Place the cut turnips, carrots, diced onion, and stew meat into a large freezer bag. Sprinkle in the herb and garlic seasoning, granulated sugar, salt, and small tapioca. Add the tomato paste and pour in the beef broth. Seal the bag well and mix everything by massaging gently to distribute the seasonings. Freeze the bag until ready to cook.

Thaw the prepared freezer bag in the refrigerator overnight. When ready to cook, empty the contents into a slow cooker. Cover with the lid and cook on high for 2-3 hours or on low for 6-8 hours, until the meat is tender and the vegetables are fully cooked. I like to stir the stew once halfway through to help everything cook evenly.