kosher salt and black pepper
beef chuck, cut into 16 large pieces
6-ounce can tomato paste
stalks celery, cut into 3-inch lengths
medium onion, quartered
750-milliliter bottle red wine (such as Pinot Noir or Syrah)
medium carrots (about 10), cut into 3-inch lengths
turnips, peeled and quartered
12-ounce packages egg noodles
chopped fresh flat-leaf parsley
- Heat oven to 325° F. In a bowl, mix the flour, 1½ teaspoons salt, and 1 teaspoon pepper. Add the beef and toss to coat.
- Heat the oil in a large pot over medium-high heat. In batches, brown the beef, turning, 6 to 8 minutes; transfer to a plate as it browns.
- Add the tomato paste, celery, onion, wine, bay leaves, a quarter of the carrots, and 2 cups water. Return the beef to the pot and bring to a boil. Cover the pot, transfer to oven, and cook for 2 hours.
- Remove the cooked vegetables with a slotted spoon and discard; skim and discard any fat from the stew. Add the turnips and the remaining carrots. Cover the pot, return it to oven, and cook until the meat and vegetables are tender, 45 to 60 minutes. If the stew is too thin, place the pot on the stove and simmer, uncovered, until thickened, 5 to 10 minutes more.
- Twenty minutes before the stew is done, cook the noodles according to the package directions and toss with the butter. Serve with the stew and sprinkle with the parsley.