Beef-and-Celery Root Stew

Ingredients

• 2  bay leaves 
• 21 ounce beef consomme canned
• 2 pounds beef stew meat cut into 1-inch pieces
• 3 medium to 4 carrots 
• 1.5 pounds celery root peeled cut into 1-inch cubes
• 8 servings rice hot cooked
• 1 cup cooking wine dry red
• 0.5 cup flour all-purpose
• 2 medium onions cut into 8 wedges
• 0.3 cup parsley fresh italian chopped
• 3 tablespoons vegetable oil 

Equipment

• dutch oven

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.
3. Remove and discard bay leaves.
4. Serve over hot cooked rice, and sprinkle with remaining 2 tablespoons parsley.