2 lbs beef stew meat, cut into bite-sized pieces
1 tsp salt
1 tsp petter
1 med onion, chopped
2 celery ribs, sliced
2 cups baby carrots
4-5 small red potatoes, cut into bite sized pieces
6oz can tomato paste
32 oz beef broth
2 tbsp Worcestershire sauce
2-3 garlic cloves, minced
1 tbsp dried parsley
1 tbsp oregano
¼ cup flour
¼ cup water
1 cup frozen peas
1 cup frozen corn

2 lbs beef stew meat, cut into bite-sized pieces 1 tsp salt 1 tsp petter 1 med onion, chopped 2 celery ribs, sliced 2 cup s baby carrots 4 -5 small red potatoes, cut into bite sized pieces 6 oz can tomato paste 32 oz beef broth 2 tbsp Worcestershire sauce 2 -3 garlic cloves, minced 1 tbsp dried parsley 1 tbsp oregano 1 cup frozen peas 1 cup frozen corn

Combine all ingredients except flour, water, peas, & corn in gallon sized ziplock bag. Seal & place in freezer.
When ready to use thaw in fridge for 24 hours. Empty thawed contents into crock-pot and cook on low for 10 hours or high 6-7 hours. About 30 minutes before serving mix the flour and water together, and pour into crock-pot. Mix well. Add in frozen corn & peas. Cover and continue cooking for 30 minutes.