Beef stew in the oven

Ingredients:

• 1.1 kg beef shoulder, cut into 5 cm cubes (see Note)
• Vegetable oil, for frying
• 2 tablespoons unsalted butter
• 2 medium carrots, cut into 6 pieces
• 5 cloves garlic, crushed
• 1 tbsp tomato paste
• 1/3 cup of premium flour for coating the meat
• 6 sprigs of parsley
• 6 sprigs of fresh thyme
• 2 bay leaves
• 10 cups cold water, or chicken/beef broth, homemade or canned lightly salted
• 0.6 kg medium red potatoes, cut into 4 pieces
• 4 medium carrots, cut into 5cm pieces.
• 2 celery stalks, cut into 5cm pieces.
• 7 canned, peeled tomatoes, mashed by hand
• 2-3 tsp red wine vinegar, or to taste

Preparation:

1. Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour enough oil to fill the Dutch oven to a depth of about 0.5 cm. Season the beef generously with salt and black pepper and add it to the Dutch oven. Cook half the meat, uncovered, stirring occasionally, until well browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Drain the oil and wipe out the Dutch oven.
2. Preheat oven to 160°C.
3. Return the Dutch oven to the stovetop and melt the butter over medium heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the beef, sprinkle everything with flour (just enough to coat), and cook, stirring, until lightly browned.
4. Add water or broth and bring to a boil. Tie the parsley, thyme, and bay leaf into a bundle and place the bundle in the pan. Add 2 teaspoons of salt, or to taste. Cover and transfer to the oven. Simmer the meat until thoroughly cooked, about 1.5 hours. You can also simmer it on the stovetop at a low simmer.
5. Remove the cauldron from the oven. Use a spoon or ladle to skim off any excess fat from the sauce. Add the potatoes, carrots, celery, and tomatoes and bring to a simmer on the stovetop. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove the herb bundle. Stir in the vinegar and season with salt and pepper to taste. Divide into bowls and serve immediately.
   
   
   Note *
   
   The best cut for braising is the shoulder, which is characterized by its marbling. If you can't find this cut diced, buy a thick shoulder steak and cut it into 5 cm cubes.