Pour enough vegetable oil to cover the bottom of the Dutch oven over medium-high heat on the stovetop. Cut 2 1/2 pounds beef chuck into 2-inch cubes, season and dredge the cubes in flour. Sauté the cubes in portions, stirring occasionally until browned. Remove the cubes, and keep on the side.
Add 2 tablespoons of unsalted butter to the Dutch oven and melt. Next, toss in 2 medium onions, cut into sixths, sautéing until slightly browned. After this, put in 5 cloves of minced garlic, cook for a minute, then add 1 tablespoon tomato paste, and cook for another minute. Return the beef cubes to the pot, and add 10 cups of beef broth, bringing the mixture to a simmer before putting in 6 sprigs of parsley, 6 sprigs of fresh thyme and 2 bay leaves tied together. Season with salt and pepper to taste, and stew in the oven, covered at 275 F for 90 minutes.
Remove from the oven and mix in 1 1/4 pounds of quartered medium red potatoes; 4 medium carrots and 2 celery stalks (cut into 2-inch pieces); and 7 canned whole, peeled tomatoes, lightly crushed. Stew uncovered at a simmer for about 60 minutes, and then add 1 tablespoon red wine vinegar and season with salt and pepper before serving.Learn more about Cooking