Chop the onions, peel and dice the carrots, peel and cube the sweet potato, and dice the celery so that everything is ready to toss into the bag. I like to make the veggies in bigger chunks than what I would do for a soup, but this is a preference thing. Feel free to cut them in the size that works best for you.
Dump the beef stew meat into a large resealable bag and then add the other ingredients. Remove the excess air from the bag, seal, and freeze.
Cooking Instructions:
Thaw. Cook in the slow cooker for 5-7 hours on low. Or in instant pot: cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
Notes
Be sure to use gluten-free Worcestershire sauce if you are wanting to make this stew gluten-free.