Cozy beef stew
GEHA | February 1, 2021
4 pounds boneless sirloin steak (all visible fat discarded, cut into 1-inch cubes)
4 cups baby red potatoes (halved)
4 cups baby carrots
2 medium onions (chopped)
2 cups chopped celery
1 can no-salt-added tomato sauce
1 10-oz package dried lima beans, sorted for stones and shriveled beans, rinsed, and drained
2 tablespoon brown sugar
1 tablespoon plus 1 teaspoon quick-cooking tapioca
2 teaspoon pepper
1 teaspoon celery salt
1 teaspoon dried parsley (crumbled)
1 teaspoon dried thyme (crumbled)
1 cup water
Directions for freezing
- In a large bowl, stir together all the ingredients. Divide the stew between two 1-gallon resealable plastic freezer bags. Place the bags flat in the freezer and freeze.
Directions for cooking
- Thaw the bags overnight in the refrigerator. Pour the contents of the bags into a slow cooker. Pour in 1 cup water, stirring to combine. Cook, covered, on low for 4 to 6 hours, or until the vegetables are tender.
Makes 12 servings.
Nutritional values per serving:
|5.9 g||total fat|
|2.1 g||saturated fat|
Reprinted on February 1, 2021, courtesy of the American Heart Association. For more, visit recipes.heart.org.