Goulash

3 cups chopped onions
2.5 cups coarsely chopped green bell peppers, about 2 cups.
4 large beets, peeled and diced, about 2 cups.
2 cups of baby carrots or diced carrots.
4 cloves garlic, minced.
2-3 pounds beef stew meat, cut into one-inch cubes, or whole and you can cut it after it is cooked.
4, 6-ounce can tomato paste.
2 TBSP of Hungarian paprika or regular paprika (I used regular)
1 tsp ground black pepper
4 cups hot cooked noodles, do not add in freezer bag, cook separately, day of cooking.
½ dairy sour cream, do not add in freezer bag, use as garnish, day of cooking.

Divide everything into two one-gallon freezer bags, shake it up, seal, label and put in the freezer. EXCEPT the sour cream and noodles, the sour cream is for garnish after the meal is cooked.  Cook the noodles separately, the day of cooking.

Day of cooking: Dump it into your slow cooker and cook on high for 4 to 6 hours, or low 6-8 hours, depending on your specific slow cooker.