Beef-and-Celery Root Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
1. Dredge beef in flour.
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.
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