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
Toss beef cubes in flour to coat. In dutch oven, cook beef in oil over medium heat until brown.
Add beef stock.
Stir potatoes, carrots, celery, and onion into the pot. Simmer on low for 3-4 hours until veggies are tender