Kristy says:

    Could you use yams?