Beef Stew Mix

• 3 pounds beef stew meat
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup canola oil
• 4 medium carrots, cut into 2-inch pieces
• 3 celery ribs, cut into 2-inch pieces
• 2 medium onions, cut into wedges
• 4 garlic cloves, minced
• 3 quarts water
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 teaspoons whole peppercorns
• 4 bay leaves

1. Sprinkle beef with salt and pepper. In a soup kettle or Dutch oven, brown beef in oil; drain. Remove meat and set aside. In the same pan, cook the carrots, celery, onions and garlic over medium heat for 4 minutes. Add the beef, water, mustard, Worcestershire sauce, peppercorns and bay leaves.
2. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. Using a slotted spoon, remove meat from broth. Strain and discard the vegetables, peppercorns and bay leaves. Return broth to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Skim fat from broth.
3. Divide beef among three freezer containers; add 1 cup of broth to each. Cover and freeze remaining broth for another use. Meat and broth may be frozen for up to 3 months. Thaw in the refrigerator before using.
4. Beef Stew Mix may be used to prepare the following recipe (also found in Recipe Finder): Vegetable Beef Stew.

beef stew meat, salt, pepper, canola oil, carrots, celery, onions, garlic, water, mustard, worcestershire sauce, peppercorns, bay leaves

Taken from www.tasteofhome.com/recipes/beef-stew-mix/ (may not work)