Hearty Beef Stew

Ingredients:
1.4kg Beef Chuck Roast, trimmed of excess fat & cut into 1 inch cubes
2 Large Onions, chopped
3 Cloves Garlic, minced
6 Stalks Celery, chopped
6 Large Carrots, peeled and chopped
6 Red Potatoes, cut into 1 inch cubes
1 Cup Red Wine
1 Can (800g) Diced Tomatoes with juices
1 Can (800g) Tomato Sauce
6 Cups Beef Broth
Salt & Pepper
1 Tbsp Dried Thyme
1 Tbsp Dried Rosemary
4 Bay Leaves
Oil, for browning the meat

Method:

1. In a large heavy stock pot (at least 6 quarts or larger) over medium high heat add just enough oil to coat the bottom of the pan, heat until just smoking. Liberally season the meat with salt and pepper. Working in batches, brown half of the meat stirring occasionally until a dark crust forms, remove from the pot, add more oil if necessary and finish browning second half of meat and remove from the pan. 
2. Next add the onion and garlic and cook until just starting to get tender, a few minutes. 
3. Add the celery and carrots and continue to cook until they are slightly tender, about 5 minutes. 
4. Next, deglaze the pan with the wine, scraping up all browned bits that have formed on the bottom of the pan. 
5. Add the potatoes, diced tomatoes, tomato sauce, beef broth, thyme, rosemary, and bay leaves and bring to a boil. 
6. Turn heat down and simmer on low stirring every 30 minutes until beef is tender, about 3 hours. 
7. Remove the bay leaves and serve with fresh chopped parsley as a garnish if desired.