Freezer Meal: Slow Cooker Veggie Beef Stew

Prep Day:

Label an extra large freezer bag with what it is, what to add (if anything), and cooking directions.

Place in the extra-large freezer bag:

2 lbs. stewing beef
1 medium onion, diced
2-3 carrots, sliced
2 cups green beans, cut into bite-sized pieces
1 cup frozen corn
4 cloves garlic, minced
2 tbsp. beef stock base (or mushroom base or vegetable base) - powder or liquid concentrate
1/2 tsp. salt
1/2 cup red wine (or apple juice if you don't want to waste wine)
2 tbsp. Worcestershire sauce

Day of:
Add 1 1/2 cups water to slow cooker before cooking.

Freeze lying flat. If you're paranoid like me, put the freezer bag in a grocery bag, "just in case".

To cook:
Night before, if you remember, take it out of the freezer and leave the bag in a bowl in fridge to slightly thaw overnight.  If you don't remember, just run some lukewarm water over it in the morning (still in bag) to loosen the contents a bit.

Place bag contents in slow cooker, add additional ingredients, stir, and then cook 8 - 10 hours on low.
This is good as is, or over potatoes.  Serves 6 - 8.

Bon appetit!!!!