Asian Style Stew for 36 servings
That’s three meals for 12, or four meals for 8, or 6 meals for 6, 8 meals for a family of four, or 18 meals for a couple.=)
Broil (just long enough to brown on both sides) 8 pounds of cut up boneless meat- I think we had a combination of beef chuck and pork loins.
Remove from broiler and allow to cool (you could fry them, but the broiler was quicker for us, just make sure they are still totally raw in the middle).
Label 3 gallon sized freezer bags with the title of the recipe and the cooking instructions (see below)
Meanwhile, combine 1 1/2 cups of black bean garlic sauce (we bought a prepared mixture)
4 teaspoons of beef broth powder
4 cups of frozen pepper strips (I use frozen pepper strips because it’s simpler- they are already frozen so make a great addition to a freezer meal)
2 onions sliced in strips (we ended up using only one onion because our pepper strips were a mix of peppers and onions)
Reserve some frozen green beans-
Stir well, working quickly so nothing frozen defrosts. Divide the broiled meat into three freezer bags (one gallon sized), then divided the sauce/vegetable mixture among the three bags.
divide 2 pounds of frozen green beans into three different quart sized bags and attach to the larger bags when you freeze them. Add them on cooking day about half way through the cooking (I found they turn too black if you don’t do this).
Optional, but delicious: be prepared to have bean sprouts and lentil sprouts on cooking day
Seal. Freeze. I like to lay these bags flat in a box or a baking dish- that way if they leak, it doesn’t get all over the freezer, and if I need to move them, since they are flat, they fit more compactly in the freezer.
Cooking instructions (write this on bag)
Asian Style Stew
Defrost, put in crockpot. Cook on high for about 5 hours, or on low for about 10-12, adding frozen green beans.
It doesn’t need to be completely defrosted, just extend the cooking time if it is still frozen in the center.
We had ours mixed with soba noodles.You can serve it over rice
The recipe calls for the sauce to be thickened with cornstarch just before serving. You remove the meat and veggies with a slotted spoon, and then stir in a mixture of 5 tablespoons of cold water and 5 tablespoons of cornstarch, whisk it in well, cover and turn to high, cook until thickened (just about 15 or 20 minutes). We did not do this and I thought it tasted fine.
We will make this again. It was tasty and it would be a great company dinner.
This recipe would also have been delicious, IMO, with vegetables like turnips and bean sprouts to add more crunch and stretch the meat.
adapted from:Better Homes and Garden Low-Carb Slow Cooker Recipes