Recipe - Basic Stew Mixture

5 teaspoon Olive oil
5 pound Round roast, trimmed, cut in
1 1/2" cubes
4 cup Water
2 cup Onion, chopped
2 Cloves garlic, minced
1 teaspoon Salt

Spray Dutch oven with cooking spray. Add 1 teaspoon olive oil. Brown a
portion of the meat on all sides in the hot oil. Remove browned meat from
Dutch oven; set aside. Repeat browning till all meat is cooked, adding the
remaining olive oil a teaspoon at a time, as needed. Return all of the meat
to the Dutch oven. Add water, chopped onion, minced garlic, and salt. Bring
to boiling. Simmer, covered, till meat is tender, about 1 1/22 hours.
Cover and refrigerate. When cold, skim fat from surface. Pour stew mixture
into three 1quart freezer containers. Seal, label, and freeze. Makes 3
quarts.

NOTES : Prepare this stew mixture in quantity and freeze. Then, use it to
prepare any of the recipes provided (Beef Pie, OldFashioned Stew, German
Stew or Shortcut Stew.)

Posted to MCRecipe Digest V1 #339

Recipe by: Better Homes and Gardens Make Ahead Cookbook, cup 1971

From: "Sharon L. Nardo" snardo@onramp.net

Date: Thu, 12 Dec 1996 08:22:32 0500