Beef stew and Parmesan Rolls

I decided to make a stew for a dear friend going through a difficult time, there wasn't a lot on her list she could eat, I thought beef stew is great " comfort food" and went to work, using the potatoes from our garden, makes me proud to use my garden food :) and these Parmesan rolls are super easy and taste like restaurant quality, or better :) you decide.
                          Beef Stew

About 5 med. Yukon gold potatoes, peeled and cut into cubes
 1 lb. bag Carrots, peeled and sliced into 1/2" pieces,
Celery cut up, 3 stalks
1/2 to 1 onion, chopped
3 Tbsp. beef bouillon 
1/2c Marsala cooking wine
3 Tbsp. Worcestershire sauce
2 brown gravy packets
Salt and pepper to taste
1c. Flour- stirred into about 1/2 c. Water
1/2 to 3/4 lb. beef cut into stew pieces
Dip beef pieces into flour seasoned with garlic salt and fry in olive oil until brown and put into crockpot, add potatoes, onions, carrots, seasonings, gravy packets, beef bouillon, Marsala, Worcestershire sauce, flour mixture, enough water to more than cover vegetables.  Cook on low 5   - 7 hours, the last two hours add celery.  If you need to make thicker use some of the liquid and add flour and stir, make sure liquid isn't too hot , it must be a smooth paste or you will have clumps in your soup.  Make sure veggies are soft before eating.

                           Parmesan Rolls

Rhodes frozen roll dough
Melted butter
Parmesan and Romano cheese, in can
--dip frozen rolls  in melted butter, roll in cheese and let raise on greased pan.  Bake 375F for about 10-12 min. Or golden brown.  These are worth making and eating!!!!  Enjoy!