Beef Chuck Stew

Step 1: Preheat the oven to 275°F.

Step 2: Season half the beef with salt and pepper, and then dredge in the flour. Shake off excess flour.

Step 3: Add olive oil to a large dutch oven over medium-high heat and brown beef cubes. Using a slotted spoon transfer the beef to a plate. Repeat with the remaining beef.

Step 4: De glaze pan with 1 cup of broth then pour all back into broth container.

Step 5: Melt the butter over medium-high heat; add the onions and cook, stirring until lightly browned.

Step 6: Add the garlic and cook, stirring, until fragrant about 1 minute.

Step 7: Add the tomato paste and cook, stirring, until lightly browned, about 1 minute. Return the beef to the pot and add the broth and wine, and bring to a simmer.

Step 8: Stir in Dijon mustard and add bay leaves.

Step 9: Season to taste with salt and pepper.

Step 10: Cover and transfer to the oven.

Step 11: Stew the meat until tender, about 1 1/2 hours.

Step 12: Remove from the oven and skim the fat from the cooking liquid.

Step 13: Add the potatoes, carrots, celery, and the tomatoes with juice, and bring to a simmer.

Step 14: Stew uncovered, on top of stove, skim and stir occasionally, until liquid has thickened and the beef and vegetables are tender, about 1 hour.

Step 15: Remove the bay leaves, season to taste and serve.