Dutch Oven Beef Stew

Name: Dutch Oven Beef Stew
Ingredients: 3 pounds good quality stewing beef (such as chuck roast, cut into 1 1/2-inch cubes); 3 tablespoons all-purpose flour; salt & ground black pepper (to taste); 3 tablespoons olive oil; 2 large onions (sliced); 2 celery ribs (diced); 3 cloves garlic (minced); 1 lb brown mushrooms (sliced); 1 tablespoon tomato paste; 1 cup dry sherry or wine; 2 cups beef stock; 2 bay leaves; 2 tablespoons parsley stems (chopped); 3 medium potatoes (peeled and quartered); 4 large carrots (peeled and sliced ¼-inch thick); ¼ cup chopped fresh parsley leaves

"There is nothing better than coming home to a delicious homemade Dutch Oven Beef Stew. A hearty warming dish any day of the week...."

INGREDIENTS

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3 pounds good quality stewing beef (such as chuck roast, cut into 1 1/2-inch cubes)

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3 tablespoons all-purpose flour

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salt & ground black pepper (to taste)

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3 tablespoons olive oil

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2 large onions (sliced)

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2 celery ribs (diced)

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3 cloves garlic (minced)

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1 lb brown mushrooms (sliced)

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1 tablespoon tomato paste

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1 cup dry sherry or wine

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2 cups beef stock

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2 bay leaves

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2 tablespoons parsley stems (chopped)

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3 medium potatoes (peeled and quartered)

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4 large carrots (peeled and sliced ¼-inch thick)

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¼ cup chopped fresh parsley leaves

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