Beef Stew - cooking recipe

Ingredients

vegetable oil (for searing)
2 1/2 lb. beef chuck, cut into 2-inch cubes
kosher salt and freshly ground black pepper
2 Tbsp. unsalted butter
2 medium onions, cut into 6ths
5 cloves garlic, crushed
1 Tbsp. tomato paste
1/3 c. all-purpose flour or to cover
10 c. cold water or chicken or beef broth (homemade or low-sodium canned)
6 sprigs parsley
6 sprigs fresh thyme
2 bay leaves
1 1/4 lb. 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 to 3 tsp. red wine vinegar or to taste

Preparation

Heat a large
Dutch oven with a tight-fitting lid 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 the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.