Classic Beef Stew with Carrots and Potatoes

Steps

1. Preheat oven to 350°F. To a medium bowl, add the flour, and season with salt and pepper. To bowl, add the beef, tossing to coat. In a large heavy-duty oven-safe pot or Dutch oven, heat oil on medium-high. Add beef in batches, making sure not to overcrowd the pan. Cook each batch about 5 min., until golden on all sides. Transfer browned meat to a plate.
2. Reduce heat to medium and add the onion. Sauté, stirring frequently, 5–7 min., until mostly softened. Stir in tomato paste, letting cook 30 sec.–1 min. Add the vinegar, wine, and beef broth, using a wooden spoon to scrape any bits stuck to the bottom. Return beef to pot, adding the thyme and rosemary sprigs from the herb roasting blend. Season with salt and pepper. Bring mixture to a simmer, cover, and then transfer to oven. Cook 1½–2 hours, until beef is tender.
3. Meanwhile, cut the carrots on a bias into 1-inch rounds. Dice the potatoes into 1-inch pieces. When beef is tender, carefully stir in carrots and potatoes. Return to oven uncovered and bake 25–35 min., until vegetables are tender. Remove herb sprigs before serving. Chop the parsley from herb blend and garnish stew.