Beef-and-Celery Root Stew

Recipe from

Southern Living


2 pounds beef stew meat, cut into 1-inch pieces
1/2 cup all-purpose flour
3 tablespoons vegetable oil
1 1/2 pounds celery root, peeled and cut into 1-inch cubes
3 to 4 medium carrots, cut diagonally into 1-inch slices
2 medium onions, cut into 8 wedges
2 (10 1/2-ounce) cans beef consomme
1 cup dry red wine or water
2 bay leaves
1/4 cup chopped fresh Italian parsley
Hot cooked rice


Dredge beef in flour.

Brown beef in hot oil in a Dutch oven; add celery root, next 5 ingredients, and 2 tablespoons parsley. Bring to a boil; cover, reduce heat, and simmer 2 hours. Remove and discard bay leaves. Serve over hot cooked rice, and sprinkle with remaining 2 tablespoons parsley.