Combine all ingredients into one gallon zip lock freezer bag removing all excess air and freeze.

To serve - thaw completely in refrigerator and cook in crock pot on low for 6-8 hours.

For the stovetop - add to a stock pot and bring to boil. Then reduce heat to simmer for 30-45 minutes until vegetables are cooked through.

If you want you stew thicker after cooking in the slow cooker, use the 2 Tbsp cornstarch and mix it with 2 Tbsp cold water and add it to the cooked stew.Turn it on high and cook for 30 more minutes.

On the stove top, just cook until thick. Serve in large bowls with bread for dipping.