<p>This recipe was submitted by a Once A Month Mom reader and sounds perfect for these cold days that we have been having around here. Enjoy!</p>
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Ingredients
- 6 cups cook Ground Beef
- 4 cups dice Onion
- 4 teaspoons mince Garlic, Cloves
- 8 cups peel and dice Yukon Gold Potato
- 10 cups dice Carrot
- 1 1/3 cups dice Celery
- 62 ounces Diced Tomatoes, Garlic and Onions, Canned
- 2 teaspoons Italian Seasoning
- 96 fluid ounces Beef Bone Broth/Stock
- 2 teaspoons Salt
- 3 teaspoons Black Pepper
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 2 cups
- 376 Calories
- 12g Total Fat
- 5g Sat Fat
- 1g Trans Fat
- 74mg Cholesterol
- 1314mg Sodium
- 37g Total Carb
- 7g Fiber
- 10g Total Sugars (Includes 0g Added Sugars)
- 28g Protein
- 8 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place meat, onion, garlic, potatoes, carrots, celery, and tomatoes in stockpot over medium high heat and cook for 30 minutes.
- Add in Italian seasoning, beef broth, salt and pepper. Cook for another 20 minutes.
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?
- Place meat, onion, garlic, potatoes, carrots, celery, and tomatoes in stockpot over medium high heat and cook for 30 minutes.
- Add in Italian seasoning, beef broth, salt and pepper. Cook for another 20 minutes.
- Allow to cool.
- Divide into indicated number of 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.
- Thaw: In fridge
- Reheat in microwave for 1 minute or until warmed through.