1 teaspoon olive oil

1 medium-sized sweet or white onion, diced

1 large stalk celery, chopped

1 (8-ounce) boneless sirloin steak, thinly sliced against the grain

2 cloves garlic, minced

¼ teaspoon freshly ground black pepper

⅛ teaspoon dried orange or lemon peel granules, crushed

Pinch ground cloves

4 medium-sized potatoes, peeled and diced

1 (14.5-ounce) can Muir Glen Organic No Salt Added Diced Tomatoes

3 cups water

1 ½ teaspoons Minor's Low Sodium Beef Base

1 (10-ounce) bag Cascadian Farm Gardener's Blend frozen vegetables

Optional: 1 tablespoon Maple Leaf Potato Granules (or other non-seasoned, no-fat-added instant mashed potato flakes or potato flour)

• In a large, deep nonstick sauté pan, heat the olive oil over medium-high heat and add the onion and celery; sauté until the onion is almost transparent.

• Add the thinly sliced beef, minced garlic, pepper, citrus peel, and ground cloves; stir-fry until the beef is lightly browned.

• Add the potatoes, tomatoes, and water; bring to a boil. Add the beef base and stir to dissolve. Lower the heat, cover, and simmer until the potatoes are tender, about 15 minutes.

• Add the frozen vegetable blend. Bring back to simmer and cook until the vegetables are heated through, about 5 minutes.

• For a thicker stew, mix potato granules with 2 to 4 tablespoons of water or broth from the stew, stirring well to stir out any lumps. Add to the stew. Mix well, stirring until the stew thickens. Serve immediately.