Name: Beef-and-Celery Root Stew
Yield: 6 to 8 servings
Ingredients: 2 pounds beef stew meat, cut into 1-inch pieces; ½ cup all-purpose flour; 3 tablespoons vegetable oil; 1 ½ 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; ¼ cup chopped fresh Italian parsley; Hot cooked rice

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.

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Beef-and-Celery Root Stew

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