Beef stew
Ragout and stew
4 medium carrots, chopped into ½-inch thick pieces (2 cups) 3 stalks celery, chopped into ½-inch thick pieces (1½ cups) 1 large yellow onion, diced 3 cloves garlic, finely minced 5 Tbsp extra virgin olive oil, divided 2½ lbs rump roast, trimmed of fat and cut into 1-inch pieces ⅓ cup all-purpose flour salt and freshly ground black pepper 4 cups low-sodium beef broth 1 Tbsp red wine vinegar 2 (15 oz) cans diced tomatoes 1 tsp dried oregano 1 tsp dried thyme ¾ tsp dried rosemary, crushed ½ tsp dried marjoram 2 bay leaves 1½ lbs Russet potatoes, peeled and diced into 1-inch pieces 8 oz cremini mushroom, sliced 3 Tbsp chopped fresh basil 2 Tbsp chopped fresh parsley Parmesan or Romano cheese, for serving (optional)
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