Ingredients :

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

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Method :

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* 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 1/2-2 hours.
* Cover and refrigerate. When cold, skim fat from surface. Pour stew mixture into three 1-quart freezer containers. Seal, label, and freeze.

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