Ingredients per bag
1 Green Pepper, chopped
1 Onion, chopped
2 Carrots, chopped
4 Garlic Cloves, chopped
2lbs stew meat
1 6oz can tomato paste
2 tsp Paprika
1/4 tsp Black Pepper
1 tsp kosher salt
Directions for bag:
Cook on low 8hrs or high 4hrs.
Add 1/2 cup sour cream prior to serving
Serve over rice
Via: Our Best Bites
1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns (or more…6 would be VERY generous servings!)
Swiss, provolone, or mozzarella cheese, shredded or sliced.
Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.
When very hot, carefully place roast in pan and sear on all sides. You’re not cooking the meat, you’re just browning it quickly on all sides to add flavor and seal in the juices.
Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It’s hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it’s done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.
Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melted.
Prepare roast through the searing step; after meat has cooled, place in a plastic freezer-safe container (think Gladware), cover with onion soup mix and broth, and freeze. When ready to cook, pop it straight into the crockpot (frozen), add 2 cups of water, and set to high until warm or, even better, simmering. Turn to low; cook for a total of 8-10 hours.
Sloppy Joes are about the only meal I can ensure my whole family will eat without complaint, so when I’m in a mood and don’t want to hear any whining and I don’t feel like busting out the duct tape to keep my kids at the table, I bust these bad boys out. Made them last night, as a matter of fact…and when my eyes fell upon the blessed words “freezer instructions” I was the happiest mom alive!
Recipe and Picture via: Our Best Bites
1 lb. lean ground beef
Seasoning salt to taste
1 medium onion, minced
1/2 green pepper, minced
3-4 cloves garlic, minced or pressed
3/4 c. ketchup
1 tsp. mustard
3 Tbsp. + 1 tsp. brown sugar
1 1/2 tsp. red wine vinegar
3/4 tsp. Worcestershire sauce
3 Tbsp. tomato paste
1/3-1/2 c. water to reach desired consistency
Freshly ground black pepper to taste
Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Transfer to a freezer-safe container. Add in remaining ingredients and combine well. Freeze. When ready to cook, transfer to a slow cooker and cook on low to 3-5 hours. Serve on hamburger buns.
Via: Dreaming of Poultry
1 10oz Pkg Lasagna Noodles
1.5 lbs Ground Beef
1 lb Italian Sausage
4 cloves Garlic, minced
2 14.5oz Cans Whole Tomatoes
1 can tomato paste
1/4 c Minced Parsley
10 Basil Leaves
1 t. Salt
3 C. Cottage Cheese
1 C Parmesan Cheese, grated
2 T Minced Parsley
1 lb. Mozzarella Cheese, sliced
1/4 c. Parmesan Cheese
Cook lasagna noodles according to package directions. Drain and lay flat on aluminum foil or a cookie sheet. In a large skillet combine ground beef, sausage, and garlic; brown. Add tomatoes, tomato paste, 1/4 cup parsley, basil, and 1/2 tsp salt. Simmer for 45 minutes. In a medium bowl, mix cottage cheese, eggs, 1 cup parmesan, 2 TBSP parsley, and 1/2 tsp salt. Stir well. To assemble, arrange noodles, cottage cheese, mozzarella, meat mixture. Repeat, ending with meat. Sprinkle with extra parmesan. Freeze. To serve: bake at 350 until bubbly.
Via: Paula Deen
3 pounds beef short ribs
1 teaspoon salt
1 teaspoon pepper
1 tablespoon garlic powder
48 oz. chicken stock
5 ribs celery, cut into 2 inch pieces
5 large carrots, peeled and sliced in 2 inch pieces
8 red potatoes, quartered
1 large onion, cut into 8 pieces
Salt and Pepper to taste
1 tablespoon cornstarch
Loaf or crusty bread (optional)
Rub the outside of the short ribs with salt, pepper and garlic powder. In a large skillet over high heat, brown short ribs on all sides. Let cool.
Transfer ribs to large freezer bag. Add ingredients through salt and pepper. Freeze Flat.
Instructions for Bag: Cook on low 12 hours or high 6 hours.
Before serving, remove one cup of liquid from slow cooker and whisk in cornstarch. Add mixture back to cooker and stir. Serve in bowls with a thick slice of crusty bread.
Via: Ring Around the Rosies
In the bag (Split between 2)
2 lb beef round steak cut into strips (across the grain)
2 8 oz cans diced tomatoes w/ chiles
1 large onion or 2 small
1 green pepper, cut into strips
1 red pepper, cut into strips
2 tsp cilantro
2 cloves garlic, minced
2 tsp chili powder
2 tsp cumin
salt and pepper to taste
1 jalapeno chopped (optional, obviously not a good toddler choice)
Instructions for Container: Cook on low 8 hours or high 4, Scoop with slotted spoon onto corn (or flour) tortillas. Garnish with sour cream, avocado, shredded cheese, pico de galo, etc.
Via: Ring Around the Rosies
In the bag (2 bags)
4lb cubed stewing beef
4 cups baby carrots
4 cups baby red potatoes (cut in half)
2 medium onions, chopped
10 oz package dried lima beans (optional)
2 cups celery, chopped
4 tsp quck-cooking tapioca
2 tsp salt
1 tsp pepper
1 15 oz can tomato sauce (1/2 in each bag)
2 cup water
2 Tbs brown sugar
Instructions for Bag: Cook on low 8 hours, Eat as a soup, or serve over hot noodles or rice. Garnish with mozzarella if desired.