Freeze For Later Cooking Day 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?

1. Toss beef cubes and flour in medium bowl until evenly coated.
2. Heat oil in large dutch oven over medium high heat.
3. Add beef in batches if necessary, and cook, turning occasionally, until browned, about 6 minutes.
4. Transfer to separate bowl with slotted spoon.
5. Add broth, wine, onions, mushrooms, tomato paste, garlic, thyme, bay leaves, salt and pepper to dutch oven, bring to a boil, scraping up browned bits from bottom of the pot.
6. Stir in beef and reduce heat.
7. Cover and simmer 1 hour.
8. Stir in carrots, cover and simmer until beef and vegetables are fork tender about 30 minutes.
9. Allow to cool.
10. Divide among freezer bags, 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.

1. Thaw: In fridge
2. Warm on stovetop for 8-10 minutes, until heated through.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Cut roast into cubes, then toss with flour in medium bowl until evenly coated.
2. Heat oil in large dutch oven over medium high heat.
3. Add beef in batches if necessary, and cook, turning occasionally, until browned, about 6 minutes.
4. Transfer to separate bowl with slotted spoon.
5. Add broth, wine, onions, mushrooms, tomato paste, garlic, thyme, bay leaves, salt and pepper to dutch oven, bring to a boil, scraping up browned bits from bottom of the pot.
6. Stir in beef and reduce heat.
7. Cover and simmer 1 hour.
8. Stir in carrots, cover and simmer until beef and vegetables are fork tender about 30 minutes.