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4 lbs stew beef, cut in 2" cubes
oil
salt, to taste
paprika, to taste
pepper, to taste
4 cloves garlic, minced
2 cans tomato paste
8 cloves allspice
1 cup water
4 large potatoes, quartered (on serving day)

Brown stew beef in cooking oil in large skillet, then season beef with salt, paprika and pepper. In a small bowl combine garlic, tomato paste, cloves and water, stirring well then add to skillet. Simmer for 2 hours, then cool. Divide into 3 freezer containers.

On cooking day:
Defrost then cook over medium heat for 15 minutes then add potatoes. Simmer 45 minutes or until potatoes are tender and goulash is heated through.