There is only one meal you need for a cool weekend day -- it's this Beef Stew recipe. It is one of my favorite recipes of all time!
In a large pot with tight-fitting lid, pour enough Olive Oil to fill the bottom of the pan (about 1/4 inch deep). Season the beef with salt and pepper. Then add to pan to saute (about 8 minutes for each batch). Once the meat is well-browned, remove from pan and drain on paper towel to remove oil. Repeat with remaining beef. Discard the oil and wipe out the pan.
Next melt the unsalted butter in the same pan. Cook the onions over medium heat until brown. It should take about 5 minutes.
Then add the garlic and cook for about 1 minute. Add the tomato paste and cook this for 1 minute.
Add the drained beef to mixture. Then cover with flour and mix together.
Add 10 cups of beef stock
Add the parsley, thyme and bay leaves bunch (wrapped with kitchen string)
Cook on simmer for 1 1/2 hours
Add potatoes, celery, carrots and whole tomatoes and bring to a simmer.
Cook uncovered, stirring occasionally, until the liquid thickens for 1 hour.
Remove and discard the herb bundle.
Stir in the vinegar and season with salt and pepper to taste
This recipe was adapted from one found on the Food Network website. There are some adjustments you can make. Instead of beef broth, you can use chicken broth or just water.