Beef Stew

Another from Katie Lee Joel. Amy's friend had dinner with us last night and told me I was a good cook and she wanted her mom to make this stew for her.

2 lbs. lean beef, cut into 2" cubes
salt and pepper
1/4 c. flour
3 Tbsp. olive oil
3 Tbsp. vinegar
4 medium potatoes, cut into 1" cubes
2 medium yellow onions, quartered
4 large carrots, cut into 1" pieces
1 celery stalk, cut into 1" pieces
1 quart low sodium beef stock
1 c. vegetable broth, or water
1/4 c. minced parsley

Season the beef with salt and pepper and sprinkle with 2 Tbsp. flour and toss to coat. Heat oil in a pot over medium high heat. Add beef in a single layer (You may need to do in 2 batches) and brown on all sides, about 5 minutes.Remove from pan and set aside. Pour vinegar in the pot and use a wooden spoon to scrape up all the brown bits. Return beef and add potatoes, onions, carrots, celery and broths. Bring to a boil, reduce heat to low and simmer covered for 2 hours. In a small bowl, mix 1/4 c. stew liquid with remaining 2 Tbsp. flour until smooth. Stir into the beef stew. Continue to simmer over low heat and allow broth to thicken, about 10 minutes. Season with salt, pepper and parsley.