- 2 tablespoons all-purpose flour
- 3/4 teaspoon ground cayenne
- 1 tablespoon kosher salt, plus more for seasoning
- 1 teaspoon finely ground black pepper, plus more for seasoning
- 2 pounds beef stew meat, cut into 1-inch pieces
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely chopped
- 5 medium carrots (about 12 ounces), cut into 1-inch pieces
- 5 celery ribs (about 1/2 pound), cut into 1-inch pieces
- 6 medium garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 1 tablespoon minced fresh thyme leaves
- 1 medium bay leaf
- 3/4 cup dry red wine
- 1 pound red potatoes, cut into 1-inch pieces
- 2 cups beef broth
- 1/3 cup minced fresh Italian parsley leaves
- In a small bowl, mix the flour, cayenne, and the salt and pepper until evenly combined. Pat the meat dry, then sprinkle with the flour mixture and toss to coat.
- Heat 1 tablespoon of the oil in a 4-quart Dutch oven (or oven-ready saucepan) over medium-high heat. When the oil shimmers, add half of the meat and sear until brown on all sides, about 5 to 6 minutes. Remove to a plate and repeat with the remaining meat.
- Add the remaining 1 tablespoon of the oil and reduce the heat to medium. Add the onions, carrots, and celery. Season with salt and pepper, to taste, and cook, stirring occasionally, until the vegetables are brown, about 5 minutes.
- Add the garlic, tomato paste, thyme, and bay leaf and stir to coat. Stir in the wine and scrape up any browned bits stuck to the bottom. Add the potatoes and stir to coat.
- Add the meat and any accumulated juices, and the beef broth. Bring to a boil over high heat, then reduce the heat to a simmer. Cook until the beef is knife tender.