Easy Beef Stew Baked In A Cast Iron Dutch Oven

• 1 1/2 lbs boneless beef cubes, lean
• 3 large russet potatoes, peeled and quartered (or six chunks)
• 1 lb carrot, peeled and chunked
• 1/2 large onion, peeled and quartered (or 1 - 1 1/2 cup pearl onions)
• 1 cup celery, chunked
• 1 cup rutabaga, peeled sliced
• 1 (15 ounce) can tomato sauce
• 1 cup water
• 1 tablespoon McCormick's Montreal Brand steak seasoning
• 1 tablespoon parsley, flat leaf, chopped
• 2 teaspoons chives, snipped
• 1 teaspoon Kitchen Bouquet

1. Put all ingredients into the dutch oven and stir to mix.
2. Cover and bake at 300* for 4 hours or until you are ready to eat.
3. You can thicken the gravy with 1/4 cup of flour mixed into 1/2 cup of water - stir and cook until on top of the stove until it is thick enough for you. We like it just the way it comes out of the oven.
4. Serve with hot buttered biscuits, Recipe #348286 .

beef cubes, russet potatoes, carrot, onion, celery, tomato sauce, water, parsley, chives, kitchen

Taken from www.food.com/recipe/easy-beef-stew-baked-in-a-cast-iron-dutch-oven-408002 (may not work)