1 pound stew meat cubes
4 carrots, sliced. I usually use half a bag of baby carrots
4 red potatoes, cut into large cubes
1 package dry onion soup mix
2 cans cream of mushroom soup
1 (8 oz) can tomato sauce
1 (10 oz) package frozen green peas
Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed. Be sure to label. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 7-10 hours (or HIGH for 5-6 hours).
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