Goyne: as a "inexperienced male chef" keep in mind that almost all recipes and made to be changed or altered.. especially stews and soups!

I am posting a basic beef stew recipe below. Allow youself
to add or substract veggies according to your favorites.
Use leftover vegetables to enhance your stew if you wish.

Note: Cutting the potatoes in bite-sized pieces
(with some smaller) will help thicken and flavor your stew.
Some of the small potato pieces will cook down into a
thickener. Left-over mashed potatoes or instant mashed
potatoes can also be used to thicken your stew.

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Beef Stew

Serves 8 to 10

2 tbsp. olive oil or vegetable oil
1 pound lean beef stew meat, cut into 1-inch chunks
3/4 cup chopped onion
1 garlic clove, minced (optional)
9 cups hot water
3 tbsp. beef-flavor instant bouillon
1 large bay leaf
1 tsp. basil leaves
1/8 tsp. pepper
1 1/2 cups sliced or shredded carrots
1 1/2 cups sliced or chopped celery or bok choy
1 1/2 to 2 cups potatoes (red, white or russetts) chopped bite size and less
1 14.5-oz. can stewed tomatoes

In large saucepan or Dutch oven, heat oil.

Coat beef with flour that has been seasoned
with dash of pepper.

Add beef cubes and onion; cook until beef
is browned.

Add water, bouillon, bay leaf, basil and pepper.
Bring to boil. Reduce heat; simmer, covered,
until meat is tender, about 1-1/2 hours.

Add carrots, celery, tomatoes and any other
veggies you want to add.

Cook 30 or more minutes longer,
stirring occasionally. Remove bay leaf.

Serve. Enjoy!

If you freeze your stew, it is best to freeze
in containers that hold the amount would will
want to use later. Also remember the smaller
sizes will defrost easier.