<p>This hearty, classic beef stew is one of my favorite meals to make on a rainy day.</p>
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Ingredients
- 3 cups dice Carrot
- 2 cups dice Celery
- 4 cups dice Russet Potato
- 1 1/2 cups dice Onion
- 3 teaspoons mince Garlic, Cloves
- 4 1/2 teaspoons Soy Sauce
- 1 teaspoon Thyme, Dried
- 1 teaspoon Basil, Dried
- 1 whole Bay Leaf
- 1/2 teaspoons Black Pepper
- 2 pounds Stew Beef
- 14 1/2 ounces Diced Tomatoes, Canned
- 14 fluid ounces Beef Bone Broth/Stock
- 1/8 teaspoons Salt
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 2 cups
- 316 Calories
- 6g Total Fat
- 2g Sat Fat
- 0g Trans Fat
- 73mg Cholesterol
- 611mg Sodium
- 38g Total Carb
- 6g Fiber
- 5g Total Sugars (Includes 0g Added Sugars)
- 30g Protein
- 6 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place all ingredients in a slow cooker.
- Remove bay leaf. Serve.
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 all ingredients in a slow cooker and cook on high 4-5 hours or low 8-10 hours.
- Remove bay leaf.
- Let cool.
- Divide among indicated numbers of freezer bags. 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
- Reheat in microwave until heated through.