INGREDIENTS
2 1/2
lbs Beef chuck
2
Bay leaves
4
Carrots, medium
2
Celery stalks
5 cloves
Garlic
2
Onions, cut into 6ths, medium
6
sprigs Parsley
1 1/4
lbs Red potatoes, medium
6
sprigs Thyme, fresh
7
Tomatoes, canned whole
1 tbsp
Tomato paste
1/3 cup
All-purpose flour
1
Kosher salt and freshly ground black pepper
2 tsp
Red wine vinegar
1
Vegetable oil
2 tbsp
Butter, unsalted
10 cups
Water