New Year's Ragout

1.In a large bowl, season the beef stew meat with salt, pepper, and flour. Toss to coat evenly.

2.In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-high heat.

3.Add the beef stew meat to the pot and brown on all sides, working in batches if needed. Remove the browned meat and set aside.

4.In the same pot, add the onion, carrots, and celery. Cook until softened, about 5 minutes.

5.Add the garlic, thyme, rosemary, and paprika. Stir until fragrant, about 1 minute.

6.Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits.

7.Return the browned meat to the pot. Add the diced tomatoes and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 2 to 2.5 hours, stirring occasionally.

8.Once the meat is tender and the sauce has thickened, season with salt and pepper to taste.

9.Serve the ragout hot, garnished with chopped parsley. Enjoy with crusty bread or over creamy mashed potatoes.