Beef-and-Celery Root Stew

Name: Beef-and-Celery Root Stew
Yield: 6 to 8 servings
Ingredients: 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

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Yield

6 to 8 servings

Ingredients

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

How to Make It

Step 1

Dredge beef in flour.

Step 2

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.

Beef-and-Celery Root Stew

Ingredients

How to Make It

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