1 tablespoon coarse kosher salt
2 teaspoons freshly cracked Kampot Whole Black Peppercorns (similarly substitute other fresh cracked black pepper)
2 tablespoons vegetable or canola oil
3 large carrots, diagonally cut into 1 inch pieces
2 large onions, diced
3 garlic cloves, chopped
1/4 cup tomato paste
1/4 cup all-purpose flour
2 cups red wine
2 cups Beef Bone Broth (similarly substitute beef stock)
3 bay leaves
2 sprigs fresh thyme
3 pounds of Yukon potatoes, peeled and cut into 1/2 inch cubes
1 tablespoon fresh rosemary, minced
2 tablespoons minced fresh flat leaf Italian parsley
Remove top rack from oven and preheat to 325°F
To begin, season beef stew meat with salt and pepper. Put half of the oil in a Dutch oven (or a deep oven-proof skillet) then bring to a medium-high heat. Once the oil begins to smoke, add half of the beef stew meat, evenly spaced. Brown the meat then transfer to a plate. Add the remaining oil and sear the remaining beef stew meat then remove from the pan.
Add onions, carrot, garlic and tomato paste to the pan then stir over medium-high heat for 2 to 3 minutes, scraping brown bits from bottom of the pan. Next, add the flour and stir to combine. Pour in the red wine while scraping the bottom of the pan, then reduce heat to medium-low and simmer until syrupy, about 5 minutes. Stir in beef, beef broth, bay leaves and thyme then return to a boil, again scraping sides and bottom clean. Put the lid on the Dutch oven (or skillet) then place in the oven and cook for 2 hours.
Add potatoes and rosemary and continue to cook, while covered, until potatoes are tender, for approximately 1 hour. If needed, further add salt and pepper to taste.
Serve Old Fashioned Beef Stew, garnished with fresh parsley.