½ yellow onion
1 tablespoon minced garlic
1 green bell pepper, deseeded
2 cups cilantro
Salt and pepper to taste
2 pounds beef chuck, thinly sliced
2 carrots, large dice
2 russet potatoes, peeled, large dice
In a blender, puree onion, garlic, green bell pepper, cilantro, salt and pepper until smooth to make sauce.
Place beef, blended sauce, carrots and potatoes in a 1-gallon zip-lock bag. Close the bag, removing as much air from the bag as possible.
Give the bag a gentle shake to mix everything together. Store in the freezer for up to two to three weeks.
Remove from freezer the night before cooking. Place the bag in a large bowl or plate, and set in the refrigerator to thaw overnight.
When all the ingredients have completely thawed, empty the bag into a 6-quart slow cooker. Make sure to get everything out, using a spoon or spatula if needed to scrape the bag.
Cook on high for 4 hours, or on low for 8 hours.
Serve with steamed white rice.