Orange-Beef Stew

4-5 pounds of flank steak (cut into smaller sections, not tiny, just enough to fit into the bag, you can cut them up more after they are cooked)
2 cups orange juice
2 TBSP of arrowroot flour
2 TBSP of soy sauce
1 TBSP of sugar
2 TBSP of minced garlic
8 green onions chopped

Assemble all ingredients (except spinach, water chestnuts and beef bouillon) into freezer bags.  Place in freezer.

Add day of cooking: 
2 packages of frozen spinach
1 8-ounce can of water chestnuts
2 teaspoons of beef bouillon

Day of cooking: Place in slow cooker and add spinach, water chestnuts and beef bouillon.  Cook on low for 8 hours or on high for 4. Serve with rice or couscous or make sandwiches.