Yummy, hearty dinner – you’ll love it!

• 3 cups (~2 potatoes) medium-sized sweet potatoes chopped
• 1/4 cup chopped celery
• 1 small yellow onion
• 8 ounce bag mini carrots
• 1 can (15 ounces) corn I use fire-roasted
• 1 can (14.5 ounces) diced tomatoes I use fire-roasted
• 1 pound beef chuck roast cut into cut into 1/2-inch chunks
• 2 tablespoons flour
• 1/2 teaspoon each seasoned salt and pepper
• 1 bay leaf
• 1 teaspoon minced garlic
• 1/2 teaspoon paprika
• 1 teaspoon Worcestershire sauce
• 2 tablespoons fresh parsley
• 2 beef bouillon cubes
• 1 cup water
• Optional: fresh flat leaf parsley

Click HERE for the instructions

• Dinner - Eat it!
• Kitchen