…but it’s really by Martha Stewart.
3 lbs stew meat
1/3 c. tomato paste
3 T. balsamic vinegar
2 T. flour (could sub GF flour or arrowroot starch)
2 onions; chopped 1 inch chunks
1 lb red new potatoes; quartered
1 lb carrots; diced 1 inch chunks
1 lb celery; diced *we added this to the recipe*
6 garlic cloves; smashed
2 bay leaves
1. Preheat oven to 350. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
2. Add onions, potatoes, carrots, *celery*, garlic, bay leaves, and 5 cups water or until covered. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.
Serve with good sourdough bread.