Ingredients:

  • 2 lbs Beef Chuck Roast, trimmed and cut into 1.5-inch cubes
  • 1.5 lbs Yukon Gold potatoes, quartered
  • 4 large carrots, cut into 1-inch thick rounds
  • 1 large yellow onion, coarsely chopped
  • 3 cloves garlic, smashed and minced
  • 1 cup frozen peas
  • 2 cups Beef Bone Broth, low sodium
  • 1/4 cup Worcestershire sauce
  • 2 tbsp Tomato paste
  • 1 tbsp Balsamic vinegar
  • 2 tsp Dried thyme
  • 1 tsp Smoked paprika
  • 2 tbsp Cornstarch
  • Salt and cracked black pepper to taste

Instructions:

  1. Before adding ingredients, label a 1-gallon heavy-duty freezer bag with the recipe name and cooking instructions: 'Add 2 cups beef broth. Cook Low 8 hours. Add cornstarch slurry at end.'
  2. Place the cubed beef chuck roast at the bottom of the freezer bag.
  3. Layer the chopped onions, minced garlic, carrots, and Yukon Gold potatoes on top of the beef.
  4. In a small bowl, whisk together the Worcestershire sauce, tomato paste, balsamic vinegar, dried thyme, and smoked paprika. Pour this mixture over the vegetables in the bag.
  5. Squeeze out as much air as possible and seal the bag. Freeze flat for up to 3 months.
  6. When ready to cook, thaw the bag in the refrigerator overnight. Dump the contents into a 6-quart slow cooker.
  7. Pour in the 2 cups of beef bone broth. Cover and cook on Low for 8 hours or High for 4 hours.
  8. 30 minutes before serving, stir in the frozen peas. Whisk the cornstarch with 2 tablespoons of cold water to create a slurry and stir it into the stew to thicken the gravy.