Beef Stew

• 1/2 c. all-purpose flour
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 to 2 lb. beef stew meat, cut into 1-inch cubes
• 1/4 c. butter
• 1 small onion, cut into thin wedges
• 2 cloves garlic, minced
• 4 medium potatoes, cut into 1-inch cubes
• 2 stalks celery, cut into 1/2-inch pieces
• 2 medium carrots, cut into 1-inch pieces
• 5 c. water
• 2 tsp. dried parsley flakes
• 1/4 c. red wine (optional)
• 1 tsp. bouquet sauce (optional)

1. In large plastic food storage bag, combine flour, salt and pepper.
2. Add beef.
3. Shake to coat.
4. In Dutch oven, melt butter. Add onion, garlic, coated beef and any remaining flour mixture. Cook over medium-high heat until beef is browned.
5. Add potatoes, celery, carrots, water and parsley flakes.
6. Heat to boiling. Reduce heat.
7. Cover and simmer for 1 1/2 to 2 hours or until beef is tender.
8. Add wine and bouquet sauce during last 30 minutes of cooking time.
9. Makes 4 to 6 servings.

allpurpose, salt, pepper, beef stew meat, butter, onion, garlic, potatoes, stalks celery, carrots, water, parsley flakes, red wine, bouquet sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=824379 (may not work)