Recipe

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• 1 1/2 lb beef, *stew
• 1/2 tsp black pepper
• 2 garlic cloves, minced
• 1/2 package onion soup mix
• 2 tsp worcestershire sauce
• 1 tsp a-1 steak sauce
• 3 large carrots, sliced
• 2 large celery stalks, sliced
• 1 medium green bell pepper, chopped
• 1 medium onion
• 1/2 cup water
• 1/2 cup tomato juice
• use any cut of beef roast desired .

• 1 Cut beef into serving-sized portions. Brown beef in a bit of vegetable oil,
• 2 in a large skillet. Meanwhile, slice onion and separate into rings. Dice the
• 3 peeled carrots, dice the celery and slice the peppers into thin strips or
• 4 circles. Place these into the bottom of crockpot. Sprinkle the beef pieces
• 5 with fresh ground black pepper, minced garlic and the onion soup mix.
• 6 Place on top of the vegetables. Mix the steak sauce and Worcestershire
• 7 sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice.
• 8 Pour this over the meat. Turn the crockpot to high for 30 minutes, then
• 9 turn to low, cover and cook for 7-9 hours.
• 10 Freezer directions:
• 11 Cut and brown beef as directed above, then cool.
• 12 Place beef into a large zip baggie. Add all other ingredients to baggie,
• 13 label and freeze for up to six months. The day before you wish to cook
• 14 this, remove from freezer and thaw overnight in refrigerator, then place
• 15 into crockpot next morning and cook as directed above.
• 16 Per serving: 332 Calories (kcal); 22g Total Fat; (60% calories from fat);
• 17 22g Protein; 10g Carbohydrate; 76mg Cholesterol; 484mg Sodium;
• 18 3g Fiber
• 19 Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable;
• 20 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates