3# beef chuck, cubed
1/3 cup flour
1/4 vegetable oil
1 cup diced onions
1 cup diced celery
1/2 cup celery leaves
1/4 cup chopped garlic
1 bay leaf
2 tablespoons Worcestershire
1 quart hot water
1 pound sliced carrots
2 pounds small red potatoes, quartered
1 pound sliced mushrooms
1 cup sliced green onions
1/2 cup chopped parsley
1 teaspoon salt
black pepper
hot sauce
- Place cubed chuck in a large bowl and season well with salt, pepper and hot sauce.
- Sprinkle flour to coat the meat.
- In a 7 quart pot (cast iron Dutch oven, if you have one), heat oil over medium-high heat. Add the meat and brown on all sides until caramelized.
- Remove the meat and keep warm.
- Add the onions, celery, celery leaves, and garlic. Saute 3-5 minutes.
- Return the meat to the pot, blend with veggies, add bay leaf and Worcestershire.
- Add hot water, scraping the bottom of the pot to remove any drippings.
- Add carrots and potatoes, bring to a boil and reduce to simmer.
- Cover and cook for about 1 1/2 hours.
- Add mushrooms, green onions and parsley, and adjust seasonings ( I usually add a little more salt and pepper.)
- Cook 5-10 minutes longer.
