Ingredients:

• 3 russet potatoes (small to medium)
• 4 carrots (medium to large)
• 1 white onion
• 1.25 – 1.5 lb new york strip steak
• 1 stem fresh rosemary
• 1 c flour
• 3/4 c water
• 1 tbsp butter
• cooking oil
• salt + pepper
• optional: shredded cheddar cheese, sour cream

Instructions:

1. Preheat oven to 400 degrees. 
2. Slice potatoes into thin round slices and quarter those slices. Peel and slice the carrots into rounds. Slice the onion into thin strips. Place prepared vegetables in the dutch oven and set aside. 
3. Cut the steak into bite size pieces. Pour flour into a small bowl. In a large skillet, pour in enough cooking oil to cover the base of the skillet and turn on to medium high heat. Dip steak pieces into the flour and lightly coat each piece. Place the coated steak pieces into the heated oil and cook until lightly browned, the steak does not have to be fully cooked. Then, add the cooked steak to the dutch oven with the vegetables. 
4. Season the steak and vegetables with salt and pepper to taste (I like a lot) and mix together to combine. Add the water. Slice the butter into 4 pieces and place on top of the steak and vegetables along with the rosemary stem. 
5. Place the lid on the dutch oven and cook in the oven at 400 degrees for one hour. When done, remove the rosemary stem and serve hot, add optional toppings of shredded cheese or sour cream.