- Average
- Average budget
1/5
(1 Votes)
Ingredients
- 1 lb beef stew cubes
- 4 carrots, sliced
- 4 red potatoes, cut into large cubes
- 2 cans cream of mushroom soup
- 1 (8 oz) can tomato sauce
- 1 (10 oz) package frozen green peas
- 3-4 cloves garlic
- 2 tbsp low sodium beef bouillon granules
- 1/4 tsp parsley flakes
- 1/8 tsp celery seed
- 1/8 tsp paprika
- 1/4 tsp pepper
Preparation
Step 1
Place beef stew cubes in a gallon sized Ziploc bag. Toss with spices (from garlic-pepper in the ingredient list) until meat is coated. Add tomato sauce and mushroom soup. Mix.
Step 2
Layer sliced carrots, frozen peas, then cubed potatoes on top. Seal bag and place directly in the freezer so that the potatoes don't brown.
Step 3
To Prepare: Thaw in fridge overnight or run warm water over Ziploc until stew comes out. Cook in crock pot on medium low heat for 8 hours or high heat for 5 hours.