Beef Stew

This one of my favorite dishes to make when it gets cold outside.  I only seem to make it once a year, due to the time involved and the calories!  It is worth it though!

Beef Stew:
adapted from Something Old & Something New
click here for printable version

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 salt and pepper.)
Cook 5-10 minutes longer.