Beef Stew

I have no idea where I found this recipe or if I made any changes.  However, I do know I found the main recipe sometime in 2005 or 2006.

Ingredients

• Vegetable oil, for searing
• Flour for dredging
• 2 1/2 pounds beef chuck, cut into 2-inch cubes
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 medium onions, cut into 6ths
• 5-10 cloves garlic, crushed (depending on preference. I use 10)
• 1 tablespoon tomato paste
• 1/3 cup all-purpose flour, or to cover
• 10 cups cold water, or chicken or beef broth, homemade or low-sodium canned ( I use beef powdered boullion)
• 6 sprigs parsley
• 6 sprigs fresh thyme
• 2 bay leaves
• 1 1/4 pounds medium red potatoes, quartered
• 4 medium carrots, cut into 2-inch pieces
• 2 celery stalks, cut into 2-inch pieces
• 1 medium canned whole peeled tomatoes, lightly crushed
• 2 to 3 teaspoons red wine vinegar, or to taste (or red wine)
• 3 Tablespoons Wondra (mix this with 1 cup of broth at about 30 minutes left of cooking time)
• Cook's Note: Beef chuck, from the shoulder, because of its marbling of intra-muscular fat, is the choice for any type of stew. If you can't find chuck cubed for stew in your meat department, buy a thick chuck steak and cut it into 2-inch cubes.

Directions

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. Spread flour out on a plate or piece of wax paper.  Season half the beef generously with salt and pepper, then dredge in the flour.  Shake off the excess flour, and add to the pan.  Saute half 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.

Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.)

Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 30 minutes. Mix Wondra with broth and cook for another 30 minutes.    Add enough to thicken to your preference.  Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.