Ingredients
3 cup, chopped onions
2.5 cup, sliced green bell peppers
4 whole (2" dia) beets
2 cup chopped carrots
3 clove minced garlic
3 lb beef for stew
1 can (6 oz) tomato paste
4 tsp paprika
.25 tsp black pepper
4 cup pasta
.50 cup sour cream
Preparation
Dump everything into two gallon freezer bags, shake it up, seal, label and put in the freezer. Except sour cream and pasta, add after meal is ready.
To cook, take out of freezer and set on counter for about 30 minutes, then dump contents of bag into slow cooker. Cook on high for 4 hours, or low for 8 hours.
