Beef Stew

By LoriCaputo

Ingredients

• 2 1/2 lbs. beef chuck, cut into 2 inch cubes
• Salt and pepper
• 2 tbs. butter
• 2 medium onions, cut into 6ths
• 5 cloves garlic, crushed
• 1 tbs. tomato paste
• 1/3 cup flour, or to cover
• 10 cups cold water or chicken broth
• 6 sprigs parsley
• 6 sprigs fresh thyme
• 2 bay leaves
• 1 1/4 lbs. medium red potatoes, quartered
• 4 medium carrots, cut into 2 inch pieces
• 2 celery stalks, cut into 2 inch pieces
• 7 canned whole, peeled tomatoes, lightly crushed
• 2 - 3 tsps. red wine vinegar, or to taste

Preparation

Step 1

Heat a large Dutch oven over medium high heat. Pour in enough oil to fill the pan about 1/4 inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, stirring only occasionally, until well-browned, transfer the beef to a plate. Repeat, discard oil and wipe out the pan.

Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring until lightly browned. Add the garlic and coo, stirring until fragrant, about 1 minute. Add the tomato paste and coo, stirring, until lightly browned. Add the reserved beef and scatter the flour over, enough to lighly coat, and stir until lightly toasted. Add the broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with apiece of kitchen twine and add to the pot. Season to taste. Cover and simmer until the meat is just tender, about 1 1/2 hours.

Remove pot from the oven. Skim the fat from the cooing liquid. Add the potatoes, carrots, celery, add the tomatoes, and bring to s aimmer. Cook, uncovered, stirring occasionally, until the liquid thickens and vegetables are tender, about 1 hour. Stir in the vinegar and season iwth salt and pepper.