4.4/5
(26 Votes)
Ingredients
- 1 pound beef stew cubes
- 4 carrots,sliced
- 4 red potatoes, cut into large cubes
- 1 package dry onion soup mix
- 2 cans 98% fat-free cream of mushroom soup
- 1 (8 oz) can tomato sauce
- 1 (10 oz) package frozen green peas
Preparation
Step 1
Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 7-10 hours (or HIGH for 5-6 hours).
Serve with 3 Ingredient Parmesan Rolls.
(I double-bagged this stew because it stuffed the freezer bag to the brim! Better safe than sorry!)