Goulash

3 cups chopped onions
2.5 cups coarsely chopped green sweet peppers
4 large beets, peeled and diced
2 cups of carrots
3 cloves garlic, minced
3 pounds beef stew meat, cut into one inch cubes
1 6-ounce can tomato paste
4 teaspoons paprika (I used regular)
1/4 teaspoon ground black pepper
4 cups hot cooked noodles
1/2 dairy sour cream


Divide & dump everything (EXCEPT sour cream) into two gallon freezer bags, shake it up, seal, label and put in the freezer. EXCEPT the sour cream, that is for garnish after the meal is cooked.

To cook, take out of freezer and set on counter for about 30 minutes, then dump contents of bag into slow cooker. Cook on high for 4 hours, or low for 8 hours.