Beef Chuck Stew

• 2 1/2 lbs 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 garlic cloves, minced
• 1 (4 ounce) can tomato paste
• 6 cups 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 ribs, cut into 2-inch pieces
• 1 (28 ounce) can peeled tomatoes, lightly crushed
• salt and pepper

1. Preheat the oven to 275u0b0F.
2. 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.
3. De glaze pan with 1 cup of broth then pour all back into broth container.
4. 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.
5. 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 1-1/2 hours.
6. 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.

beef chuck, flour, olive oil, unsalted butter, mustard, onions, garlic, tomato paste, beef broth, red wine, bay leaves, potatoes, carrots, celery, tomatoes, salt

Taken from www.food.com/recipe/beef-chuck-stew-287995 (may not work)