Beef Stew
["vegetable oil (for searing)", "2 1/2 lb. beef chuck, cut into 2-inch cubes", "kosher salt and freshly ground black pepper", "2 Tbsp. unsalted butter", "2 medium onions, cut into 6ths", "5 cloves garlic, crushed", "1 Tbsp. tomato paste", "1/3 c. all-purpose flour or to cover", "10 c. cold water or chicken or beef broth (homemade or low-sodium canned)", "6 sprigs parsley", "6 sprigs fresh thyme", "2 bay leaves", "1 1/4 lb. medium red potatoes, quartered", "4 medium carrots, cut into 2-inch pieces", "2 celery stalks, cut into 2-inch pieces", "7 canned whole, peeled tomatoes, lightly crushed", "2 to 3 tsp. red wine vinegar or to taste"]
["Heat a large", "Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan, about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan."]
["vegetable oil", "beef chuck", "kosher salt", "unsalted butter", "onions", "garlic", "tomato paste", "all-purpose flour", "cold water", "parsley", "thyme", "bay leaves", "red potatoes", "carrots", "celery stalks", "tomatoes", "red wine vinegar"]