Welcome to Freezer Food Friday!
How did I go a week without a post? It rarely happens w/o a trip to the hospital, but that is not the cause this week. I will blame it on the remodel going on in my bathroom. Today’s recipe combines the crockpot and freezeeing ahead, two of my favorite cooking methods.
Please post a recipe that can be made ahead and frozen for later use. Link it below using Mister Linky and make sure to visit each blog who shares. I am on Twitter if you want to follow me and have started collecting Swagbucks. Swagbucks is a search engine where you can win bucks for searching ( I just use it in place of Google ). Check it out and see if it works for you!
1 1⁄2 pounds lean beef stew or roast
1 medium onion, sliced
3 large carrots, diced
2 large celery stalks, peeled and sliced
1 medium green bell pepper or 1⁄2 green and 1⁄2 red bell pepper, julienne sliced
1/2 teaspoon fresh ground black pepper
1/2 package onion soup mix
2 teaspoons Worcestershire sauce
1 teaspoon A-1 steak sauce
1/2 cup water
1/2 cup tomato juice
Cut beef into serving-sized portions. In a large skillet, brown beef in a bit of vegetable oil. Meanwhile, separate sliced onion into rings. Place onion, carrots and celery in bottom of Crock-Pot.
Sprinkle beef pieces with pepper, garlic and onion soup mix. Place on top of vegetables.
In a small bowl, mix Worcestershire and A-1 sauces. Stir in water and tomato juice. Pour mixture over meat.
Turn Crock-Pot on high for 30 minutes then reduce to low; cook 7 to 9 hours. Serves 8.
Freezer directions: Cut and brown beef as directed above then cool. Place beef into a large Ziploc freezer bag, label and freeze for as long as six months. The day before you wish to cook the beef, remove from freezer and thaw overnight in refrigerator. Place into Crock-Pot the next morning and cook as directed above.