Italian Beef Stew

INGREDIENTS

stalks celery (, chopped into 1/2-inch thick pieces (1 1/2 cups))

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 15 ounce cans

diced tomatoes

1 tsp

dried oregano

1 tsp

dried thyme

3/4 tsp

dried rosemary (, crushed)

1/2 tsp

dried marjoram

bay leaves

8 oz

cremini mushroom (, sliced (optional))

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))