French Dip Beef Stew

• 3 lbs beef stew meat or 3 lbs flank steaks
• 2 lbs portabella mushrooms, chopped, gills removed
• 2 cups onions, thinly sliced
• 2 tablespoons arrowroot
• 1 cup beef broth, on day of cooking

1. Assemble in 3 Freezer Bags.
2. Add beef broth on day of cooking.
3. Serve with French Bread.

beef stew meat, portabella mushrooms, onions, arrowroot, beef broth

Taken from www.food.com/recipe/french-dip-beef-stew-520841 (may not work)