Directions

1. 1

   Place a large Dutch oven with a tight-fitting lid over medium-high heat. Add enough vegetable oil to reach about 1/4-inch up the sides. While the oil heats, generously season the beef chunks with kosher salt and freshly ground black pepper. Working in batches to avoid overcrowding, add half of the seasoned beef to the hot oil. Let it sear undisturbed for 3 to 4 minutes until a deep brown crust forms on the bottom, then stir occasionally for another 4 minutes until well-browned on all sides. Using a slotted spoon, transfer the seared beef to a clean plate. Repeat with the remaining beef. Once finished, carefully pour out and discard the oil, then wipe the pot clean with a paper towel.

2. 2

   Preheat your oven to 325 degrees F. Set the cleaned pot back on the stove over medium-high heat. Add the unsalted butter and let it melt completely. Stir in the onion pieces and cook, stirring frequently, for about 5 minutes until they turn light golden brown. Add the crushed garlic cloves and cook while stirring for about 1 minute until the kitchen fills with a fragrant aroma. Stir in the tomato paste and continue cooking and stirring for another minute until it deepens in color. Return all the seared beef to the pot. Sprinkle the all-purpose flour over the mixture—enough to lightly coat all the meat and vegetables—and stir constantly for about 2 minutes until the flour turns a light golden brown. Pour in the cold water or beef broth and bring the liquid to a gentle simmer, stirring occasionally. Bundle the parsley sprigs, thyme sprigs, and bay leaves together with kitchen twine and add this herb bundle to the pot. Season the mixture with about 2 teaspoons of kosher salt, adjusting to your taste. Cover the pot with its lid and transfer it to the preheated oven. Let the beef braise for approximately 1 1/2 hours until the meat is just tender enough to break apart with a fork. (Alternatively, you may keep the pot on the stove over low heat, maintaining a gentle simmer, if you prefer.)

3. 3

   Remove the pot from the oven and let it rest briefly. Using a spoon or ladle, skim off and discard any fat that has risen to the surface of the liquid. Add the quartered red potatoes, carrot pieces, celery pieces, and the lightly crushed canned tomatoes to the pot. Bring the stew to a gentle simmer on the stovetop over medium heat. Cook uncovered, stirring occasionally, for about 1 hour until the liquid has thickened slightly and all the vegetables are very tender. Carefully remove and discard the tied herb bundle. Stir in the red wine vinegar, then taste the stew and adjust the seasoning with additional kosher salt and black pepper as needed. Ladle the stew into bowls and serve immediately while hot.