Instructions: 1. Cut stew meat in chunks.

2. Brown meat in heavy skillet, a few chunks at a time. Place in
casserole when browned.

3. Add onion and beef consomme. Heat to boiling and add spices. Cover
with lid.

4. Braise meat for about 1 hour.

5. Add carrots, parsnips and celery. Simmer for another 30-40 minutes or until meat is
fork tender and vegetables are done. Dont overcook.

6. Serve hot.
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This stew tastes even better if you prepare it a day in advance. If you use a beef consumme according to our recipe, no salt is needed.

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