1.5lbchuck roast, cut into 1 inch cubesor stew meat
2Tablespoonred wine vinegar
Prep the Vegetables
Mince the garlic and dice the onions. Chop the celery and carrots into bite size pieces. Peel and dice the potatoes (I set the potatoes in a large bowl of cold water to keep them from browning, but that step is totally optional).
Brown the Beef
Pat the beef cubes dry, then sprinkle with arrowroot powderseason and season lightly with salt and pepper. Toss the beef to coat.
Heat the oil in the dutch oven, and add it in (in batches, if your dutch oven isn't large enough to fit all of it with room between each piece). Brown the beef on all sides, then set it aside on a plate.
In the same dutch oven, add the remaining oil, and sautée the the carrots, garlic, onion, and celery until softened slightly, about 4 minutes.
Add in the beef, broth, tomatoes, and seasonings. Bring it to a boil, then lower the heat to a simmer and cover. Allow to cook together on low, stirring occasionally, for about 45 minutes.
Lastly, stir in the potatoes. Continue to simmer everything for another 25 minutes, covered. Uncover and season to taste. If the beef isn't quite fork tender, cover and cook for another 10-15 minutes. Serve in bowls with a sprinkle of parsley, and enjoy!