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Ingredients
- 2 tablespoons Olive Oil
- 2 pounds Beef Roast
- 1/2 teaspoons Salt
- 1/2 teaspoons Black Pepper
- 4 teaspoons mince Garlic, Cloves
- 5 1/3 tablespoons Tomato Paste
- 2 teaspoons Thyme, Dried
- 1 1/2 cups Beer, Stout
- 2 cups Beef Broth/Stock, Low Sodium
- 2 whole Bay Leaf
- 1 1/2 cups slice Carrot
- 2/3 cups slice Parsnip
- 1 cup dice Onion
- 1 1/2 cups chop Rutabaga
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 1.5 cups
- 279 Calories
- 10g Total Fat
- 3g Sat Fat
- 0g Trans Fat
- 74mg Cholesterol
- 325mg Sodium
- 17g Total Carb
- 4g Fiber
- 4g Total Sugars (Includes 0g Added Sugars)
- 28g Protein
- 5 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Visit TasteFood for same day cooking instructions.
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 large Dutch oven, heat oil over medium-high heat.
- Add meat, salt, pepper, browning for about 8 minutes.
- Add garlic and cook for an additional 2 minutes.
- Add tomato paste, stirring to coat beef.
- Season with thyme and add liquids and bay leaves.
- Bring to a boil.
- Reduce heat, cover and simmer for 1 hour, or until meat begins to become tender.
- Add carrots, parsnips, onions and rutabaga, stir to combine, cover and cook another hour until vegetables are tender.
- Remove bay leaves. Set aside to cool.
- Divide cup-size portions into indicated number of quart sized freezer bags. Label and freeze flat.
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
- Microwave 1-2 minutes, until heated through.