Instructions

1. Wash and chop the potatoes into bite-sized pieces.

2. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.

3. Add the contents of the vegetable jar and cook for 2–3 minutes, stirring occasionally.

4. Add the chopped potatoes, the soup base, and ½ cup of water per serving (2 cups for a 4-serving meal). Stir to combine.

5. Bring the stew to a boil, then reduce the heat to low and cover.

6. Simmer for 25–35 minutes, or until the potatoes are almost tender.

7. Add the cooked stew beef (or beans for the vegetarian option) and simmer for 5–10 minutes, until heated through.

8. Serve and Enjoy!