<p>Today's post makes a fall favorite in a kitchen favorite, Ziploc bags!</p>
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Ingredients
- 2 pounds Stew Beef
- 3 tablespoons Flour, All-Purpose
- 3/4 tablespoons Salt
- 1/2 teaspoons Black Pepper
- 1/2 teaspoons Thyme, Dried
- 2 1/4 cups peel and chunk Yukon Gold Potato
- 2 1/2 cups slice Onion
- 2/3 cups slice Celery
- 2 2/3 cups dice Carrot
- 2 cups slice Apple
- 2 cups Apple Cider
- 2 tablespoons Vinegar
- 1/2 cups Water
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 2 cups
- 352 Calories
- 7g Total Fat
- 3g Sat Fat
- 0g Trans Fat
- 97mg Cholesterol
- 860mg Sodium
- 38g Total Carb
- 4g Fiber
- 16g Total Sugars (Includes 0g Added Sugars)
- 36g Protein
- 7 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a gallon sized storage bag, combine beef, flour, salt, pepper and thyme. Shake until well coated.
- Place potatoes, onions, celery, carrots, apples, apple cider, vinegar and water into slow cooker. Place meat on top. Cook on low 10-12 hours.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a gallon storage bag, combine beef, flour, salt, pepper and thyme. Shake until well coated.
- Divide potatoes, onions, celery, carrots, apples, cider, vinegar and water between indicated number of gallon freezer bags; making sure that potatoes are on the bottom and covered by juice. Place coated meat on top.
- Seal, label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Place contents of bag into slow cooker. Cook on low for 10-12 hours.