Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

This is a recipe that I got from Leanne Ely's Menu Mailer cookbook but adapted to our likes. I make a big batch and freeze for later meals. This can be easily doubled or tripled. ***Potatoes are cooked separately. I found that they break down too much and don't freeze well when cooked in the stew. I put a little in each bowl when we eat the stew freshly made. For what I freeze, I put an appropriate amount in the freezer bag and top with the stew, seal and freeze.

Ingredients Nutrition


  1. In a large pot, heat oil over medium/high heat and sauté onions, garlic and celery till translucent.
  2. Add beef and carrots to onion mixture and continue to cook until meat is browned (sometimes I even skip this step if I am in a hurry).
  3. Add water, beef base, Mrs. Dash and salt and pepper taste.
  4. Bring to a boil, cover and simmer about 2 hours until the meat is nice and tender.
  5. Add canned vegetables and cook until heated through.
  6. Serve with dumplings or a nice roll.
  7. Extra stew can be frozen in a zippy bag.
  8. ***I slightly undercook the potatoes separately because I found that the potatoes held up better when I froze the stew.