I tried many beef stew recipes and finally came up with this. Robust flavor in one pot.
2-½ pounds beef chuck, cut into 2-inch cubes
Flour for dredging
4 tablespoons olive oil
2 tablespoons unsalted butter
2 tablespoons Dijon mustard
2 medium onions cut into sixths
5 cloves garlic minced
1 small can tomato paste
6 cups of beef broth plus 1 cup dry red wine
2 bay leaves
4 medium potatoes quartered and cubed
4 medium carrots cut into 2-inch pieces
2 celery stalks cut into 2-inch pieces
1-28 oz. Can peeled tomatoes, lightly crushed
Salt and pepper
Preheat the oven to 275*F.
Season half the beef with salt and pepper, and then dredge in the flour. Shake off excess flour. Add olive oil to a large dutch oven over medium-high heat and brown beef cubes. Using a slotted spoon transfer the beef to a plate. Repeat with the remaining beef. Deglaze pan with 1 cup of broth then pour all back into broth container. Melt the butter over medium-high heat; add the onions and cook, stirring until lightly browned. Add the garlic and cook, stirring, until fragrant about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute. Return the beef to the pot and add the broth and wine, and bring to a simmer. Stir in Dijon mustard and add bay leaves. Season to taste with salt and pepper. Cover and transfer to the oven. Stew the meat until tender, about 1-½ hours.
Remove from the oven and skim the fat from the cooking liquid. Add the potatoes, carrots, celery, and the tomatoes with juice, and bring to a simmer. Stew uncovered, on top of stove, skim and stir occasionally, until liquid has thickened and the beef and vegetables are tender, about 1 hour. Remove the bay leaves, season to taste and serve.