In the Freezer Bag:
2 lbs beef stew meat
2 (15 oz) cans diced tomatoes
2 (15 oz) cans tomato sauce
1 cup water
2 dried bay leaves
2 tbsp Worcestershire sauce
1 tsp black pepper
1 tbsp sweet paprika
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1 tsp thyme
To Freeze:
Label a gallon-sized freezer bag with the recipe name, cooking instructions, and date.
Add all freezer bag ingredients raw.
Remove as much air as possible, seal flat, and freeze.
To Cook:
Thaw freezer bag overnight in refrigerator (or in cold water the morning of).
Pour contents into your slow cooker.
Cook for 8 hours on LOW.
DO NOT PUT IN FREEZER BAG (Cook Day Only): During the last 15 minutes of cooking, stir in 2 cups of dry elbow macaroni. Make sure all noodles are covered in sauce (add a little water if needed to accomplish this). Cover and cook until noodles are tender, stirring often.
Serve hot with garlic bread or warm crusty bread with butter!
