Servings - 6
1 red, 1 green , 1 1/2 yellow cups (if you add wine)
1 lb. steak cubes
2 tbs. olive oil (could be flavored- rosemary, basil, or garlic)
sea salt or pepper to taste
1 large white onion
4 tsp. of minced garlic
2 cups potatoes, cut into 3/4 inch chunks
4 celery sticks, cleaned and choppped
3 carrots, peeled and chopped
1 1/2 tsp. dried thyme or 1 tbs. or fresh thyme
3 bay leaves
1 cup red wine (optional- adds a nice flavor)
1 14.5 oz. can diced tomatoes
1. Rub the meat with oil, salt, and pepper. Let it sit at room temperature while preparing the other veggies.
2. You will probably have leftovers, or you can divide ingredients into 2 bags (2 gallon sized because of the broth) and plan for 2 dinners. Place ingredients into bag in this order (veggies, broth and spices, and meat). Label bag and pop in freezer.