Sounds like a good base...and if you can't find Saaz, Sterling are a great substitute.

Maybe something like this, just to get you in the neighborhood:

2 lbs Pilsen/Extra-Light DME
1/2 lb Booster

1/2 oz Saaz/Sterling @ 30"
1/4 oz Hallertauer/Liberty/Mt. Hood/Crystal etc @ 7"

Before you start (preferably even the night before), put 1-2 gallons of distilled water in the fridge (you'll probably need 1.5 gallons or so of this) and have another gallon sitting out at room temperature. Another option is to freeze a gallon of the distilled in sanitized containers the night before...that should help you get down to pitching temps very quickly.

Boil 1 lb DME and the 1/2 lb booster in 1 gallon of distilled water. Once you reach a boil and the hot break subsides (watch out for boilovers, DME LOVES to foam up as you bring it to a boil), add the 1 oz bittering/flavor addition of Saaz/Sterling. Start a 23" timer. When it goes off, add the 7" hops and set another timer for 6", and fill your sink with cold water. When it goes off, kill the heat and add the remaining 1 lb of DME, stirring like crazy. Once the DME is dissolved, put the pot in the sink of cold water. If your pot is big enough, add the gallon of cold distilled water from the fridge and put the lid on.

Keep the pot in the center of the sink, and stir the water around it until it gets warm. Then drain the water and refill. If you have ice or ice packs, you can add them now to help cool things down. If not, keep using cold water and refilling when it gets warm.

When the pot is cool to the touch, add the wort to your sanitized lbk and top up with cold water as normal. Whisk like crazy to aerate, whisk some more, and add your yeast.

If you think you can keep the beer temp down below 60°, a full pack of rehydrated Fermentis Saflager W-34/70 is a great choice for this beer. You can get away with not rehydrating it if you think that's too much, but it is definitely something that will help you to make the best beer possible.

If you can ferment in a sub-60° environment, this should get you in the general ballpark of Stella, without having to go to any extremes.

Good luck, and let us know how it goes, if you decide to try it!

Oh, and also...I'm not a Stella expert...so if someone is more familiar with it than I am, and would like to tweak my recipe or offer other suggestions, please feel free!

I'd love to see it. I know getting an exact recipe is gonna be difficult but its the thought and effort that matters most.

My bad, it was Grolsch and Pilsner Urquell. So no, I don't have it.

You could easily google; "Stella Artois homebrewing clone" and I'm sure it will bring up some results.

I found a couple good pages VIA google, here and here.

You can use something like Beercalculus to make sure your extract and hop amounts are good.

Looked like about 3 lbs light/pale extract, 60 minute hop boil, late addition at 5 minutes of saaz hops

Either a lager yeast (if you can keep temps 50-55), or choose a good ale yeast that can ferment 60-65.