Yield: 8 servings

Preparation time: 45 minutes
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1 1/2 pounds 1 inch cubes stewing beef
1/4 cup flour
1 1/2 tablespoon vegetable oil
2 cans (14 ounce each) beef broth
1 large onion, chopped
1 tablespoon garlic, minced
3 pounds small sweet potatoes
1 pound each carrots and parsnips
3 ribs celery
1 tablespoon stick butter
1/4 teaspoon salt

Cooking time: 1 hour 15 minutes
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Position racks to divide oven in thirds. Preheat oven to 325 degrees. Coat beef with flour. Heat oil in a dutch oven over medium-high heat. Add beef and brown. Add broth, onion and garlic; bring to a boil. Cover tightly and place stew on one oven rack, potatoes on other.
Bake 30 minutes.

Cut carrots, parsnips and celery into 1 inch wedges; stir into stew. Cover and bake 45 minutes or until tender when pierced. Peel potatoes and mash with butter and salt. Bake and serve and cool, cover separately and refrigerate up to 3 days.

To serve: Heat oven to 400 degrees. Skin fat off stew, then spoon into a shallow 3 1/2 quart baking dish; spread potatoes over top.
Bake 50 minutes or until bubbly around edges and hot in center

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