Beef Stew with Potatoes and Parsnips

Ingredients

• 1.5 C flour
• 10 pounds boneless beef chuck cut into 1 inch pieces
• 1 C vegetable oil
• 5 medium yellow onion, medium dice
• 1 head garlic, chopped
• 10 oz tomato paste
• 5 lbs fingerling potatoes
• 5 lbs parsnips, peeled and cut into .5x2" pieces
• 1/4 C white vinegar

Procedure

1. Coat beef in flour and brown in large oven proof pot. About 5 min per batch.
2. Add more oil, onion, garlic, tomato paste and sauté until fragrant.
3. Add 3 Q water and bring to boil scraping brown bits.
4. Add beef and any accumulated juices, potatoes, and parsnips. Season
5. Cover, transfer to oven and cook until meat is fork tender, 1 hour.
6. Stir in vinegar and serve.