2 pounds fat-trimmed boned beef chuck or other cut suitable for stewing
1/2 cup all-purpose flour
3 to 5 tablespoons vegetable oil
1 onion (8 oz.), peeled and sliced
3 cloves garlic, peeled and minced
2 bay leaves
1 tablespoon lemon juice
1 teaspoon Worcestershire
1 teaspoon salt
1 teaspoon sugar
1 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon ground cloves or ground allspice
2 cups dry red wine
1 can (14 oz.) fat-skimmed beef broth
1 pound thin-skinned potatoes, scrubbed and cut into 3/4-inch chunks
3/4 pound carrots, peeled and thinly sliced crosswise
3 stalks celery (8 oz. total), rinsed and thinly sliced
8 ounces small boiling onions, peeled
How to Make It
Rinse beef and pat dry, cut into 1 1/2- to 2-inch chunks. Put flour in a paper bag. Add beef and shake to coat with flour.
Pour 3 tablespoons oil into a 5- to 6-quart Dutch oven over medium-high heat. When hot, add half the meat; turn pieces as necessary until well browned on all sides, 8 to 10 minutes total. Transfer to a bowl. If pan is dry, add 1 to 2 more tablespoons oil. Add remaining beef and any extra flour in bag; repeat to brown pieces on all sides. Return all meat and juices to pan.
Add sliced onion, minced garlic, bay leaves, lemon juice, Worcestershire, salt, sugar, paprika, pepper, ground cloves, wine, and broth to pan. Stir often, scraping up browned bits, until mixture is simmering. Cover pan tightly, reduce heat to low, and simmer, stirring occasionally, until beef is tender when pierced, 1 1/2 to 1 3/4 hours.
Add potatoes, carrots, celery, and boiling onions to pan. Continue cooking, covered, until vegetables are tender when pierced, 25 to 30 minutes longer.