Freezer Beef Stew

By BClover

Ingredients

• 1 C. Diced Onion
• 3 C. Beef Broth
• 2 C. Diced Carrot
• 2 T. Brown Sugar
• 1 C. Cubed Red Potato
• 1 tsp. Salt
• 1 C. Green Beans
• 2 tsp. Worcestershire Sauce
• 1 1/2 lbs. Beef Stew Meat
• 1/2 tsp. Pepper (I’d do 1/4 tsp)
• 1/4 . tsp. Dried Thyme
• 3 T. Flour
• 1 tsp. Chopped Garlic
• 2 tsp. Tomato Paste
• 2 Tbsp cornstarch (if desired)

Preparation

Step 1

Combine all ingredients into one gallon zip lock freezer bag removing all excess air and freeze. To serve thaw completely in refrigerator and cook in crock pot on low for 6-8 hours. On the stove bring to boil and then reduce heat to simmer for 30-45 minutes until vegetables are cooked through. Now if you want you stew thicker, use the 2 Tbsp cornstarch and mix it with 2 Tbsp cold water and add it to the cooked stew. On the stove top, just cook until thick. For the crock pot, turn it on high and cook for 30 more minutes. Serve in large bowls with bread for dipping.