2.5 lbs beef stew meat (a little more or a little less would work, too)
6 slices bacon
3 T melted butter (or olive oil, if you would prefer)
2-3 shallots, chopped
4-5 garlic cloves, minced
1 cup baby carrots (or sliced carrots)
1 T herbs de provence
1 t sea salt
1 t black pepper
1 T tomato paste
1/4 tsp thyme
2 cups broth or water
Place all Ingredients, except broth or water, into gallon zip lock bag. Freeze flat. On cooking day, add to crock pot with broth/water and cook on low for 8-10 hours or until done.
Comments
6 responses to “Beef Stew”
Is it safe to freeze raw meat together with your vegetables like that? Like, is there no worry of contamination?
A lot of websites suggest not storing them together. If you want to keep them in the same bag quite a few people have suggested putting the meat in a smaller bag and then placing the smaller bag in the big bag with the veggies. There’s nothing official that says you cannot freeze raw meat with veggies but most people opt not to. Hope that helps.
Yes, that helps – thank you so much!
FYI I just noticed shallots are not listed on your shopping list… I missed them but luckily I had a couple from last week. whew!
Is the bacon supposed to be cooked before you add it to the bag?
How many bags will this make? Is it just one bag, or does it do more?