• Vegetable oil, for searing


• 2 1/2 pounds stew beef


• Salt and freshly ground black pepper


• 2 tablespoons unsalted butter


• 2 medium onions, cut into 8ths


• 5 cloves garlic, crushed


• 1 tablespoon tomato paste


• 1/3 cup all-purpose flour, or to cover


• 10 cups beef broth


• 2 bay leaves


• 1 1/4 pounds medium red potatoes, quartered


• 4-5 carrots, cut into 1-inch pieces


• 2-3 celery stalks, cut into 1-inch pieces


• 7 canned whole, peeled tomatoes, lightly crushed
  

Directions

Heat a large pot over medium-high heat.

Pour in enough oil to fill the pan about 1/4-inch deep.

Season the beef generously with salt and pepper, and add to the pan.

Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes.

Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef.

Discard the oil and wipe out the pan.

Return the pot to the stove and melt the butter over medium high heat.

Add the onion and cook, stirring, until lightly browned, about 5 minutes.

Add the garlic and cook, stirring, about 1 minute.

Add the tomato paste and cook, stirring, until lightly browned, about 1 minute.

Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted.

Add the broth, and bring to a simmer.. Season with 2 teaspoons salt and add bay leaves. Cook the meat until just tender, about 1 1/2 hours on the stove at a low simmer.

Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove.

Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour.

Remove bay leaves.

Serve!