To freeze and make stew later, place the beef mixture into a freezer bag after Step 2, and freeze. Place potatoes, carrots, and celery into a separate freezer bag, and freeze. Mix together the garlic, Marsala wine, and Worcestershire sauce into a third small bag, and freeze. The day before you want to cook the stew, allow the three bags to thaw out in the refrigerator overnight, and place the contents of the 3 bags into the slow cooker. Then pour the beef broth and tomatoes into the cooker, and stir in the onion soup mix and smoked paprika as directed in Step 3. Finish cooking as directed in the instructions.