Pot Roast Stew


  • 8 cups water
  • 1 cup onions, diced
  • 1 cup celery, sliced diagonally
  • 1 cup carrots, sliced diagonally
  • 3 cups potatoes, coarsely chopped
  • 2 teaspoons McKay’s Beef Style Seasoning
  • 6 tablespoons Bragg Liquid Aminos
  • 1 20-ounce can Worthington® Vegetable Skallops®
  • ½ cup unbleached all-purpose flour
  • ½ cup cold water
  • 2 tablespoons canola oil


  1. In a large kettle on medium-high heat, place all the ingredients except for the flour, ½ cup water, and canola oil.
  2. Simmer for approximately 25 to 30 minutes or until vegetables are tender.
  3. Mix the flour, cold water, and canola oil together in a separate container until smooth and creamy.
  4. Stir the flour mixture into the stew and bring it to a boil. Remove from heat. Garnish with some fresh green onions.


Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.