It was windy, so I did cook it inside but the recipe would work over a fire or a grill, too. I cut my beef up into cubes and dredged it in flour, then seared in hot oil. Once seared, I put it in the dutch oven with about 6 cups of water and 4 bouillon cubes. Then I added chopped celery and a huge onion, chopped. I also added in parsley, basil, salt, pepper and about a 1/4 cup of Worcestershire sauce. After it began boiling, I added a pound of carrots, sliced, along with some fresh cut green beans and about six potatoes. With the flour dredging, I didn't even have to thicken it.