Today's post makes a fall favorite in a kitchen favorite, Ziploc bags!
6
Servings
13
Ingredients
1
Comments
Ingredients
- 2 pounds Stew Beef
- 3 tablespoons Flour, All-Purpose
- ¾ tablespoons Salt
- ½ teaspoons Black Pepper
- ½ teaspoons Thyme, Dried
- 2 ¼ cups peel and chunk Yukon Gold Potato
- 2 ½ cups slice Onion
- ⅔ cups slice Celery
- 2 ⅔ cups dice Carrot
- 2 cups slice Apple
- 2 cups Apple Cider
- 2 tablespoons Vinegar
- ½ cups Water
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
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.
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Make From Frozen Serving Day Directions
Slow Cooker
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
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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.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 352
- Total Fat
- 7g
- Saturated Fat
- 3g
- Trans Fat
- 0g
- Cholesterol
- 97mg
- Sodium
- 860mg
- Total Carbohydrates
- 38g
- Fiber
- 4g
- Sugar
- 16g
- Protein
- 36g
- WW Freestyle
- 7
1 Comment
Join the discussionworks 4 me thanks //// quick //easy