Orange Beef Stew
SERVES: ABOUT 6 PER BAG
RECIPE BY STEPHANIE BRANDT CORNAIS
*NOTE THIS RECIPE MAKES TWO COMPLETE MEALS/BAGS
2 sweet potatoes, cut into 1 inch cubes (I scrub them good, but leave the skins on)
1 bunch of scallions
2 cups of orange juice (fresh juice is best, organic pasteurized juice is fine too)
1 tablespoon of rapadura sugar (or honey or maple syrup)
2 tablespoons of soy sauce
2 tablespoons of arrowroot powder (or whole-wheat flour)
2 tablespoons of minced garlic (fresh is best, but not having to cut up garlic is so nice!)
3 to 4 pounds of chuck roast (or any other kind of roast), chopped into cubes or two pieces
2 cups of beef broth (I use homemade stock)
Salt and Pepper to taste
Label 2 one-gallon freezer bags.
After chopping, divide everything evenly into the two bags. Shake them up, seal, and lay flat in the freezer.
Day of cooking: Pull one bag from the freezer and lay it on the counter for several minutes to slightly thaw. Peel away the bag and dump the contents into your slow cooker and cook on low for 8 hours or on high for 4 hours.
Serve with fresh salad and homemade sourdough bread, if you have it.