Beef-And-Celery Root Stew

• 2 pounds beef stew meat, cut into 1-inch pieces
• 1/2 cup all-purpose flour
• 3 tablespoons vegetable oil
• 1 1/2 pounds celery root, peeled and cut into 1-inch cubes
• 3 to 4 medium carrots, cut diagonally into 1-inch slices
• 2 medium onions, cut into 8 wedges
• 2 (10 1/2-ounce) cans beef consomme
• 1 cup dry red wine or water
• 2 bay leaves
• 1/4 cup chopped fresh Italian parsley
• Hot cooked rice

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

beef stew meat, allpurpose, vegetable oil, celery root, carrots, onions, beef consomme, red wine, bay leaves, fresh italian parsley, rice

Taken from www.myrecipes.com/recipe/beef-and-celery-root-stew (may not work)