The vegetables in this easy beef stew can be swapped out for whatever you might have on hand; parsnips would make a great alternative to potatoes, and the addition of green peas with give it a nice refreshing bite.
In a large Dutch oven or oven-proof pot on medium-high, heat the butter or olive oil.
Season the beef with a generous pinch of salt and pepper on all sides.
In batches, transfer the beef to the pot and brown the meat on all sides. Once browned, remove from the pot, transfer to a plate and set aside.
Lower heat to medium, add onion, celery and carrots and cook until tender, about 5 minutes. If dry, add another small knob of butter or drizzle of olive oil to the pan. Add garlic and cook for 1 additional minute.
Add a small splash of stock to help deglaze the pot, and use the back of a spoon or spatula to help scrape up anything stuck to the bottom.
Return beef to the pot and stir well to combine with the onion mixture. Add flour and stir well to coat the beef. Add tomato paste and stir again.
Cover beef mixture with broth (add more as needed), add bay leaves and stir well to combine. Add in cubed potatoes and bring to a gentle boil.
Cover with a lid and transfer to the oven for 2.5 to 3 hours until beef is tender.
Remove from the oven, remove bay leaves, and allow to sit for 15-20 minutes before serving. This will help to thicken the sauce and bring the flavours together.