Sep 12, 2013

Hearty Beef Stew

I am part of a freezer meal group and one of the ladies made this this month. I'm excited to try it. She found it over at under slow cooker slow cooker freezer meals.

Hearty Beef Stew
1 pound beef stew cubes
4 carrots, sliced
4 red potatoes, cut into large cubes
1 package dry onion soup mix
2 cans 98% fat-free cream of mushroom soup
1 (8 oz) can tomato sauce
1 (10 oz) package frozen green peas
Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 7-10 hours (or HIGH for 5-6 hours).
Serve with 3 Ingredient Parmesan Rolls.
(I double-bagged this stew because it stuffed the freezer bag to the brim! Better safe than sorry!)

Serve with 3 ingredient Parmesan Roll Recipe:
(Serves 8, adjust accordingly)
8 rise and bake frozen rolls (like Rhodes)
1/4 C. butter (1/2 stick)
1/2 C. grated parmesan cheese (fresh or canned)
Place butter in a microwave safe dish and heat until completely melted. Place grated Parmesan in a separate dish. Dip each frozen roll completely in butter then roll in grated Parmesan until covered. Place rolls on a greased pan and allow to rise until doubled (follow directions on package). Bake according to package directions until rolls are golden on top.

Recipe submitted by: Deborah L. 

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