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Colourful Beef Stew

*Gluten-Free
Makes 6 servings
Prep. Time: 20 minutes Cooking Time: 8–9 hours Ideal slow-cooker size: 4-qt.
Needed at Time of Preparation:
2 lbs. boneless beef chuck roast, trimmed of fat and cut into ¾-inch pieces
1 large red onion, chopped
2 cups gluten-free low-sodium beef broth
6-oz. can tomato paste
4 cloves garlic, minced
1 Tbsp. paprika
2 tsp. dried marjoram
½ tsp. black pepper
1 tsp. sea salt
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
Preparation Instructions:

  1. In a gallon-sized freezer bag, add all of the ingredients except for the bell peppers. Taking out as much air as possible and seal the bag. Label this bag “#1.
  2. Place the bell peppers into the second gallon-sized freezer bag. Taking out as much air as possible and seal the bag. Label this bag “#2.
  3. Place both freezer bags into a third freezer bag. Remove as much air as possible and seal.
  4. Label the bag with both freezer bags in it with the information below, then freeze.
    Information for Freezer Bag:
    COLOURFUL BEEF STEW
    Makes 6 servings
    Cooking Time: 8–9 hours Ideal slow-cooker size: 4-qt.

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Empty contents of the bag labelled “#1” into the crock.
  3. Cover and cook at least for 8–9 hours.
  4. The last 45 minutes of cooking time, stir in sliced bell peppers from the bag labelled “#2.

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