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Ingredients:
2 pounds cubed beef stew meat
3 tablespoons vegetable oil
1 carton of beef broth
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 Tablespoons flour
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Directions:
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1.
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Toss beef cubes in flour to coat. In dutch oven, cook beef in oil over medium heat until brown.
Add beef stock.
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2.
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Stir potatoes, carrots, celery, and onion into the pot. Simmer on low for 3-4 hours until veggies are tender
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