Thursday, August 11, 2011

Beef Stew

1 C onion, diced
3 C beef broth
2 C carrot, diced
2 tbsp brown sugar
1 C cubed red potato
1 tsp salt
1 C frozen peas
2 tsp worcestershire sauce
1 ½ lb. stew meat
½ tsp pepper
¼. tsp Thyme, ground
3 tbsp Flour
1 tsp garlic, minced
2 tsp tomato paste

Place all ingredients in one gallon freezer bags, shake it up, seal, label and put in the freezer. Cook on high for 4 hours, or low for 8 hours.

(inspired by Freezer Beef Stew, by Real Mom Kitchen)

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