1 lb beef stew meat or roast cut into 1/2-3/4 inch cubes
1 can beef broth
1/4 tsp pepper
1/2 tsp thyme
1 bay leaf
3 med carrots cut into 1/2-3/4 inch pieces about 1/2 lb)
2 med potatoes (about 1/2 lb) cut into quarters. (If baby red potatoes are used-cut in 1/2)
Optional: celery & onion chunks
Put beef and chopped veggies in a freezer bag. Add spices to a smaller bag & include in the main bag. Freeze.
To cook: Empty both bags into slowcooker (no need to thaw!). Add one can beef broth and 1/4 cup water. Cook on low 6-8 hours or on high 4-6 hours.