Italian Beef Stew Recipe

Ingredients

4 medium carrots, that are chopped into 1/2-inch thick pieces (about 2 cups)

3 stalks of celery, that are chopped into 1/2-inch thick pieces (1 1/2 cups)

1 big yellow diced onion

3 finely minced garlic cloves

5 Tablespoon  of extra virgin olive oil(divided)

2 1/2 pounds of rump roast, trimmed of fat and cut into 1-inch pieces

1/3 cup of flour

salt and black pepper

4 cups of low-sodium beef broth

1 Tablespoon of red wine vinegar

2 (15 ounces) cans of tomatoes, diced 

1 teaspoon of dried oregano

1 teaspoon of dried thyme

3/4 teaspoon  crushed dried rosemary

1/2 teaspoon of dried marjoram

2 bay leaves

1 1/2 pounds of Russet potatoes, peeled and diced into 1-inch pieces

8 ounces of sliced cremini mushroom

3 Tablespoons of chopped fresh basil

2 Tablespoons of chopped fresh parsley

Parmesan or Romano cheese, for serving (this is optional)