Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 cups frozen baby carrots
  • 3 cups frozen diced potatoes
  • 2 stalks celery, sliced
  • 3 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Combine the beef cubes, diced onion, garlic, celery, beef broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper in a gallon sized freezer bag. Note: Stirring inside the bag helps coat the meat evenly.
  2. Squeeze out every bit of excess air from the bag before sealing it tight. Note: This prevents freezer burn and keeps the block compact.
  3. Lay the bag flat in your freezer for at least 2 hours, or up to 3 months. until it is a solid, frozen brick.
  4. Lift the frozen block directly from the bag and place it into the slow cooker. Note: No need to thaw first.
  5. Set the cooker to LOW for 8 hours or HIGH for 4-5 hours. until the liquid begins to simmer and the beef softens.
  6. Add the frozen baby carrots and frozen diced potatoes halfway through the cooking time. Note: This prevents the potatoes from turning into mush.
  7. Check the beef with a fork. until it is fork tender and pulls apart easily.
  8. Stir in the frozen peas during the last 15 minutes. Note: Peas only need a quick heat through to keep their bright color.
  9. Mash 3-4 of the cooked potato chunks directly into the broth using a fork. Note: This releases starch for a velvety thickness.
  10. Simmer for another 10 minutes on high. until the sauce is glossy and thick.