Classic Beef Stew

Ingredients

• 2  bay leaves 
• 2 pounds beef chuck for stewing
• 0.8 pound carrots peeled thinly sliced
• 3 stalks celery rinsed thinly sliced (8 oz. total)
• 2 cups wine dry red
• 14 oz fat-skimmed beef broth canned
• 0.5 cup flour all-purpose
• 3 cloves garlic minced peeled
• 0.3 teaspoon ground allspice 
• 1 tablespoon juice of lemon 
• 8 oz onion peeled sliced
• 8 ounces onion boiling peeled
• 1 teaspoon paprika 
• 0.5 teaspoon pepper 
• 1 pound potatoes - remove skin scrubbed cut into 3/4-inch chunks
• 1 teaspoon salt 
• 1 teaspoon sugar 
• 3 tablespoons vegetable oil 
• 1 teaspoon worcestershire sauce 

Equipment

• bowl
• frying pan
• dutch oven

Directions

1. Rinse beef and pat dry, cut into 1 1/2- to 2-inch chunks. Put flour in a paper bag.
2. Add beef and shake to coat with flour.
3. Pour 3 tablespoons oil into a 5- to 6-quart Dutch oven over medium-high heat. When hot, add half the meat; turn pieces as necessary until well browned on all sides, 8 to 10 minutes total.
4. Transfer to a bowl. If pan is dry, add 1 to 2 more tablespoons oil.
5. Add remaining beef and any extra flour in bag; repeat to brown pieces on all sides. Return all meat and juices to pan.
6. Add sliced onion, minced garlic, bay leaves, lemon juice, Worcestershire, salt, sugar, paprika, pepper, ground cloves, wine, and broth to pan. Stir often, scraping up browned bits, until mixture is simmering. Cover pan tightly, reduce heat to low, and simmer, stirring occasionally, until beef is tender when pierced, 1 1/2 to 1 3/4 hours.
7. Add potatoes, carrots, celery, and boiling onions to pan. Continue cooking, covered, until vegetables are tender when pierced, 25 to 30 minutes longer.