Thoroughly wash all of the vegetables, you may choose to peel the beets and turnips or leave them natural. Cut the beets, parsnip and turnips into quarters, place in the large freezer bag with the meat and potatoes.

When ready to cook: remove from the freezer and place in the fridge about 24 to 36 hours before putting together in the crock-pot.

Pour 3 cups of beef stock into the crock-pot along with ½ cup onion puree and ½ to 1 cup dry red wine. Season to your preference, cook on low for 8 hours (timing may vary depending on your slow cooker).

Of course if you don’t have all of these ingredients on hand, work with what you have, and substitute veggies when necessary.