Italian Beef Stew

Ingredients

• 3 stalks celery, chopped into 1/2-inch thick pieces, 1 1/2 cups
• 1 large yellow onion, diced
• 4 cloves garlic, finely minced
• 5 Tbsp olive oil, divided
• 2 1/2 lbs beef shoulder, chuck roast or rump roast, trimmed of fat and cut into 1-inch pieces
• 1/3 cup all-purpose flour
• Salt and freshly ground black pepper
• 4 cups low-sodium beef broth
• 1 Tbsp red wine vinegar
• 2 cans diced tomatoes
• 1 tsp dried oregano
• 1 tsp dried thyme
• 3/4 tsp dried rosemary, crushed
• 1/2 tsp dried marjoram
• 2 bay leaves
• 8 oz cremini mushroom, sliced, optional
• 4 medium carrots, chopped into 1/2-inch thick pieces, 2 cups
• 1 1/2 lbs Russet potatoes, peeled and diced into 1-inch pieces
• 3 Tbsp chopped fresh basil
• 3 Tbsp chopped fresh parsley
• Parmesan or Romano cheese, for serving, optional

Directions

1. Warm 1 Tbsp olive oil in a large enameled cast iron pot set over medium-high heat. Add the celery and onion when the oil is shimmering, and cook for 4 minutes, stirring as they soften. Stir in the garlic and cook for 1 minute more. Spoon the vegetables into a heat proof bowl and keep them nearby.
2. Put the beef into a large resealable bag. Add the flour, then season with salt and pepper, using about 1 tsp salt and 1/2 tsp pepper. Close the bag and shake it well so the beef gets an even flour coating.
3. Set the pot back over medium-high heat and pour in the remaining 3 Tbsp olive oil. When the oil is ready, add half of the beef. Cook it for about 4 – 5 minutes, turning the pieces now and then, until browned. Move that batch to a plate, then add another 1 Tbsp oil to the pot and brown the remaining half of the beef the same way.
4. Pour in 1 cup broth slowly, then add the red wine vinegar and return the plated beef to the pot. Cook while stirring often, scraping up the browned bits from the bottom, until the liquid thickens into a sauce.
5. Add the remaining 3 cups beef broth, diced tomatoes, oregano, thyme, rosemary, marjoram, bay leaves, mushrooms and the reserved sauteed vegetables. Stir often as the stew comes just up to a boil. Add salt and pepper to taste.
6. Lower the heat, cover the pot, and let the stew simmer for 1 1/2 hours, stirring from time to time. Add the potatoes and carrots, then continue cooking about 1 1/2 longer, until the beef and vegetables are very tender.
7. Serve warm, finishing each bowl with fresh basil, parsley and parmesan if desired.