The best beef stew

Ingredients:

• 1.3 kg of beef shoulder blade, cut into 5 cm cubes.
• 4 sprigs of parsley
• 4 sprigs of thyme
• 1 sprig of rosemary
• 2 fresh bay leaves
• 2 tbsp. l. olive oil
• 1 large onion, chopped
• 5 cloves garlic, chopped
• 7 medium carrots (about 350g), peeled and cut diagonally into 2.5cm pieces.
• 3 large stalks celery, cut diagonally into 2.5cm pieces.
• 0.5 cups dry red wine
• 2 tbsp. flour
• 4 cups lightly salted chicken broth
• 700 g small red potatoes, cut in half
• 1 can (800 g) of canned chopped tomatoes
• Chopped parsley, for serving

Preparation:

1. Position a rack in the lower third of the oven and preheat the oven to 350°F (135°C).
2. Tie the parsley, thyme, rosemary and bay leaf into a bundle.
3. Heat olive oil in a large Dutch oven or other heavy-bottomed pan over medium-high heat. Fry the beef in batches, spacing the pieces about 2 cm apart in a single layer, turning several times, until browned on at least three sides, 8-10 minutes per batch. Once browned, transfer the beef to a large plate.
4. Reduce heat to medium. Add the onion and garlic to the pan and cook, stirring occasionally, until the onion is soft and beginning to darken, about 6 minutes. Add the carrots and celery and continue cooking until fragrant, about 4 minutes.
5. Stir in the wine, scraping up any browned bits from the bottom of the pan, and cook until evaporated, about 4 minutes. Sprinkle the flour over the vegetables, toss to coat evenly, and cook for 1 minute. Add the broth, potatoes, tomatoes, and browned beef, along with any juices. Season with 3 tablespoons of salt and 1 teaspoon of black pepper. Add the herb bunch and bring to a boil.
6. Cover the pot and place in the oven. Bake until the beef pieces are tender but still hold their shape, 1.5 to 2 hours. Let the stew cool for 30 minutes before serving. Remove the herb bundle from the pot and serve garnished with finely chopped parsley.
   
   Note
   
   To make the sauce more flavorful, we recommend adding Cabernet Sauvignon wine.