We tend to make large stews, eat for two nights, then put remainder in containers, label, date, and freeze.
Use what vegetables you have; not all those on recipe needed. I may have posted a variation before.

BEEF AND VEGETABLE STEW

Cut up a two-three pound roast into bite-sized chunks
Salt and pepper
About two tablespoons olive oil
Few carrots, roughly chopped
Few celery stalks, roughly chopped.
Couple parsnips, roughly chopped
Few onions, roughly chopped
Couple turnips, roughly chopped
28 oz can whole tomatoes
1 can cooked beans (pinto, etc.)
1/2 bottle red wine (or tomato soup, basil added, if avilable, or broth, if all the wine is drunk)
Beef broth or stock to just cover
Few bay leaves
Oregano, thyme, rosemary; coarse grind
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Heat thick-bottomed pot, med.-high heat.
Put about 2 tablespoons olive oil in bottom of thick-bottomed pot.
Toss in meat, one layer at a time, and brown evenly.
Sprinkle with salt, pepper, or seasoning salt.
Add part of onions and brown slightly
Add about half chopped vegetables
Add tomatoes, wine and beef broth (or stock) to just cover solids.
Cook until meat tender.
Add rest of vegetables (don't want them mushy)
Cook at low heat for about one hour, testing for seasoning.
Toss on chopped bell pepper, green onion or chives.
Cook another 5-10 minutes.

Sometimes we sprinkle cheddar or parmesan cheese on servings.

Serve with bread, corn bread, and butter, and chopped vegetable salad (my wife likes sliced grapes in hers).