Title: Basic stew mixture
 Categories: Main dish, Meat, Stew
      Yield: 18 Servings
 
      5 ts Olive oil
      5 lb Round roast, trimmed, cut in
           -1 1/2" cubes
      4 c  Water
      2 c  Onion, chopped
      2    Cloves garlic, minced
      1 ts 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 1/2-2 hours. Cover and refrigerate. When cold,
  skim fat from surface. Pour stew mixture into three 1-quart freezer
  containers. Seal, label, and freeze. Makes 3 quarts.
  
  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.)