Beef Stew

With cold and stormy weather all I wanted was stew! One of my favorites is Beef Stew, and I never seem to make it the same way. Sometimes I make dumplings, just as if it were chicken and dumplings  Other times I make it like gumbo, thick chunky and so forth. Other times it’s more of a soup where you must have bread to eat it with. Other times, like this one recipe, it’s made with rice.
What can I say, I like mixing it up one day to another!

You can easily do this in the slow cooker, but I prefer slow cooking on the stove most the time. 
2lbs of cubed beef
1/2 cup flour
olive oil for pan
3 ribs of celery chopped
1/2lb carrot hopped
1 large onion chopped
5 garlic gloves minced
1/2 lb of baby red potatoes cut and quartered
2 cups beef stock + more if needed later on
bay leaf
2-3 springs fresh parsley
2 springs fresh thyme
1 cup chopped mixed peppers
Toss meat in flour and pepper. Heat oil in large pot and brown meat on all sides. Remove the meat, add a little more oil and scrap anything off the bottom of the pan, keeping it all in the pan, you just want to loosen it. Throw in your vegetables and meat back in sprinkle with some more pepper and poor in beef broth. You want to cover the meat and vegetables so of the broth isn’t enough to cover it add in some water until everything is covered with a good half inch left. It will cook down. Stir and cook till pot boils and set it down to low and cover gently for 2- 3 and a half hours. Keep going back to stir it once in awhile. If you want rice add a cup of uncooked rice in the last hour, it will be ice and cooked by the time you want to eat!