Beef Stew ========= Ingredients ----------- * 2 1/2 pounds beef, cut into 2 inch cubes * Kosher salt and ground black pepper * 2 tbs unsalted butter * 2 medium onions, cut into 6ths * 5 cloves garlic, minced * 4 tbs tomato paste * 1/3 cup flour, or to cover * 10 cups beef/chicken broth, homemade or low-sodium canned * 6 sprigs parsley * 6 sprigs fresh thyme * 2 bay leaves * 1 1/4 pounds medium red tomatos * 4 medium carrots, cut into 2 inch pieces * 2 celery stalks, cut into 2 inch pieces * 7 canned whole, peeled tomatos, lightly crushed * 2-3 tbs red wine vinegar, or to taste Instructions ------------ #. Get a large plastic bag and load the cubed beef in. Coat with flour and shake until all the beef has a nice coating. #. Add oil to a heavy pan to cover the bottom. Heat to medium-hi, add beef. Cook until browned (approx. 8 minutes). #. Set the beef aside, clear out the pan (or use another). Melt the butter over medium-hi heat and add onions. Cook until lightly browned (5min). #. Preheat oven to 325 (f) #. Take a large pot and add the broth--bring to a simmer while doing the other steps. #. Add garlic to pan and cook until fragrant (approx. 1 min) #. Add tomato paste to pan and cook until lightly browned (approx. 1 min) #. Add the beef to pan, cook while stirring until lightly toasted. #. Dump pan and contents into the now simmering broth in the large pot. #. Tie the paarsley, thyme and bay leaves together with kitchen twine and add the bundle to the pot. #. Season with salt to taste. #. Transfer to oven for 1.5 hours. #. Remove pot from oven. DO NOT STIR THE CONTENTS. Use a ladel or large spoon to skim off the fat from cooking liquid. Discard the fat. #. Add carrots, potatos, celery and tomatos to the pot #. Cook uncovered on the stovetop, stirring occasionally, until the liquid thickens and vegetables are tender (1 hr). #. Remove and discard the herbs. Stir in the red wine vinegar, if desired, and season with salt and pepper to taste. Serves: 12 Notes ----- * It actually doesn't take very much tomato paste, don't go over 4 tbs * Your stew-pot should be oven safe. * Recommended to be served with sourdough bread and a sharp cheddar chease. Additional Links ---------------- `Source `__